Mongkok Resto

Traditional Cantonese roasted meat, made from high-quality pork marinated in a special sauce and roasted in a "bright stove." Bright red color, tender and juicy meat, slightly charred skin with a honey glaze, balanced sweet and savory.

Classic Hong Kong dim sum, chicken feet are deep-fried and then steamed, with a tiger-skin appearance. Absorbed in fermented black bean sauce, the texture is tender and flavorful, falling off the bone, rich in collagen.

Traditional Hakka dish, chicken cooked using the salt-baked method. Crispy skin and tender meat, with a rich saltiness, retaining the original flavor of the chicken, savory and enticing.

An appetizing cold dish, where roasted green peppers are crushed and mixed with preserved eggs. The unique flavor of the preserved eggs perfectly blends with the charred and spicy taste of the chili peppers, resulting in a rich and intensely spicy flavor.

Pork tripe shredded and mixed with a special chili oil sauce. The tripe is crispy, and the chili oil is fragrant and spicy without being greasy, making it an excellent accompaniment to drinks or an appetizer.

Fresh water spinach stir-fried over high heat, maintaining its greenness and crispness. Can be seasoned with minced garlic, fermented bean curd, or shrimp paste. Excellent wok hei, fresh and delicious.

Handmade dish, where smooth taro paste is wrapped around duck meat and deep-fried until golden and crispy. Crispy exterior, tender duck meat inside, the aroma of taro complements the duck.

Hong Kong street-style curry fish balls stewed in a rich curry sauce. Intense curry aroma, slightly spicy and sweet, goes very well with rice.

Chicken cooked and then drizzled with piping hot scallion oil. The chicken skin is smooth and tender, the meat is fresh and delicious, with a fragrant scallion aroma, light and savory.

A famous Huaiyang dish, giant meatballs made from pork with a good ratio of fat to lean meat, deep-fried then braised. The meat is soft and delicate, the sauce is rich, and it melts in your mouth.

Traditional Cantonese nourishing dish, pig's trotters stewed with old ginger, sweet vinegar, and eggs. The pig's trotters are soft and springy, with a sweet and sour appetizing flavor, and the spiciness of ginger provides warmth.

Soup made from pork stomach and chicken, with plenty of white pepper. The broth is milky white, with a rich and delicious flavor. The spiciness of the pepper has a good warming effect on the stomach.

Beef tripe sizzling on a hot plate, usually served with onions, bell peppers, and a rich sauce. The tripe has a crispy and chewy texture, with a rich savory sauce.

Slow-cooked soup, simmered for a long time. The essence of pork ribs, carrots, and southern almonds is infused into the soup, which is sweet and clear, with moisturizing and heat-reducing effects.

Homestyle soup, made with shredded chicken and sweet corn kernels. Thick and smooth texture, sweet flavor, suitable for all ages.

Classic appetizer soup, containing ingredients like tofu, wood ear mushrooms, and shredded bamboo shoots. The taste is moderately sour and spicy, with a suitable thickness, very appetizing.

Light and fresh soup, with diced asparagus and seafood (such as shrimp and squid). Refreshing taste, with the freshness of asparagus and the flavor of seafood.

Nourishing medicinal soup, chicken stewed with ginseng. The soup is mellow and sweet, with the unique bitter-sweet taste of ginseng, possessing qi-tonifying and health-preserving effects.

Traditional Jiangnan soup, made with minced beef, egg drop, and cilantro. The soup is clear with a slight thickening, smooth texture, and tender beef.

Large prawns coated in batter and deep-fried until golden. Crispy on the outside, sweet and springy shrimp inside, usually served with sweet chili sauce or mayonnaise.

King of Cantonese dim sum, with a translucent wheat starch wrapper encasing whole fresh shrimp. The wrapper is thin and transparent, with a chewy and tender texture, and the shrimp is fresh, juicy, and succulent.

Classic Hong Kong dim sum, with a filling of mixed pork and shrimp, topped with crab roe. Firm and springy texture, rich meat flavor.

Eggplant cubes coated in flour and deep-fried, then tossed with salt, pepper, and minced garlic. Crispy outside and tender inside, savory and slightly spicy, the inside of the eggplant remains soft and juicy.

Tofu cubes deep-fried until golden, seasoned with salt and pepper. Crispy on the outside, tender and piping hot on the inside, simple yet delicious.

Vietnamese spring rolls with chicken filling. The wrapper is deep-fried until crispy, the filling is fresh and delicious, suitable for dipping in fish sauce or sweet chili sauce.

Vietnamese fried pork rolls, with a pork filling. Crispy texture, fragrant meat filling, a popular appetizer.

Chicken braised with rice wine, soy sauce, and sesame oil, with basil added for aroma. Rich reddish-brown color, intense savory-sweet flavor, and a fragrant aroma.

Chicken cooked quickly at high heat in a claypot with shallots and fermented black beans. Sizzles upon serving ("jij" sound), excellent wok hei, chicken is tender and flavorful.

Tofu stuffed with shrimp paste ("hundred flowers"), pan-fried and then braised in a pot. The tofu is tender, the shrimp paste is fresh and springy, and the broth is delicious.

Eggplant braised with deep-fried fish belly pieces. The eggplant is tender and absorbs the sauce, while the fish belly is fragrant and savory, often with a spicy and salty fish-flavored sauce.

Old duck meat slow-braised with dried bamboo shoots. The duck meat is firm and flavorful, and the dried bamboo shoots absorb the aroma of the duck fat, with a crisp and tender texture and unique flavor.

Cantonese-style fried rice, with distinct grains of rice. Typically includes diced char siu, shrimp, egg, and scallions, with excellent wok hei.

Fried rice stir-fried with XO sauce (a premium seafood chili sauce) and assorted seafood. Rich and spicy flavor, fragrant aroma.

Classic Cantonese noodle dish, Ho Fun stir-fried over high heat with beef slices, bean sprouts, and chives. The Ho Fun is dry and not greasy, the beef is tender, and the "Soy Sauce King" aroma is rich.

Teochew-style stir-fried rice noodles with assorted seafood. Unlike dry-fried beef noodles, the flavor may be lighter and fresher, emphasizing the original taste of the seafood.

Stir-fried with egg noodles or thin noodles and shredded beef. The noodles are dry and springy, with a charred soy sauce aroma, and a rich texture.

Steamed Sze Mien white rice, with a soft and sticky texture, suitable for pairing with various dishes.

Eggplant cubes coated in flour and deep-fried, then tossed with salt and pepper. Crispy outside and tender inside, savory and moderately seasoned.

Tofu deep-fried until golden and crispy, sprinkled with salt and pepper. Crispy on the outside, tender on the inside.

String beans dry-fried until the skin wrinkles, stir-fried with preserved vegetables and minced pork. Crisp and tender texture, savory preserved vegetables, very appetizing (Note: contains minced pork).

Famous Sichuan dish, tender tofu braised in a spicy sauce, typically containing Sichuan peppercorns and broad bean paste. The texture is numbing, spicy, hot, and tender.

Fresh Bok Choy quickly stir-fried with minced garlic and oyster sauce. Crisp texture, rich garlic flavor.

Vegetarian Cantonese fried rice, typically with egg and diced vegetables. The rice is dry and fluffy, light and healthy.

Assorted vegetables stir-fried with noodles, seasoned with soy sauce. The noodles are chewy, and the vegetables are crisp.

Fresh sea bass steamed with fermented black bean sauce. The fish is tender and fresh, with the salty flavor of fermented black beans penetrating it, a unique taste.

Sea bass steamed with preserved mustard greens (pickled mustard greens). The salty-sweet flavor of the preserved mustard greens perfectly combines with the freshness of the fish, creating a rich taste.

Large scallops steamed with vermicelli and minced garlic. The vermicelli absorbs the scallop juices and garlic oil, making it incredibly fresh and fragrant.

Light and fresh stir-fry, with crisp shrimp, fragrant celery, and crunchy cashews. Rich texture, fresh flavor.

Shrimp butterflied, topped with minced garlic and vermicelli, then steamed. The shrimp is sweet and fresh, with a rich garlic flavor, and the vermicelli is flavorful.

Hong Kong typhoon shelter style, large prawns deep-fried and then stir-fried with plenty of crispy garlic, chili, and fermented black beans. Spicy and crispy, with an intense garlic flavor.

Squid cut into patterns, coated in flour and deep-fried until golden, then tossed with salt and pepper. Crispy on the outside, chewy on the inside, fragrant and slightly spicy.

Classic Cantonese dish, also known as Sweet and Sour Pork Ribs. Ribs are deep-fried and then coated in a sweet and sour sauce, served with pineapple and bell peppers. Appetizingly sweet and sour, crispy outside and tender inside.

Pork ribs deep-fried and coated in a sauce made with honey pomelo. Has the fresh aroma of pomelo and the sweetness of honey, refreshing and not greasy.

Pork ribs cut into pieces, deep-fried until dry and crispy, sprinkled with salt, pepper, and chili flakes. Savory, fragrant, and crispy, a great accompaniment to drinks.

Beef slices stir-fried with young ginger and pineapple. Young ginger is crisp and slightly spicy, pineapple is sweet and sour, beef is tender, with a unique flavor.

Beef slices stir-fried with garlic sprouts and pickled peppers. The sour and spicy flavor of the pickled peppers is very appetizing, the beef is tender, and the garlic sprouts add aroma.

Beef slices stir-fried with large and small onions. Rich onion aroma, tender and juicy beef, excellent wok hei.

Homestyle stir-fry, with crisp celery and tender beef. Light and savory flavor.

Deep-fried fish pieces (grouper belly) drizzled with a sweet corn sauce. The fish is crispy on the outside and tender on the inside, the sauce is sweet, very popular with children.

Deboned duck deep-fried. Crispy skin, firm meat, convenient to eat.

String beans stir-fried with XO sauce. The string beans are crisp and tender, and the spicy seafood flavor of the XO sauce enhances the overall taste.

Cantonese Choy Sum stir-fried with minced garlic and oyster sauce. The Choy Sum is sweet, crisp, and tender, a classic Cantonese vegetable dish.

A chicken dish originating from Hainan, with smooth, bright yellow skin and extremely tender meat. Usually served with three special dipping sauces (ginger paste, chili sauce, dark soy sauce).