Wei Kee Cha Chaan Teng Xi Men Dian

Classic Hong Kong iced milk tea, brewed with tea bags and mixed with evaporated milk. Smooth and rich texture, full of aroma.

A blend of milk tea and coffee, combining tea aroma with the richness of coffee. A signature Hong Kong drink, even better chilled.

Hong Kong Iced Coffee, usually with evaporated milk and sugar. Rich flavor with a unique roasted aroma.

Milk tea flavored with condensed milk instead of evaporated milk and sugar. More thick and smooth texture, unique sweetness.

Iced Malt Chocolate Drink. Sweet and rich, with the unique flavor of malt.

Iced drink made with almond powder. Rich almond aroma, smooth texture, refreshing and thirst-quenching.

Iced Malt Milk Drink. Sweet and mild taste, with rich milk and malt aroma.

Classic Hong Kong soy milk drink. Vitasoy is original soy milk, while Malt is added with malt and chocolate flavor.

Hong Kong Iced Lemon Tea with thick-cut lemon slices. Use a spoon to mash the lemon to release its aroma, sour, sweet, and refreshing.

Special lemon drink, may include basil seeds or other ingredients, providing rich texture and refreshing flavor.

Iced lemon water, simply with lemon slices and syrup. Moderately sweet and sour, very effective at cutting grease and relieving heat.

Lemon Honey Water. Uses honey instead of syrup for a more fragrant and mellow flavor, soothing and smooth.

Caffeine-free drink mixing Horlicks and Ovaltine. Suitable for children, full of sweet malt and chocolate flavor.

7 Up with lemon slices. The sourness of lemon balances the sweetness of the soda, full of bubbles, refreshing and invigorating.

Coke with lemon slices. A classic combination, the lemon aroma makes the Coke more refreshing.

Coke with pickled preserved lemon. A unique blend of salty and sweet, quenches thirst, a characteristic drink of Hong Kong cha chaan teng.

Coke with pickled preserved lemon. The saltiness enhances the layers of Coke, unique flavor.

Coke with lemon and longan. Added fruitiness and sweetness, rich texture.

7 Up soda with both fresh and preserved lemon. Double lemon flavor, layered, balanced sweet and sour.

Chilled Beer. Refreshing bubbles and malt aroma, perfect with stir-fries or fried dishes.

Yu Kuen Cream Soda. Vanilla-flavored carbonated drink, usually pale yellow, sweet and smooth.

Milk with Milo powder, topped with a thick layer of Milo powder. Rich chocolate malt flavor, rich texture.

Freshly squeezed juice made with seasonal fruits. May have different surprises each time, fresh and healthy.

Hot Hong Kong Milk Tea. Rich tea aroma, smooth milk taste, delicate texture.

Hot blend of milk tea and coffee. Warm and mellow, refreshing.

Hot milk tea flavored with condensed milk. More fragrant, sweet, and smooth, suitable for those who like sweetness.

Hong Kong Hot Coffee. Rich coffee aroma, usually with evaporated milk and sugar.

Hot Malt Chocolate Drink. Warm and sweet, full of malt's nutrition and flavor.

Hot Malt Milk Drink. Rich aroma, soft texture, suitable for drinking before bed or on cold days.

Hot Almond Drink. Unique almond aroma, warm and nourishing.

Hot Lemon Water. Simple lemon slices with hot water and sugar, replenishes Vitamin C, warm and soothing.

Hot Lemon Honey Water. The sweetness of honey blends with the sourness of lemon, soothing the throat.

Hot Hong Kong Lemon Tea. Rich tea base, with fresh lemon slices, moderately sweet and sour.

Hot Ribena (Blackcurrant Juice) with lemon slices. Sweet and sour fruit aroma, warm and delicious.

Salted lemon steeped in hot water. Mildly salty, helps soothe a sore throat.

Hot Horlicks with Ovaltine. Double malt flavor, sweet and rich, caffeine-free.

Hot Coke with lemon and ginger. A Hong Kong folk remedy, often used to prevent colds, warming the body.

Thick sweet soup made from ground black sesame. Dense texture, rich sesame aroma.

Sweet soup made from ground almonds. White in color, rich and smooth almond flavor.

Similar to tangyuan, glutinous rice balls, cooked and coated with peanut powder, sesame, and sugar. Chewy and soft texture, sweet and delicious.

Almond tea with egg white. Smoother texture, moisturizing and beautifying.

Sweet soup made with fresh mango and sago (small tapioca pearls). Full of mango aroma, refreshing and cooling.

Mango dessert, may include mango ice cream or plenty of fresh mango. Rich texture, sweet and rich.

Classic Hong Kong dessert, including mango, sago, pomelo pulp, and coconut milk. Rich layers of flavor, fresh and sweet-sour.

Classic Hong Kong cha chaan teng dish of instant noodles with two fried eggs. Simple yet classic.

Instant noodles with ham slices and fried egg. Savory ham and tender egg are a perfect match.

Instant noodles with thick-cut Spam and fried egg. Crispy and fragrant Spam, full of flavor.

Tender beef slices noodle soup. Choice of instant noodles or flat rice noodles. Delicious broth, smooth beef.

Noodle soup with chewy fish balls. Choice of instant noodles or flat rice noodles, refreshing taste.

Luxurious noodle soup with abalone slices. Fresh and delicious broth, choice of instant noodles or flat rice noodles.

Hong Kong-style fried sauce dry noodles, with shredded scallions. Savory and sweet fried sauce, chewy noodles.

Hong Kong fresh shrimp wontons, with a filling of whole shrimp. Can be served as noodle soup, dry tossed noodles, or flat rice noodles.

Noodle soup with assorted seafood. Sweet broth, generous ingredients.

Pan-fried pork chop with fried egg and instant noodles. Firm pork chop, generous portion.

Braised beef brisket, tender and juicy. Choice of noodle soup, lo mein, or flat rice noodles.

Pork knuckle stewed in fermented bean curd sauce, served with dry noodles. Rich in collagen, with a unique fermented bean curd aroma.

Add an extra fried egg.

Add extra ham slices.

Add extra Spam.

Add an extra pan-fried pork chop.

Classic flavor of Cantonese congee. Cooked with century egg and lean pork shreds, the congee is dense, savory, and palatable.

Boiling congee base with fresh beef slices quickly cooked. Tender beef, retaining original flavor.

Beef congee with a raw egg. The egg makes the congee smoother and adds a rich egg flavor when stirred.

Congee cooked with fresh fish slices. Fish meat is tender and delicate, with a sweet and light flavor.

Traditional congee from Guangzhou. Rich in ingredients, usually including fish slices, squid, peanuts, egg shreds, etc. Multi-layered texture.

Daily selected slow-cooked soup. Boiled for a long time with various ingredients, rich and nourishing broth.

A common Hong Kong street imitation shark fin soup. Usually contains vermicelli, shredded meat, wood ear mushrooms, etc. Thick and smooth texture, full of umami.

Pure wonton soup without noodles. Enjoy the deliciousness of fresh shrimp wontons and the savory broth to your heart's content.

Soup with century egg, cilantro, and fish slices. Milky white soup, rich and unique flavor, clears heat.

A representative of Hong Kong roasted meats. Pork surface brushed with honey and roasted, reddish in color, tender and sweet meat.

Honey glazed char siu and soy sauce chicken combination. Soy sauce chicken with smooth skin and tender meat, flavorful braising sauce.

Roasted pork belly with skin. Golden and crispy skin, alternating layers of fat and lean meat, savory and delicious.

Toast spread with condensed milk and butter. Sweet and crispy, a good choice for afternoon tea.

Toast spread with condensed milk and jam (usually strawberry jam). Sweet and delightful taste.

Toast spread with butter and jam.

Toast spread with condensed milk and peanut butter. Rich peanut flavor combined with the sweetness of condensed milk, rich texture.

Hot crispy pineapple bun with a thick slice of cold butter. A blend of hot and cold, savory and sweet, a classic Hong Kong bun.

Crispy toasted piglet bun (short baguette), spread with butter and condensed milk. Hard and crispy texture, sweet.

Piglet bun spread with condensed milk and peanut butter. Crispy with a rich nutty flavor.

Piglet bun spread with condensed milk and jam.

Sandwich with thick scrambled eggs. Rich egg flavor, soft and tender texture.

Sandwich with cheese slices.

Sandwich with fresh tomato slices and scrambled eggs. Refreshing and appetizing.

Sandwich with ham and scrambled eggs. Classic breakfast flavor.

Sandwich with Spam and scrambled eggs.

Hong Kong version of French toast. Two slices of toast sandwiched with peanut butter, dipped in egg batter, deep-fried until golden, drizzled with syrup and butter. Sinful and delicious.

Sandwich with cheese and scrambled eggs.

Sandwich with cheese and ham.

Sandwich with cheese and Spam.

Bread sandwich with pan-fried bone-in pork chop. A specialty snack from Macau and Hong Kong, full of meat flavor.

Pickled young ginger slices with century egg. Sweet, sour, and slightly spicy ginger slices balance the flavor of the century egg, appetizing and refreshing.

Classic Hong Kong street snack. Chewy fish balls stewed in special curry sauce, spicy and delicious.

Deep-fried pig skin soaked in curry sauce. Crispy and juicy texture.

Water-soaked squid with curry sauce. Crispy squid, rich flavor.

Chicken wings marinated in the restaurant's special sauce, deep-fried or braised until flavorful.

Crispy exterior, shrimp paste filling inside, rolled snack.

A rolled rice noodle product without filling, named for its shape resembling pig intestines. Served with sweet sauce, peanut sauce, sesame sauce, etc.

Puff pastry filled with durian filling, baked. Crispy outside, soft inside, rich durian flavor.

Choose any two curry snacks (e.g., fish balls, pig skin, squid) combination.

A platter of three curry snacks, satisfying multiple textures at once.

Radish cake cut into pieces, stir-fried with XO sauce (seafood sauce). Crispy outside, tender inside, spicy and appetizing.

Restaurant's homemade XO sauce, suitable for buying home to mix with noodles or stir-fry.

Instant noodles stir-fried with beef and satay sauce. Dry and chewy noodles, full of rich satay aroma.

Instant noodles stir-fried with seafood and XO sauce. Slightly spicy and savory, with wok hei.

Soft white rice.

Teochew-style braised pork belly. Tender meat, with a rich and sweet braising sauce.

Classic Cantonese dish. Deep-fried pork pieces with pineapple and green peppers, coated in sweet and sour sauce. Appetizing and goes well with rice.

Pork ribs deep-fried until crispy, seasoned with salt and pepper. Savory and crispy, suitable for pairing with drinks or rice.

Tender beef slices stir-fried with sweet and sour young ginger slices. Refreshing taste, mild ginger flavor.

Pan-fried chicken with special orange sauce. Rich fruit aroma, sweet and sour, not greasy.

Chicken dish cooked with Hua Diao wine and honey. Fragrant with wine, tender and sweet meat.

Beef brisket and tendon with radish, braised in Chu Hou sauce. Radish is flavorful and sweet, tendon is soft and sticky.

Pork knuckle, braised then deep-fried, sprinkled with crispy garlic (Feng Sha). Crispy skin with a fermented bean curd aroma.

Fish collar cooked in a claypot, with plenty of ginger and scallions to remove fishiness and enhance flavor. Tender fish meat, fragrant.

Claypot Ginger Scallion Fish Slices. Fish surface slightly charred, tender inside, rich sauce.

Large shrimp balls, battered and deep-fried, with pineapple and sweet and sour sauce. Sweet, sour, and chewy.

Fresh cod steamed, drizzled with scallion oil and soy sauce. Delicate meat, fresh and light flavor.

Hong Kong Typhoon Shelter style dish. Fried shrimp with plenty of crispy garlic and chili. Spicy, crispy, very appetizing.

Shrimp and vermicelli cooked in a claypot. Vermicelli absorbs the shrimp's umami and broth.

Large prawns with rich curry sauce. Prawns are firm, curry is rich and suitable for mixing with rice.

Blanched lettuce drizzled with oyster sauce. Crispy texture, simple and delicious.

Blanched Gai Lan drizzled with oyster sauce. Gai Lan is crisp and slightly bitter.

Stir-fried seasonal vegetables over high heat. Retains the crispness and sweetness of the vegetables.

Stir-fried lettuce with shredded red pepper and fermented bean curd. The salty aroma of fermented bean curd gives the vegetables a unique flavor.

Stir-fried water spinach with fermented bean curd. Classic Cantonese stir-fry method.

Water spinach stir-fried with shrimp paste. Shrimp paste has a strong and savory flavor, great with rice.

Cabbage stir-fried with XO sauce. Slightly spicy and savory, enhances the sweetness of the cabbage.

Amaranth cooked in chicken broth, with salted egg (golden) and century egg (silver). Sweet broth, rich texture.

Spinach in superior broth with salted egg and century egg. Vegetables absorb the essence of the broth.

Gai lan stir-fried with Cantonese preserved sausage and cured meat. The fat and aroma of preserved meats permeate the vegetables.

Sliced squid with black bean sauce and lettuce. Crispy texture, rich sauce flavor.

Fried egg with plenty of chopped scallions. Simple yet fragrant home-style dish.

Scrambled eggs similar to silky eggs, with ingredients like yellow chives, onions, and char siu shreds. Tender and rich texture.

Shrimp and eggs stir-fried together. Tender eggs and crispy shrimp, suitable for all ages.

Shrimp stir-fried with egg liquid in a semi-cooked, silky state. More moist and delicate texture than regular scrambled eggs.

Upgrade any main course to a set meal for an additional charge. Includes white rice, soup (bowl of soup or daily soup), and a Hong Kong style drink.

White rice with honey glazed char siu and vegetables. Drizzled with special braising sauce, a classic Hong Kong simple meal.

Basic egg fried rice. Grains are distinct, full of egg aroma.

White rice topped with pork chop, ham, and a half-boiled egg. Delicious when the yolk is broken and mixed with rice.

White rice topped with pork chop, Spam, and a half-boiled egg. A satisfying choice for meat lovers.

White rice with Hong Kong style oil chicken. Smooth skin, tender and flavorful chicken.

A classic Cantonese dish that tests the chef's skill. Flat rice noodles, beef, bean sprouts, and yellow chives stir-fried over high heat. Full of wok hei, oily sheen, savory flavor.

Dry-fried flat rice noodles with pork slices instead of beef.

Fusion of East and West. Uses spaghetti instead of flat rice noodles, stir-fried beef with Chinese soy sauce.

Double Roasted Meat Rice, including char siu and oil chicken. Enjoy two flavors at once.

Rice noodles stir-fried with curry powder, usually with shrimp, char siu, egg shreds, etc. Slightly spicy with a rich aroma.

Fried rice with diced Cantonese preserved sausage. The oil and aroma of the preserved sausage coat the rice.

Fried rice with Cantonese liver sausage (made from duck/pork liver). Richer flavor than preserved sausage.

Fried rice with raw minced beef and shredded lettuce. Tender beef, dry and fluffy fried rice.

Classic Hong Kong fried rice. With diced salted fish and chicken. The unique salty aroma of salted fish is the soul of this dish.

A well-known fried rice with abundant ingredients, usually including char siu, shrimp, egg, scallions, etc. Bright colors, rich texture.

Classic flavor, topped with liver sausage, preserved sausage, and cured meat. Fat seeps into the rice, with crispy rice crust at the bottom. Drizzle with sweet soy sauce when serving.

Shiitake mushrooms and marinated silky chicken. Tender chicken, rich mushroom flavor.

Steamed Pork Ribs with Black Bean Sauce. Ribs are flavorful, sauce is great with rice.

Beef patty or slices with a raw egg. Mix the egg into the hot rice for a smooth and rich texture.

Preserved Sausage and Silky Chicken Combination

Liver Sausage and Silky Chicken Combination

Preserved meat and pork ribs combination.

Liver sausage and pork ribs combination.

Pork Ribs and Silky Chicken Combination

Steamed chicken feet and pork ribs with black bean sauce. Classic Hong Kong dim sum flavor claypot rice.

Chicken Feet and Silky Chicken Combination

Shrimp paste wrapped in bean curd skin, deep-fried. Crispy exterior, juicy and delicious filling.

Translucent skin wrapped around whole shrimp. Thin and chewy skin, sweet and fresh shrimp.

Classic Hong Kong siu mai. Pork and shrimp filling, topped with roe (or tobiko).

Steamed bun that oozes golden filling when torn. Molten filling of salted egg yolk and butter, rich and savory-sweet.

Steamed with glutinous rice, chicken, shiitake mushrooms, and other fillings wrapped in lotus leaves. With a light lotus leaf fragrance.

Chicken feet, deep-fried then braised, soaked in oyster sauce. Melts in your mouth, rich in collagen.

Steamed bun that opens up, filled with honey glazed char siu. Soft bun, savory-sweet filling.

Glutinous rice balls coated with sesame seeds, filled with sweet filling (e.g., red bean paste). Crispy outside, soft and chewy inside.

Pan-fried radish cake until golden brown. Dense texture, with visible radish shreds and preserved meat aroma.

Cake with diced taro, pan-fried until crispy. Rich taro aroma.

Deep-fried dessert until golden brown, with water chestnut filling. Crispy outside, soft inside, with the crunchiness of water chestnut.

Beef balls with cilantro and water chestnut. Steamed, tender and juicy.

Pork ribs steamed with black bean sauce and minced garlic. Tender meat, savory and flavorful.

Claypot Rice Set Meal for Two

A rich set meal for four, including multiple signature main courses, soup, staple food, dessert, and drinks. Suitable for family gatherings.

Luxurious set meal for group gatherings.