Hei Kei Crab General

A dish where shark's fin (or imitation fin) is braised in a rich gravy and served over rice. The gravy is fresh and thick, and the rice absorbs the essence, resulting in a smooth texture. Suitable for sharing among multiple people.

Large tiger prawns are pan-fried in a special soy sauce. The prawn meat is springy and sweet, and the sauce is savory and slightly sweet. Usually pan-fried with the shell on, sucking the sauce off the shell is its characteristic.

Tender beef tenderloin strips are stir-fried with crisp celery and wild mushrooms. The beef is tender, the vegetables are crisp, and the wok hei is full. It is a home-style stir-fry with rich flavors.

Classic Cantonese roasted meat platter, usually including two types of roasted meats (such as char siu, roasted pork, roasted duck, or soy sauce chicken). The meat is fresh and delicious, with crispy skin and tender meat, served with a special dipping sauce.

Based on white cut chicken, drizzled with plenty of hot, secret scallion oil. The chicken is tender and juicy, with a strong scallion aroma, savory and appetizing. It is a classic Cantonese cold dish served hot.

Chicken is steamed with cordyceps flower. The cordyceps flower has a unique mushroom aroma, and the chicken retains its original flavor and tender texture. The soup is clear and sweet, nourishing and healthy.

A Cantonese stir-fry that tests the chef's skill, usually containing ingredients like chives, dried squid, dried shrimp, and cashews. The texture is crisp and savory, with rich wok hei, perfect with wine or rice.

Steamed with sweet loofah, topped with vermicelli that has absorbed the soup and plenty of minced garlic. The loofah is tender and juicy, with a rich garlic aroma, and the flavor is refreshing and not greasy.

Pork ribs are deep-fried and then coated in a sweet and sour, appetizing yuzu sauce. The exterior is crispy, the meat inside is tender, with a fragrant yuzu flavor that is refreshing and appetizing.

Rice stir-fried with diced seafood (such as shrimp and scallops) and diced vegetables. The rice grains are distinct, with abundant ingredients, vibrant colors, and delicious flavor.

An exquisite single-person lunch set, including stewed soup, whole abalone, vegetables, and a main course. Suitable for guests who want to taste a variety of dishes in moderate portions.

Luxurious single-person lunch, including premium seafood shark's fin and high-quality black pork char siu. Served with seasonal vegetables in superior stock and a selected staple food, enjoy high-end Cantonese flavors.

A generous set for four people, including appetizers, bird's nest soup, several meat and vegetable main courses, and staple foods. A diverse menu that allows you to taste multiple signature dishes at once.

A luxurious banquet suitable for a gathering of six people, including precious ingredients such as abalone and shark's fin, as well as specialty dishes like pickled fish. Ample portions, including two staple foods.

A winter-exclusive seafood and lamb brisket pot set for four people. Includes a warming lamb brisket pot and signature stir-fried crab, paired with several seafood side dishes and desserts. It's an excellent choice for winter gatherings.

A lavish eight-person feast, including various seafood (crab, clams, scallops, fish) and meat dishes, as well as the winter specialty lamb brisket pot. A rich and diverse menu, suitable for large gatherings.

A top-tier feast for twelve people, featuring luxurious dishes such as lobster, barrel oysters, abundant crabs, and lamb brisket pot. Precious ingredients and ample portions make it an ideal choice for celebrations.