Jiu Long Bing Shi Xiang Gang Cha Can Ting

A classic dry-mixed noodle dish, coated in a rich, sweet, and savory sesame sauce. Smooth texture with a rich nutty aroma. Recommended to mix well before eating.

Special chili oil is added to the rich sesame paste noodles. The sweetness of sesame and the spiciness of chili are perfectly combined, creating a rich and layered texture.

Noodles tossed with Hong Kong XO sauce, which contains dried scallops, dried shrimp, and other seafood essences. Delicious and slightly spicy, with a rich seafood flavor and chewy noodles.

Noodles tossed with refined chicken oil and crispy fried shallots. Fragrant, traditional, and simple yet deeply flavorful.

Braised tender beef brisket served with noodle soup. The broth is rich and sweet, the beef brisket has connective tissue, and the texture is soft and rich.

Classic Hong Kong noodle soup, containing three plump shrimp wontons. The broth is usually made from dried flatfish, fresh and sweet, with smooth noodles.

Dry-mixed style wonton noodles, served with three fresh shrimp wontons. Usually paired with oyster sauce or special sauce, allowing you to better appreciate the noodles' elasticity and the wontons' freshness.

Wonton noodles with shrimp wontons tossed in XO sauce. The spicy flavor of the seafood sauce complements the fresh shrimp wontons, resulting in a richer and more appetizing taste.

A representative Cantonese dish, featuring ho fun noodles, beef, and bean sprouts stir-fried over high heat. Emphasizes 'wok hei', with evenly glossy noodles, tender beef, and rich texture.

Stir-fried instant noodles (Doll noodles) with beef slices. The noodles are chewy and absorb the sauce, with a savory flavor, a popular main course in tea restaurants.

Beef brisket stewed in Chu Hou sauce served with white rice. The beef brisket is tender and flavorful, with a rich sauce, making it a very satisfying dish.

A type of Hong Kong steamed rice bowl, with rice topped with chicken feet steamed in black bean sauce. The chicken feet are soft and fall off the bone, and the rice absorbs the meat juices and black bean aroma.

Classic Hong Kong steamed rice, with pork ribs marinated in black bean sauce steamed together with rice. The pork ribs are tender and smooth, the rice grains are distinct and full of meat aroma.

A simple and classic Hong Kong-style meal, featuring thick-cut canned luncheon meat pan-fried until fragrant, served with a sunny-side-up egg and soy sauce mixed rice. Full of nostalgic flavor.

Crispy fried pork chop served with a fried egg and white rice. The pork chop has a crispy exterior and firm meat, making it a very filling option.

Large crispy fried chicken cutlet served over rice with a fried egg. The chicken is juicy and the skin is crispy, suitable for those who enjoy fried food.

A common street snack in Macau and Hong Kong. Crispy baked bread sandwiching a tender and juicy pan-fried pork chop, a satisfying and rich texture.

Seasonal vegetables blanched and drizzled with fragrant chicken oil. Simple cooking preserves the vegetables' sweetness, while the chicken oil adds smoothness and aroma.

Chicken wings fried after marinating in Nam Yue (fermented bean curd). Crispy exterior with a unique fermented bean flavor and sweet and savory taste.

Peeled cherry tomatoes marinated in plum juice. Sweet and sour, appetizing, cool and refreshing, perfect as an appetizer or a palate cleanser.

Tender chicken served with a generous amount of scallion oil sauce. The chicken is refreshing and not greasy, with a rich scallion oil aroma and a smooth texture.

Shrimp wontons are deep-fried until golden and crispy. The skin is crispy like a cracker, the shrimp filling is fresh and springy, usually served with sweet and sour sauce.

Classic cold dish, century eggs and tofu sliced and layered or mixed. Soft and cool texture, drizzled with dark soy sauce and topped with bonito flakes for flavor.

Simply blanched okra, retaining its unique slimy texture and crispness. Served with a rich sesame dressing for a refreshing and healthy taste.

Shrimp wontons drizzled with special XO sauce. The dried scallop and seafood aroma of the XO sauce coats the wontons, a luxurious and flavorful snack.

Shrimp wontons served with two special sauces (usually sweet sauce and chili sauce or peanut sauce based). Unique flavor, rich layers.

Hong Kong style flaky egg tart, with distinct layers and crispy crust, and a rich, smooth, eggy filling. Best served hot, sweet and delicious.

Handmade large siu mai, with a dense and juicy filling, and a sesame oil aroma. Usually topped with roe or goji berries, with a chewy texture.

Hong Kong style turnip cake, made with preserved sausage and dried shrimp. Pan-fried until golden brown and crispy on the outside, soft and dense on the inside, with the sweetness of shredded turnip.

Our signature dish satisfies two cravings at once, featuring tender braised beef brisket and fresh shrimp wontons, served with XO sauce. Generous portion, luxuriously flavorful.

Green beans are deep-fried until dehydrated, then stir-fried with minced meat, preserved vegetables, and other seasonings. Dry, fragrant, and crispy texture, savory and pairs well with rice.

Crispy fried pork chop topped with golden garlic crisps and Sichuan peppercorn seasoning. Crispy outside, tender inside, with garlic aroma and a slightly numbing Sichuan peppercorn sensation, intensely fragrant.

Diced turnip cake stir-fried with XO sauce, bean sprouts, and chives. The turnip cake is crispy on the outside and soft on the inside, full of the spicy seafood flavor of XO sauce.

A common home-style stir-fry in Cantonese cuisine. Tender beef slices stir-fried with ginger slices and scallion segments over high heat. Full of wok hei, the scallion and ginger aroma enhances the beef's freshness.

Turnip cake cooked in the typhoon shelter style, sprinkled with plenty of fried garlic crisps and chili. Crispy and spicy, with a rich garlic flavor.

Corn segments are deep-fried and tossed with salt and pepper. A mix of sweet and savory, the corn kernels remain juicy and sweet, with a slightly salty and crispy exterior.

Classic Hong Kong bun, with soft white steamed bun skin encasing a sweet and savory honey-glazed char siu filling. Tear it open when hot for an aromatic experience.

Baked pastry with flaky layers encasing char siu filling. Crispy and melt-in-your-mouth texture, brushed with egg wash and sesame seeds on top for a captivating aroma.

A steamed sponge cake, golden in color, with a brown sugar or dark sugar aroma. Fluffy and soft texture, sweet but not greasy.

A common Hong Kong street snack. Springy fish balls simmered in a special curry sauce. Slightly spicy and chewy, full of spice flavor.

Chicken feet are fried then steamed, absorbing the black bean sauce. The skin has a tiger-skin appearance, melts in your mouth, separates from the bone, and is rich in collagen.

Pork ribs cut into small pieces, marinated with black beans and minced garlic, then steamed. The meat is tender and juicy, with a rich black bean aroma, making it very appetizing.

Thin bean curd skin wrapped around shrimp filling and deep-fried. Golden and crispy exterior, fresh and juicy filling, best served with plum sauce (Worcestershire sauce).

Glutinous rice, chicken, and mushroom filling wrapped in dried lotus leaves and steamed. The rice has a light lotus leaf fragrance and a soft, sticky texture.

A classic dim sum item, with translucent crystal skin revealing pink shrimp. Chewy skin and fresh, crisp filling, shaped like a crescent moon.

Golden salted egg yolk custard filling flows out when the bun is torn open. A mix of savory and sweet, rich and smooth texture, be careful of the heat.

Spring roll wrappers filled with shredded burdock, then deep-fried. Crispy exterior, burdock provides a unique aroma and fibrous texture.

A sweet soup based on coconut milk, with transparent, chewy sago pearls. Rich and sweet flavor, cool and refreshing, with a strong tropical feel.

Finely ground hot sesame paste. Thick and smooth texture, with an extremely rich sesame aroma. A healthy and warming traditional dessert.

Crispy baked short baguette (piggy bun), spread with butter and drizzled with condensed milk. Crispy texture, with a blend of milky and sweet flavors.

Tea restaurant classic: a hot, crispy pineapple bun sandwiching a cold, thick slice of butter. Enjoy the wonderful contrast of hot and cold, and the blend of sweet and savory.

A Hong Kong adaptation of French toast. Two slices of toast are sandwiched with peanut butter, dipped in egg batter, and deep-fried. Drizzled with syrup or condensed milk on top, it's a sinfully sweet and delicious treat.

A representative Hong Kong beverage, made by repeatedly straining tea through a filter to achieve a silky smooth texture. Strong tea flavor with a sweet aftertaste, mixed with evaporated milk.

Black tea with yellow lemon slices. You need to use a spoon to mash the lemon to release its sourness and aroma, making it sweet, sour, and thirst-quenching.

A drink that combines milk tea and coffee. It has the smoothness of milk tea and the richness of coffee, providing a refreshing and unique flavor.

A variation of milk tea, meaning it's made with evaporated milk instead of sugar. It has a richer and smoother texture than regular milk tea, with sweetness coming from the evaporated milk.

Rock sugar water with fresh yellow lemon slices. Refreshingly sweet and sour, caffeine-free, it's a great choice to cut through richness and cool down.

A drink made with fresh lemon juice and honey. Mildly sour with natural sweetness from honey, soothes the throat and quenches thirst.

A classic malted chocolate drink. Rich and sweet taste with a unique malt aroma, loved by both adults and children.

A hot drink made with almond powder and milk. Strong and unique almond aroma, with a warm and smooth texture. Often believed to have lung-moisturizing benefits.

7 Up soda with preserved salted lemon. A unique sweet and salty fizzy taste, said to soothe the throat and stimulate appetite.

Cream Soda, a vanilla-flavored soda. Usually transparent or pale yellow, with a sweet taste.

A common Hong Kong street drink, mixing cream soda with fresh milk. Creates a milkshake-like texture and foam, with a unique sweet taste.

A value-for-money business lunch combo, including a main course, dim sum, and drink. Perfect for weekday lunches, allowing you to taste multiple Hong Kong delicacies at once.

Weekday Dinner Upgrade Option. Add this set to your main course order, including one dim sum/dessert and one drink or soup.