Wong Heng

Cantonese roasted duck with crispy, golden skin. The meat is tender and juicy, marinated with Chinese spices. Served with a sweet and savory sauce.

Pork shoulder marinated in a sweet and savory sauce and roasted in the oven (Char Siu). The meat is tender, slightly caramelized, and honey-flavored.

Roasted pork belly with very crispy skin and meltingly tender meat (Siu Yuk). Simply seasoned to highlight the pork's flavor.

Portion of roast duck served on a bed of fragrant white rice. Accompanied by sauce to drizzle over the rice.

Honey-glazed Char Siu pork slices served with white rice. A classic and comforting dish.

Crispy pork pieces served with white rice. The contrast between the crispy skin and the fluffy rice is delicious.

Plate combining two types of roasted meats of your choice (usually duck, char siu pork, or crispy pork). Ideal for tasting several specialties.

Assortment of the three house specialties: roast duck, char siu pork, and crispy pork. For meat lovers.

White rice served with two roasted meats of your choice. A complete and flavorful meal.

The ultimate complete dish: white rice accompanied by duck, char siu pork, and crispy pork.

Wok-fried shrimp with various fresh vegetables. A light and crunchy dish.

Fried shrimp then stir-fried with salt, pepper, garlic, and chili. Crispy and very fragrant.

Shrimp coated in batter and fried. Golden and crispy, often served with a sweet and sour sauce.

Shrimp cooked in a classic red sauce, balancing sweet and sour, with peppers and pineapple.

Fried pork pieces then coated in a sweet and sour sauce with peppers, onions, and pineapple. A Cantonese classic.

Thinly sliced pork quickly stir-fried in a wok with fresh green vegetables.

Tender beef slices stir-fried with plenty of onions in a savory sauce.

Wok-fried beef with a selection of seasonal vegetables.

Blanched or sautéed green vegetables, topped with a rich and umami oyster sauce.

Mix of various vegetables (cabbage, carrot, soy, etc.) stir-fried together. A simple and healthy vegetarian dish.

Fried rice with eggs, peas, and diced ham or roast pork.

Steamed jasmine rice, an ideal accompaniment to all sauced dishes.

Fried dough stick (Youtiao), golden and airy. Often dipped in soup or congee.

Crispy shrimp dumplings, served fried.

Noodles or rice noodles served with shrimp and a creamy sauce.

Mix of meats and vegetables served on a bed of crispy noodles or rice noodles.

Chicken and vegetables in sauce served over noodles or rice noodles.

Beef and vegetables stir-fried served over noodles or rice noodles.

Pad Thai style stir-fried rice noodles, with a sweet and sour flavor and peanuts.

Wide rice noodles stir-fried in a wok over high heat with beef (Gon Chow Ngau Ho), offering a characteristic smoky flavor.

Short noodles stir-fried in the Hong Kong style, served with a fried egg.

Noodles or rice noodles simply stir-fried with soy sauce and vegetables.

Fine rice vermicelli stir-fried with yellow curry with shrimp, pork, and vegetables. A fragrant and slightly spicy dish.

Classic fried rice with diced ham, eggs, and peas.

Fried rice with Thai spices, often with a little chili and basil.

Wok-fried rice with thinly sliced beef.

Sweet and sour fried rice with pineapple chunks, shrimp, and chicken.

Plain steamed white rice.

Tender beef slices marinated and stir-fried, served with red rice (tomato-based) and a fried egg. Cambodian/Vietnamese specialty.

Fried rice with a rich topping, a house specialty.

White rice dish topped with ginger and chive sauce with beef (or other meat of your choice).

Noodle soup or rice noodles topped with homemade pork patties.

Classic Cambodian soup with a clear broth, herbs, meat, and offal.

Soup topped with springy and flavorful beef meatballs.

Broth served with homemade shrimp dumplings (Wontons).

Full Wonton soup with the addition of noodles.

Macaroni version of the soup, with pork patties.

Macaroni version of Phnom Penh soup.

Noodle soup topped with sweet and savory slices of roast pork.

Wide rice noodle soup (Kway Chap) with offal and blood sausage.

Spicy soup with satay sauce (peanut and spices) and beef.

Shrimp version of the spicy satay soup.

Simple noodle bowl with broth, no major meat topping.

Noodle soup served with savory pieces of roasted duck.

Alcoholic aperitif drink.

Spirit distilled from grains.

Whisky mixed with soda.

Pastis, a typically French anise-flavored aperitif.

Sweet and aromatic red vermouth.

Chinese spirit distilled from sorghum and flavored with rose extract. Very aromatic and strong.

Still or sparkling mineral water.

Natural sparkling mineral water.

Popular sodas.

Selection of pale lager beers. Tsingtao is a light Chinese beer that pairs well with Asian dishes.

Refreshing, sweet, and naturally sugary coconut water.

Drink made from soybeans, with a mild and creamy vegetal taste.

Carbonated drink mixed with dried salted plums, offering a unique salty and sour taste.

Hot infusion of fresh mint leaves.

Black tea mixed with condensed milk, creamy and sweet (Hong Kong style).

Black tea served with fresh lemon slices, refreshing and tangy.

Traditional tea (jasmine, oolong, or pu-erh) served hot to accompany the meal.

Homemade iced tea served in a pitcher.

Strong coffee served cold over ice.

Rich and sweet coffee mixed with condensed milk.

Espresso with a touch of milk.

Classic espresso coffee.

Digestive tea.

Refreshing sweet soup (Ching Bo Leung) containing various ingredients like lotus seeds, red dates, barley, and seaweed.

Dessert drink made of sweet red beans and creamy coconut milk. Served cold.

Colorful dessert (often called Tricolor or three colors) with jellies, beans, and coconut milk.

Ginger pieces cooked in sugar, both spicy and sweet.

Soft candy with sesame seeds and peanuts.

Sweet and fragrant lychee fruits served in a light syrup.