De Xian Yin Cha Gang Shi Cha Can Ting

Classic Hong Kong baked rice. Fried rice base topped with thick-cut pork chop and sweet and sour tomato sauce, sprinkled with cheese and baked until golden brown and crispy. Rich in texture and very filling.

Portuguese cuisine originating from Macau. A rich yellow sauce made with curry and coconut milk, baked with tender chicken and vegetables. It has a light coconut aroma, slightly sweet but not spicy.

Tender chicken and vegetables are stewed in a smooth creamy white sauce and served over white rice. The flavor is mild and rich in milk, a Hong Kong Western dish suitable for all ages.

Golden corn chowder sauce with pork grains, served over white rice. A home-style flavor with a sweet and savory blend, and a smooth texture.

Tender, half-cooked egg yolk envelops crisp shrimp, served over hot rice. Rich egg flavor, moist and smooth texture.

Hong Kong style Borscht, a rich red soup simmered with tomatoes and vegetables. Beef shank is braised until tender and flavorful, with a sweet and sour appetizing broth.

Hong Kong style curry flavor, with strong spices and a hint of spiciness, usually mellowed with coconut milk. Beef brisket is braised until tender, served with a thick sauce, perfect with rice.

Tender chicken pieces stewed in Hong Kong style curry sauce. The sauce is spicy and rich, with a unique blend of spices.

Classic Hong Kong Style Char Siu with Fried Egg over Rice. Thick-cut honey-glazed char siu paired with a half-cooked fried egg, where the yolk flows into the hot rice and soy sauce, creating an incredibly delicious taste. Inspired by the movie 'The God of Cookery'.

Pan-fried chicken chop served with Hong Kong style scallion oil sauce. The savory and fresh flavor of the scallion oil enhances the chicken, served with a fried egg and white rice.

One of the most classic fast food dishes in Hong Kong tea restaurants. Thick-cut canned Spam is pan-fried until fragrant, served with two fried eggs, simple yet satisfying.

Marinated tender chicken and shiitake mushrooms are steamed together over rice. The essence of the chicken juice seeps into the rice, resulting in a light and delicious flavor.

Classic Hong Kong steamed rice pot. Steamed chicken feet and ribs with fermented black beans, the meat juices and sauce flavor seep into the rice below, resulting in a rich flavor.

Cantonese preserved sausages (lap cheong and liver sausage) are steamed over rice. The fat and wine aroma seep into the rice, with a balanced sweet and savory taste and a rich aroma.

The skin is wrapped with chewy purple rice filling, with a chewy and slightly sweet texture, different from traditional meat-filled siu mai.

Classic Hong Kong dim sum. Pork and shrimp filling flavored with shiitake mushrooms, with a firm and fresh taste.

Semi-circular steamed dumplings with a full filling, usually containing pork, shrimp, and vegetables. Thin skin, abundant filling, and rich broth.

Crystal clear skin reveals tender pink shrimp. Whole shrimp filling, with a crisp and springy texture, and a fresh sweet taste.

Pork siu mai topped with roe (or tobiko). The meat is tender and juicy, a classic must-order for yum cha.

The King of Hong Kong Dim Sum. The crystal clear and chewy skin made from crystal powder encloses fresh large shrimp, presenting an exquisite appearance.

A platter of assorted siu mai flavors, perfect for diners who want to try different tastes at once.

Hong Kong style fried toast. Two slices of toast are sandwiched with peanut butter, dipped in egg batter, deep-fried until golden brown, drizzled with syrup or condensed milk, and topped with a pat of butter.

Freshly baked hot pineapple bun, sandwiched with cold thick salted butter. A combination of hot and cold, with a balance of sweet and salty, and a crispy yet soft texture.

A common Hong Kong street snack. Springy golden fish balls are soaked in a spicy curry sauce, flavorful and chewy.

Pan-fried radish cake until the surface is crispy, served with a rich and slightly spicy XO sauce (scallop sauce).

Chicken feet undergo multiple processes including frying, soaking, and steaming, absorbing the fermented black bean sauce. The skin separates from the bone, resulting in a soft and flavorful texture.

Fried bean curd skin wrapped around shrimp filling. The skin is crispy with a bean aroma, and the filling is fresh and juicy.

Intestines are slowly braised in a special brine. The color is bright red, the texture is tender and free of any gamey taste, with a slightly sweet Hong Kong flavor.

A platter of three types of Hong Kong braised items, including braised chicken wings, intestines, and dried tofu, suitable as a side dish or with rice.

Hong Kong's most iconic cold drink. Rich Ceylon black tea with fresh lemon slices. Poke the lemon with a straw before drinking to release its sour fragrance.

Hong Kong style milk tea, named after the fine filter cloth used for brewing, resembling a silk stocking. Strong tea flavor, smooth texture, prepared with evaporated milk.

A specialty drink blending milk tea and coffee. It combines the richness of coffee with the smoothness of milk tea, offering rich layers of flavor.

7 Up soda with pickled salted lemon. A mix of salty and sweet, with full carbonation, very thirst-quenching and cooling.

Traditional Hong Kong iced drink. The bottom layer is smooth red bean paste, mixed with evaporated milk and crushed ice. Rich in milk flavor and texture.

Malt chocolate flavored drink, sweet and rich, a taste of childhood for many Hongkongers.

Malt milk drink, mild and sweet flavor with a unique malt aroma.