Chao Yue Fang Gang Chao Can Ting

A vegetarian soup made by long-simmering Hairy Fig (a medicinal herb with a coconut-like aroma), corn, and apples. The broth is clear, sweet, and nourishing, with a faint fruity aroma and a unique herbal scent. It pairs well with Chinese dishes, with a mild and warming taste.

A traditional Cantonese slow-cooked soup simmered with Prunella and Chrysanthemum along with pork shank. The broth has a light herbal fragrance and sweetness, and the pork shank is stewed until tender. It has a heat-clearing and fire-reducing effect, with a refreshing and non-greasy taste.

Prepared by simmering the King of Flowers (Jian Hua) and loquat leaves with collagen-rich pork trotters. The broth is rich and smooth, with the unique sweetness of the King of Flowers. The pork trotters are soft and chewy, a nourishing and health-preserving soup.

Slow-cooked with Chinese medicinal herbs like Dendrobium and Ophiopogon, along with pork shank. The broth is golden and clear, with a sweet and lingering taste. The herbal notes are mild and not bitter. The pork shank is tender and delicious, suitable for nourishing yin and moistening dryness.

A blend of the slightly bitter and sweet aftertaste of American ginseng and the herbal aroma of Abrus herb, simmered with lean pork. The soup is refreshing and sweet, with a unique ginseng aroma. It has a clear taste and a revitalizing and energizing effect.

This is a congee-style soup, quickly boiled with fresh grouper slices, tomatoes, and potatoes. The broth is milky white or light red, with a fresh, sweet, and sour taste, and tender, delicate fish. The texture is rich and appetizing, preserving the original flavor of the ingredients.

Delicate baked tart topped with a whole abalone, drizzled with rich oyster sauce and abalone sauce. The crust is crispy, the filling is fresh and springy, with a balance of sweet and savory. Recommended to be eaten hot for the best crispy texture.

Sticky rice chicken wrapped in lotus leaf, with luxurious abalone and chicken filling. The glutinous rice absorbs the aroma of the lotus leaf and the juices from the meat, resulting in a soft and chewy texture. The aroma fills the air when the lotus leaf is opened, a classic and upgraded version of Hong Kong dim sum.

Giant soup dumplings immersed in rich chicken broth, with a generous filling and containing shark's fin. The dumpling skin is smooth and tender, and the soup overflows when bitten into, mixing with the broth in the bowl. The taste is fresh and rich, usually served one portion per person.

Silky smooth cheung fun (rice noodle rolls) filled with crispy Vietnamese rice paper and shrimp paste, drizzled with black truffle sauce. Offers a rich layering of textures, soft outside and crispy inside, with a strong truffle aroma. A refined dim sum dish combining tradition and innovation.

Classic Hong Kong-style shrimp dumplings, with a translucent wrapper revealing a tender pink shrimp filling. The wrapper is chewy, the filling is plump and crisp, with whole shrimp in every bite. Usually dipped in vinegar or soy sauce.

Fresh shrimp and minced meat filling wrapped in bean curd skin and deep-fried until golden and crispy. The bean curd skin is thin and crisp, the filling is juicy and delicious, with notes of soy and seafood. It makes a crisp sound when bitten into, recommended to be eaten with Worcestershire sauce.

Freshly made thin and tender rice noodle rolls filled with fresh shrimp and leek sprouts. The rice rolls are smooth and delicate, the shrimp are crisp, and the leek sprouts add a unique aroma. Served with a special sweet soy sauce, it's perfectly sweet and savory.

Pork and shrimp siu mai topped with crab roe, mixed with shredded scallop (Yao Zhu). The texture is firm and springy, full of juices and the sweetness of seafood. An indispensable classic dim sum item in Hong Kong-style yum cha.

Handmade crispy pastry with distinct layers, filled with sweet and juicy shredded radish. Crispy outside and soft inside, the shredded radish melts in the mouth, with natural sweetness. A skillful dim sum dish that tests the chef's expertise.

Crispy pan-fried pastry filled with fresh shrimp and abundant leeks. The skin is crispy, the filling is fresh, fragrant, and juicy, with a rich leek flavor. Ideal for those who love the aroma of leeks, best enjoyed hot.

An extremely luxurious casserole, slow-cooked with premium seafood and chicken for an extended period. The broth is extremely rich and savory, abundant in collagen, and embodies the essence of land and sea delicacies. Suitable for banquets with many guests, it is the restaurant's top signature dish.

A rich soup simmered with abalone, pork trotters, scallops, and chicken. The term 'sticky mouth' describes its richness in collagen, so thick that it leaves a sticky sensation on the lips after drinking. The taste is savory and rich, nourishing and beautifying.

Featuring fish maw (fish maw) as the main ingredient, simmered with pork trotters, scallops, and chicken. The fish maw is soft, tender, and slippery, and the broth is rich in collagen, with a thick and smooth texture. A beloved soup for beauty and health.

Premium bird's nest simmered in concentrated chicken broth. The bird's nest has a smooth and tender texture, absorbing the savory flavor of the chicken broth, which is golden in color. A noble and nourishing soup with a delicate and elegant taste.

A combination of the unique aroma of Matsutake mushrooms, the sweetness of scallops, and the essence of abalone in a stew. The broth is clear but deep in flavor, with the prominent mushroom aroma of Matsutake. The ingredients are slow-cooked, with all the essence captured in the soup.

A clear soup made by stewing precious morel mushrooms with chicken. Morel mushrooms have a rich earthy and nutty aroma, enhancing the flavor of the chicken soup. The soup is fresh and sweet, with high nutritional value.

An improved luxurious version of the West Lake Beef Soup, with added fish maw and minced Wagyu beef. The soup is thick and smooth, the beef is tender, and the fish maw adds layers of texture. The taste is savory with a hint of pepper.

A 'slow-cooked soup' prepared by the chef daily using seasonal ingredients. The contents vary each day, usually based on pork or chicken broth, slow-simmered with various vegetables or Chinese medicinal herbs. A common home-style flavor on Cantonese dining tables.

Fujian-style fried rice, typically referring to egg-fried rice topped with a rich gravy. The gravy contains abundant seafood ingredients such as shrimp and scallops. The rice is moist and flavorful, different from regular dry fried rice, with a rich and smooth texture.

Noodles are pan-fried until golden and crispy on both sides, then topped with a generous seafood gravy. The gravy contains abalone slices, seafood, and vegetables. The noodles are half crispy and half soft after absorbing the sauce, with distinct layers of texture. A classic Cantonese noodle dish.

Rice vermicelli stir-fried with curry powder, served with large prawns, char siu, egg, and vegetables. The rice vermicelli is stir-fried to be dry and chewy, with a rich curry aroma and a hint of spiciness. Golden in color, with an enticing aroma.

A classic dish that tests 'wok hei' (breath of the wok). Wide flat ho fun noodles are stir-fried over high heat with slices of snowflake beef, bean sprouts, and leek sprouts. The ho fun is chewy and smooth, the beef is tender, and the overall dish has a fragrant soy sauce flavor with a hint of char, glossy but not greasy.

Yifu noodles (a type of deep-fried egg noodle) are stir-fried with crab meat and leek sprouts until the sauce is reduced. The noodles have a unique chewy texture and absorb the rich broth and crab meat flavor. The taste is fragrant and rich, a traditional high-class noodle dish.

Tender, semi-cooked egg topping over white rice with large shrimp. The egg has a silky smooth texture, and the shrimp are crisp and sweet. The gravy is light and savory, a gentle main course suitable for all ages.

Fried rice stir-fried over high heat with black pepper and minced beef. The rice grains are distinct, with the spicy aroma of black pepper and the meaty fragrance of beef. It has a robust flavor and is rich and appetizing.

Famous Yangzhou fried rice with abundant ingredients, usually including char siu, shrimp, and chopped scallions. This version specifically emphasizes the egg aroma, with golden, fluffy rice and finely chopped ingredients. The taste is refreshing and not greasy, with rich layers of flavor.

A luxurious version of seafood fried rice, with crispy sakura shrimp and sweet king crab meat. Sakura shrimp adds a crispy texture and rich aroma, while crab meat provides a sweet seafood flavor. The rice is dry and has excellent wok hei.