Jing Hua Xuan

This dish features grouper braised with roasted pork, mushrooms, scallions, garlic, and Chuhou sauce. The fish is tender, the roasted pork is flavorful, and the sauce is rich and savory. It is suitable to be enjoyed with white rice.

Selected large king prawns are stir-fried with yellow and red bell peppers. The prawns are springy and sweet, with the refreshing taste of the vegetables. This is a seafood dish that is appealing in color, aroma, and taste.

A classic preparation originating from Hong Kong's Typhoon Shelter, large king prawns are deep-fried with generous amounts of crispy garlic and chili. Crispy on the outside and tender on the inside, with a rich garlic aroma and a spicy kick. Recommended to be eaten while hot.

Boneless frog legs are stir-fried with vegetables, resembling a jade hairpin. The meat is more tender than chicken, with a refreshing and smooth texture. This is an exquisite and skillful dish.

Shrimp paste is spread on toast and deep-fried until golden brown and crispy. The texture is crispy on the outside and the shrimp inside is fresh and springy. It is usually served with a sweet and sour sauce to cut through the richness and stimulate the appetite.

Selected minced pork is mixed with water chestnuts and topped with fresh, flavorful roe crab before being steamed. The meat patty absorbs the rich flavor of the crab roe, while the water chestnuts add a crisp texture. This is a luxurious dish full of umami.

This is an exquisite individual set menu, including king prawn balls, wok-fried beef with pine nuts, BBQ pork rice, and taro sago dessert. It combines seafood, meat, and staple food, offering a rich variety of flavors. It is a complete feast suitable for individual enjoyment.