Fu Lam Palace (Mei Foo Branch)

A refreshing appetizer. Cucumbers are smashed to better absorb flavor, paired with crisp jellyfish. Seasoned with garlic paste and vinegar, it has a balanced sour and spicy taste with a rich texture.

Pickled radish cubes are extremely crisp, with a sweet and sour taste that is appetizing. It is a classic Cantonese pre-meal snack.

A classic dim sum dish in Cantonese morning tea. Chicken feet are deep-fried first, then braised in oyster sauce and other seasonings. The texture is soft, tender, and falls off the bone, rich in collagen.

The pork stomach is cleaned thoroughly to remove any odor and then stewed with dried bean curd sheets and ginkgo nuts. The soup is rich, the pork stomach is tender and chewy, and the bean curd sheets absorb the savory flavor of the broth.

A variation of Baiyun Fengzhua (cloud chicken feet), using pickled peppers to soak the chicken feet. The chicken feet are white, crisp, and have the unique sour and spicy flavor of pickled peppers, making them very appetizing.

A famous Sichuan dish. The chicken is cooked and then immersed in ice water to keep the meat tender. It is then drizzled with a sauce rich in chili oil, Sichuan peppercorns, and chili peppers, offering a combination of numbing, spicy, fresh, and fragrant flavors.

Goose feet and wings are slowly braised in a special Teochew brine. The brine is rich in aroma, penetrates to the bone, and the meat is flavorful and chewy.

Squid tentacles are coated in a thin batter, deep-fried until golden and crispy, then stir-fried with salt and pepper, minced garlic, and chili. Crispy outside, tender inside, savory and slightly spicy, it's an excellent accompaniment to drinks.

Tofu cubes are deep-fried until the exterior is crispy while the interior remains tender. Seasoned with seven-spice powder and salt, it has a unique aroma.

Green peppers are pan-fried until their skin develops a 'tiger skin' appearance, then stir-fried with fermented black beans and minced garlic. The mild spiciness of the peppers combined with the savory flavor of the fermented black beans is very appetizing and pairs well with rice.

Rice noodle rolls are cut into sections and stir-fried with XO sauce (a premium spicy sauce containing dried scallops and dried shrimp) over high heat. The rice noodle rolls are charred and soft, full of seafood umami and a hint of spice.

Wood ear mushrooms grown at high altitudes have a thicker and crisper texture than ordinary ones. Prepared as a cold dish, it is refreshing and appetite-whetting. (English description may be inaccurate; this dish is usually a cold dish).

A famous dish from Zhanjiang, Guangdong. Pork trotters are cooked until the skin is crisp and the meat is tender, then cooled and sliced, drizzled with a special sand ginger sauce. The unique aroma of sand ginger not only removes fishiness but also enhances flavor.

Classic cold platter combination. Smoked trotters are deboned, rolled, smoked, and sliced, with a smooth texture and smoky aroma; paired with crisp jellyfish for a rich layering of textures.

The most common way to prepare vegetables in Guangdong. Fresh choy sum is blanched until cooked, then drizzled with high-quality oyster sauce. This preserves the vegetable's natural sweetness and crisp texture.

Tender lettuce (glass lettuce) is blanched and then drizzled with deep-fried golden crispy garlic (golden garlic) and soy sauce. The lettuce is crisp, and the garlic aroma is rich.

Tender vegetable sprouts and fresh dried bean curd sheets are simmered in superior broth. The broth is light and sweet, the vegetables are tender, and the dried bean curd has a rich soy flavor. It is a light and healthy dish.

The soup base is made with fresh tomatoes, and seasonal vegetables are simmered in it. The vegetables absorb the sweet and sour taste of the tomatoes, making it appetizing and healthy.

A classic Cantonese roast. Squab is marinated in brine until flavorful, then deep-fried until the skin is crispy and the meat is tender. Rich in juices, even the bones are fragrant. This is a special promotion, usually with a purchase limit per person.

Banquet-level dish. Fresh Australian lobster is cut into pieces and baked with noodles in superior broth. The lobster is fresh, sweet, and springy, and the noodles absorb the rich seafood broth, making it exceptionally flavorful.

Tender Saba Garoupa is steamed and drizzled with steamed fish soy sauce and shredded scallions. This method best showcases the fresh and original flavor of the fish.

The representative of Cantonese roast meats. Roasted goose has crispy skin and thick meat, with the fat under the skin melting into a fragrant oil. Served with plum sauce to cut through the richness and enhance freshness.

A set meal including three selected dishes: Sweet and sour pomelo honey shrimp balls, pineapple stir-fried beef with rich fruit aroma, and tender steamed grouper. Suitable for family sharing.

Deluxe Four-Person Set Menu, featuring precious abalone and goose feet stew, special flavor shrimp, signature roasted goose, and nourishing soup. Rich in dishes and high in value.

One fish, two ways. The head and belly are steamed to retain their tender texture, while the fish slices are stir-fried into balls for a springy texture. Enjoy two flavors at once.

Garoupa fin or tail is used, rich in collagen. Braised using a slow-cooking method, the sauce is rich and flavorful, with a smooth and tender texture.

A combination of fresh, sweet boiled shrimp and signature crispy roasted chicken. Boiled shrimp retains the original flavor of the seafood, while the roasted chicken has crispy skin and tender meat, offering both sea and land flavors.

Steamed grouper served with a platter of assorted roasted meats (such as char siu, roasted pork, etc.). Suitable for diners who enjoy traditional Cantonese flavors.

Deluxe Combination, includes a whole crispy roasted chicken and lobster noodles in superior broth. Generous portion, suitable for group gatherings.

Garlic-steamed Emperor Razor Clams, served with traditional Beijing Roast Duck. The roast duck skin is crispy and oily, served with pancakes and shredded scallions.

Crispy goose intestines are quickly stir-fried in soy sauce, full of wok hei; paired with steamed abalone with a hint of dried tangerine peel aroma, the flavor is unique and premium.

Australian Lobster meat is firm and sweet. Cooking it in superior broth brings out the umami flavor even more. The noodles at the bottom absorb the rich broth, which is the essence of the entire dish.

Giant South Australian Lobster, with plump and thick meat. It can usually be prepared in various ways, such as cheese baked, superior broth baked, or sashimi.

Canadian Lobster meat is tender and fresh. You can choose traditional superior broth cooking or a rich Western-style cheese bake, served with noodles at the bottom.

Plump barrel oysters are stir-fried with ginger and scallions. The aroma of ginger and scallions removes the fishiness and highlights the sweetness of the oysters, which are smooth and tender.

Fresh abalone is cleaned and steamed, then drizzled with hot oil and soy sauce. The meat is springy and full of umami.

South African Peacock Abalone, large in size (8-head specification). Steaming maximizes its sweetness and unique chewiness.

Coral trout is a superior type of grouper, with red skin and white flesh. The flesh is tender and white, with a rich fish flavor. Steaming is the best cooking method.

Garoupa fish has thick skin and abundant collagen. The texture is firm. After steaming, the skin is smooth and the fish is delicious.

The star grouper has blue spots, and its flesh is tender, smooth, and sweet. Large groupers are suitable for sharing among many people.

All-day special price for Australian Lobster. Choose between a light and fresh superior broth or a rich cheese sauce baked with noodles.

South Australian Lobster priced by weight. The meat is firmer and more springy than regular lobster, making it a top choice for seafood lovers.

Canadian Lobster All-Day Discount. High cost-performance, suitable for diners who want to taste lobster without spending too much.

Fresh abalone from Dalian, uniform in size. Steaming is a simple and direct method that preserves the original flavor of the abalone.

Extra-large coral trout, with vibrant colors and snow-white flesh. It is a prestigious choice for entertaining guests.

Deep-sea wild garoupa, with very thick skin full of collagen. After steaming, the texture is soft, tender, and sticky to the lips.

Geoduck is known for its crisp and sweet texture. It is usually sliced thinly for sashimi or quickly blanched to maintain its crispness and tenderness.

Giant Alaskan King Crab, with plump, distinct strands of meat. Steaming (boiling in water) locks in the sweet juices of the crab meat.

Oysters from Taishan are particularly plump. Choose between stir-frying with ginger and scallions to enhance freshness, or deep-frying for a crispy exterior and juicy interior.

Fresh razor clams are stir-fried with chili and fermented black beans. Full of wok hei, spicy and appetizing, highlighting the sweetness of the razor clams.

Razor clam meat is crisp and tender, steamed with a generous amount of minced garlic and vermicelli. The vermicelli absorbs the sweet juices from the razor clams, making it exceptionally flavorful.

Giant scallops (Yuan Bei), with large, sweet adductor muscles. Steamed with minced garlic and vermicelli, it's a must-order dish at seafood restaurants.

Scallop meat is tender and smooth, steamed with chili and fermented black beans. It's fresh with a hint of spiciness.

Local mud crab, with rich and fragrant roe. Steaming is the best way to enjoy the rich original flavor of the crab roe.

Minced meat and diced vegetables are stir-fried until fragrant and then wrapped in crisp lettuce leaves for consumption. The texture is fresh, and the flavor is savory and palatable.

Green lobster is halved and steamed with a generous amount of minced garlic. The garlic flavor permeates the lobster meat, which is firm and delicious.

A dish that tests the chef's skill. Eggs are stir-fried until finely shredded and golden like osmanthus flowers, mixed with shredded crab meat and dried scallops. Dry and fragrant, with a rich savory flavor.

Pai Lan (a type of kale or Chinese broccoli) has a crisp texture. Choose between stir-frying with garlic or simmering in superior broth.

Star oysters are smaller in size but rich in flavor. Steamed with minced garlic and vermicelli, they are bite-sized, fresh, and juicy.

Two ways to enjoy the grouper: The head and belly are steamed to enjoy their tenderness, while the fish slices are stir-fried into balls for a springy texture. Usually stir-fried with vegetables (jade).

Jumbo Alaskan King Crab, large in size with abundant, flavorful meat. Paired with light superior broth-simmered greens, it forms a rich seafood and vegetable combination.

A la carte Jumbo Alaskan King Crab, with plump meat, suitable for steaming or stir-frying with ginger and scallions.