Ke Man Ting

Name: Ke Man Ting
Address: Hong Kong
Price range: HKD40 - HKD40

客滿庭

Promotional Period Tea Charge $10 Tower Area $9 Weekends & Holidays Tea Charge $12 Tower Area $11 Morning Tea (07:00-11:29): Small $16 Medium $22 Large $25 Special $29 Top $35 (Weekend/Holiday: $17/$23/$26/$30/$36) Midday Tea (11:30-13:59): Small $18 Medium $25 Large $28 Special $32 Top $36 (Weekend/Holiday: $20/$27/$30/$34/$38) Afternoon Tea (13:45-16:00): Small $16 Medium $22 Large $25 Special $29 Top $35 (Weekend/Holiday: $19/$25/$28/$32/$36) Takeaway lunch boxes charge $3, takeaway bags charge $1. 10% Service Charge

★ 3.4 (610) $$Moderate

Skillfully Steamed Dim Sum

(Top) Abalone Siu Mai

(頂) 鮑魚燒賣皇

NO.11

Premium siu mai dim sum, with a base filling of pork and shrimp, topped with a whole small abalone. Delicious and springy texture, a luxurious traditional delicacy.

(Special) Siu Mai with Crab Roe

(特) 蟹籽燒賣

NO.12

Classic Cantonese dim sum, with yellow wrappers filled with minced pork and shrimp, topped with orange-red crab roe. The meat is tender and juicy.

(Large) Shrimp and Jade Dumplings

(大) 鮮蝦翡翠餃

NO.13

Green translucent dumpling wrappers encasing plump fresh shrimp filling, elegantly shaped like jade. Refreshing and sweet flavor.

(Special) Signature Shrimp Dumplings

(特) 招牌蝦餃皇

NO.14

The most representative Cantonese dim sum, with crystal-clear steamed rice noodle wrappers encasing a whole fresh shrimp. Chewy wrapper, with crisp and springy shrimp.

(Large) Beijing Style Xiao Long Bao

(大) 京式小籠包

NO.15

Steamed buns with thin skin and large filling, containing fresh meat and abundant soup. Be careful of the hot soup when eating; sip the soup first before eating the meat filling.

(Large) Dragon King's Soup Dumplings

(大) 龍皇灌湯餃

NO.16

Large soup dumplings with a rich filling, usually containing seafood and meat, served in superior broth. The broth is fresh and delicious.

(Medium) Garden Vegetable Dumplings

(中) 田園素粉果

NO.23

A vegetarian dim sum, with transparent steamed rice noodle wrappers filled with various diced vegetables like carrots, celery, etc. Crispy and light in texture.

(Medium) Steamed Eggplant with Black Bean Sauce

(中) 豉味蒸釀茄子

NO.24

Fresh eggplant segments stuffed with fish paste or meat paste, steamed with a rich black bean sauce. The eggplant is soft and flavorful.

(Large) Black Pepper Beef Tripe

(大) 黑椒金錢肚

NO.25

Beef tripe is braised and then steamed with black pepper sauce. Crispy and chewy texture, with a slightly spicy black pepper aroma.

(Special) Four Treasure Chicken Rolls

(特) 四寶滑雞扎

NO.26

Bean curd skin wrapped around four ingredients such as chicken, fish maw, ham, or shiitake mushrooms, and steamed. The bean curd skin absorbs the flavors of the ingredients, resulting in a juicy and delicious dish.

(Medium) Wontons in Chili Oil

(中) 紅油抄手

NO.27

Wontons served with a special spicy chili oil sauce. Thin skin, smooth filling, spicy and appetizing.

(Large) Steamed Pork Ribs with Taro

(大) 芋頭蒸排骨

NO.28

Classic dim sum, marinated pork ribs and taro cubes steamed together. The ribs are tender, and the taro absorbs the meat juices, becoming soft and savory.

(Medium) Steamed Chicken Feet with Black Bean Sauce

(中) 醬皇蒸鳳爪

NO.29

Chicken feet undergo multiple processes of deep-frying, braising, and steaming. They are bright red in color, with meat easily separating from the bone, and a rich, flavorful sauce.

(Medium) Beef Balls with Bean Curd Skin

(中) 鮮竹牛肉球

NO.30

Meatballs made from minced beef mixed with water chestnuts and cilantro, served on a bed of bean curd skin. Tender and juicy, often dipped in Worcestershire sauce.

(Medium) Bean Curd Skin Rolls in Superior Broth

(中) 上湯鮮竹卷

NO.31

Bean curd skin wrapped around pork, shrimp, and vegetable filling, steamed in superior broth. Smooth bean curd skin, with a delicious and savory broth.

(Medium) Steamed Pig Trotters with Fermented Bean Curd

(中) 南乳蒸豬手

NO.32

Pig trotters braised in fermented bean curd sauce. Rich in collagen, springy in texture, with a unique fermented bean curd aroma.

(Large) Fish Maw Stuffed with Shrimp Paste

(大) 百花釀魚肚

NO.33

Fish maw stuffed with fresh shrimp paste (hundred flowers), steamed and drizzled with sauce. The texture is both soft and smooth from the fish maw and springy from the shrimp paste.

(Small) Chaozhou Steamed Dumplings

(小) 潮州蒸粉果

NO.34

A Chaozhou specialty dim sum, with a translucent and chewy wrapper filled with peanuts, chives, minced meat, water chestnut, and other rich ingredients, offering layered textures.

(Medium) Shunde Style Carp Balls

(中) 順德鯪魚球

NO.35

Carp meat hand-beaten until gelatinous, with aged tangerine peel added to remove fishiness and enhance flavor. Extremely springy and sweet texture.

(Large) Shrimp and Nori Rolls

(大) 鮮蝦紫菜卷

NO.36

Nori seaweed wrapped around fresh shrimp paste and other ingredients, steamed. The oceanic flavor of the seaweed complements the sweetness of the shrimp.

Super Smooth Rice Noodle Rolls

(Special) Crispy Red Rice Noodle Rolls

(特) 脆皮紅米腸

NO.18

Pink rice noodle rolls made from red rice flour, filled with crispy net pastry and fresh shrimp. Soft outside, crispy inside, rich in texture, and appealing in color.

(Special) Whole Shrimp Rice Noodle Rolls

(特) 原隻鮮蝦腸

NO.19

Smooth and white steamed rice noodle rolls encasing a whole fresh shrimp. Drizzled with special sweet soy sauce, simple yet delicious.

(Large) Honey-Glazed Char Siu Rice Noodle Rolls

(大) 蜜味叉燒腸

NO.20

Rice noodle rolls filled with chopped honey-glazed Char Siu. The sweet and savory Char Siu perfectly complements the smooth rice noodle rolls.

(Medium) Cilantro Beef Rice Noodle Rolls

(中) 香茜牛肉腸

NO.21

Rice noodle rolls filled with marinated minced beef and cilantro. The refreshing aroma of cilantro enhances the savory flavor of the beef.

(Large) Sifted White Rice Noodle Rolls

(大) 絲苗白腸粉

NO.22

Plain rice noodle rolls with no filling, showcasing the original fragrance and smooth texture of the rice batter. Usually served with sweet sauce, peanut sauce, or sesame sauce.

Fried Delicacies

($40) Aged Vinegar Pig Trotter Ginger

($40)陳醋豬腳薑

NO.51

A traditional Cantonese nourishing food, made by stewing pig trotters, ginger, and eggs in sweet vinegar for a long time. Sweet and sour, appetizing, with tender pig trotters and warming ginger.

HKD40 ≈ $5.00

(Special) Shredded Radish Pastry

(特)蘿蔔千絲酥

NO.52

Exquisite baked dim sum, with distinct layers of crispy pastry on the outside and a sweet and juicy shredded radish filling inside. Crispy outside, soft inside.

(Medium) Pan-fried Radish Cake

(中) 香煎蘿蔔糕

NO.54

Slices of radish cake mixed with preserved meat and dried shrimp, pan-fried until golden brown on both sides. Crispy and slightly charred on the surface, soft and dense inside, with the natural sweetness of radish.

(Medium) Nostalgic Red Bean Paste Dumplings

(中) 懷舊豆沙角

NO.55

Dumplings made from glutinous rice flour, filled with sweet red bean paste and deep-fried. Golden and crispy on the outside, soft and sweet on the inside.

(Large) Ginger and Preserved Egg Pastry

(大) 薑芽皮蛋酥

NO.56

Traditional flaky pastry dim sum, with preserved egg and pickled ginger filling. The pickled ginger balances the flavor of the preserved egg, with a crispy pastry and unique taste.

(Medium) Garlic Spring Rolls

(中) 蒜香脆春卷

NO.57

Spring rolls fried to a golden crisp, with minced garlic added to the filling for aroma. Crispy and savory with a satisfying crunch.

(Large) Pan-fried Dried Shrimp Rice Noodle Rolls

(大) 香煎蝦米腸

NO.58

Rice noodle rolls mixed with dried shrimp, cut into sections and pan-fried. Slightly charred on the surface, with a prominent savory and fresh shrimp flavor, usually served with sesame sauce or sweet sauce.

(Special) Mayonnaise Shrimp Balls

(特) 沙律明蝦角

NO.59

A type of fried shrimp dumpling, with a crispy exterior and fresh shrimp filling, usually served with mayonnaise for a sweet and sour, palate-cleansing taste.

(Small) Golden Pearl Glutinous Rice Dumplings

(小) 金珠鹹水角

NO.60

Fried glutinous rice dim sum in an olive shape, with a savory filling of minced pork, dried shrimp, and shiitake mushrooms. The outer skin is slightly sweet and crispy, the inside is soft and glutinous, and the filling is savory.

(Large) Coconut Shredded Sweet Pancake

(大) 椰絲甜薄撐

NO.61

Pan-fried glutinous rice pancakes, rolled with shredded coconut, crushed peanuts, and sugar. Chewy texture, full of coconut fragrance and crispy sweetness of peanuts.

(Large) Crispy Bean Curd Skin Rolls with Shrimp

(大) 鮮蝦腐皮卷

NO.62

Bean curd skin wrapped around fresh shrimp and vegetable filling, then deep-fried. Thin and crispy bean curd skin, with a fresh and juicy filling.

Buns

(Medium) Fluffy Malacca Cake

(中) 棉香馬拉糕

NO.40

Cantonese steamed cake, golden in color, with the aroma of brown sugar. Extremely fluffy texture, with fine pores, sweet and not greasy.

(Large) Smooth Sesame Paste Buns

(大) 香滑麻蓉包

NO.41

Tender steamed buns with a smooth and rich sesame filling. The aroma of sesame fills the air upon biting, with a moderate sweetness.

(Medium) Classic Char Siu Bao

(中) 經典叉燒包

NO.42

A classic bun that is a must-order for yum cha, with the top split open like petals. The bun is fluffy, with a filling of sweet and savory honey-glazed Char Siu.

(Small) Shiitake Mushroom Chicken Buns

(小) 香菰雞包仔

NO.43

Small steamed buns filled with shiitake mushrooms and tender chicken. The meat juices seep into the bun, making it flavorful.

(Large) Scallion Oil Char Siu Bao

(大) 蔥油叉燒包

NO.44

A variation of the traditional Char Siu Bao, with the addition of scallion oil seasoning. In addition to the sweet flavor of Char Siu, there is also a savory aroma of scallion oil.

Stall Food

(Large) Choy Sum Blanched in Broth

(大) 高湯灼菜心

NO.65

Fresh tender choy sum quickly blanched in broth. Maintains the vegetable's green color and crispness, with a light savory broth flavor.

(Large) Lettuce Blanched in Broth

(大) 高湯灼唐生菜

NO.66

Crispy lettuce blanched in broth, drizzled with a little cooked oil or oyster sauce. Simple and healthy.

(Medium) Nostalgic Silver Needle Noodles

(中) 懷舊銀針粉

NO.67

Traditional rice noodle dish, pointed at both ends and thicker in the middle, resembling silver needles. Smooth and chewy texture, stir-fried or steamed with sauce.

(Large) Fish Paste with Superior Broth Lettuce

(大) 上湯生菜魚滑

NO.68

Fish paste made from carp meat, cooked with lettuce in superior broth. The fish paste is fresh, sweet, and springy, with a light broth.

(Medium) Dried Fish and Peanut Pork Bone Congee

(中) 柴魚花生豬骨粥

NO.69

Cantonese congee, made with a pork bone broth base, cooked with dried fish and peanuts. The congee is smooth, sweet, and perfectly cooked.

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