Hong Hom Hong Kong Style Yum Cha Wedding Banquet Chinese Restaurant Zhonghua Branch

Freshly squeezed from fresh oranges, with no artificial flavors added. Golden in color, with a balanced sweet and sour taste, rich in Vitamin C, refreshing and thirst-quenching.

Fresh red watermelon is juiced, with abundant juice and sweet flavor. Cold and refreshing, the best drink to beat the heat.

Freshly blended kiwi juice, retaining the pulp's texture and nutrients. Sweet and sour, appetizing, with a unique fruit aroma.

A blend of various seasonal fresh fruits, freshly squeezed. Rich and layered flavor, nutritionally balanced, with a different fruit aroma in every sip.

A tea drink made with honey and yuzu, with a fresh and pleasant aroma. Smooth, sweet, and sour taste, with a palate-cleansing and throat-soothing effect.

Signature fruit tea, with a tea base mixed with various fresh fruit slices. A perfect blend of tea and fruit aroma, refreshing and crisp.

A combination of kumquat and lemon's double sourness, balanced with an appropriate amount of sugar. Tangy and appetizing, promotes salivation and quenches thirst.

A classic Cantonese roast. The duck skin is roasted to a golden crisp, with aromatic fat underneath. The duck meat is tender and juicy, enhanced by a special dipping sauce.

Bone-in beef short ribs are pan-seared until the surface is browned and the juices are locked in. The meat has a chewy texture and a rich buttery aroma, suitable for those who enjoy gnawing on the meat near the bone.

Cold dish. Chicken is marinated in Chinese herbs and Shaoxing wine. Chewy skin and tender meat, with a light wine aroma and herbal sweetness.

A famous Jiangsu and Zhejiang dish. Pork ribs are stewed until tender and flavorful, easily separating from the bone. The sauce is rich, with a balanced sweet and savory taste, and a bright red color.

A representative Cantonese roast meat. Selected from the 'plum blossom' cut of pork, brushed with maltose syrup and roasted. Tender and springy texture, with a sweet flavor.

A luxurious platter including roast suckling pig and other roasted meats. The suckling pig skin is as crispy as crackers, served with jellyfish or other cold dishes for a rich texture.

A platter of assorted Hong Kong-style roasted meats, usually including char siu, roast chicken, or roast duck. Satisfies multiple flavor preferences at once.

Beef slices are stir-fried with a special soy sauce. Beef is tender, with a rich soy sauce flavor, enhanced by bean sprouts and scallion segments for texture.

Pork ribs are deep-fried until crispy outside and tender inside, then coated in a sweet and sour red sauce. Vibrant color, appetizingly sweet and sour, similar to sweet and sour pork ribs but with a richer flavor.

Chicken dish combining fermented bean curd marinade and typhoon shelter fried garlic. The chicken has a fermented bean curd aroma, crispy skin, and a rich, slightly spicy garlic flavor.

Selected precious Matsusaka pork (pork neck), stir-fried with colorful peppers and Beijing sauce. Crispy, tender, and springy texture with a rich sauce aroma.

Chicken is braised in rose liqueur and brine. Smooth skin and tender meat, with juices visible when cut, a light rose wine aroma upon tasting.

A Cantonese classic. The chicken skin is air-dried and then deep-fried until glossy red and crispy. Crispy skin and tender meat, with a balanced savory flavor, often served with salt and pepper.

Duck meat is marinated and steamed, then deep-fried, and sprinkled with fried garlic crisps. Crispy outside and soft inside, with a rich garlic flavor and layered texture.

Shredded pork is stir-fried with sweet bean sauce, usually served with shredded scallions and pancakes. Rich and sweet sauce flavor, a classic Northern style dish.

Pork ribs are deep-fried and then coated in a sauce made with fresh orange juice. Has natural fruit acidity and sweetness, refreshing and not greasy, with an attractive golden color.

Flounder is steamed covered with stir-fried crispy soybeans. The fish is delicate and tender, the soybeans are savory and crispy, making it a great dish to accompany rice.

Whole fresh tiger grouper is steamed to retain its original freshness. The meat is springy and firm, drizzled with hot oil, shredded scallions, and steamed fish soy sauce for full flavor.

Flounder is simply steamed with ginger and scallions to highlight the natural sweetness and tender texture of the fish. Light, healthy, suitable for all ages.

A Hong Kong fishing village specialty. Mud crabs are stir-fried with a large amount of fried garlic, chilies, and fermented black beans. Crab meat is sweet and fresh, fried garlic is spicy and crispy, with a strong and unique flavor.

Shrimp are deep-fried until the shells are crispy and the meat is tender, then tossed with a special light soy sauce. Savory and slightly sweet, the crispy shells can be eaten directly, and the shrimp meat is springy.

Butterflied fresh shrimp are steamed with a generous amount of minced garlic. Garlic flavor permeates the shrimp meat, and vermicelli is usually placed at the bottom to absorb the delicious broth.

Also known as Pineapple Shrimp Balls. Large shrimp are battered and deep-fried until crispy, then tossed with mayonnaise and served with canned fruit. The taste is sweet and sour with a smooth texture, a popular classic dish.

Deep-fried shrimp balls coated in a rich salted egg yolk sauce (golden sand). Sandy texture, with the unique aroma and savory flavor of salted egg yolk, rich taste.

Large shrimp balls are stir-fried with dried chilies, Sichuan peppercorns, and peanuts. Spicy and numbing flavor, with springy shrimp meat, a great dish to accompany rice or drinks.

Fresh prawns are quickly blanched in boiling water to retain their original sweetness. Peel before eating, can be dipped in soy sauce with wasabi or ginger vinegar sauce.

Amaranth leaves are tender, braised with whitebait and thickened sauce. Delicious and light flavor, rich in calcium, suitable for the elderly and children.

Luffa is stewed with dried shiitake mushrooms and dried shrimp. The luffa absorbs the umami from the dried ingredients, with a sweet and tender texture and delicious broth.

Fresh clams and luffa are cooked together without much seasoning. The oceanic sweetness of the clams is fully infused into the broth and luffa, refreshing and delicious.

A stir-fried dish combining shredded dried scallops (golden dried scallops), lily bulbs, and luffa. Elegant flavor, with the umami of scallops and the sweetness of lily bulbs.

A variety of seasonal vegetables are stewed in broth, resulting in a rich and sweet soup. The vegetables absorb the soup, providing warmth and nourishment.

Green beans are deep-fried and then stir-fried with Sichuan peppercorns and dried chilies. Dry, crispy, and tender texture, with a spicy, numbing, savory, and fragrant flavor, very appetizing and pairs well with drinks.

King oyster mushrooms are cut into chunks, deep-fried, and coated in salted egg yolk sauce. Crispy and sandy outside, juicy and chewy inside, a perfect combination of mushroom and egg flavor.

Fresh spinach is stir-fried over high heat to retain its green color and nutrients. Tender texture, usually with garlic for flavor.

Stir-fried Taiwan A-choy (a type of lettuce) with a slightly bitter-sweet taste. Crispy texture, a common home-style vegetable in Taiwan.

Diced turnip cake is deep-fried until golden, then stir-fried with XO sauce, bean sprouts, and chives. Crispy outside and soft inside, with a slightly spicy seafood sauce aroma, unique flavor.

Stir-fried Bok Choy with a vibrant green color. The stems are crisp, the leaves are tender, with a refreshing and palate-cleansing flavor.

Stir-fried pea shoots, a delicate and premium vegetable. Has a unique bean aroma, and stir-frying brings out its fresh flavor.

Whole free-range chicken is stewed for a long time with premium ingredients such as Jinhua ham and dried scallops. The soup is milky white and rich, the chicken is tender and falls off the bone, with a delicious flavor.

Fried carp head is stewed in a clay pot with napa cabbage, tofu, and meatballs. The soup is sweet and savory with a hint of satay, and the ingredients are abundant.

A hot pot with a base of naturally fermented sauerkraut, served with thinly sliced pork belly. Sour and appetizing, the soup is light, palate-cleansing, and warming.

Chicken feet are deep-fried and then braised in oyster sauce. Skin separates from the bone, with a soft, gelatinous texture and rich sauce aroma.

Classic Hong Kong bun. Fluffy white steamed bun with an opening, filled with honey-glazed char siu that is moderately sweet and savory.

When peeled, the golden salted egg yolk custard flows out like lava. Sweet taste with the sandy texture of salted egg yolk, best enjoyed hot.

The king of dim sum. Translucent crystal skin wraps a whole fresh shrimp. Chewy skin and a crisp, sweet filling.

Pork spare ribs are marinated with fermented black beans and garlic, then steamed. The meat is tender and juicy, with a savory fermented black bean flavor.

Yellow dough wrappers filled with pork and shrimp, topped with roe. Dense and springy texture, with delicious meat juices.

Exquisite steamed dumpling. The tail of the fresh shrimp is exposed, resembling a phoenix tail. Beautiful appearance, sweet and fresh taste.

Beef meatballs are hand-formed with minced beef, water chestnuts, and dried tangerine peel, served on a bed of bean curd skin. Smooth and springy texture, with a refreshing tangerine peel aroma.

Beef tripe slices are steamed in a five-spice sauce. The texture is tender and chewy, with a rich flavor.

Xiao Long Bao with thin skin and abundant filling, containing clams and broth jelly. Overflowing with soup when bitten, incredibly sweet and fresh.

Layers of flaky pastry enclose a honey-glazed char siu filling. Crispy outside, with a rich sweet and savory filling, complex texture.

Cabbage is baked with a creamy white sauce. The surface is golden and slightly browned, with a rich creamy flavor and tender, flavorful cabbage.

Shrimp wrapped in bean curd skin and deep-fried. Extremely crispy outer layer, with a juicy and delicious filling, a classic fried dim sum item.

Glutinous rice outer layer filled with savory meat filling and deep-fried. The outer layer has a chewy, slightly crispy texture similar to mochi, with a savory filling.

Dumplings with chives and fresh shrimp filling, deep-fried until golden brown. Rich chive aroma with a crispy skin.

Shrimp rolls coated with almond slices and deep-fried. Every bite offers the crispness and nutty aroma of almonds, paired with springy shrimp meat.

A pancake made with squid paste and chopped scallions. Chewy and sweet texture with a scallion oil aroma.

Crispy spring roll wrappers filled with chives and shredded pork. Crispy texture, makes a crisp sound when bitten.

Glutinous rice balls coated with white sesame seeds and deep-fried, filled with red bean paste. Crispy outside and soft and chewy inside, with a smooth and sweet red bean filling.

Patties made with pumpkin puree, pan-fried until crispy. Soft and chewy texture with the natural sweetness of pumpkin.

A dessert made with water chestnut flour, cut into strips and deep-fried. Crispy outside and soft inside, with the natural sweetness of water chestnuts.

A must-order in Hong Kong dim sum. Steamed with preserved sausage, dried shrimp, and shredded radish. Pan-fried until the surface is browned, with a dense texture, full of radish sweetness and preserved meat aroma.

Flaky pastry layers enclose a smooth taro paste filling. Exquisite presentation, crispy texture, and rich taro aroma.

A noodle dish originating from Jiangsu and Zhejiang, with many crispy layers. The filling is usually scallion and meat or ham, savory and delicious.

Similar to fried Yuanxiao, glutinous rice outer layer with a flowing sesame filling. Crispy outside, with a smooth and rich sesame filling when bitten.

Smooth rice noodle rolls filled with large fresh shrimp and chives. Drizzled with sweet soy sauce, with a slippery and delicious texture.

Rice noodle rolls filled with honey-glazed char siu and enoki mushrooms. The sweetness of the char siu combines with the rice aroma of the noodle rolls for a rich texture.

Rice noodle rolls filled with seasoned minced beef and cilantro. Beef is tender, cilantro adds flavor, unique taste.

Also known as 'Zha Liang', rice noodle rolls filled with crispy fried dough sticks. A double texture of smooth outside and crispy inside, served with soy sauce and sesame paste.

Rice cake with visible taro pieces, seasoned with five-spice powder. Dense and moist texture, with a strong taro aroma.