Fei Ya

A luxurious take on the classic dumpling. Open-topped steamed dumplings filled with shrimp and pork, topped with a whole small abalone and savory oyster sauce. Juicy and umami-rich.

Delicate steamed dumplings packed with sweet crab meat. Soft wrapper with a tender, flavorful filling. Best enjoyed hot.

Classic crystal shrimp dumplings with a translucent, chewy wrapper. Filled with whole or chopped shrimp for a snappy texture. A must-have dim sum staple.

Traditional open-faced dumplings filled with a mix of ground pork and shrimp. Steamed to a firm yet juicy texture. Savory and satisfying.

Green-tinted dumplings filled with shrimp, spinach, and dried scallop. The dried scallop adds a deep, concentrated seafood flavor. Healthy and aromatic.

Fluffy white steamed buns filled with sweet and savory barbecue pork (Char Siu). The dough is soft and airy, contrasting with the rich, saucy meat filling.

Steamed buns often shaped like carrots or using carrot juice in the dough, filled with a creamy, sweet custard made from salted egg yolks. Rich and smooth.

Silky, slippery rice noodle rolls (Cheung Fun) filled with slices of sweet barbecue pork. Served with a sweetened soy sauce poured over the top.

Smooth rice noodle rolls wrapped around whole shrimp. The texture is soft and slippery, complemented by the crunch of the shrimp. Served with light soy sauce.

A textural delight featuring crispy fried shrimp wrapped inside soft, steamed rice rolls. Offers a unique crunch within the slippery noodle casing.

Rice noodle rolls filled with crispy fried barbecue pork. A combination of savory, sweet, soft, and crunchy textures in one bite.

Chicken feet braised and steamed until the skin and cartilage are gelatinous and tender. Flavored with a savory, slightly spicy black bean and chili sauce. Eaten by sucking the skin off the bones.

Bite-sized pork rib pieces steamed with fermented black beans and garlic. The meat is tender and savory. Be careful of small bones.

Minced seafood wrapped in a sheet of seaweed and steamed. The seaweed adds an oceanic umami flavor to the savory filling.

Crab legs steamed and served with a fragrant curry sauce. The sweet crab meat pairs well with the aromatic spices.

Premium dumplings filled with delicate snow fish (cod) and aromatic chives. The fish is buttery and soft, while chives add a fresh oniony bite.

Green spinach noodles (jade noodles) steamed and tossed in a rich, savory abalone sauce. Served as a small portion.

Crab sticks steamed and dressed with a smooth, silky sauce made from egg whites. mild and delicate flavor.

Meat-filled wontons served in a sweet and sour sauce. Appetizing and tangy.

Dumplings topped with fresh sea scallop and spicy savory X.O. sauce (made from dried seafood and chili). Rich and flavorful.

A classic dim sum puff (Wu Gok) with a honeycomb-like crispy exterior made of fried taro mash, filled with a savory seafood mixture. Creamy inside and crispy outside.

Shrimp paste wrapped in thin bean curd sheets and deep-fried until golden and crunchy. Served with a dipping sauce.

Deep-fried wontons filled with shrimp, served with creamy mayonnaise. A popular crunchy appetizer.

Crispy pastry rolls filled with shredded duck meat and vegetables. Deep-fried until golden brown.

Round dumplings filled with garlic chives and shrimp, pan-fried to create a crispy bottom and soft top. Fragrant and savory.

A creatively shaped fried shrimp dumpling, likely pyramid-shaped, offering a crispy texture and savory shrimp filling.

A modern fusion dish featuring tender snow fish and creamy avocado, battered and deep-fried. Rich and buttery textures.

Cubed turnip cake (radish cake) stir-fried with bean sprouts, eggs, and spicy X.O. sauce containing dried scallops. A flavorful, savory dish with a soft interior and seared exterior.

Slices of savory radish cake made with rice flour and shredded daikon, pan-fried until crispy on the surface. Soft and savory inside.

Fish maw (swim bladder) braised until spongy and tender, absorbing the rich oyster sauce gravy. Served with savory pork meatballs.

Flaky, buttery pastry filled with sweet and savory barbecue pork (Char Siu). Baked until golden.

Signature Peking Duck roasted over lychee wood for a distinct aroma. Served in courses: first the crispy skin with pancakes and condiments, then the meat prepared in your chosen style. A feast for sharing.