Little Hong Kong

Duck tongues seasoned with spicy and numbing spices, tender with a chewy texture. Each bite is full of the aroma of Sichuan peppercorns and chili peppers, numbing, spicy, savory, and very appetizing. Suitable as a bar snack or appetizer.

Duck tongues are deep-fried and then tossed with salt and pepper. The skin is slightly crispy, while the inside is tender and smooth. The savory salt and pepper flavor enhances the freshness of the duck tongue, offering a rich texture. A classic Cantonese snack.

Duck tongues are slow-cooked in a special brine, deeply infused with flavor and a reddish-brown color. The texture is tender and juicy, with a rich aroma of medicinal herbs and spices. Mellow and suitable for all ages.

Crystal-clear century egg is seasoned with spicy sauce, the yolk is semi-liquid and runny. The unique flavor of the century egg perfectly combines with the stimulation of chili peppers, offering a smooth texture and rich taste. A refreshing cold dish.

Deep-fried chicken skin until golden and crispy, seasoned with salt and pepper. The texture is crunchy like potato chips, fragrant but not greasy. The savory and slightly spicy flavor makes it addictive.

Tender tofu is soaked in a special brine, absorbing the essence of the broth. The texture is smooth and tender, with a blend of bean and brine flavors. A simple yet endlessly flavorful classic side dish.

A classic Cantonese dim sum. The crystal-clear steamed dumpling skin encloses a whole, delicious shrimp. The texture is smooth and springy, full of freshness. Usually enjoyed hot to savor its delicate texture.

Yellow siu mai topped with crab roe, the filling is a mixture of pork and fresh shrimp. The meat is firm and juicy, with a rich texture. An indispensable delicacy during yum cha.

Crispy fried shrimp rolls are wrapped in soft and chewy rice noodle rolls, offering a contrast of soft exterior and crispy interior. Drizzled with special soy sauce, it's perfectly sweet and savory. A creative and improved dim sum dish.

Fresh shrimp and minced meat are wrapped in bean curd skin and deep-fried. The skin is golden and crispy, while the filling is tender and juicy. The bean curd's soy aroma complements the sweetness of the shrimp. Tastes even better dipped in Worcestershire sauce.

A representative Cantonese congee, where the rice grains are cooked until they burst, resulting in a smooth texture. Sliced century egg and savory lean pork shreds are added, creating a rich flavor. Steaming hot, it warms the stomach and is comforting.

Honey-glazed char siu and salted egg are added to smooth white congee, creating a unique sweet and savory flavor. The meaty aroma of char siu perfectly blends with the sandy texture of the salted egg. A hearty congee dish.

A luxurious congee featuring a variety of seafood and meat ingredients, with an incredibly sweet congee base. Every spoonful contains rich toppings, offering an extremely complex texture. It's the restaurant's signature recommendation.

Congee cooked with salted egg (golden) and century egg (silver), the flavors of the two eggs complement each other. Savory and delicious, with a unique texture. Suitable for diners who enjoy egg dishes.

Traditional Peking-style roast duck, with a reddish color, crispy skin, and tender meat. Sliced duck meat and skin are usually wrapped in thin pancakes with shredded scallions, cucumber, and sweet bean sauce. Rich in flavor, oily but not greasy.

A classic of Hong Kong roasted meats. The duck skin is roasted to a crispy golden red, and the fat under the skin melts to moisten the duck meat. The meat is tender and juicy, with the aroma of special marinade. Served with plum sauce to cut through the richness and enhance the flavor.

Stir-fried roast duck meat with preserved egg and Thai basil, full of rich Thai flavor. The unique aroma of Thai basil perfectly combines with the richness of the duck. Savory, slightly spicy, and very appetizing.

Roast duck is deep-fried until crispy after being cut into pieces, then tossed with salt and pepper. The skin is crispy and dry, while the meat inside is firm. The salty and spicy flavor of the salt and pepper makes the duck meat more appetizing, suitable as a bar snack.

Premium pork coated with honey glaze and roasted. It has a bright red color, tender texture, and a good balance of fat and lean meat. The sweet and savory honey glaze flavor is its most distinctive feature.

Enjoy two classic roasted meats at once: honey-glazed char siu and crispy roasted pork belly. The char siu is sweet and tender, while the roasted pork has crispy skin and savory meat. Satisfies diners who want to try different flavors.

Authentic Hong Kong Crispy Roasted Pork Belly, roasted until the skin is golden and crackling, incredibly crispy. The pork belly has distinct layers, rich but not greasy, savory and delicious. It tastes even better dipped in mustard or sugar.

White-cut chicken with yellow skin and white meat, the skin is smooth and the meat is tender, retaining the original flavor of the chicken. Usually drizzled with special soy sauce, it is exceptionally delicious. The texture is refreshing and not greasy.

Fish head is braised with glutinous taro, resulting in a thick, milky white broth. The fish is tender, and the taro absorbs the delicious fish broth, melting in your mouth. A warm and nourishing pot dish.

Fresh live fish is steamed to best preserve its sweetness and tenderness. Hot oil and steamed fish soy sauce are drizzled over it, bringing out the aroma of scallions and ginger. It's the best method to test the freshness of the ingredients.

Premium Wagyu slices are stir-fried with scallions over high heat. The beef is rich in fat, tender, and has a strong scallion aroma. Full of 'wok hei' (breath of the wok) and a tantalizing aroma.

Pork liver slices are stir-fried over high heat, maintaining a tender texture without any fishy smell. The rich sauce coats each slice of pork liver, savory and delicious. A classic home-style dish that tests the control of heat.

A classic Sichuan dish. Tender tofu is braised in spicy red oil, with minced meat added for flavor. The taste is numbing, spicy, fresh, fragrant, and hot. A very appetizing dish.

Crispy roasted pork belly is cut into cubes and stir-fried with salt and pepper, making the skin even crispier. The savory and slightly spicy seasoning cuts through the greasiness of the fat. Aromatic and appetizing, it makes you want more.

Chicken pieces are deep-fried until dry and fragrant, then stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is crispy on the outside and tender on the inside, numbing, spicy, savory, and fragrant. A dish with a bright red color that stimulates the taste buds.

A Taiwanese specialty, chicken is cooked with rice wine, soy sauce, and sesame oil, enhanced with Thai basil. The chicken is tender and flavorful, with a rich soy sauce aroma and a unique herbal scent.

Smooth egg noodles served with delicious large shrimp wontons in a sweet and savory broth. The wontons have thin wrappers and generous fillings, with springy shrimp meat. A classic Cantonese noodle dish.

Springy egg noodles topped with sliced honey-glazed char siu and greens. The sweet and savory flavor of the char siu complements the light noodle soup. Simple yet satisfying.

Beef brisket and tendon are stewed until tender and flavorful, served over noodles. The broth is rich and mellow, full of beef aroma. The tendon is soft and glutinous, the brisket is tender, offering an excellent texture.

Top-grade Wagyu slices are stir-fried with ho fun noodles over high heat, with bean sprouts and yellow chives as ingredients. The ho fun has an even color, is dry and not greasy, with a rich 'wok hei'. The aroma of Wagyu fat enhances the flavor of the entire dish.

Thin noodles are first pan-fried until fragrant, then stir-fried with char siu shreds and bean sprouts, drizzled with special Soy Sauce King. The noodles are dry and springy, with a balanced sweet and savory taste. A traditional noodle dish that tests stir-frying skills.

Noodles stir-fried with precious XO sauce and various seafood. The spicy and savory flavor of the XO sauce permeates the noodles, with a tantalizing aroma. The sweetness of the seafood and the richness of the sauce are perfectly balanced.

Ho fun noodles are coated with a thick egg-flower gravy, with fresh shrimp and other ingredients. The texture is smooth and moist, with a rich egg flavor. The taste is light and delicious, suitable for all ages.

Traditional chicken noodles, the noodles are smooth, served with tender shredded chicken. The broth is clear and delicious, retaining the original flavor of the ingredients. Simple yet delicious.

Fresh noodles have a chewier texture, stir-fried with fresh shrimp and XO sauce. The noodles absorb the essence of the sauce, slightly spicy and savory. The shrimp meat is firm and springy, with a unique flavor.

Ho fun noodles are stir-fried with tender fish slices, with black bean sauce added for flavor. The unique savory flavor of the black bean sauce permeates the fish and ho fun noodles. Rich in flavor and texture.

Sweet scallops are stir-fried with noodles and XO sauce. The scallops are tender and complement the slightly spicy XO sauce perfectly. A premium stir-fried noodle dish full of umami.

Freshly squeezed carrot juice with an appealing orange-yellow color. It retains the natural sweetness and nutrients of carrots. Refreshing, thirst-quenching, healthy, and beneficial.

A cold-pressed juice blending beetroot, carrot, cucumber, and lime. It has a rosy color and a sweet, sour, and refreshing taste. Rich in various vitamins, it's healthy and appetizing.

A classic Hong Kong beverage with a rich tea flavor and a silky smooth milkiness. It glides down smoothly with a long, lingering aftertaste. Even more refreshing when served chilled.