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This is a classic Hong Kong-style steamed rice, topped with preserved meats like Chinese sausage and liver sausage, and drizzled with a fragrant, slightly spicy XO sauce. The rice absorbs the richness of the preserved meats and the aroma of the sauce, resulting in a rich flavor. It is recommended to mix well before eating.

A tribute to classic Hong Kong movie cuisine, featuring tender chicken, a fried egg, and vegetables on white rice. Drizzled with a special scallion oil sauce, the aroma is enticing, and the chicken is tender and juicy.

Instant noodles blanched and drained, tossed with scallion oil, served with pan-fried chicken steak. The noodles are chewy and full of scallion oil aroma, a classic staple in Hong Kong-style tea restaurants.

Dry-tossed Instant Noodles with XO Sauce, served with thick-cut pork chop. The seafood umami and mild spiciness of the XO sauce enhance the noodles' flavor, while the pork chop is hearty and satisfying.

Traditional Cantonese congee, simmered until creamy and fluffy, with preserved egg and marinated lean pork. Smooth texture, balanced savory flavor, warming and easy to digest.

Creative fried shrimp balls shaped like lychees, with a crispy red granular exterior. The filling is fresh shrimp paste, offering a crispy outside and bouncy inside, with an eye-catching appearance.

Fresh shrimp and chives wrapped in thin bean curd skin, deep-fried until golden and crispy. The bean curd skin's soy fragrance combines with the shrimp's freshness, creating a rich layered texture.

Fresh shrimp wrapped in extremely fine noodles (dragon beard) and deep-fried. The outer noodle layer is fluffy and crispy, while the shrimp inside is sweet and fresh, offering an excellent texture.

Napa cabbage with béchamel sauce and seafood toppings, baked with cheese. Rich in milky flavor, the cabbage is sweet and tender, a classic Hong Kong-style Western dish.

Three fried glutinous rice balls or mochi balls with different flavors, including taro, seaweed glutinous rice, and salted egg yolk lava. The outer skin is soft, glutinous, and chewy, allowing you to enjoy multiple flavors at once.

Fried dim sum shaped like small radishes, with a crispy exterior and a smooth taro paste filling. Cute in appearance, sweet but not greasy, with a rich taro aroma.

An improved version of traditional Ham Sui Gok, shaped like an avocado and mixed with seaweed powder. The outer skin is glutinous rice dough fried until slightly crispy and chewy, with a typical savory pork filling.

Handmade flaky pastry filled with honey-glazed char siu. The pastry is crispy and crumbly with every bite, while the filling is rich, savory, and sweet with a delicate texture.

Slices of Hong Kong-style turnip cake pan-fried until golden brown and fragrant on both sides. The texture is dense and soft, with discernible shredded turnip and the savory flavor of preserved meat.

Deep-fried sesame balls with a hot salted egg yolk lava filling. The outer skin is soft and chewy, and the filling bursts out when bitten, full of rich custard aroma.

A classic Hong Kong-style egg tart, featuring a crispy cookie crust and a smooth, rich custard filling. Sweet and delicious, it's the perfect dessert.