HEI YIN

Baked buns with a crispy top crust resembling butter bread or cookies. Filled with rich, saucy Kurobuta red pork. Soft, fluffy dough with a baked aroma.

Pan-fried Pork Chop Buns (Sheng Jian Bao). Crispy bottom, fluffy top, filled with juicy minced pork and broth, fragrant with sesame and chopped scallions.

Crispy baked puffs filled with Kurobuta red pork mixed with Xiang Jia (Chinese dates), offering a sweet and sour taste to cut through richness. The puff pastry is thin, crispy, and layered.

Crispy flaky pastry filled with tender, flavorful roast duck, seasoned with spices and roast duck sauce, beautifully shaped.

Crispy fried glutinous rice flour, soft inside. Water drop shape, filled with savory and sweet seasoned pork and dried shrimp, fragrant with seasonings.

Crispy fried appetizer made from water chestnut flour. Crispy outside, soft inside, with the sweetness and crunchiness of water chestnuts.

Crispy fried puffs filled with a mixture of stewed Chinese dates and raisins. Sweet and fragrant, with a crispy, non-oily puff pastry.

Chewy, thin egg noodles in broth, served with tender, skin-on soy sauce chicken. Perfectly savory and sweet, with a herbal aroma.

Noodles served with roast duck roasted with lychee wood, giving a unique aroma. Crispy skin, tender, juicy meat, served with freshly blanched noodles.

Egg noodles in hot broth topped with thick slices of crispy pork belly. Crispy skin, tender meat with fat, a crunchy texture contrasting with the soft noodles.

Noodles in a clear, refreshing broth served with large pieces of fresh, sweet, and non-fishy grouper, cooked to perfection.

Egg noodles served with large, fresh, bouncy shrimp in a savory broth, fragrant with sesame oil and scallions.

Noodles with Kurobuta Char Siu Pork. Kurobuta pork grilled Char Siu style until slightly charred, tender and juicy with a sweet and savory sauce.

Hong Kong-style Shrimp Wonton Noodles. Thin wonton wrappers filled with bouncy shrimp, served in a clear, savory broth that is easy to drink.

Soft and chewy taro and purple sweet potato mochi served with rich milk tea ice cream, fragrant with tea and milk, sweet, creamy, and refreshing.

Giant fried baozi sprinkled with sesame seeds (similar to "Khai Hong" dessert). Crispy outside, soft inside, filled with sweet and creamy corn milk custard.

Yogurt mousse with refreshing sweet and sour yangmei, coated in white chocolate, served with soft yangmei mochi.

Soft, chewy daifuku mochi wrapped around quality vanilla ice cream, drizzled with a rich, creamy black sesame sauce. Sweet with a slight bitterness from the black sesame.

Thin egg noodles served cold in a snowflake ice longan syrup with various grains (Tong Tau), sweet and refreshing.