Zau Kei Dim Sum + Tea Restaurant

Traditional Hong Kong snack. Shrimp paste is spread on bread, sprinkled with sesame seeds, and deep-fried until golden brown and crispy. It has a crispy and chewy texture with a rich sesame aroma, usually served with mayonnaise or Thai sweet chili sauce.

A variation of Hong Kong-style French toast. Fried toast filled with rich salted egg yolk custard. The filling flows out like lava when cut. Crispy on the outside, soft on the inside, with a balance of sweet and savory flavors, it's very distinctive.

Deep-fried French toast filled with molten purple sweet potato filling. The purple sweet potato filling is naturally sweet and smooth, contrasting with the crispy toast. It's suitable for those with a sweet tooth.

French toast with a traditional black sesame paste flavor, filled with thick black sesame lava. The black sesame aroma is intense, the texture is smooth and fine, with moderate sweetness, nourishing and delicious.

Deep-fried to extreme crispiness, the fish skin is coated with salted egg yolk crumbs. It has a savory and crispy texture, with a sandy salted egg yolk feel in every bite. It's a very popular appetizer.

A dim sum dish with rich textures. Smooth steamed rice noodle rolls are wrapped around crispy fresh shrimp spring rolls. Crispy on the outside and soft on the inside, it has both rice aroma and the savory crispness of fried food, with distinct layers of texture.

Creative fusion dish. Spring rolls filled with cheese, creamy carbonara sauce, and shrimp. Crispy on the outside after frying, with melted, stringy filling inside, and a rich creamy flavor.

Bean curd skin wrapped with wild mushrooms and black truffle filling, then deep-fried. The bean curd skin is crispy, the wild mushrooms are delicious, and the unique aroma of black truffle enhances the overall flavor profile.

The king of Cantonese dim sum. Translucent steamed rice noodle rolls wrap around fresh, plump shrimp and bamboo shoots. The skin is soft and chewy, and the filling is sweet and springy. It's a must-order classic for yum cha.

Classic pork and shrimp siu mai, usually topped with crab roe. The pork filling has a good balance of fat and lean meat, a firm texture, and is full of umami and juice.

Steamed dumplings with crystal-clear skin, filled with fresh shrimp and tender spinach. The green spinach is faintly visible through the skin. The texture is refreshing, and the shrimp adds umami, making it lighter than traditional meat dumplings.

Pork ribs are cut into small pieces, marinated with fermented black beans and minced garlic, then steamed. The ribs are tender and flavorful, with the savory flavor of fermented black beans and garlic permeating the meat, making it very appetizing.

Chicken feet are deep-fried then steamed, and soaked in a special sauce. The skin separates easily from the bone, the texture is soft and gelatinous, and the sauce is savory, sweet, and slightly spicy with a rich flavor.

Large dumplings soaked in broth, with black truffle added to the filling. The broth is delicious, the dumpling skin is smooth, and the filling is fresh. The aroma of black truffle adds a luxurious touch to traditional soup dumplings.

Dried squid is steamed in a rich Hong Kong-style curry sauce. The squid is crispy and absorbs the spicy curry flavor, making it a strongly flavored steamed dish.

Beef tripe (honeycomb tripe) is cut into pieces and steamed with satay sauce. The tripe has a thick and chewy texture, and the honeycomb structure absorbs the rich satay sauce, which is slightly spicy and fragrant.

Large steamed beef balls, usually served on a bed of bean curd skin. The beef is beaten until gelatinous, resulting in a soft and tender texture. Water chestnut pieces are added for a crunchy texture, with a hint of dried tangerine peel.

Bean curd skin wraps pork and vegetable filling, steamed in rich broth. The bean curd skin absorbs the soup, resulting in a moist and tender texture with a fresh and light flavor.

Traditional Chinese dessert made by steaming layers of dough with salted egg yolk custard filling. The texture is soft and layered, with a slight sweetness and the savory aroma of salted egg yolk.

A Cantonese sponge cake made with brown sugar. It has a deep brown color, an extremely soft and fluffy texture, and a rich caramelized brown sugar aroma, which is sweet but not greasy.

Steaming hot steamed buns filled with liquid salted egg yolk and custard filling. The filling flows out when the bun is torn open. The texture is fine and sandy, with a balanced sweet and savory taste, and the bun is soft.

A representative Cantonese dim sum. Steamed buns with a smiling opening, filled with honey-glazed char siu pork. The buns are soft, and the filling is a mix of savory and sweet with a rich sauce flavor.

Traditional flavored bread with a filling of seasoned glutinous rice (similar to the filling of "Lo Mai Gai"). It has the softness of bread, the chewiness of glutinous rice, and the aroma of preserved meat, making it very filling.

A traditional dessert originating from Beijing. Glutinous rice rolls are filled with red bean paste and coated with soybean powder. The texture is soft and chewy, the red bean paste is sweet, and the soybean powder adds a bean aroma.

A dessert that looks like black film, made by steaming and rolling black sesame paste. It has a smooth and chewy texture with a rich black sesame flavor, a nostalgic Hong Kong dessert.

A hot Chinese pudding made from sago mixed with custard powder and baked, with a lotus seed paste filling at the bottom. The surface is golden brown and slightly caramelized, while the inside is warm and smooth, full of egg aroma and the sweetness of lotus seed paste.

Crystal clear chilled sweet cake with crunchy water chestnut pieces and dried osmanthus flowers. It has a refreshing and chewy texture with a delicate osmanthus floral aroma, sweet but not greasy, perfect for cooling down.

Marinated chicken and dried octopus are placed with rice in a clay pot and steamed. The juices from the meat seep into the rice, making each grain distinct and full of meat aroma. It's a classic clay pot rice dish.

Steamed rice with dried octopus cubes and tender chicken cubes. The dried octopus provides a unique savory seafood flavor that combines with the chicken's freshness, making the rice richer and more flavorful.

Crispy pork neck is marinated with a special savory shrimp paste and steamed with rice. The shrimp paste has a strong and unique flavor, and the pork neck is rich in fat, making it very appetizing.

Chicken dish flavored with Sichuan peppercorns and spices, usually served as half a chicken. The skin is smooth, the meat is tender, with a numbing aroma from the Sichuan peppercorns, offering a unique and appetizing flavor.

Famous Sichuan cold chicken dish, drizzled with a sauce made from red oil, Sichuan peppercorns, chili peppers, etc. It combines numbing, spicy, fresh, and fragrant flavors, with tender chicken and a flavorful sauce.

Pan-fried meat patties mixed with minced pork, shrimp paste, and salted fish paste. The unique savory flavor of the salted fish enhances the umami of the patties. The surface is pan-fried to golden brown and crispy, while the inside is juicy.

Traditional Cantonese dish where pig trotters are braised with peanuts and fermented bean curd (furu) for a long time. The trotters are tender and flavorful, rich in collagen, and the fermented bean curd sauce is rich, fragrant, and slightly sweet.

Beef ribs are tender and stewed with a rich curry sauce. The beef absorbs the spicy aroma of the curry, and the texture is soft. The curry sauce is suitable for serving with rice.

Beef ribs (bone-in short ribs) are stir-fried with black pepper sauce over high heat. The beef is tender and juicy, with a rich and spicy black pepper flavor and a fragrant aroma.

Classic Hakka dish. Sliced pork belly is layered with preserved mustard greens and steamed. It is rich but not greasy, melts in your mouth, and the preserved mustard greens absorb the aroma of the pork fat, with a balanced sweet and savory taste.

Pork ribs are mixed with XO sauce (a premium spicy sauce containing dried scallops and dried shrimp) and steamed. The XO sauce gives the ribs a fresh, spicy seafood flavor, making them more appetizing than regular steamed ribs.

Homestyle soup mainly composed of sweet corn kernels and rehydrated fish maw. The soup is thick and smooth, with a sweet flavor. The fish maw is soft and smooth, and it is rich in nutrients.