Sam Yue Bing Sat (Kai Yip)

Classic Hong Kong breakfast, macaroni with ham shreds and imitation abalone slices, with a light and sweet soup base. The macaroni is soft and chewy, suitable for warming the stomach.

Soup made with old ginger, served with fresh pork liver and rice noodles. The pork liver is tender, and the ginger soup warms the stomach and dispels cold, with a rich aroma.

Fresh beef slices cooked in rich satay sauce, served with Hong Kong style instant noodles. Savory and slightly spicy flavor, a classic choice in cha chaan tengs.

Clear soup rice noodles served with savory and crispy pickled mustard greens and shredded pork. The flavor is refreshing and the texture is rich, a traditional breakfast choice.

Silver needle noodles (mouse noodles) stir-fried or served in soup with savory XO sauce, bamboo shoots, and shredded chicken. Spicy and delicious flavor, smooth texture.

Five-spice pork cubes with a unique spice flavor and a hint of red chili oil, served with chewy instant noodles. Rich and appetizing flavor.

Golden and crispy pan-fried pork chop served with soup noodles. The pork chop is tender and juicy.

Crispy pan-fried chicken chop served with soup noodles. The chicken is tender, a simple and satisfying breakfast.

Tender beef slices served with clear soup macaroni. The beef retains its fresh flavor, and the macaroni absorbs the essence of the soup.

Pan-fried beef tongue served with soup noodles. The beef tongue has a unique tender and chewy texture, and its fat renders out when pan-fried, giving it a rich flavor.

Soup noodles with a choice of two toppings, including various meats, eggs, or vegetables. Customize to your taste, flexible and rich.

A rich Western-style breakfast platter, including fried fish fillet, sausage, black truffle scrambled egg, baked beans, and crispy toast. Generous portion, suitable for all-day enjoyment.

Sweet and sour appetizing fresh tomato fish soup base, with assorted seafood and rice. The soup and rice absorb the freshness of the seafood, greatly increasing appetite.

Classic century egg and cilantro soup base, served with tender fish slices and rice. The flavor is fresh and fragrant, with a prominent cilantro taste, and is a good choice for clearing heat and reducing fire.

Teochew-style rice soup with plump small oysters and minced meat. The soup base is sweet and fresh, full of oceanic flavor.

Sour and spicy appetizing pickled vegetable fish soup rice. The sourness of the pickled vegetables combines with the tenderness of the fish, stimulating the taste buds and being very appetizing.

New Zealand beef steak with rich black pepper sauce, served with rice or spaghetti. The steak is rich in beef flavor, and the black pepper sauce is slightly spicy.

Pan-fried pork chop drizzled with sweet onion sauce. The onion sauce enhances the flavor of the pork chop, excellent with rice.

Fried fish fillet served with creamy corn white sauce. The sauce is rich and milky, with the sweetness of corn, loved by adults and children.

Minced beef sauce rice, topped with a raw egg (wok egg). Mix the egg into the rice while hot for a smooth and rich texture.

Pan-fried chicken chop served with rich garlic sauce. The garlic aroma is strong and pairs perfectly with the tender chicken.

Tender beef tongue braised in red wine sauce. The sauce is rich and mellow, the beef tongue melts in your mouth, with a unique flavor.

Seafood rice stir-fried with Thai tom yum paste. The flavor is sour, spicy, rich, and full of Southeast Asian spice flavors.

Fried rice with Thai chili paste and minced meat. Red in color, slightly spicy and sweet, with a rich aroma.

Traditional Indonesian-style fried rice, usually made with sweet soy sauce and spices. It has a darker color and a balanced savory and sweet taste.

Fried rice with dried scallops, egg white, and small scallops (pearl scallops). Light and fresh flavor, emphasizing the original taste of the ingredients.

Fried rice with Malaysian belacan (shrimp paste) and minced beef. The belacan is savory and rich, giving the fried rice a unique umami flavor.

A type of wet-fried rice, with stir-fried egg rice topped with a thick sauce containing shiitake mushrooms, minced meat, and seafood. Moist and rich texture.

Classic Cantonese fried rice with salted fish cubes and diced chicken. The unique savory aroma of salted fish is the soul of this dish.

The most famous Hong Kong-style fried rice, with abundant ingredients including char siu cubes, shrimp, egg, and scallions. Each grain is distinct, with excellent wok hei.

Rice noodles stir-fried with curry powder, served with char siu, shrimp, and vegetables. Golden in color, with a slightly spicy aroma of curry.

Malaysian-style fried ho fun (Kuey Teow), usually with dark soy sauce, shrimp, egg, and bean sprouts. Savory and sweet flavor, with a rich dark color.

Classic Cantonese stir-fried ho fun with beef slices, bean sprouts, and yellow chives, stir-fried over high heat. Emphasizes wok hei, the ho fun is dry and not greasy, and the beef is tender.

Tofu with braised pork belly (siu yuk) or fried fish chunks (ban nam) braised and served over rice. A Hong Kong style favorite, the sauce is rich and goes well with rice.

Ribs with black bean sauce or vegetable sauce, poured over crispy fried noodles or ho fun. Wet-fried style, rich in texture.

Fried fish chunks served with black bean sauce or vegetable sauce, poured over the noodle base. The fish is crispy on the outside and tender on the inside, with a savory sauce.

A type of Cantonese fried noodles, with shredded pork and bean sprouts stir-fried in a thick sauce poured over crispy noodles. Crispy texture, delicious flavor.

Rice noodles braised with pickled mustard greens and shredded pork. The rice noodles absorb the soup, making them soft and flavorful with the savory taste of pickled mustard greens.

Shredded beef stir-fried with black pepper sauce, served with udon or spaghetti. Rich and slightly spicy black pepper flavor, very appetizing.

Steamed ribs with savory black bean sauce or refreshing vegetable sauce, served with white rice. Homestyle flavor, simple and delicious.

Golden pan-fried omelette (with char siu, scallions, onions, etc.) served over rice, usually drizzled with sweet soy sauce. Rich egg flavor.

Scrambled egg with beef stir-fried with fresh tomatoes, served over rice. Sweet and sour, appetizing, with tender beef, a very popular rice dish.

Classic Sichuan flavor, eggplant and minced meat braised in a savory sauce with preserved fish. The texture is soft and flavorful, savory and slightly spicy, very good with rice.

Japanese-style stir-fried udon or instant noodles, served with pork chop. Usually includes bonito flakes or Japanese sauce, with a unique flavor.

A generously portioned sizzling mixed grill, including beef steak, pork chop, sausage, and bacon. Served sizzling hot, with sauce poured over, making a sizzling sound, a top choice for meat lovers.

Large sizzling chicken chop served with a giant Frankfurter sausage. The chicken is tender, the sausage has a crispy skin and savory meat, served with your choice of sauce.

Sizzling grilled ribeye steak, evenly marbled, with a rich beef flavor. The sizzling plate keeps the steak hot and aromatic.

Surf and Turf Sizzling Plate, with pan-fried chicken chop and tender fish fillet. Satisfies two tastes at once, rich in texture.