Hong Kong Cha Shui Tan Dun Nan Dian

Traditional Hong Kong steamed rice topped with Cantonese preserved sausage and liver sausage. The fat seeps into the rice, making it savory and appetizing. Drizzle with special soy sauce before eating for enhanced flavor.

Pork ribs marinated in sweet and sour plum sauce are steamed with rice. The ribs are tender and flavorful, and the rice absorbs the meat juices and plum aroma, making it refreshing and not greasy.

A combination of two classic steamed dim sum dishes. Steamed chicken feet in black bean sauce and tender spare ribs are placed on top of rice and steamed, allowing the juices to permeate every grain of rice.

Tender chicken is steamed with crisp wood ear fungus, ginger slices, and scallion segments. The chicken oil seeps into the rice, making it smooth and delicious.

Combines the savory flavor of preserved sausage, the richness of black mushrooms, and the tenderness of silky chicken. Abundant ingredients cover the rice, making it a classic steamed rice with rich layers of flavor.

Single portion of roasted meat over rice. Choose from honey BBQ pork, rose oil chicken, or crispy roasted duck, served with rice or noodles. Comes with a side dish.

A combination of two types of roasted meat. Choose any two favorite roasted meats (char siu, oil chicken, roasted duck) to satisfy the craving for two flavors at once.

Classic roasted meat trio rice. Includes char siu, oil chicken, and roasted duck. Generous portion, a signature choice at Hong Kong roasted meat shops.

Uses the most tender roasted duck leg. The skin is roasted to a crispy, glossy finish, and the meat is juicy. Limited supply daily.

Hong Kong Dai Pai Dong style noodles, featuring various curry-braised ingredients (like fish balls, pork skin, radish, etc.), served with a rich curry broth and your choice of noodles.

Classic Hong Kong Cha Chaan Teng breakfast or light meal. Macaroni in clear broth, served with a fried egg and ham or char siu. Simple and comforting.

Pan-fried pork chop served with a sunny-side-up egg, placed on top of hot soup noodles. The pork chop is savory and flavorful, and the egg yolk mixes into the soup, adding more flavor.

Hong Kong-style wontons filled with whole shrimp and pork. The texture is springy and delicious. Can be served with hot soup or dry noodles.

Springy alkaline noodles are tossed with flavorful dried shrimp roe, paired with crisp shrimp balls and slightly spicy, appetizing XO sauce. A top choice for seafood lovers.

Beef brisket stewed for a long time until tender and flavorful. The broth is rich with curry spices, slightly spicy and warming.

Braised pork knuckle is tender and flavorful, with chewy skin and rich collagen. Served with thin noodles, choose soup noodles or dry noodles.

Classic Hong Kong "regular meal" combination. Savory canned ham slices and a fried egg, served with springy Gong Zai noodles (instant noodles). Simple yet satisfying.

Pan-fried pork chop and fried egg are placed on top of Gong Zai noodles. The unique curly texture of Gong Zai noodles absorbs the soup or sauce, making it very flavorful.

A unique Hong Kong drink, a blend of "silk stocking" milk tea and coffee. It combines the smoothness of milk tea with the rich aroma of coffee.

Hong Kong-style "silk stocking" milk tea, made by blending multiple types of tea leaves and adding evaporated milk. It has a rich, smooth texture and a lingering tea aroma.

Hong Kong-style coffee, stronger than regular Americano or Italian espresso. Usually consumed with sugar and evaporated milk.

Hong Kong-style lemon tea with several slices of fresh lemon. When drinking, use a spoon to mash the lemon to release its sour fragrance, perfectly blending with the black tea for a refreshing and palate-cleansing drink.

Fresh lemon with sugar water. Sweet and sour, thirst-quenching, a caffeine-free refreshing choice.

Lemon honey water, combining the sourness of lemon with the moisturizing sweetness of honey. Soothes the throat.

Boiled Lemon Coke (Hot) is a folk remedy in Hong Kong, similar to hot cola with lemon and ginger. Cold Lemon Coke is cola with fresh lemon slices, cool and thirst-quenching.

Ovaltine malted chocolate drink. Sweet and rich, with a malt aroma.

Horlicks malted milk drink. It has a stronger milky and malt flavor than Ovaltine and is usually consumed before bed to relax.

Hot tea brewed with Malaysian citron sauce, containing citron pulp. Sweet, sour, and warming, rich in Vitamin C.

7 Up soda with preserved lemon. A sweet and sour fizzy taste that quenches thirst and is a unique Hong Kong summer drink.

Ribena blackcurrant juice with mixed fruits and ice. Sweet and sour berry flavor, vibrant color.

Nostalgic ice house drink. The bottom layer is soft red bean and evaporated milk, topped with a scoop of vanilla ice cream. Rich and sweet texture.

Local Taiwanese lager beer. Light and smooth taste with a subtle malt aroma, suitable for pairing with stir-fries or fried foods.

A large platter of a single type of roasted meat. Suitable for sharing among multiple people or for meat lovers.

A large platter of two types of roasted meat. Choose any two favorite roasted meats (char siu, oil chicken, roasted duck) to enjoy different textures.

A luxurious platter of three types of roasted meats. Enjoy multiple signature roasted meats of the restaurant at once, the best choice for entertaining guests or gatherings.

A common Hong Kong street food imitation shark fin soup. Uses vermicelli to mimic shark fin texture, cooked with wood ear fungus, shredded meat, and egg shreds in a thick, smooth, and delicious soup.

Classic Cantonese slow-cooked soup. Ingredients are changed daily according to the season and simmered for a long time over low heat. The soup is rich and nourishing.

A soup dish featuring only shrimp wontons. The wontons are large and plump, served in a clear broth usually sprinkled with yellow chives for aroma. Refreshing and delicious.

A classic representative of Cantonese congee. The rice grains are cooked until they break down into a smooth and creamy consistency, mixed with preserved egg and shredded lean pork. It has a thick, savory flavor.

Congee cooked with tender chicken. The chicken is tender, and the congee base is full of chicken broth's sweetness. Light and nutritious.

Congee is cooked with marinated beef slices, keeping the beef tender. The congee base is fresh and sweet, usually sprinkled with ginger and scallions for flavor.

Congee cooked with various seafood such as shrimp, squid, and fish fillets. Full of oceanic flavor, with generous ingredients.

Toast series. Choose from butter (condensed milk with butter), milk sauce (condensed milk with peanut butter), or fresh butter (thick slice of cold butter).

Pineapple Bun with Butter (Ice and Fire). A hot, crispy pineapple bun with a slice of cold, thick butter. The contrast of hot and cold is delicious, with a balance of salty and sweet.

Crispy baked mini French bread (pork bun) spread with butter and drizzled with sweet condensed milk, offering a crunchy, sweet, and buttery texture.

Macau-style Pork Chop Bun. Soft French bread filled with pan-fried bone-in pork chop. Generous portion. Choose sweet and sour tomato sauce or slightly spicy honey mustard sauce.

A simple and classic Hong Kong breakfast or afternoon tea light meal, featuring soft, crustless toast with ham and a fried egg.

Ham and cheese slices combination. Savory flavor, soft bread.

Sandwich with thick slices of pan-fried canned ham and egg. The savory flavor of canned ham is the soul of a Hong Kong sandwich.

Hong Kong-style French Toast. Two slices of toast are usually sandwiched with peanut butter (or other fillings), dipped in egg batter, deep-fried until golden brown, topped with a pat of butter, and drizzled with syrup.

Upgraded French toast, possibly with richer toppings or special sauces and ice cream, for a more luxurious experience.

Club Sandwich with chicken, ham, fried egg, vegetables, etc. Cut into four small pieces, generous portion.

Rich coconut milk sago soup with soft taro chunks and red beans. Rich in texture and moderately sweet.

Smooth mango pudding, usually containing mango pulp, drizzled with evaporated milk. Sweet and smooth.

Traditional Chinese medicinal dessert. Dark in color and slightly bitter, with heat-clearing and detoxifying effects. Usually consumed with honey or syrup.

Finely ground black sesame seeds cooked into a hot sweet soup. Rich and fragrant sesame aroma, with a smooth and thick texture.

A milk pudding or panna cotta base, drizzled with rich black sesame sauce. The milk and sesame flavors are perfectly combined.

Smooth panna cotta served with sweet and sour strawberry sauce or fresh strawberries. A refreshing and not too sweet dessert.

A classic flavor of Hong Kong dessert. A rich milky base is paired with fresh mango pieces and mango sauce, full of tropical flavor.

One of the most famous Hong Kong desserts. Made with mango, pomelo pulp, sago, and coconut milk, it's sweet, sour, refreshing, and has rich layers of texture.

A combination of Japanese matcha slush and Chinese red bean coconut milk. The slightly bitter tea flavor balances the sweetness of the coconut milk and red beans.

Thin and translucent wrapper, filled with pork, shrimp, and vegetables. Exquisite pleats, juicy and delicious after steaming.

Bone-in spare ribs coated in batter and steamed with fermented black beans and minced garlic. The meat is tender and smooth, infused with the flavor of fermented black beans.

Chicken feet are deep-fried, then braised, and finally steamed. They absorb the rich black bean sauce, are fall-off-the-bone tender, and melt in your mouth.

Radish cake containing diced preserved sausage and dried shrimp. Pan-fried until golden brown and fragrant on the outside, soft on the inside, with a hint of radish sweetness.

Steamed rice noodle rolls wrapped with dried shrimp, pan-fried until the exterior is slightly crispy, then drizzled with sesame sauce, sweet sauce, and chili sauce. A classic street food flavor.

The exterior is deep-fried to a golden crisp, usually filled with vegetables and shredded meat. It makes a crunchy sound when bitten into, releasing a rich aroma.

Glutinous rice exterior coated with sesame seeds and deep-fried, filled with sweet red bean paste. Crispy outside, soft and chewy inside. Best enjoyed hot.

Snowy, fluffy, open-faced bun filled with savory and sweet oyster sauce char siu filling. An essential dim sum item.

Glutinous rice skin is deep-fried until bubbly and golden. Crispy outside, chewy inside, filled with savory pork and dried shrimp.

Flaky pastry filled with honey BBQ pork. Baked until fragrant and crumbly, with a balance of salty and sweet.

The crystal-clear wrapper reveals the pinkish shrimp inside. The filling is a whole shrimp and bamboo shoots. The texture is springy and sweet.

Yellow dough wrapper filled with pork and shrimp. Topped with orange-red roe or shrimp roe. The filling is firm and delicious.

The golden salted egg yolk custard flows out like lava when the pastry is torn open. Salty, sweet, and rich. Be careful, it's hot.

Similar to lava bun filling, but the exterior is a deep-fried glutinous rice ball (Jian Dui). Crispy outside, soft and molten inside.

Thin and crispy bean curd skin rolled with shrimp and yellow chives, deep-fried. Extremely crispy texture, usually served with plum sauce (Worcestershire sauce).

Shrimp rolls coated with almond flakes and deep-fried. The nutty aroma of almonds complements the freshness of the shrimp.

A collection of Hong Kong street food. Various ingredients are braised in a rich curry sauce, slightly spicy and flavorful, satisfying multiple textures at once.

Radish cake is cut into pieces and stir-fried with bean sprouts, yellow chives, and XO sauce over high heat. Crispy outside and soft inside, with a slightly spicy seafood flavor.

Thinly sliced bitter melon is stir-fried with salted egg yolk. The sandy texture and salty flavor of the salted egg balance the bitterness of the bitter melon, offering a sweet and savory flavor that pairs well with rice.

Crisp Gai Lan vegetables are stir-fried with Cantonese preserved sausage and cured meat. The vegetables absorb the oily aroma of the preserved meat.

Tender fish fillets are stir-fried with broccoli, offering a light flavor that preserves the original taste of the ingredients.

Originating from the Typhoon Shelter style. Fried fish fillet served with a large amount of fried garlic, chili, and fermented black beans. Spicy, crispy, and excellent with drinks.

Fried pork ribs coated in a sweet and sour orange sauce. Rich in fruit flavor, appetizingly sweet and sour, loved by adults and children alike.

Pork ribs are deep-fried until crispy, then stir-fried with salt and pepper powder, scallions, and garlic. Savory and dry, crispy outside and tender inside.

Tender beef slices are stir-fried with oyster sauce. Usually served with scallions or ginger slices. Savory and rich flavor.

Large shrimp balls are stir-fried with semi-cooked scrambled eggs. The eggs are tender, the shrimp are crisp, and the texture is moist and smooth.

Shrimp balls are evenly coated with salted egg yolk sauce (golden sand) and deep-fried until golden brown. The texture is sandy, salty, and fragrant, full of umami.

Green peppers are pan-fried until the skin wrinkles (tiger skin), then stir-fried with beef slices and fermented black beans. Slightly spicy and savory, perfect with rice.

Luxurious banquet dish. Abalone, thick black mushrooms, and seasonal vegetables are topped with oyster sauce gravy. Delicious and elegant.

The special aroma of salted fish is the soul of this dish. Braised with tender tofu and diced chicken, it has a rich flavor and is an excellent dish to accompany rice.

A generous amount of ginger slices and scallion segments are sautéed until fragrant, then braised with beef in a pot. The beef absorbs the aromatic spices and is served steaming hot.

Classic Cantonese clay pot dish. The chicken is tender, the ginger and scallion aroma is strong, and the sauce is thick and flavorful.

Shrimp and vermicelli are cooked together in a pot. The vermicelli absorbs the essence of the seafood broth and sauce, resulting in a rich seafood flavor.

Lettuce (Fukuyama lettuce) is stir-fried with fermented bean curd sauce and chili threads. The salty and sweet flavor of fermented bean curd enhances the taste of the vegetables.

Water spinach is stir-fried with a generous amount of minced garlic over high heat. The garlic flavor is rich, and the texture is crisp and tender.

Crisp baby bok choy stir-fried with garlic. Simple home-style dish, refreshing and palate-cleansing.

Broccoli seasoned with salt or a little garlic and stir-fried, preserving the natural sweetness and crispness of the vegetable.

Blanched or stir-fried Gai Lan drizzled with oyster sauce. The slightly bitter and sweet taste of Gai Lan is a perfect match with savory oyster sauce.

The most famous Cantonese fried rice. Rich in ingredients, including diced char siu, shrimp, egg shreds, and scallions. The rice grains are distinct, dry, and fragrant.

Stir-fried minced raw beef with rice over high heat, shredded lettuce is added for a crisp texture, full of wok hei.

Fried rice with diced Cantonese preserved sausage and cured meat. The fat from the preserved meat is rendered at high heat, coating the rice grains, making it savory and rich.

The unique salty aroma of salted fish is a perfect match with diced chicken. The fried rice is dry and fluffy, with every bite full of the savory fragrance of salted fish.

This is a "wet" fried rice. The egg fried rice base is topped with a generous amount of thickened sauce, containing shrimp, scallops, chicken, mushrooms, and other rich ingredients.

Deluxe fried rice. Includes large shrimp balls and various seafood, stir-fried with slightly spicy and fragrant XO sauce. The aroma is intoxicating.

Tender beef slices are braised in a rich satay sauce and poured over white rice. The unique peanut and spice flavor of satay is very appetizing.

Braised rice with black bean sauce stir-fried pork ribs. The savory black bean flavor and the slight spiciness of green peppers permeate the rice.

Semi-cooked, tender egg mixture envelops honey BBQ pork. Moist texture, with a blend of egg and meat flavors.

Large shrimp balls with a thickened sauce of scrambled eggs. Sweet and tender, suitable for all ages.

Fried fish pieces are braised with seasonal vegetables. The sauce is usually light and fresh, and the fish is crispy outside and tender inside.

Fish pieces are braised in a sweet and sour tomato sauce. Bright red in color, appetizingly sweet and sour, perfect with rice.

Pan-fried or deep-fried pork chop served with a rich Hong Kong-style curry sauce. The curry flavor is rich and slightly spicy, and the pork chop is firm.

Tender beef brisket chunks stewed until soft, served with curry sauce. The rich sauce is perfect for pairing with rice.

A tribute to the movie "God of Cookery" - the "Sadness-Inducing Delicious Rice." Thick-cut honey BBQ pork is paired with a semi-fried egg. The egg yolk is mixed with hot rice and soy sauce for a simple yet ultimate deliciousness.

Double meat enjoyment. Pan-fried pork chop and canned ham slices, topped with a sunny-side-up egg. A classic Hong Kong "man's" meal.

Drained instant noodles (Gong Zai noodles) are quickly stir-fried with seafood and XO sauce over high heat. The noodles are springy and dry, full of the spicy and fragrant aroma of XO sauce.

Beef slices are stir-fried with satay sauce and then tossed with Gong Zai noodles. The rich satay flavor coats every strand of noodle.

Large pork chops are dry-fried with Gong Zai noodles over high heat. Full of wok hei, savory and flavorful.

A classic Cantonese dish that tests the chef's skill. The Ho Fun noodles are evenly glossy, the beef is tender, the bean sprouts are crisp, and the aroma of wok hei is abundant.

Usually a wet-fried preparation. Stir-fried beef and seasonal vegetables are thickened and poured over Ho Fun noodles. Moist and smooth texture.

The gravy from black bean sauce stir-fried pork ribs is poured over Ho Fun noodles. Rich black bean aroma.

Fine rice noodles quickly stir-fried with curry powder. Usually includes shrimp, char siu, and egg shreds. Golden in color with a slightly spicy curry aroma.

Macau-style Fried Kway Teow. Seasoned with dark soy sauce, darker in color, usually includes preserved sausage, shrimp, and cockles (depending on the restaurant). Savory and sweet, strong flavor.

Cantonese Crispy Noodles (Double-fried Noodles) style. Fine noodles are pan-fried until crispy, then topped with a thickened sauce of bean sprouts (with heads and tails removed) and shredded meat. Crispy outside, soft inside.

Black bean sauce beef is poured over pan-fried crispy Cantonese noodles. Enjoy the unique texture of crispy noodles absorbing the sauce.

Fine noodles and beef are dry-fried with premium soy sauce (Soy Sauce King) without thickening, emphasizing a dry, crisp texture and the caramelized aroma of soy sauce.

Seafood and vegetables in a thickened sauce poured over crispy noodles. The seafood flavor permeates the noodles, creating a rich texture.

Large shrimp balls with black bean sauce served with crispy noodles. A combination of spicy and crispy.

The unique sponge-like texture of Yi Mein (egg noodles) soaks up the seafood broth and sauce, resulting in a soft, chewy, and juicy texture. The dry-braised method concentrates the sauce.

Refreshing fried rice with diced seasonal vegetables. Each grain is distinct, light, and healthy.

Luohan Zhai style braised rice. Cooked with various mushrooms, wood ear fungus, bamboo shoots, tofu, and other vegetarian ingredients in a rich savory sauce.

Luohan Zhai vegetarian ingredients are poured over pan-fried crispy Cantonese noodles. A vegetarian option with rich texture.

Vegetarian version of wet-fried Ho Fun noodles. The noodles are smooth and generously filled with ingredients.

Mushroom flavor is braised into Yi Mein. The dry-braised method concentrates the flavor, and the noodles are soft and chewy.

Thinly sliced bitter melon is stir-fried with salted egg yolk. The sandy texture and salty flavor of the salted egg balance the bitterness of the bitter melon.

A variety of seasonal vegetables are stir-fried. Colorful and nutritionally balanced.

Tender tofu is braised with Luohan Zhai vegetarian ingredients. The tofu is tender and absorbs the sauce, with a delicate flavor.

Deep-fried egg tofu is braised. The exterior is slightly chewy, the interior is full of egg flavor, and the sauce is savory and sweet.