Ming Fa Siu Sik

Noodles with stir-fried pork slices in a rich sauce. The sauce is intensely flavorful, and the pork slices are appetizing.

Traditional Cantonese noodle dish. The wonton skin is thin, and the filling contains fresh shrimp and pork. The soup base is usually made with dried flatfish powder, giving it a rich umami flavor.

Noodles with homemade hand-pounded fish paste. The fish paste is springy and has a fish aroma without any fishiness.

Taiwanese-style braised pork sauce poured over noodles. The braised pork is savory, slightly sweet, and oily, whetting the appetite.

A traditional nostalgic Hong Kong food. Noodles served with deep-fried golden and crispy pork cracklings (residue after rendering pork fat), full of pork aroma, with a rich soup base.

Braised beef brisket noodles, stewed until tender and flavorful. The sauce is rich, the beef brisket is aromatic, and the parts with connective tissue are chewy.

Noodles with handmade chive and pork dumplings. The chives have a strong aroma, and the filling is generous.

Noodles with handmade cabbage and pork dumplings. The cabbage is sweet and crisp, balancing the richness of the pork.

Noodles with soup where you can taste two flavors of dumplings at once (usually chives and cabbage).

Noodles without soup, purely enjoying the dumplings. Larger portion, suitable for those who love dumplings.

Stir-fried pork slices in sauce served with white rice.

Classic Taiwanese delicacy. Savory and slightly sweet braised pork sauce is poured over white rice, making it very appetizing.

Braised beef brisket in Chu Hou sauce served with white rice. The beef brisket is tender and flavorful, and the sauce is excellent for mixing with rice.

A light soup containing shredded lettuce and hand-pounded fish paste strips. Fresh taste, with springy fish paste.

A Hong Kong street food classic. 'Mixed' refers to a combination of 'wonton soup' (imitation fish maw soup) and fish paste. The texture is thick and rich, usually seasoned with Zhejiang vinegar and white pepper.

A soup containing shredded lettuce, fish paste, and imitation fish maw, offering the richest texture.

Imitation fish maw soup, made with vermicelli, shredded wood ear mushrooms, egg drops, etc., thickened to resemble fish maw soup. It's a classic Hong Kong 'common people's delicacy'.

Potsticker-style pan-fried dumplings. The bottom is pan-fried to golden crisp, while the top remains steamed and soft. The filling is juicy.

Freshly made tofu pudding daily. Silky smooth texture with a rich soy flavor, usually served with brown sugar or syrup.

Seasonal vegetables blanched (e.g., lettuce or choi sum), usually drizzled with oyster sauce.

A bowl of steamed white rice.

Plain noodles without any toppings.

Uncooked raw chive dumplings, 12 pieces per dozen.

Uncooked raw cabbage dumplings, 12 pieces per dozen.

Uncooked raw dumplings, mixed flavors, 12 pieces per dozen.

Uncooked raw shrimp wontons, 12 pieces per dozen.

Freshly ground soy milk, with a rich soy flavor.

Freshly squeezed lemon juice, sour and sweet to whet the appetite, rich in Vitamin C.

Canned carbonated drinks (e.g., Coke, Sprite, etc.).

A classic Hong Kong milk tea, with a rich tea flavor, smooth milk aroma, and a full-bodied taste.

Hong Kong-style coffee, rich and strong flavor.

A unique Hong Kong drink combining milk tea and coffee, offering both tea and coffee aromas.

Malted milk drink, sweet and mild flavor.

A sweet hot drink with almond flavor, with a unique aroma.

A rich chocolate milk drink.

Blackcurrant juice drink, sweet and sour, and delicious.

Honeyed Watercress with fresh lemon slices, soothing and thirst-quenching.

Coke with lemon slices. Usually called 'iced Coke with ginger' when served hot, this is a cold or room temperature drink, refreshing and cuts through richness.

Ribena with fresh lemon, enhancing the sweet and sour taste.