Hung To Lau

Crispy jellyfish paired with sliced smoked pork hock. Rich texture, chewy jellyfish, savory and smoky pork hock. Usually served as a cold appetizer, can be dipped in vinegar to cut richness.

A vegetarian dish made from bean curd skin. The outer layer is pan-fried until golden, with distinct layers inside. Soft and chewy texture with a beany aroma. A classic Chinese vegetarian cold dish.

Chicken feet braised in rich abalone sauce. The chicken feet are cooked until tender and flavorful, full of collagen. The sauce is sweet and thick with a unique flavor.

Tofu coated with salted egg yolk and deep-fried until golden and crispy. Salty and crispy outside, tender inside, with a distinct textural contrast. A popular savory snack.

Sichuan-style cold dish chicken. Tender chicken drizzled with a sauce that is numbing, spicy, fresh, and fragrant. Rich and stimulating flavors, very appetizing.

Crispy wood ear mushrooms and cucumber tossed with black vinegar. Sour, refreshing, and crisp texture. A healthy and palate-cleansing appetizer.

Preserved egg with pickled peppers. The preserved egg is soft, and the sour and spicy flavor of the pickled peppers balances the alkaline taste of the egg. Unique flavor, sour and spicy, appetizing.

Luxurious shark's fin and chicken soup served in a claypot. Rich and thick broth, generous portion of shark's fin, tender chicken. A nourishing soup suitable for sharing.

Single serving of braised shark's fin. Braised in a rich superior broth, with a delicious and intense flavor. Usually served with Zhejiang vinegar for added flavor.

Soup stewed with cordyceps flower and old chicken for a long time. Golden soup, sweet and nourishing, with nourishing effects. The essence of the chicken is fully integrated into the soup.

Soup stewed with姬松茸 (Hime Matsutake mushrooms) and whelk. The whelk brings out a sweet seafood flavor, and the Hime Matsutake adds a unique mushroom aroma. Refreshing and delicious.

Classic Cantonese slow-cooked soup, ingredients vary by season. Cooked for a long time with perfect heat control, the soup is rich and nourishing. A comforting home-style soup.

A luxurious soup with abalone, sea cucumber, shark's fin, and fish maw. Rich ingredients, thick and smooth texture. Delicious and luxurious flavor.

A soup made with sweet corn kernels and smooth fish maw. Thick texture, sweet flavor, loved by adults and children. A classic Cantonese soup.

Soup simmered with rockfish and medicinal herbs like Adenophora and Solomon's seal. The rockfish is tender, the soup is milky white, extremely sweet, and has benefits for lung health and beauty.

Traditional style rockfish soup. The flaked rockfish meat is rich in flavor and cooked into a smooth, delicate soup. A nostalgic dish that requires skill.

Fresh South African abalone, large size. Thick and springy flesh, rich umami. Usually braised in brown sauce or oyster sauce to retain its original flavor.

South African dried abalone, processed through complex soaking and braising. Soft, sticky, and chewy texture, with a concentrated savory flavor. A delicacy for high-end banquets.

Giant Alaskan king crab. The crab meat is plump and sweet, with distinct strands. Suitable for steaming or garlic steaming to savor its natural flavor.

Classic Cantonese stir-fried crab. Crab pieces are deep-fried briefly, then stir-fried with ginger and scallions. Full of 'wok hei', tender crab meat, infused with ginger and scallion aroma.

Fresh South African abalone, firm flesh. Suitable for steaming or steaming with tangerine peel to highlight its freshness.

Fresh abalone from Dalian, six pieces per serving. Medium-sized, tender flesh. Often steamed with garlic and vermicelli.

Fresh scallops steamed with garlic and vermicelli. Scallops are sweet, vermicelli absorbs scallop juices and garlic aroma, excellent flavor.

Premium scallops from Japan. Thick and sweet flesh with fine fibers. Simple cooking brings out the ultimate umami.

Imported Irish razor clams, large and thick. Crisp and sweet texture, suitable for steaming with garlic or stir-frying with black bean sauce.

Prawns are butterflied and steamed with minced garlic. Prawn meat is springy, garlic aroma is rich, a popular seafood dish.

Fresh whelks, crisp and sweet flesh. Can be blanched to enjoy the original flavor, or stewed in spicy wine for a spicy kick. An excellent accompaniment to drinks.

Australian lobster meat is firm and sweet, baked in a rich superior broth. The e-fu noodles absorb the essence of the lobster broth, making them infinitely flavorful. A celebratory main course.

Deep-sea wild rockfish, ugly in appearance but excellent in flesh. Tender and odorless, rich in collagen. Often used for steaming or soup.

A prized coral trout, bright red in color. The flesh is white, tender, and smooth, with a sweet fish flavor. A common high-end seafood for Cantonese banquets.

A larger type of grouper. The flesh is thick and firm. Suitable for steaming or braising.

Wild spotted grouper, firm and delicious flesh. Steaming maximizes its natural sweetness.

A smaller type of coral trout. Still maintains its tender flesh characteristic, suitable for smaller groups.

Small coral trout, good value for money. Tender fish flesh, suitable for family-style steamed fish.

A two-style Garoupa dish. Fish slices are stir-fried into balls with a smooth texture; the head and belly are steamed, rich in collagen. Enjoy two different flavors at once.

High-quality lobster from South Australia. Thin shell, abundant meat, crisp and sweet flesh. Suitable for various cooking methods.

Canadian imported geoduck. Crisp and sweet flesh, often served as sashimi or blanched, with excellent texture.

Cantonese specialty roast suckling pig. Golden-red skin, crispy texture, less fat under the skin, tender meat. Usually served with hoisin sauce and sugar.

Beijing-style Peking duck. Crispy skin that melts in the mouth, tender and fragrant meat. Served with thin pancakes, shredded scallions, cucumber, and sweet bean sauce for a rich flavor.

Signature Hong Kong-style roast goose. The skin is roasted to a deep reddish-brown, crispy and fragrant, with fat under the skin rendering into the meat, making it juicy and tender. Best served with plum sauce to cut through richness.

High-quality butter chicken cooked with salt-baking. Crispy skin, tender meat, salty flavor permeates the bone marrow, rich chicken flavor.

Similar to white cut chicken, but with conpoy added to the poaching liquid. The chicken is tender and has a sweet umami from the conpoy.

Classic Cantonese roast meat. Marinated and braised with rose wine and soy sauce. The skin is dark brown, the meat is tender, with a faint aroma of rose wine and the sweetness of soy sauce.

A platter including roast suckling pig and other selected roasted meats. Satisfies the desire to taste multiple roasted meats at once, suitable for an appetizer.

A platter of assorted roasted meats (e.g., char siu, soy sauce chicken, roast duck). Diverse flavors, a common appetizer for banquets.

Eel segments are deep-fried until crispy and coated with honey sauce. Crispy texture, sweet and not greasy, similar to Suzhou-style smoked fish.

A combination of two selected BBQ meats. Can be paired according to personal preference, e.g., char siu with soy sauce chicken.

Cantonese roast pork, also known as crispy pork belly. The skin is crackling crisp, with alternating layers of fat and lean meat, savory flavor. Usually dipped in mustard or sugar.

Classic Cantonese roast meat. Pork is marinated and roasted, coated with maltose syrup. Tender meat, sweet and salty flavor, with a charcoal-grilled aroma.

Young pigeon braised in brown sauce. Crispy skin, tender meat, even the bones are flavorful. Usually eaten by hand-tearing, for the best flavor.

Broccoli stir-fried with squid slices and scallops. Seafood is crisp and fresh, broccoli is crisp. Colorful and rich in texture.

Two types of clams stir-fried with savory XO sauce. Clams are crisp and sweet, XO sauce enhances the overall umami and aroma.

Traditional home-style braised goose. The goose is braised until tender and flavorful, with a rich sauce, perfect with rice.

Fisherman-style stir-fry. Usually includes dried squid, dried shrimp, cashews, and chives. Full of 'wok hei', savory and delicious, excellent with drinks.

Crispy prawn balls coated with salted egg yolk sauce. The salted egg yolk is crumbly, rich and savory, coating the sweet prawn meat.

Tender beef brisket braised in rich curry sauce. The beef is tender and flavorful, the curry sauce is spicy and thick. Usually served with rice or bread.

Plump Hiroshima oysters stir-fried with ginger and scallions. Oysters are juicy and full, ginger and scallions remove gaminess and enhance flavor.

Large fish head braised in a claypot. Rich in collagen, with ingredients (e.g., ginger, scallions, roast pork) adding aroma. Piping hot with a rich flavor.

Fried tofu braised with assorted seafood (e.g., shrimp, squid). The tofu absorbs the seafood broth, making it smooth and delicious.

Spicy stir-fried sea prawns. Sweet prawn meat, crispy shell, and a spicy kick that stimulates the appetite.

Soft-shell crab and eggplant are battered and deep-fried until crispy, then stir-fried with salt and pepper. Crispy texture with a savory and appetizing salt and pepper flavor.

Beef cubes stir-fried with potato cubes, with black pepper and honey. Potatoes are crispy outside and soft inside, beef is tender, with a sweet and spicy flavor.

A sweet and sour appetizing dish. Beef cubes stir-fried with fresh pineapple. The fruit's acidity tenderizes the meat and cuts through richness.

Pork ribs cooked with pickled olives. The unique sweet and savory flavor of the olives permeates the ribs, resulting in a salty-sweet, lingering taste that is very appetizing with rice.

Taro and pumpkin cooked in coconut milk. Soft and sweet texture, rich coconut flavor, a mildly sweet dish.

Pork trotters and taro braised in fermented bean curd sauce. Pork trotters are tender and gelatinous, taro absorbs meat juices and fermented bean curd aroma, with a creamy texture.

Classic Cantonese dish. Deep-fried pork served with sweet and sour sauce and fresh fruit (e.g., pineapple). Crispy outside, tender inside, sweet and sour and appetizing.

Nostalgic kung fu dish. Pomelo peel is processed to remove bitterness and absorbs the umami of abalone sauce and dried shrimp. Soft and spongy texture, melts in the mouth.

Lettuce cooked in savory shrimp paste sauce. Vegetables are crisp, with a rich shrimp paste aroma.

Assorted wild mushrooms braised with tofu. Rich mushroom aroma, tender tofu, a healthy and simple vegetarian dish.

Hakka specialty. Sliced pork belly is steamed with preserved sweet mustard greens. Rich without being greasy, the preserved greens absorb oil, the meat is tender and falling apart, with a balanced salty-sweet flavor.

Hunan-style stir-fry. Sliced pork belly is stir-fried until oily, served with green peppers. Spicy and addictive, very good with rice.

Sichuan-style boiled beef made with high-quality Angus beef. Tender meat, with a spicy and numbing red oil broth.

A soup dish made with pickled mustard greens and fish slices. The broth is sour and spicy, appetizing, with tender fish slices. The pickled mustard greens are crisp, with a unique flavor.

Thick-fleshed Garoupa balls stir-fried with broccoli. The fish balls have a firm and springy texture, light and fresh.

Sliced white eel (coin-shaped) steamed with black bean sauce. The eel is fatty and crisp, and the black bean sauce enhances its freshness.

Classic Cantonese braised dish. Goose palms are braised until tender and falling off the bone, shiitake mushrooms are thick and absorb sauce, oyster sauce is rich and thick.

Fresh squid battered and deep-fried until crispy, then tossed with salt and pepper. Crispy outside, soft inside, savory and slightly spicy, a very popular snack.

Beef cubes stir-fried with fried garlic slices and black pepper. Aromatic garlic, savory black pepper, and tender, juicy beef.

A claypot dish with assorted vegetables and dried seafood (e.g., dried shrimp, squid). The vermicelli soaks up the broth, making it sweet and rich.

Garoupa head and belly, rich in collagen, braised with dried bean curd sticks. The bean curd sticks absorb the fish essence, with a soft and chewy texture.

Luxurious combination of abalone and tender chicken. Stir-fried with ginger and scallions, braised in a claypot. Chicken is tender, abalone is fresh and springy, full of aroma.

Hunan style. Tender yellow beef slices quickly stir-fried with wild chili peppers. Tender and fresh meat, spicy and stimulating.

Silken tofu topped with scallops, steamed with black bean sauce. Tofu is tender, scallops are sweet, black bean sauce enhances flavor, light and delicious.

Water spinach stewed with salted pork bones. The spinach is bitter and cooling, the salted bone broth is rich. A soup dish to reduce internal heat.

Winter seasonal dish. Cured duck (oil duck) is salty, fragrant, and oily, braised with glutinous taro. Coconut milk or broth base makes the flavor richer.

Crispy snow peas and celery stir-fried with cured meats (Chinese sausage, Cantonese sausage). Rich texture, cured meats' oily aroma coats the vegetables, a classic home-style flavor.

Classic Cantonese pairing. Gai Lan is crisp with a slight bitterness, cured meat is salty, sweet, and oily. The flavors complement each other.

Pork patty mixed with lotus root pieces and pan-fried. Crispy outside, tender inside, with the lotus root providing a crunchy texture. A home-style delicacy.

Green beans are deep-fried until wrinkled, then dry-fried with minced pork, pickled olives, or dried preserved vegetables. Salty, fragrant, and dry, very good with rice.

Light and healthy soup dish. Fresh tomatoes, tofu (white jade), and baby Chinese cabbage simmered in a clear broth. Sweet, sour, and refreshing flavor.

Eggplant braised with minced pork and salted fish. The salted fish imparts a unique 'fish fragrance'. The eggplant is soft and absorbs oil, very appetizing.

Bitter melon mixed with minced pork and egg batter, pan-fried into bite-sized pieces. The bitterness of the bitter melon combines with the eggy aroma for a unique flavor.

Dry vermicelli is stir-fried with roe. The roe bursts in the mouth, adding texture and a seafood flavor.

A selection of fresh seasonal vegetables. Choose from stir-fried, garlic stir-fried, or blanched in superior broth according to preference. Healthy and refreshing.

Fish belly and rice steamed in lotus leaves. The lotus leaf aroma permeates the rice, the fish belly is tender, and the rice absorbs the fish juices, creating a fragrant dish.

Fried rice served in a hollowed-out fresh pineapple. Stir-fried with diced seafood and pineapple chunks. Sweet, sour, and appetizing with an attractive presentation.

Classic longevity noodles. E-fu noodles braised until dry and flavorful, sprinkled with plenty of salty and savory dried shrimp. Chewy texture, rich umami.

Must-eat in autumn and winter. Glutinous rice is stir-fried from raw until cooked, each grain distinct and chewy. Mixed with cured meat bits, peanuts, and scallions, full of aroma.

Rice noodles and vermicelli (Mandarin noodles) stir-fried together. Rich in texture, full of 'wok hei', with various ingredients, fragrant and appetizing.

Light and elegant fried rice. Tender egg white, savory conpoy, and crisp shrimp. The rice is stir-fried dry and each grain is distinct.

German-style lager beer. Crisp and refreshing with a moderate bitterness, very popular among Hong Kongers.

A famous Chinese beer brand. Rich malt aroma, smooth taste, pairs well with Chinese cuisine.

A light lager beer, affordable. Lighter taste, easy to drink.

Famous stout beer. Dense foam, with a roasted barley aroma and a unique bitterness.

A selection of carbonated soft drinks, such as Coke, Sprite, etc. Cold and thirst-quenching.