Yi Kee Bing Sat

Butterfly Brisket (崩沙腩) is a premium cut of beef brisket connected to the diaphragm. It features a layer of membrane and fat, offering a unique texture that is both tender and slightly chewy. Served with flat rice noodles in a rich beef broth.

Boneless Short Rib (坑腩) is a cut of beef brisket taken from the rib area. The meat is tender with distinct grooves where the ribs were removed, and it has a rich beefy flavor. Served with flat rice noodles in soup.

Skirt Steak Brisket (爽腩) is famous for its gelatinous membrane layer and chewy texture. It is a prized cut for its mouthfeel and savory taste. Served with flat rice noodles.

Beef offal noodles featuring a mix of stewed beef organ meats such as tripe, intestine, and lung. The variety provides different textures from chewy to soft, all absorbed in the savory master stock.

Classic beef brisket noodles. The brisket is slow-cooked until tender in a spiced soy-based broth. A staple comfort food in Hong Kong.

Beef tripe noodles. The honeycomb tripe is braised until it absorbs the rich sauce while retaining a pleasant chewy texture.

Beef tendon noodles. The tendons are stewed for hours until they become soft, gelatinous, and melt-in-the-mouth.

Beef spleen noodles. Beef spleen has a distinct, rich earthy flavor and a soft, creamy texture similar to liver but firmer.

Beef lung noodles. The lung is prepared to be spongy and soft, soaking up the soup's flavors.

Beef intestine noodles. The intestines are thoroughly cleaned and braised, offering a chewy texture and strong savory taste.

Beef ball noodles. These meatballs are bouncy and juicy, made from pounded beef.

Cuttlefish ball noodles. White, bouncy meatballs made from cuttlefish paste, with a mild seafood sweetness.

Vietnamese sausage noodles. Slices of savory pork sausage with a smooth texture and hints of black pepper.

Pork and mushroom ball noodles. Savory meatballs made with pork and bits of shiitake mushroom.

Three Treasures Noodles. A combo dish featuring three premium beef cuts: standard brisket, boneless short rib (坑腩), and tripe.

Seaweed Six Treasures. A deluxe bowl with six different toppings: brisket, tripe, beef ball, cuttlefish ball, sausage, and spleen, served with seaweed soup.

Goose wing noodles. Braised goose wings served in soup with flat rice noodles. The skin is flavorful and gelatinous.

Sliced goose noodles. Boneless slices of tender braised goose meat, served with noodles.

Goose assorted parts noodles. Includes various parts of the goose, braised to perfection.

Pork ball noodles. Simple and savory pork meatballs served with flat rice noodles.

Fish skin dumpling noodles. Dumplings where the wrapper is made from fish meat dough, filled with savory pork.

Wonton noodles. Small dumplings filled with minced pork and shrimp, served in broth.

Fish corner dumpling noodles. A type of fish dumpling with a chewy skin made of fish paste, usually triangular.

Lo Mein with fried sauce (Zhajang). Dry noodles topped with a savory, spicy meat sauce made from minced pork and fermented bean paste.

Fresh shrimp wontons. Dumplings filled generously with whole or chunked shrimp.

Chiu Chow style mixed noodles. A combo bowl with pork balls, fish balls, shredded goose meat, and sausage.

Four Treasures Ball noodles. A meatball lover's choice with beef ball, pork ball, cuttlefish ball, and mushroom pork ball.

Fresh shrimp dumplings (Shui Jiao). Large crescent-shaped dumplings filled with shrimp, pork, and wood ear fungus.

Fresh goose intestines (no noodles). Blanched or braised intestines known for their crisp, snappy texture.

Curry beef brisket rice. Tender brisket stewed in a Hong Kong-style curry sauce, which is aromatic, creamy, and mildly spicy.

Curry beef tripe rice. Chewy honeycomb tripe served in rich curry sauce with rice.

Curry beef tendon rice. Soft, gelatinous tendons in curry sauce.

Silky egg and beef rice. Scrambled eggs cooked to a creamy, barely-set consistency with beef slices, served over rice.

Marinated pig intestine rice. Large intestines braised in master stock until tender and flavorful.

Pork belly rice. Slices of braised pork belly with layers of fat and meat.

Pork trotter rice. Braised pig's feet, rich in collagen and flavor, served with rice.

Four Treasures rice. A rice dish featuring four different marinated meats or balls.

Signature Marinated Mixed Rice. A deluxe combo with pig intestine, pork belly, trotter, and a marinated egg.

Coffee, Hong Kong style.

Hong Kong style milk tea. Strong black tea mixed with evaporated milk, smooth and rich.

Lemon tea. Black tea served with fresh lemon slices.

Lemon water. Fresh lemon slices in water, sweetened with syrup.

Ovaltine. A malted milk drink with cocoa.

Horlicks. A malted milk hot drink.

Chocolate drink.

Citron Honey. A sweet tea made from yuzu marmalade and honey.

Lemon Coke. Coca-Cola served with fresh lemon slices, usually boiled or served cold.

Assorted soft drinks.