Hong Kong Kau Kee Seafood

This is a premium Chinese soup, with shark fin as the main ingredient. It is braised with rich broth and soy sauce, resulting in a delicious and mellow flavor. The shark fin has a smooth and tender texture, usually served as a starter at banquets.

A soup combining shark fin and fresh crab meat. The braised broth is rich, and the crab meat adds sweetness and a shredded texture. It is a luxurious soup with a complex flavor profile.

A stewed soup served in an individual pot, with shark fin stewed in chicken broth. The broth is clear yet rich, with the essence of chicken fully infused. It is a warming and nourishing soup.

Fresh lobster is baked with superior broth. The lobster meat is firm and springy, absorbing the umami of the broth. It is usually served cut into pieces for easy eating.

Large grass prawns are pan-fried with light soy sauce. The prawn shells are crispy, the prawn meat is sweet, with a caramelized soy sauce aroma. This is a savory and appetizing seafood dish.

A classic Cantonese steamed dish. Grass prawns are butterflied and steamed with a generous amount of minced garlic. The garlic aroma is rich, complementing the sweetness of the prawn meat. Glass noodles are usually placed at the bottom to absorb the juices.

Grass prawns are baked with fermented bean curd (a type of tofu curd) seasoning. The flavor is unique, with the savory and slightly alcoholic notes of fermented soy products. The prawn meat is flavorful and rich.

Fresh flower crab is cut into pieces and stir-fried with ginger slices and scallion segments over high heat. Full of wok hei, the aroma of scallions and ginger removes any fishiness and enhances the flavor. The crab meat is tender and juicy, requiring shelling by hand.

Steamed flower crab seasoned with chicken oil and Shaoxing wine. The chicken oil adds a smooth richness, and the wine enhances the sweetness of the crab meat. This is a delicately flavored steamed dish.

A Southeast Asian-style claypot dish. Flower crab and glass noodles are cooked in a curry sauce. The slightly spicy and rich curry sauce is absorbed by the glass noodles, paired with sweet crab meat, making it very appetizing.

Spotted grouper is steamed. The fish meat is delicate and has a light, delicious flavor. It is seasoned only with shredded scallions, ginger, and steamed fish soy sauce to highlight the original taste of the ingredients.

Whole garoupa is steamed, with thick and elastic flesh. Hot oil and soy sauce are poured over it, releasing a fragrant aroma. It is a classic dish in Chinese seafood restaurants.

Steamed Yellow Croaker, a type of sea fish with tender and smooth meat. Cooked simply, focusing on heat control to maintain the fish's tender texture.

Mandarin fish is known for its extremely tender and delicious meat. Steaming is the best cooking method to preserve its sweet flavor. The texture is soft and tender, almost melting in the mouth.

The restaurant's signature claypot dish. It contains a variety of seafood (such as shrimp, squid, etc.) and fried tofu, braised in a claypot. The sauce is rich and delicious, perfect for pairing with rice.

A braised dish combining shiitake mushrooms, pork tendons, and pork large intestines. The tendons are chewy, the large intestines are tender and flavorful, and the mushrooms absorb the sauce. The texture is rich and multi-layered.

A claypot dish similar to a spicy hot pot base. It contains chewy pork skin, smooth duck blood, and rich large intestines. The flavor is usually strong, savory, and slightly spicy.

A claypot dish focusing on braised pork large intestine. The large intestine is braised for a long time until tender and free of any gamey smell, with a rich soy sauce and spice flavor.

A traditional Cantonese dish rich in collagen. Sea cucumber and goose feet are braised until tender and flavorful. The sauce is thick, and the texture is slippery and soft.

Mixed seafood is cooked in a rich curry sauce. The curry has a coconut milk aroma and a mild spiciness from the spices, which brings out the freshness of the seafood.

A classic Sichuan-style claypot dish. Eggplant is stir-fried with minced meat and salted fish flakes for flavor. The texture is soft and tender, with a savory and slightly spicy taste, making it an excellent dish to accompany rice.

Taro and pork ribs are braised together. The taro is cooked until soft and creamy, partially melting into the sauce, making it thick and smooth. The pork ribs are tender and fall off the bone.

Taro is cooked with Cantonese preserved meats (preserved sausage, preserved meat). The fat from the preserved meats seeps into the taro, creating a unique sweet and savory flavor.

Beef tendons and brisket are braised with the classic Zhu Hou sauce. The brisket is rich in beef flavor, and the tendons are stewed until soft and chewy. The sauce is rich and deeply flavored.

Beef tendons are stewed in a special curry sauce. The spiciness of the curry permeates the collagen-rich beef tendons, resulting in a sticky and aromatic texture.

A variation of eggplant casserole, with added diced salted fish and minced meat (or ground pork). The unique aroma of the salted fish is the soul of this dish, and the eggplant absorbs the oil and sauce.

A vegetable casserole seasoned with fermented bean curd (red tofu curd), with added dried seafood for enhanced flavor. The vegetables are stewed until soft and flavorful, and the broth has the unique aroma and sweet-savory taste of fermented bean curd.

A light and delicious claypot dish. The loofah melon is sweet, enhanced with dried shrimp, and the glass noodles absorb the essence of the broth. The texture is moist and smooth.

Vegetarian claypot dish. Cooked with a variety of vegetables, mushrooms, and tofu. Seasoned with oyster sauce or vegetarian broth, it is light yet flavorful.

A winter delicacy. Lamb brisket with skin is braised with dried bean curd (zhúzhú). The lamb is tender and not gamey, and the dried bean curd absorbs the lamb broth, resulting in a rich and warming flavor.

Tender beef slices are stir-fried and braised with plenty of ginger and scallions in a claypot. The ginger and scallion aroma is strong, and the beef is tender and juicy, making it very suitable to eat with rice.

A typical Hong Kong/Taiwanese flavor, seasoned with satay sauce. It combines the crispness of fresh squid with the tenderness of beef, in a rich and thick satay sauce.

Frog meat is tender, similar to chicken. Cooked with Sichuan peppercorns, it has a numbing and spicy aroma. The frog meat absorbs the flavors of the spices, resulting in a tender texture.

A classic Cantonese home-style flavor. Soft tofu is braised with diced salted fish and diced chicken. The saltiness of the salted fish perfectly balances the mildness of the tofu, resulting in a tender texture.

Bone-in beef short ribs are cooked with black pepper sauce. The short ribs are rich in fat, and the black pepper is spicy and appetizing. It sizzles in the claypot, releasing a strong aroma.

Fresh scallops are stir-fried with lily bulbs and green peppers. The flavor is light and refreshing, with sweet scallops and crisp lily bulbs. It is a refreshing stir-fried dish.

Tender beef slices are quickly stir-fried with lily bulbs and asparagus. The asparagus is crisp and tender, and the beef is smooth and tender. The seasoning is usually light, highlighting the original flavors of the ingredients.

Celery and dried scallops are stir-fried over high heat with XO sauce (a premium spicy seafood sauce). The XO sauce provides a rich, spicy, and umami flavor, while the celery is crisp and the scallops are tender.

Large shrimp are peeled, deveined, and stir-fried with celery and XO sauce. The shrimp balls are springy and crisp, coated in a savory and spicy XO sauce, full of flavor.

Pork large intestine (pig oviduct) has an extremely crisp texture. It is quickly stir-fried with fermented black beans and red and green peppers. Full of wok hei, it is savory and slightly spicy, making it an excellent dish to pair with drinks.

Pork jowl (neck meat) is crisp and chewy. It is quickly stir-fried with sticky rice peppers (mild green peppers). The texture is rich, with pepper aroma and sweet meat.

Braised pork large intestine is stir-fried with three kinds of seasonal vegetables. The large intestine is tender and flavorful, while the vegetables are crisp and refreshing, balancing the richness.

A classic home-style dish. Garlic sprouts are stir-fried with Cantonese preserved sausage and preserved meat. The garlic sprouts absorb the oil from the preserved meats, releasing a fragrant aroma and a balanced sweet and savory taste.

Sea cucumber is rehydrated and then braised in soy sauce and broth. The sea cucumber itself is tasteless, relying entirely on the rich broth for flavor. The texture is soft, slippery, and rich in collagen.

Thinly sliced beef is quickly blanched in broth or boiling water. The meat remains in its freshest and most tender state, usually served with a special soy sauce for dipping, to appreciate the original flavor of the beef.

Squid is cut into patterns, gently poached in oil to maintain tenderness, then quickly stir-fried with scallion bulbs. The squid is tender and springy, with the unique aroma of scallion bulbs.

Diced salted egg (gold) and century egg (silver) are cooked with broth to make a vegetable soup. The savory salted egg and the unique flavor of the century egg blend together, creating a rich and delicious broth.

Gai Lan (Chinese broccoli) is blanched or quickly stir-fried, then drizzled with oyster sauce gravy and served with fresh shiitake mushrooms. The Gai Lan is crisp with a slight bitterness, and the oyster sauce is sweet and savory.

Lettuce (head lettuce) is quickly blanched to maintain its crispness and then drizzled with savory oyster sauce. A simple and classic Cantonese vegetable preparation.

Vegetables are stir-fried over high heat with XO sauce (a spicy seafood sauce). The dried scallop and dried shrimp in the sauce add a rich umami and slightly spicy flavor to the light vegetables.

Water spinach is stir-fried with fermented bean curd sauce, garnished with shredded red chili. The unique savory and fermented flavor of the bean curd perfectly complements the crisp and tender texture of the water spinach.

A healthy and light stir-fried vegetarian dish. Asparagus, fresh lily bulbs, and ginkgo nuts are cooked together. The flavor is light, with a rich texture and elegant colors.

Napa cabbage is braised with dried shrimp. The cabbage is stewed until soft and sweet, absorbing the savory broth from the dried shrimp. This is a traditional and delicious home-style dish.

Pea shoots quickly stir-fried over high heat. The pea shoots are delicate and tender, with a unique fresh aroma. Usually seasoned with a little salt or garlic to appreciate the original freshness of the ingredients.

Seasonal vegetables are stir-fried over high heat with minced garlic. The garlic aroma is rich, preserving the crispness and nutrients of the vegetables.

Luffa melon cut into sections, steamed with minced garlic sauce. The luffa is sweet and juicy, with the garlic enhancing the flavor. The texture is tender and refreshing, cutting through richness.