Mei Li Hong Kong Tea Restaurant

A classic Hong Kong noodle dish featuring a large, golden-brown crispy pork chop placed on top of soup noodles. Demae Itcho is a popular instant noodle brand in Hong Kong, with springy noodles. The pork chop is thick and juicy, paired with hot soup for a rich and filling meal.

Che Zai Mian is a characteristic Hong Kong noodle dish with abundant toppings. This dish includes curry fish balls, white radish, squid, and fried pork skin, served in a rich curry broth. Each bite offers a different ingredient, with a unique, spicy, and appetizing flavor.

A nostalgic Hong Kong breakfast or lunch option. Includes savory luncheon meat slices and fried sausage, served with soup noodles. A simple yet classic combination, common comfort food in Hong Kong tea restaurants.

This dish features Demae Itcho noodles stir-fried at high heat with seasonings, giving it a 'wok hei' flavor, served with a large piece of pan-fried pork chop. Unlike soup noodles, the stir-fried noodles are drier and chewier, with a rich savory sauce, a great choice for those who prefer strong flavors.

'Lo ding' refers to cooked Demae Itcho noodles drained and tossed with sauce. This dish is served with springy curry fish balls and a special sauce. The spicy curry is mixed evenly with the noodles for a full-bodied flavor.

Tender char siu, roasted with a special sweet glaze, sliced and served over tossed noodles. The char siu is tender with a sweet and savory glaze. Toss the noodles with the sauce and eat with the char siu for a balanced sweet and savory flavor that is very appetizing.

Shrimp wontons served with hot noodle soup. The wontons contain whole shrimp, which are fresh and springy. You can choose between smooth rice noodles or crisp alkaline noodles. The broth is fresh and sweet, garnished with chives for aroma.

Noodle soup featuring fish balls and fish cakes. The fish balls are chewy, and the fish cakes are flavorful. Served with a clear broth and your choice of noodles (rice noodles or alkaline noodles), it's a light and non-greasy main course.

Famous Hong Kong beef balls served with noodle soup. The beef balls are firm and juicy. You can choose between smooth rice noodles or chewy alkaline noodles, which absorb the soup flavor even better. A classic comfort food.

Lo mein is a dry tossed noodle dish. This dish features cooked noodles tossed in oyster sauce, served with fresh shrimp wontons. The noodles are typically egg noodles, with a springy texture. The wontons are delicious, complemented by the sweet and savory oyster sauce for a rich flavor.

Noodles tossed in fragrant scallion oil, served with sliced honey-glazed char siu. The scallion oil coats every strand of noodle, while the char siu provides a sweet and savory meat flavor. Simple yet aromatic, it's sure to whet your appetite.

Tender beef brisket stewed in Chu Hou sauce, served over dry noodles. The beef brisket is soft and flavorful, the sauce is rich and savory. When tossed with the noodles, it offers a rich Cantonese flavor. Usually served with a bowl of clear broth.

Chicken feet are deep-fried then steamed, absorbing a rich sauce. They are tender, falling off the bone easily, and rich in collagen. The flavor is savory with a hint of sweetness and mild spice, a classic dim sum must-order.

A cake made from shredded turnip and rice flour, often flavored with preserved meat or dried shrimp. Pan-fried until the surface is golden and crispy, with a soft interior. Can be served with chili sauce or soy sauce paste.

Matcha is incorporated into the dough, encasing a sweet red bean filling. After steaming, the bun is soft with a subtle tea aroma, and the filling is smooth and sweet. A popular dessert bun.

Deep-fried golden, round glutinous rice balls coated with white sesame seeds. The outer layer is crispy and chewy, with a filling typically of red bean paste or lotus seed paste. It has a sesame aroma and a chewy texture when bitten.

Pork ribs marinated with fermented black beans, minced garlic, and chili, then steamed. The meat is tender and juicy, with the unique savory flavor of fermented black beans. The taro or pumpkin underneath also absorbs the rich meat juices.

Coated with translucent glutinous rice on the outside, with a seasoned minced pork ball filling inside. The glutinous rice is soft and flavorful after steaming, and the meatballs are savory. It has a rich texture and a cute, pearl-like appearance.

Thin-skinned, generously filled steamed dumplings, typically containing pork, shrimp, and vegetables. The wrappers are semi-transparent with delicate pleats. They are juicy and have a firm texture when bitten into.

Golden crispy layered pastry filled with honey-glazed char siu. The crust is crumbly, and the filling is rich and savory-sweet. The aroma after baking is captivating, a beloved dim sum.

The most representative Hong Kong steamed bun. Plump white steamed buns, naturally split open at the top (smiling face), revealing a red char siu filling. The bun is soft and fluffy, with a sweet and savory filling.

Made from beef that has been repeatedly pounded for a very springy texture. It usually includes dried tangerine peel and water chestnuts for added flavor and texture. It's juicy after steaming, with a hint of tangerine aroma.

Cute steamed buns shaped like mushrooms, filled with a rich black sesame lava or sesame paste. The bun is soft, and the filling is smooth and sweet. Not only delicious, but also visually appealing.

Custard buns shaped like little pigs. When torn open, the golden salted egg yolk and custard filling flows out like lava. The flavor is a mix of sweet and savory, with a rich milky taste. Be careful, it's hot.

Traditional custard buns with a sweet custard filling. The filling is soft and fragrant after steaming, and the bun is delicate. A sweet bun suitable for all ages.

Glutinous rice, chicken, mushrooms, and preserved sausage are wrapped in lotus leaves and steamed. The fragrance of the lotus leaf infuses the glutinous rice, making it soft and flavorful with a rich filling. It's usually a generous portion, very filling.

Fresh shrimp and vegetable filling wrapped in bean curd sheets, deep-fried until golden and crispy. The outer layer is thin and crispy, while the shrimp filling is sweet and springy. It's usually served with Worcestershire sauce (gip cheong) for a refreshing and enhancing taste.

The king of dim sum. A translucent crystal wrapper encases a whole fresh shrimp. The wrapper is soft and pliable, and the shrimp is crisp, tender, and sweet. Its preparation requires great skill from the chef and is a benchmark for tea house quality.

A yellow siu mai topped with orange roe. The filling is a mixture of pork and shrimp, with a firm and delicious texture. The roe adds a layer of texture, making it a classic Cantonese dim sum.

A short baguette (piglet bun) is cut in half, toasted to extreme crispiness, and spread with butter and condensed milk. It has a satisfying crunch and a rich, sweet milky flavor, perfect for afternoon tea.

Toasted piglet bun spread with peanut butter and condensed milk. The savory peanut butter perfectly combines with the sweet condensed milk, offering a rich and satisfying texture with the crispy bread.

An upgraded version of French toast. The toast is dipped in egg batter and fried until golden brown. When cut, the salted egg yolk lava filling slowly flows out. Crispy on the outside, soft on the inside, with a mix of sweet and savory, it's incredibly decadent and delicious.

Hong Kong-style French toast, typically with peanut butter spread between two slices of bread, dipped in egg batter and deep-fried. Served with a pat of butter and drizzled with syrup or condensed milk. Sweet, crispy, soft, and very high in calories.

A piping hot pineapple bun with a slice of cold, thick butter. The pineapple crust is sweet and crispy, the bun is soft, and the butter slowly melts in your mouth, creating a unique 'ice and fire' sensation.

A creative combination, featuring traditional pineapple bun filled with savory and sweet char siu. The sweet crispiness of the pineapple crust, the softness of the bun, and the savory char siu create a contrasting and interesting texture.

Toasted bread spread with butter and condensed milk. A simple yet classic combination, the toast is toasted to a fragrant crisp, soaked in melted butter and sweet condensed milk, releasing a rich aroma.

Toasted bread spread with peanut butter and condensed milk. The peanut butter usually has a crunchy texture. The rich nutty flavor combined with the milky sweetness, paired with crispy toast, is very satisfying.

A sweet soup made with slow-cooked, thick black glutinous rice porridge, drizzled with rich coconut milk. Black glutinous rice has a unique aroma and chewy texture, with a mild and sweet taste. It's a healthy and delicious dessert.

A black herbal jelly with a slight bitterness, known for its cooling properties. Drizzled with honey to balance the bitterness, it has a smooth, refreshing texture, perfect for cleansing the palate after a meal.

A sweet soup based on coconut milk, with transparent, soft sago pearls. It has a smooth texture, rich coconut flavor, and is very cooling when served chilled.

A classic drink from Hong Kong-style tea restaurants. Iced Coke with fresh lemon slices. The sourness of the lemon balances the sweetness of the Coke and adds a refreshing touch. It is recommended to gently press the lemon slices before drinking to release their aroma.

Sprite with preserved salted lemon. The salty and sour taste of the salted lemon creates a unique reaction with the sweetness of the soda, quenching thirst and especially soothing a sore throat or relieving heat.

Ribena (blackcurrant fruit juice drink) with ice and lemon slices. The sweet and sour berry flavor combined with the fresh aroma of lemon, with a deep purplish-red color, is appetizing and refreshing.

A classic malted chocolate drink. It has a rich, smooth texture with a strong malt and cocoa aroma. It's a nostalgic taste for many, enjoyable hot or cold.

A malted milk drink originating from the UK. It has a unique malt and milk flavor, with a soft and warm texture. Often consumed as a bedtime drink or with breakfast.

Hong Kong's most iconic drink. Ceylon black tea is filtered through a special cloth bag ('silk stocking') and mixed with evaporated milk. The tea flavor is strong with a slight astringency, and the milk is smooth and rich.

A mixed drink of milk tea and coffee, usually 70% milk tea and 30% coffee. It combines the smoothness of milk tea with the rich, invigorating aroma of coffee, offering layered flavors with a balance of bitterness and sweetness.

A simple and healthy drink made by dissolving honey in water with lemon slices. It has a balanced sweet and sour taste, is refreshing and thirst-quenching, and provides vitamin C.

Hong Kong-style lemon tea has a stronger tea flavor and a deep red color, with plenty of fresh lemon slices. It's customary to press the lemon slices with a spoon to release the citric acid, mixing it with the strong tea and syrup for a sweet, sour, and lingering taste.

Unlike Italian coffee, Hong Kong-style coffee is usually brewed and then mixed with evaporated milk and sugar. It has a rich flavor, high caffeine content, with a unique roasted aroma and smooth texture.