Sang Kei Faan Din

Goose feet and wings soaked in Huadiao wine, with a rich wine aroma. Crisp and flavorful, a classic cold appetizer.

Duck tongues slow-cooked in a special brine. The meat is tender and juicy with a unique texture. Savory and lingering taste, perfect with wine.

Deep-fried dried shrimp and cashews, tossed with salt and pepper. Crispy and delicious, with a savory flavor, a great snack to accompany drinks.

Springy sea snail meat with rich satay sauce. Slightly spicy and sweet, crisp in texture, full of Southeast Asian flavor.

Crispy chilled pig trotters tossed with fresh sand ginger. The unique aroma of sand ginger cuts through the richness, offering a refreshing and crisp bite.

Crispy fried fish skin coated with salted egg yolk. Every bite is filled with the rich aroma of salted egg yolk and the crispiness of the fish skin.

Thinly sliced beef shank tossed with spicy sauce. The beef is tender and flavorful, with a spicy and fragrant taste that stimulates the palate.

Crystal clear century egg with sweet and sour, crisp pickled young ginger. The richness of the century egg perfectly balances the sweet and sour of the young ginger, whetting the appetite and cutting through richness.

House-pickled radish strips, crisp in texture. Moderately sweet and sour, very refreshing and appetizing as an appetizer.

Famous Cantonese roasted suckling pig, with golden crispy skin and tender meat. Usually served in pieces, with skin and meat separated or together, it melts in your mouth, rich but not greasy.

A traditional dish where the duck is split open and roasted in a "pipa" shape. This allows for more even roasting, resulting in crispy skin and fragrant meat, preserving traditional Cantonese flavors.

Classic Cantonese roasted pork belly, with a crackling crispy skin and alternating layers of fat and lean meat. Served with mustard or sugar, it offers a rich and layered texture.

Pork marinated and grilled with a secret sauce, glazed with honey. The meat is tender and juicy, with a sweet and savory flavor and a hint of char.

A complex traditional nostalgic dish, made by layering and skewering fatty pork, chicken liver, and lean meat. Rich and savory in flavor, full of nostalgic taste.

Tender young squab, marinated and deep-fried. Crispy skin, tender meat, and flavorful bones, usually torn by hand to eat.

An ultimate luxurious traditional delicacy, combining precious ingredients like abalone, sea cucumber, fish maw, and shark fin, slow-simmered. The broth is thick and rich in collagen, with an extremely fresh and mellow flavor.

A nourishing soup made with fresh almond juice, fish maw, and pig lung. The soup is milky white with a rich almond aroma, smooth and moisturizing.

Stewed with Chinese herbs like Ligusticum and Gastrodia, along with fish head. It has a medicinal flavor, with a sweet and savory taste, believed to help dispel wind and relieve pain.

Stewed with Silkie chicken, American ginseng, and Dendrobium. The soup is clear, sweet, and slightly bitter, with benefits of clearing heat, promoting fluid production, and nourishing yin.

Sweet apple stewed with Adenophora, Solomon's Seal, and grouper. The soup is clear, moist, and sweet with a hint of fruitiness, perfect for dry seasons.

Stewed with fresh milk, precious snow fungus, and fish maw. Smooth and rich texture, high in collagen, a nourishing and beautifying sweet or savory soup.

Stewed with whelk, chicken feet, Chinese yam, and goji berries. The soup is sweet and rich, with the whelk adding oceanic freshness and the chicken feet contributing to the soup's collagen content.

Smooth and tender soup with diced seafood, silken tofu, and egg white. Light and fresh flavor, with a moderate thickness, suitable for all ages.

A classic Cantonese soup made with sweet corn and rehydrated fish maw. Sweet flavor, rich texture, with the sweetness of corn and the softness of fish maw.

A thick soup containing minced beef, egg white, and coriander. Smooth texture like "Xishi", tender beef, and fresh coriander adds a refreshing aroma.

Daily selected traditional Cantonese slow-cooked soup, simmered for a long time with various ingredients. The soup is rich and full of flavor, with a homely and warming taste.