Maison mongkok 旺茗轩

An assortment of traditional Cantonese steamed dumplings. Generally includes a mix of shrimp and pork dumplings in a thin, translucent wrapper. Tender and soft texture, to be enjoyed hot.

The famous Ha Gao, steamed dumplings with translucent skin. Filled with juicy whole or chopped shrimp. Delicate seafood flavor with a slightly elastic wrapper. A refined version of the classic dim sum.

Luxurious steamed dumplings filled with blue lobster meat. The filling is rich and flavorful, wrapped in a thin dough. A refined version of the classic dim sum.

Shanghai steamed buns filled with chicken and a savory hot broth. The dough is thin and contains the cooking juices. Be careful of the hot broth when biting.

Open-topped steamed dumplings, filled with a mixture of minced pork and shrimp. Dense and juicy texture with a pronounced umami flavor. A must-have dim sum classic.

Red rice dough rolls, often with a crispy layer inside, filled with shrimp. Contrasting textures between soft, crispy, and tender. Served with a sweet soy sauce.

Crispy fried spring rolls filled with shrimp. The skin is golden and brittle, containing a hot and flavorful filling. Often served with a sweet and sour or nuoc mam sauce.

Fried tofu cubes seasoned with a mix of salt and Sichuan pepper. Crispy exterior and silky interior. Spicy and savory flavor, ideal as an appetizer.

A clear Chinese medicinal soup prepared with farmhouse chicken and Ficus hirta roots. Mild herbaceous taste reminiscent of coconut or hazelnut. Reputed for its fortifying properties.

Rich and fragrant broth made from slow-cooking pigeon and morels. Earthy and deep flavor from the mushrooms combined with the gamey taste of the pigeon. Considered a nourishing dish.

Fresh shrimp prepared your choice of style: fried with garlic (crispy), XO sauce (spicy umami), ginger/scallion (traditional), or steamed (light). The flavors highlight the freshness of the shellfish.

Steamed scallops, topped with minced garlic and transparent rice vermicelli. The scallop juices soak into the vermicelli. Mild and garlicky flavor.

Steamed scallops topped with rich umami XO sauce (dried seafood, chili). Complex, slightly spicy, and very flavorful.

Steamed sea bass with dried tangerine peels (Chenpi). The flesh is tender and white. The peels add a subtle and aromatic citrus note that pairs well with the fish.

Steamed sea bass fillet seasoned with Sichuan pepper. Numbing (Mala) and spicy flavor. The delicate fish flesh contrasts with the zesty sauce.

Chinese green vegetables (choy sum or broccolini) quickly stir-fried in a wok with garlic. Crisp texture and fresh, green taste. A healthy and light side dish.

Iconic Sichuan dish made of silken tofu and minced meat in a spicy red sauce. Piquant and numbing taste from Sichuan pepper. Melting texture.

Stir-fried green beans dry-fried or wok-fried with savory XO sauce. The beans are tender yet still crisp (

Boneless duck meat fried until crispy. Served with a sweet and sour plum sauce. Contrast between the rich crispiness of the duck and the fruity sauce.

Whole young pigeon roasted Cantonese-style. The skin is thin and very crispy, the meat is juicy with a pronounced gamey flavor. Often eaten with hands to savor the meat on the bone.

Fried pork pieces coated in a glossy sweet and sour sauce. Often served with peppers and pineapple. Classic balance between sweet and tangy.

Breaded and fried chicken pieces coated in a sweet and sour sauce. Similar to sweet and sour pork but with tender poultry. A popular dish appreciated for its accessible flavors.

Long-braised pork belly slices with dried, salted vegetables (Meigan cai). The meat is extremely tender and melt-in-your-mouth, infused with the deep, savory flavors of the vegetables.

Diced chicken fried until crispy, then stir-fried with plenty of dried chilies and pepper. It's a dry dish, very aromatic, spicy, and crispy.

Chicken cooked in a sauce made of equal parts soy sauce, rice wine, and sesame oil. Flavored with Thai basil. Sweet and savory, very aromatic flavor.

Tender Angus beef cubes wok-fried with crushed black pepper sauce. Rich meaty flavor enhanced by the spiciness of the pepper.

Poached beef slices served in a spicy, oily broth, rich in chili and Sichuan pepper. The meat remains very tender. A dish with intense sensations (heat and numbness).

Melting eggplants braised in a pot with minced beef. The sauce is usually savory and rich. The eggplants absorb all the flavors of the meat and sauce.

Wide, flat rice noodles stir-fried in a wok over high heat (wok hei) with sliced beef, bean sprouts, and spring onions. Characteristic smoky flavor and chewy texture.

Classic fried rice with eggs, shrimp, peas, and ham or pork. Grains of rice are separated and lightly golden. Balanced and comforting flavor.

Steamed jasmine rice. Long, white, and fluffy grains with a subtle floral aroma. An essential neutral accompaniment for saucy dishes.

Refreshing dessert made of mango cream or soup, coconut milk, sago pearls, and pieces of grapefruit or pomelo. Sweet, creamy, and fruity.

Very delicate milk curd, set by a natural reaction with fresh ginger juice. Extremely silky texture like soft tofu. Mild flavor enhanced by the ginger's spiciness.

Fried glutinous rice balls coated with sesame seeds. Crispy on the outside, chewy (mochi) dough, with a warm sweet filling inside.