Qian Yi Cha Can Ting

A classic Hong Kong breakfast combination. Macaroni cooked in clear broth with shredded ham, light and smooth texture. Served with crispy pan-fried luncheon meat and eggs, it's nutritious.

Beef cooked in rich satay sauce, savory and slightly spicy, served with springy instant noodles or rice noodles. Accompanied by a Western-style ham omelette, it's a choice with rich textures.

Traditional flavorful noodle soup, choose between savory pickled mustard greens or crisp preserved turnip, with shredded pork, the broth is delicious. Served with fried egg and ham, simple yet satisfying.

A hearty meat-lover's breakfast. Pan-fried pork chop or beef steak, firm texture, served with sausage and fried egg, providing ample energy for the morning.

Minced pork with a slightly spicy five-spice flavor, rich aroma, very appetizing. Served with noodle soup and a ham omelette, it's a beloved Hong Kong flavor.

A healthy breakfast option, oatmeal cooked with hot milk, smooth and sweet. Paired with a savory ham sandwich, the balance of sweet and salty is just right.

Fresh bread filled with your favorite ingredient. Simple and convenient, suitable for diners in a hurry.

A sandwich that can be customized with two toppings, offering richer flavors. Common combinations include ham and scrambled eggs or cheese and ham.

A customizable noodle soup. Diners can choose two classic Hong Kong toppings, such as luncheon meat, meatballs, or chicken wings, and select their preferred noodle base.

Large pan-fried pork chop or beef steak placed directly on top of the noodle soup, the meat juices seep into the broth, full of flavor.

Sticky rice wrapped in lotus leaf, with fillings like chicken and shiitake mushrooms. After steaming, the aroma of the lotus leaf permeates the sticky rice, making it soft and glutinous.

Chicken simmered in sweet broth, served with bok choy, the meat is tender and the broth is delicious.

White cut chicken covered with a generous amount of ginger and scallion oil, fragrant, tender, and juicy.

A famous Cantonese dish with a crispy, reddish-brown exterior and tender meat.

Beef cubes stir-fried with fried potato cubes in a sweet and savory sauce, fragrant and appetizing.

Rich black pepper flavor, paired with crispy cashew nuts, rich in texture.

Tender beef cubes coated in a sweet and sour appetizing sauce, a popular traditional dish.

Bone-in beef short ribs cooked in a Chinese sweet and sour sauce.

Black pepper sauce and beef short ribs are a perfect match, spicy and stimulating.

Beef short ribs cooked with eggplant, the eggplant absorbs the meat juices.

Deep-fried beef short ribs tossed with salt, pepper, and garlic, dry and crispy, suitable for pairing with drinks.

Crispy fried squid rings tossed with salt and pepper, crispy outside and tender inside.

Steamed fresh cuttlefish topped with plenty of minced garlic and vermicelli, rich in flavor.

Steamed cuttlefish with eggplant, the vegetables absorb the sweetness of the seafood.

Golden pomfret pan-fried and then braised with eggplant, home-style flavor.

Teochew style dish, the peppery broth is spicy and warming, served with crisp pork stomach and chicken.

Teochew style, the sour and salty flavor of salted lemon brings out the sweetness of the trevally.

Steamed Trevally with Black Bean Sauce, the fish is plump and the sauce is rich.

Steamed Pomfret with Black Bean Sauce, a classic home-style flavor.

Pan-fried pomfret until golden brown and crispy on both sides, drizzled with soy sauce.

A mixed casserole with various seafood ingredients, the soup is fresh and delicious.

Stir-fried seasonal vegetables with garlic, refreshing and healthy.

The white eel is crisp and springy, steaming with black bean sauce removes any fishiness and enhances its freshness.

Traditional Cantonese dish, goose meat is braised ('lu') in sauce until flavorful, with a bright red color.

Tofu cubes deep-fried until golden brown and crispy, crispy outside and tender inside, resembling golden bricks.

The restaurant's signature stir-fry, usually containing ingredients like chives, dried shrimp, and dried squid, full of 'wok hei' and rich in texture.

The fish is as tender as tofu, coated and deep-fried until crispy, then sprinkled with salt and pepper, crispy outside and soft inside.