Ming Sing Hoi Sun Jau Ga

A hearty à la carte set meal featuring one seafood dish, one roasted meat dish, and two side dishes. With a variety of options including steamed fish, roasted meats, and various wok-fried dishes, it's perfect for family or friends gatherings.

Fresh barrel oysters are baked in a clay pot with plenty of ginger and scallions, releasing a rich aroma. The oysters are sweet and plump, and the spiciness of the ginger and scallions perfectly enhances the seafood's freshness.

Dalian abalone is steamed with aged tangerine peel. The fragrance of the tangerine peel removes any fishiness and enhances the abalone's sweetness. The texture is springy, a classic Cantonese steamed dish.

The flesh of the blue-spotted grouper is tender and white. Steaming best preserves its original flavor. Drizzled with steamed fish soy sauce and hot oil, it is delicious.

Uses the head and belly of the grouper, rich in collagen. Braised with dried bean curd sheets and ginger and scallions, the bean curd sheets absorb the essence of the fish broth, making them very flavorful.

Fresh prawns are deep-fried at high temperature, then stir-fried with a special superior soy sauce. The prawn shells are crispy, the prawn meat is sweet, and the sauce is perfectly balanced between savory and sweet.

Boston lobster is simmered in superior broth, resulting in springy and tender meat. Served over E-fu noodles at the bottom, which absorb the rich lobster broth, making it exceptionally delicious.

Spinach is simmered in fresh broth with preserved eggs (century eggs) and salted eggs (thousand-year eggs). The vegetables are tender, and the broth has a unique savory flavor from the two types of eggs.

French beans are dry-fried with preserved olive leaves and minced dried shrimp. The beans are crisp, and the savory flavor of the olive leaves and the umami of the dried shrimp are very appetizing.

Eggplant braised with minced pork and salted fish. The eggplant is soft and flavorful, with a rich aroma of salted fish, making it a great accompaniment to rice.

Pumpkin and taro are cooked until soft and then simmered with cheese. The texture is creamy and sweet, with a rich milky flavor.

Fish tofu (fish and tofu) is simmered with various dried seafood and vegetables. The broth is fresh and flavorful, with abundant ingredients.

Fresh Gai Lan is stir-fried with tender beef slices, seasoned with satay sauce. The Gai Lan is crisp, and the beef has a slightly spicy aroma from the satay sauce.

Diced chicken stir-fried with cashew nuts and a special sauce. The chicken is tender, the cashew nuts are crispy, and the texture is rich and layered.

Cantonese preserved sausage or preserved meat stir-fried with Gai Lan. The fat from the preserved meats seeps into the vegetables, creating a savory and flavorful dish.

Pork trotters braised in abalone sauce and spices until tender and flavorful. Rich in collagen with a thick sauce.