Gam Tsui Yuen

Dewfish (also known as tofu fish) has extremely tender and moist flesh, with a smooth texture like tofu. It's deep-fried in batter until golden and crispy, creating a contrast between the crispy exterior and tender interior. It's usually paired with the savory salted egg yolk (golden sand) or the flavorful salt and pepper.

Fried fish skin is a classic Cantonese snack, extremely crispy and makes a satisfying crunch. Each piece is coated with rich salted egg yolk sauce, full of savory aroma, perfect as an appetizer or a snack with drinks.

Tofu is fried until the skin is golden and crispy, while the inside remains tender. Seasoned with cumin powder and salted egg yolk, it combines unique spice flavors with the savory essence of salted egg for a distinctive taste.

Small pearl oysters, battered and deep-fried. The oyster meat is sweet and juicy, with a crispy exterior. Each bite offers the fresh taste of the sea and the aroma of frying.

Fresh squid tentacles lightly battered and deep-fried until golden. They are chewy and springy. Tossed with stir-fried minced garlic, chili flakes, and salt and pepper, it's moderately savory and spicy, with a fragrant aroma, a classic Causeway Bay style stir-fry.

Whole small fish deep-fried until crispy, including the bones. Seasoned with salt and pepper, it's savory, dry, and makes an excellent snack with drinks.

A great value two-dish set meal where diners can freely choose two dishes from 18 classic Cantonese stir-fries. The dishes cover seafood, meat, tofu, and vegetables, stir-fried to order with intense wok hei. Suitable for 2-3 people to share.

A rich three-dish set meal where diners can freely choose three dishes from 18 classic Cantonese stir-fries. With a wide selection including meat, seafood, and vegetable dishes, it's perfect for family or group gatherings of 3-4 people.

Fresh crab cooked in a clay pot with vermicelli. The vermicelli absorbs the sweet essence of the crab meat and sauce, resulting in a rich flavor. The crab meat is tender, making it a fragrant seafood main course.

Fresh spotted fish steamed with a rich fermented black bean sauce. The fish is tender, and the savory fermented black beans enhance the fish's freshness, a traditional Cantonese home-style dish.

Small fish deep-fried until crispy and seasoned with salt and pepper. Crispy and dry, the whole fish including bones can be eaten, an excellent snack to accompany drinks.

A single serving of double-boiled soup, stewed in a water bath for a long time. The soup is clear but rich in flavor, retaining the nutrients and essence of the ingredients, usually containing Chinese herbs or meat.

Freshly steamed Saba Grouper (or Garoupa), with thick and springy flesh. Simply seasoned with soy sauce, scallions, and ginger to highlight the natural sweetness of the fish.

Crispy fried fish skin coated with salted egg yolk sauce. A perfect combination of savory and crispy, making it an addictive snack.

Tofu cubes fried until golden brown on the outside and tender inside. Sprinkled with salt, pepper, and chili flakes, it's crispy on the outside, soft on the inside, savory, and slightly spicy.

Seasonal fresh vegetables quickly stir-fried with plenty of garlic. Retains the crispness and natural sweetness of the vegetables, with a rich garlic aroma.

Fresh clams stir-fried with fermented black beans and chili over high heat. The sauce is rich and delicious, coating every clam, flavorful and full of wok hei, a classic dish from Cantonese dai pai dongs.