Lao Ma Ban Mian (Harbour North Branch)

Afternoon tea combo of selected small eats and drinks. Economical and suitable for a light meal.

A combination of main dish and drink. Moderate portion size, suitable for a simple lunch or dinner.

A rich combination of Taiwanese main dishes and classic small eats. Taste a variety of Taiwanese flavors.

A complete set including main dish, small eats, and drinks. Generous portions for a full experience of Taiwanese cuisine.

Fried chicken pieces marinated in fermented bean curd. The skin is golden and crispy, the chicken is tender and juicy, with a unique savory flavor of fermented bean curd.

Cuttlefish balls fried to golden brown. Chewy and springy texture, full of rich seafood sweetness, a common Taiwanese street snack.

Crispy fried cuttlefish head seasoned with salt and pepper. The texture is chewy and springy, savory and slightly spicy, perfect as a snack or appetizer.

Traditional flavored beef pancake. Crispy crust with a filling of peppery beef, rich with juices when bitten.

Light and delicious egg drop soup with handmade dumplings. The dumplings have thin wrappers and generous fillings, and the soup is warm and comforting.

Chicken wings braised with thirteen kinds of spices. Reddish-brown in color, the meat is tender and flavorful, with a rich aroma of spices and soy sauce.

Classic Taiwanese red vermicelli paste, served with fresh cuttlefish heads and prawn rolls. The broth is thick and savory, with bonito flavor, and has a smooth texture.

A luxurious version of vermicelli with rich toppings. Includes braised chicken wings, pig ears, large intestines, and other ingredients, offering rich layers of texture and a delicious, rich broth.

Dry noodles with beef ribs slow-cooked in tomato sauce. The beef is tender and sweet-sour, the sauce is rich and coats the noodles, making it appetizing.

Sweet Taiwanese sausage paired with savory minced pork rice. The sausage is fragrant from charcoal grilling and is an excellent match with the braised pork rice.

Classic Taiwanese braised pork rice with a tender soft-boiled egg. The braised sauce is savory and pairs well with rice, and the yolk is rich. It's the most common comfort food in Taiwan.

Taiwanese egg crepe with pork floss. The crepe is chewy and soft, the pork floss is sweet, savory, and crispy, served with a refreshing salad.

Dry noodles with sauce made from Wagyu beef fat. The noodles are chewy and full of the unique buttery aroma of Wagyu beef, offering a luxurious flavor.

Tomato stewed beef ribs dry noodles. The sweetness and sourness of the tomatoes balance the richness of the beef, and the beef ribs are stewed until tender and flavorful.

Soup noodles with crispy fried pork chop. The pork chop is crispy on the outside and tender on the inside, with a clear or braised broth and smooth noodles.

A small bowl of braised pork rice served with braised chicken wings. Suitable for those with a smaller appetite or wanting to try something new, allowing you to taste two classic Taiwanese braised dishes at once.

Pancake made with Guanmiao noodle techniques or style, filled with black pepper beef. The pancake is pan-fried until golden brown and crispy, with a spicy and flavorful filling.

Pancake filled with scallions and braised pork belly. The pork belly is a good balance of fat and lean meat, paired with the pungent scallions for a rich yet not greasy flavor.

A common Taiwanese breakfast egg crepe with pork floss. The crepe is soft and chewy, the pork floss is savory and sweet, served with a refreshing salad.

Egg crepe with sliced grilled sausage. The sausage's fat and sweetness seep into the egg crepe, creating a rich flavor.

Egg crepe with cheese. The melted cheese is creamy and stretchy, popular among cheese lovers, suitable for vegetarians (lacto-ovo vegetarian).

Creative taro paste egg crepe. The taro paste is smooth and sweet, creating a unique sweet and savory flavor with the savory egg crepe.

French toast with taro paste filling, served with vanilla ice cream. The toast is soaked in egg batter and pan-fried until golden brown, with a rich taro paste filling, offering a contrast of hot and cold.

Ice cream cake drizzled with special pineapple sauce. The pineapple sauce is sweet and sour, cutting through the richness, and paired with the cold cake, it's full of tropical flavor.

A dessert combining guava, aiyu jelly, and grass jelly. Aiyu and grass jelly are smooth and cooling, guava adds a crunchy texture and fruity aroma, very refreshing.

Taro balls made with Dajia taro served with grass jelly. The taro balls are chewy and springy, and the grass jelly is sweet and cooling, a classic Taiwanese dessert soup.

Pearls simmered in rich brown sugar served with fresh milk. The brown sugar aroma is rich, creating beautiful streaks on the side of the cup, and the pearls are soft and chewy. Contains no tea or caffeine.

Classic brown sugar pearls with milk tea. Balanced tea and milk flavors, brown sugar pearls add sweetness and texture, it's the most representative drink in Taiwan.

Milk tea with large pieces of smooth grass jelly. The grass jelly has a light herbal aroma and a slippery texture, pairing perfectly with the rich milk tea.

Drink made with purple sweet potato, served with pearls and fresh milk. The color is a romantic purple, with the natural sweetness and aroma of purple sweet potato.

A blend of fresh milk and taro from Dajia, Taiwan. Thick and creamy texture, with visible taro pieces, a must-order for taro lovers.

Traditional winter melon tea with fresh lemon juice. The sweetness of winter melon tea is balanced by the acidity of lemon, creating a sweet, sour, and refreshing drink that's very thirst-quenching.

Homemade roselle tea. Deep red color, with a sweet and sour taste similar to cranberries, it quenches thirst and aids digestion.

Black tea with fresh lime. The tea is fragrant, and the sourness of the lime leaves a refreshing aftertaste, a classic Taiwanese tea drink.

Herbal tea brewed with rock sugar, snow pear, and figs. Sweet and mellow taste, soothes the throat and reduces internal heat, suitable for those who don't want caffeinated drinks.

Green tea with lychee aroma. The freshness of green tea combined with the sweet aroma of lychee creates a light and fragrant taste.

Green tea with Korean yuzu honey. Contains yuzu pulp, with a sweet and sour taste and a slightly bitter and refreshing aroma of yuzu peel, which is very effective in relieving greasiness.

Fruit tea blended with guava and lemon. The rich tropical flavor of guava complements the sourness of lemon, creating a unique taste.

Lychee flavored sparkling beverage. Fine bubbles, full of sweet lychee aroma, refreshing and invigorating.

Yuzu honey flavored soda water. A combination of sweet and sour yuzu sauce with sparkling water, refreshing and appetizing.

Guava and lemon flavored soda drink. Tropical fruit flavor with bubbles, rich in layers, perfect as a meal accompaniment.

Orange flavored sparkling drink. Citrus aroma and sweetness, providing a vibrant, sun-like taste.

Soda made with fresh lime. Brightly acidic and extremely refreshing, it's the best choice to relieve spiciness and greasiness.

Soda water flavored with blue curacao syrup topped with a scoop of ice cream. The color is dreamy like a blue sky, and the melting ice cream adds a milky flavor, creating a texture like a floating soda.

Standard black coffee. Clean and crisp taste with the roasted aroma of coffee beans and a slightly bitter, sweet aftertaste.

Espresso with a generous amount of dense milk foam. Rich coffee flavor with delicate milk foam, offering distinct layers of texture.

Espresso with a large amount of hot milk. Rich milky flavor, smooth and soft texture, suitable for coffee lovers who prefer a stronger milk taste.

Pouring espresso over vanilla ice cream, or adding ice cream to iced coffee. A blend of bitterness and sweetness, it's both a drink and a dessert.