Mei Li Hong Kong Tea Restaurant

This rice bowl combines slow-cooked, tender Chu Hou beef brisket with soft scrambled eggs, served over white rice. The beef brisket sauce is rich, and the scrambled eggs are delicate. Mix everything together to enjoy the rice coated in the savory sauce.

Classic Hong Kong-style BBQ pork with semi-cooked scrambled eggs. The sweet glaze of the char siu perfectly blends with the eggy aroma of the scrambled eggs. The rice absorbs the meat juices and egg, resulting in a moist and rich texture, a satisfying dish for all ages.

A rice bowl combining spicy curry beef brisket with soft scrambled eggs. The curry aroma is intense, with a slightly spicy flavor that stimulates the appetite, while the scrambled eggs add a smooth texture. The beef is tender and flavorful, perfect with rice.

Dubbed 'evil' because this rice dish comes with two sunny-side-up eggs and a large pan-fried pork chop. Break the egg yolks to let the runny egg mix with the rice, paired with the crispy pork chop for a rich and indulgent experience.

Fresh shrimp and egg are quickly stir-fried, maintaining the eggs' soft and tender texture. The shrimp are sweet and springy, and the scrambled eggs coat the white rice. The flavor is light and fresh, highlighting the original taste of the ingredients.

Crispy fried pork chop drizzled with rich curry sauce, topped with a layer of soft scrambled eggs. The crispy yet tender pork chop soaks up the curry sauce, paired with smooth eggs and white rice, creating distinct layers and a rich texture.

A distinctive Hong Kong hot pot broth made with cilantro (coriander) and century egg, served with pork slices. The broth is sweet and cooling, and the century egg adds richness after cooking. Suitable for those who enjoy the unique aroma of cilantro.

A rich hot pot combining satay sauce and curry, served with pork slices. The broth is savory and slightly spicy, with a complex aroma of peanuts and spices. It pairs perfectly with rice or noodles; the pork slices are flavorful even without dipping sauce after cooking.

A clear broth hot pot with cilantro and century egg as the base, served with beef slices. The beef tastes pure in the clear broth, while the soup has a unique savory flavor from the century egg and a fresh aroma from the cilantro. It's light and not greasy.

A rich satay curry broth designed for beef lovers. Beef slices are cooked in the flavorful spiced broth, absorbing the nutty aroma of satay and the spiciness of curry. The flavor is robust, suitable for those who enjoy strong tastes.

A spicy Hong Kong-style hot pot with beef slices. The broth is made with various chilies and spices, providing a spicy and stimulating flavor with Sichuan peppercorn's numbing sensation. The beef is tender and fiery after cooking, very satisfying for spice lovers.

A refreshing Hong Kong soup featuring chewy fish balls and sliced fish cakes. The broth is light and sweet, primarily from the seafood ingredients. Perfect for those who want a warm, light soup.

Hot soup made with firm, juicy beef balls. The beef balls have a rich meaty flavor and a springy texture. The broth is usually clear, sprinkled with celery seeds for flavor, simple yet delicious.

Classic Hong Kong-style wonton soup. The wontons have thin wrappers and generous fillings, typically containing whole shrimp and minced pork. The broth is simmered with dried flatfish, giving it a rich umami flavor. The wontons are smooth, and the shrimp are sweet and crisp.

The most iconic Hong Kong street food. Golden fish balls soaked in a special curry sauce, with a chewy and flavorful texture. The curry has a slight spiciness and aroma of spices, making each bite satisfying.

A curry platter satisfying four textures: chewy fish balls, sweet white radish, crisp squid, and fried pork skin soaked in sauce. All ingredients are coated in a rich curry sauce, offering diverse and rich flavors.

Blanched tender gai lan (Chinese broccoli) florets, drizzled with a savory and sweet oyster sauce. The gai lan is crisp and tender, with a slightly bitter-sweet taste, and the oyster sauce adds umami and shine. A healthy and refreshing vegetable dish.

A cooking style originating from Hong Kong's Typhoon Shelter. Chicken wings are deep-fried until crispy outside and tender inside, then tossed with plenty of fried garlic, chili, and fermented black beans. Rich in garlic aroma, spicy, and crispy, it's perfect as a bar snack or appetizer.

Includes a drink and a classic French toast. French toast is a Hong Kong-style version of the classic, deep-fried until golden brown, then drizzled with syrup or condensed milk, crispy on the outside and soft on the inside.

Includes a drink and a crispy buttered piglet bun. The piglet bun is a bread roll cut in half and toasted until crispy, spread with condensed milk, sweet and crunchy.