LAN ZHI CHA JU LANG'S CAFE

Classic Hong Kong dessert with layered crispy crust and a sweet, smooth egg custard filling. Crispy outside, soft inside, with a rich egg aroma.

A classic dessert from Macau, with a thick and layered crispy crust, topped with caramel spots. Creamy and smooth filling.

Traditional Chinese sesame cake, sprinkled with sesame seeds on the outside, with a crispy and flaky crust. The filling is usually savory and sweet, with a lard aroma.

A representative Hong Kong style bun, with a crispy sweet crust on top, resembling a pineapple. The bun is soft and moderately sweet, perfect with milk tea.

A slice of cold, thick butter is sandwiched between a freshly baked hot pineapple bun. The contrast of hot and cold, savory and sweet, is a classic tea restaurant delicacy.

Golden crispy puff pastry filled with savory and sweet honey-glazed char siu. Crispy texture, rich and juicy filling.

Rich creamy white sauce with sweet cabbage, topped with cheese and baked until golden. Creamy, moist, and smooth.

Combines the crispy crust of a pineapple bun with the filling of a char siu bao. Crispy and sweet on the outside, with a savory and sweet char siu filling inside, rich in texture.

Tender chicken steamed with fragrant shiitake mushrooms. The chicken absorbs the umami of the mushrooms, remaining tender and juicy.

Hong Kong style beef balls with beancurd sheets, chewy and juicy. Usually includes water chestnuts for crunchiness and a hint of dried tangerine peel.

Chicken feet, fried then steamed, seasoned with Chu Hou sauce. The skin is soft and flavorful, easily separating from the bone, with a rich savory sauce.

Fresh pork ribs steamed with fermented black beans and minced garlic. The ribs are tender and flavorful, with the unique savory aroma of black beans, a must-order for dim sum.

Classic steamed dim sum, with soft white wrappers opening to reveal a savory and sweet red char siu filling. Soft texture, rich meat aroma.

A variation of the traditional Char Siu Bao, with a rich curry-flavored filling. The spices stimulate the taste buds for a unique flavor.

The wrapper is made with red yeast, giving it a light pink color, healthy and visually unique. The filling is still the classic honey-glazed char siu.

Crystal clear dumpling wrappers filled with tender sea bass and celery. The fish is sweet, and the celery adds a crisp texture and aroma.

Beancurd skin wrapped with pork, shrimp, and vegetable filling, deep-fried then steamed. The beancurd skin absorbs the soup, with a soft and chewy texture and a rich filling.

Steamed glutinous rice dumplings with a spicy seasoning. The glutinous rice is crystal clear, and the meatballs have a spicy kick.

Beef tripe simmered for a long time with Chu Hou sauce. The texture is soft yet chewy, with a honeycomb structure that absorbs the rich sauce.

Chewy fish balls soaked in a special curry sauce. The fish balls are springy and chewy, with a rich and spicy curry flavor, a classic street snack taste.

Hong Kong style turnip cake slices pan-fried until golden brown and crispy. Soft inside, with the sweetness of shredded radish and the savory flavor of preserved meat.

Diced turnip cake stir-fried with spicy and savory XO sauce. Crispy exterior, rich sauce flavor, enhanced taste.

Deluxe siu mai, topped with a whole small abalone. The pork and shrimp filling is firm, and the abalone adds a fresh and chewy texture for a luxurious experience.

Characteristic siu mai with a black wrapper, usually made with cuttlefish ink or charcoal powder. Plump filling, a feast for both the eyes and the palate.

Classic Hong Kong siu mai, yellow wrapper filled with pork and shrimp, topped with orange fish roe. Chewy texture, full of umami.

Smooth rolled Cheung Fun, drizzled with mixed sauces (usually sesame paste and sweet soy sauce). Simple rice aroma paired with rich sauces.

Thin-skinned, generously filled wontons served with spicy red chili oil sauce. The wontons are slippery, the filling is delicious, and the spiciness stimulates the appetite.

The premier of the four heavenly kings of dim sum, with translucent crystal skin wrapping a whole fresh shrimp. Chewy skin, crisp and sweet filling.

Black truffle paste added to traditional shrimp dumplings. The sweetness of the shrimp combines with the unique aroma of truffle for a more elegant flavor.

Fluffy steamed bun filled with a smooth and sweet taro paste. Natural taro aroma, perfect as a dessert.

When you tear open the bun, the steaming salted egg yolk custard filling flows out like lava. A blend of savory and sweet, smooth and rich.

An innovative dim sum combining Chinese steamed buns with Western chocolate. The filling is rich molten chocolate, sweet but not cloying.

Premium pork coated with honey and roasted. The skin is slightly charred and sweet, the meat is tender and juicy, with a bright red color.

Chicken braised in soy sauce broth, with smooth skin and tender meat. The chicken skin has an appealing soy sauce color and a subtle soy aroma.

A cold chicken dish that combines numbing, spicy, savory, and aromatic flavors. The chicken is tender, drizzled with red chili oil and Sichuan peppercorn sauce, spicy and appetizing.

Enjoy two classic roasted meats at once: honey-glazed char siu and soy sauce chicken. Perfect for those who want a variety of flavors.

Thick-cut honey-glazed char siu with a half-cooked fried egg over white rice. Mix the egg yolk with hot rice and char siu sauce for a superb flavor.

Tender soy sauce chicken served with fragrant scallion oil sauce. The chicken is delicious, and the scallion oil enhances the overall aroma and layers of flavor.

Beef brisket simmered until tender, served with rich Hong Kong style curry sauce. The sauce is thick and slightly spicy, perfect with rice.

Rice stir-fried with various diced vegetables. Each grain is distinct, with a light and non-greasy flavor, retaining the natural sweetness of the vegetables.

Tender beef slices placed over rice, topped with a raw egg yolk (wok egg). Stir well while hot for a smooth and rich texture.

Thick-cut luncheon meat fried until crispy, served with fried egg and white rice. A simple yet satisfying classic tea restaurant combination.

Fried rice stir-fried with our signature XO sauce over high heat. The umami from dried seafood and a hint of spice are infused into every grain of rice.

Stir-fried with dried scallop shreds, egg white, and fresh shrimp. Light in color, fresh and refreshing taste, with excellent wok hei.

Large pork chop marinated and then fried. The meat is firm, the crust is slightly charred, and it's very filling served with white rice.

Boneless chicken thigh fried until the skin is crispy and the meat is tender. Retains its rich juices, enhanced with your choice of sauce.

Fresh sea bass fillet pan-fried until golden brown. The fish is delicate and sweet, a lighter and healthier option.

Classic Hong Kong noodle dish, springy thin noodles paired with fresh shrimp wontons. The broth is clear and sweet, usually flavored with chives.

Dry-mixed wonton noodles, served with a bowl of clear broth. The noodles are tossed with oyster sauce or other seasonings for a chewier texture.

Enjoy the deliciousness of fresh shrimp wontons without noodles. The broth is savory, and the wontons are plump.

Rich curry beef brisket poured over dry noodles. Every strand of noodle is coated in curry sauce, rich and satisfying.

Noodles stir-fried with various vegetables and mushrooms. The noodles are usually pan-fried until slightly crispy on both sides, drizzled with sauce, rich in texture.

Smooth Ho Fun noodles with chewy fish balls in a clear sweet broth. Refreshing and suitable for all ages.

The usual egg noodles are replaced with smooth Ho Fun noodles, served with delicious wontons and clear broth.

Classic tea restaurant "set meal", instant noodles (Gai Dou Mian) with pan-fried luncheon meat and fried egg. The soup is usually a rich pork bone broth or sesame oil flavor.

Pan-fried pork chop laid over Instant Noodles in soup. The savory oil from the pork chop seeps into the soup, enriching the flavor.

Whole boneless chicken thigh with Instant Noodles in soup. Crispy skin, tender meat, generous portion.

Dry-fried Instant Noodles with XO sauce and pork chop. The noodles are dry and springy, full of the savory and slightly spicy flavor of XO sauce.

Tender chicken thigh with XO sauce fried instant noodles. Spicy and flavorful, rich in texture.

Pan-fried sea bass fillet with XO sauce fried noodles. The freshness of the fish contrasts uniquely with the rich flavor of the XO sauce.

A representative Hong Kong style congee, with a smooth, porridge-like base. Contains chunks of preserved egg and shredded lean pork, rich in texture and moderately savory.

Fresh beef slices cooked in a boiling congee base. The beef remains tender, and the congee is full of beef flavor.

Fresh fish slices cooked in congee, with ginger slices to remove fishiness and enhance flavor. Light and sweet, a top choice for warming the stomach.

Preserved meats like Chinese sausage and liver sausage are placed over rice and steamed. The fat seeps into the rice, releasing a rich aroma.

A classic double-dish steamed rice, combining the gelatinous texture of phoenix claws with the meaty flavor of pork ribs. Seasoned with black bean sauce, very appetizing.

Tender soy-braised pork ribs paired with uniquely flavored liver sausage. A blend of savory and wine aromas.

A combination of tender chicken, shiitake mushrooms, and preserved sausage. Rich ingredients, tender chicken, and savory preserved sausage.

Blanched Gai Lan drizzled with oyster sauce. Gai Lan has a crisp texture with a slight bitterness, and the oyster sauce enhances the umami and sweetness.

Stir-fried Gai Lan with minced garlic over high heat. Rich garlic aroma, retaining the crispness of the vegetables.

Common Taiwanese stir-fried cabbage, sautéed with garlic. Crisp and sweet.

Stir-fried cabbage with XO sauce. Slightly spicy and savory, elevating the simple vegetable.

Hong Kong style lemon tea with several slices of fresh yellow lemon. You need to muddle the lemon to release its sourness, which is sweet, sour, and cuts through richness.

Chilled malt cocoa drink. Rich and sweet, with a unique malt aroma.

Also known as "Silk Stocking" Milk Tea, brewed with Black & White evaporated milk. Rich tea flavor with a sweet aftertaste and a smooth texture.

A mixed drink of milk tea and coffee. It combines the smoothness of milk tea with the richness of coffee, refreshing and invigorating.

Coke with fresh lemon slices. The sourness of the lemon balances the sweetness of the Coke, refreshing and thirst-quenching.

7 Up soda with pickled salted lemon. A mix of sweet and salty with full carbonation, very refreshing and thirst-quenching.

Chilled deep-roast coffee. Strong and slightly bitter, with a mellow aroma.

Hot deep-roast coffee, with a more intense aroma.

Hot black tea with lemon slices. Distinct tea aroma, sweet, sour, and warming.

Hot malt cocoa drink, sweet and warming.

Hot Hong Kong Style "Silk Stocking" Milk Tea, with a richer tea flavor than the iced version and a smooth texture.

A hot mixed drink of coffee and milk tea, rich and mellow.

Traditional Chinese sweet soup, made from ground almonds and hot water, with egg white. Unique aroma, moisturizing for the lungs and beautifying.

An innovative combination of almond tea and coffee. The almond aroma blends with the coffee aroma for a unique taste.

High mountain Oolong tea, with a clear golden liquor and a delicate floral aroma with a sweet aftertaste.

Pu-erh tea brewed with chrysanthemum. The aged aroma of Pu-erh complements the delicate fragrance of chrysanthemum, aiding digestion and reducing greasiness.

A unique Taiwanese Oolong tea with an amber-colored liquor. It has a natural honey aroma and notes of ripe fruit.

Dark roasted Oolong tea. Rich tea flavor with a unique "Guanyin rhyme" and charcoal aroma.

Fragrant Pouchong tea paired with chamomile. Pleasant floral aroma, refreshing and relaxing.

A classic Hong Kong dessert made with mango, sago, pomelo pulp, and coconut milk. Sweet and sour, refreshing, with a rich fruity aroma.

A dessert made by solidifying hot milk with ginger juice. The texture is as smooth as tofu pudding, with the warming spiciness of ginger.

Limited edition collaboration shrimp dumplings, flavored with elegant black truffle, 3 pieces per serving.

Steamed dumplings with tender sea bass filling, refreshing and delicious, 3 pieces per serving.

Classic fish roe siu mai, named after a space monster, 3 pieces per serving.

Black cuttlefish ink siu mai, echoing the image of the monster Zetton. Rich umami flavor, 3 pieces per serving.

Soft and sweet Hong Kong style Ma Lai Go, with a brown sugar aroma.

Sweet cake made from red dates, soft and sweet, good for beauty, 3 pieces per serving.

Crispy puff pastry filled with honey-glazed char siu, 3 pieces per serving.

Creamy Portuguese egg tart with a crispy crust.

Classic lava bun, with salted egg yolk filling that flows like lava, 3 pieces per serving.

Chocolate-flavored lava buns, rich and sweet, very popular, 3 pieces per serving.

Black fried rice stir-fried with cuttlefish ink, full of umami and with a unique appearance.

XO Sauce Fried Instant Noodles, with a choice of pork chop, chicken chop, or sea bass fillet. Spicy and flavorful.

Aromatic XO sauce fried turnip cake, crispy outside and tender inside, slightly spicy and appetizing.

Refreshing mixed fruit drink, colorful, sweet and sour, and cooling.

A dreamy purple drink with butterfly pea flower, paired with honey lemon, sweet, sour, and refreshing.

A special version of Mango Pomelo Sago, the classic combination of mango and pomelo, sweet and rich.