Hong Kong Dai Pai Dong

Simple noodle soup, containing only noodles and clear broth. The broth is usually light and sweet, and the noodles are refreshing.

Cantonese noodle soup, with tender beef slices. The beef is marinated for tenderness and served with clear broth.

Noodle soup with special Kyoto-style fried sauce. The fried sauce is usually sweet and savory, containing minced meat and fermented bean paste.

Noodle soup with springy beef balls. The beef balls are crisp and juicy, and the broth is light and sweet.

Classic Hong Kong noodle dish, featuring wontons filled with whole shrimp. The broth is usually made with dried sole fish, rich in umami.

Noodle soup topped with slices of honey-glazed char siu. The char siu is sweet and savory, with tender meat.

Noodle soup with pig's trotters stewed in fermented bean curd. The pig's trotters are soft and flavorful, with a unique fermented bean aroma.

Beef brisket noodle soup stewed in rich curry sauce. Spicy and rich flavor, with tender beef brisket.

Beef slice noodle soup with curry broth or curry sauce. Tender beef, full of curry aroma.

Beef slice noodle soup seasoned with satay sauce. Satay sauce has a rich flavor of peanuts and spices, slightly spicy and savory.

Noodle soup with beef brisket stewed in Chu Hou sauce. Chu Hou sauce is a classic Cantonese sauce, savory and mellow, making the beef brisket very flavorful.

Noodle soup with beef tendon stewed until tender in Chu Hou sauce. Rich in collagen, with a chewy and sticky texture.

Double portion noodle dish, featuring both tender beef brisket and chewy beef tendon. Rich in texture and full of meaty flavor.

Dry tossed noodles, with oyster sauce and ginger-scallion oil. The aroma of ginger and scallion is strong, simple and delicious.

Dry tossed noodles with blanched gai lan, drizzled with oyster sauce. Refreshing and appetizing, oyster sauce enhances the flavor.

Dry tossed noodles with shrimp wontons, drizzled with oyster sauce. Plump wontons and dry, springy noodles.

Dry tossed noodles with tender beef slices, served with oyster sauce. Tender beef, flavorful when mixed with oyster sauce.

Dry tossed noodles with honey-glazed char siu, drizzled with oyster sauce. The sweetness of the char siu and the savory oyster sauce complement each other perfectly.

Dry tossed noodles, topped with Kyoto-style fried sauce. The rich meat sauce coats the noodles, full of flavor.

Dry tossed noodles with pig's trotters stewed in fermented bean curd. Thick sauce, suitable for tossed noodles.

Dry tossed noodles with curry beef. Rich curry sauce coats the noodles, slightly spicy and appetizing.

Dry tossed noodles with satay beef. The nutty aroma and spices of satay are perfect for tossed noodles.

Dry tossed noodles with wontons, drizzled with ginger-scallion oil. The aroma of ginger-scallion oil enhances the freshness of the wontons.

Dry tossed noodles with beef slices, drizzled with ginger-scallion oil. Fragrant and light flavor, highlighting the original taste of the beef.

Dry tossed noodles with Chu Hou beef brisket. The rich sauce is an excellent pairing for the noodles.

Dry tossed noodles with curry chicken. Tender chicken and rich curry sauce.

Dry tossed noodles with curry shrimp. The sweetness of the seafood contrasts with the spiciness of the curry.

Dry tossed noodles with tender beef tendon, drizzled with Chu Hou sauce. Rich in collagen, with a sticky and chewy texture.

Dry tossed noodles with a double portion of beef tendon and beef brisket. Satisfy both textures at once, with a rich sauce.

Plain rice congee slowly simmered over low heat. Smooth and creamy texture, rich rice aroma, a light and stomach-friendly option.

Congee cooked with preserved egg. The unique flavor of preserved egg blends into the congee base, creating a rich texture.

Congee with rice noodles (thin noodles) and minced beef. Varied textures, with the freshness of beef blended into the congee.

Classic preserved egg and beef congee. The sweetness of minced beef and the savory flavor of preserved egg are perfectly combined.

Congee with preserved egg and tender beef slices. The beef slices have more texture than minced beef, and the meat is tender.

Congee with pork liver and preserved egg. The pork liver is tender and powdery, rich in nutrients.

One of the most popular Cantonese congee dishes. Classic combination of preserved egg and shredded lean pork, savory and delicious.

Congee with diced char siu and preserved egg. The sweetness of the char siu adds a unique flavor to the congee.

A famous congee from Guangzhou. Usually contains various ingredients such as squid, peanuts, scallions, egg shreds, and fish slices, offering a rich texture.

Congee featuring only tender beef slices. Highlights the sweetness of the beef and the creaminess of the congee.

Congee cooked with fresh pork liver. The pork liver is cooked to perfection, tender and not fishy.

Congee made with fresh grass carp slices. Tender fish and sweet congee base.

Fish congee with preserved egg. The freshness of the fish and the rich flavor of the preserved egg complement each other.

A double portion congee of beef and pork liver. Two different textures of meat and offal, rich in nutrients.

A double portion congee of shredded lean pork and pork liver. A classic home-style flavor with a rich texture.

A double portion congee of fish slices and pork liver. The freshness of seafood and offal blends for a unique flavor.

A congee with a double portion of fish slices and beef. A combination of land and sea, incredibly fresh and sweet.

Finely ground black sesame paste, served hot. Rich aroma, smooth texture, a traditional Chinese dessert.

Cooling and refreshing mung bean soup, flavored with mugwort (Artemisia argyi). Mugwort has a unique fragrance and is a characteristic of traditional Cantonese mung bean soup.

Steamed white rice.

A bowl of clear broth, usually made from bones or seafood.

Braised or fried peanuts, a suitable snack to accompany drinks.

Marinated young ginger slices with preserved egg. The sweet, sour, and slightly spicy ginger slices neutralize the alkaline taste of the preserved egg, making it appetizing and refreshing.

Blanched head lettuce (Napa lettuce), drizzled with oyster sauce. Crisp texture.

Blanched gai lan drizzled with oyster sauce. Gai lan stems are crisp and leaves are tender, with a slightly bitter aftertaste.

Tender pea shoots blanched and drizzled with oyster sauce. Tender and fresh texture.

Blanched squid slices drizzled with oyster sauce. The squid is crisp and springy.

Squid cooked in curry sauce. Classic Hong Kong street food flavor.

Usually refers to 'White Cloud Phoenix Claws', chicken feet marinated in vinegar and sugar. Crispy texture, sweet and sour, appetizing.

Steamed pork ribs with black bean sauce. Tender and flavorful ribs, with the savory aroma of black bean sauce.

Mushroom steamed chicken. Tender chicken and delicious mushrooms.

Beef ball clear soup. Beef balls are chewy and juicy.

Fresh pork liver soup. Light and sweet broth, nourishing pork liver.

Shrimp wonton broth. Enjoy the full flavor of wontons without noodles.

Pork liver quickly blanched, usually served with soy sauce. The texture is the most tender.

Blanched vegetables with tender beef slices. A refreshing and healthy dish.

Traditional Cantonese nourishing dish, stewed with sweet vinegar, ginger, pig's trotters, and eggs. Sweet and sour, appetizing, with soft and tender pig's trotters.

Braised pig's trotters with fermented bean curd, à la carte. Suitable for sharing or as a side dish.

Assortment of Cantonese preserved meats, usually including Chinese sausage, liver sausage, or cured meat. Savory, oily, and with a unique flavor.

Honey-glazed char siu meat, à la carte. Sweet and caramelized surface, tender meat.

Curry beef, à la carte.

Curry beef brisket, à la carte.

Curry chicken, à la carte.

Curry shrimp, à la carte.

Chu Hou beef brisket, à la carte.

Chu Hou beef tendon, à la carte.

Beef tendon and beef brisket double portion, à la carte.

Rice steamed in a small pot, topped with Cantonese sausage and liver sausage. The rice absorbs the fat and aroma of the preserved meat.

Steamed ribs rice, seasoned with black bean sauce. The juices seep into the rice, making it delicious.

Mushroom and chicken steamed rice. Tender chicken and fragrant rice.

Beef rice bowl, topped with a raw egg (or soft-boiled egg). The egg yolk is mixed into the hot rice for a smooth texture.

A double portion steamed rice of preserved meat and pork ribs. Combines the savory flavor of preserved meat with the tenderness of pork ribs.

A double portion steamed rice of preserved meat and chicken. Rich meat combination, flavorful rice.

Rice bowl (蓋飯) with pig's trotters in fermented bean curd sauce. Rich side dishes, economical.

Char siu rice, drizzled with sweet soy sauce. The char siu is sweet and savory, a perfect choice with rice.

Curry beef brisket rice bowl. Rich curry sauce, very appetizing with rice.

Satay beef rice bowl. Unique aroma of satay sauce.

Chu Hou beef brisket rice bowl. Classic Cantonese flavor.

Curry chicken rice bowl.

Curry shrimp rice bowl.

Chu Hou beef tendon rice bowl.

Beef tendon and beef brisket double portion rice bowl.

Fried dough sticks wrapped in rice noodle sheets, cut into sections and drizzled with soy sauce. Crispy on the outside, tender on the inside, with a strong textural contrast.

Rice noodle roll without filling, drizzled with soy sauce, sesame paste, or sweet bean paste. Enjoy the original flavor and texture of the rice batter.

Rice noodle roll with minced beef. Tender beef and smooth rice noodle roll.

Rice noodle roll with whole shrimp inside. Crispy and springy shrimp, full of freshness.

Canned carbonated beverage.

Local Taiwanese lager beer, crisp and refreshing with a malt aroma.

Sprite with fresh lemon slices. The sourness of the lemon balances the sweetness of the soda.

Coke with fresh lemon slices. A common drink in Hong Kong-style tea restaurants, also known as 'Ning Lok'.

Iced black tea with several slices of fresh lemon. Usually, the lemon is mashed to release its aroma while drinking.

A blend of coffee and Hong Kong style milk tea. Combines the richness of coffee with the smoothness of milk tea.

A dessert drink made with red bean soup, evaporated milk, and crushed ice. Soft red beans, rich milky flavor.

A nostalgic drink made with canned pineapple, syrup, and crushed ice. Sweet and sour, thirst-quenching.

Lotus seed sweet soup with ice. Soft and fragrant lotus seeds, a refreshing dessert drink.

Milk tea made with evaporated milk and strong tea. Silky smooth and rich texture, with a strong tea aroma.