Sinorama 大家樂

Various seafood (such as shrimp, squid, scallops, etc.) are served on a hot sizzling plate, drizzled with sauce, and sizzle upon arrival. Rich in seafood flavor.

Minced meat is stuffed into tofu, eggplant, or peppers, then pan-fried and served on a sizzling plate with black bean sauce. It has a rich texture and is a classic Cantonese dish.

Medium shrimp are pan-fried on a sizzling plate, served with a rich minced garlic sauce. The aroma is enticing, and the shrimp are sweet and springy.

Tender beef slices are stir-fried with onions and green peppers on a sizzling plate, seasoned with black pepper sauce. It is savory and appetizing.

Bone-in beef short ribs are pan-fried on a sizzling plate with a strong black pepper flavor. The meat is chewy and full of flavor.

Chicken cubes are stir-fried with Sichuan chilies on a sizzling plate, offering a slightly spicy and numbing flavor with tender chicken.

Cabbage is cooked in a hot stone pot, often with slices of pork belly or dried shrimp for added flavor. It retains its sweetness and crispness.

Turnip cake is cut into pieces and stir-fried with flavorful XO sauce (dried scallop and shrimp chili sauce). It is crispy on the outside, tender on the inside, and spicy and appetizing.

Stir-fried noodles are placed on a sizzling plate and topped with beef stir-fried in satay sauce. The noodles are crispy and charred, with a rich satay flavor.

Fresh seasonal vegetables are stir-fried with minced garlic over high heat. Light and healthy, it retains the original flavor of the vegetables.

Water spinach is stir-fried with garlic. It has a crisp texture and is a classic home-style Cantonese vegetarian dish.

Green beans are dry-fried and then stir-fried with minced meat and XO sauce. They have a crisp texture and a savory, slightly spicy flavor.

Various vegetarian ingredients (such as wood ear mushrooms, bamboo shoots, mushrooms, tofu products, etc.) are stir-fried with garlic. It is diverse and suitable for vegetarians.

King oyster mushrooms are sliced and pan-fried. They have a meaty, firm, and chewy texture with a delicious taste.

Eggplant is cut into cubes and braised, absorbing the rich sauce. It is soft, flavorful, and savory, perfect with rice.

Tofu is braised with fresh mushrooms and seasonal vegetables. The flavor is light and sweet, and the tofu is tender.

Soft tofu is cooked with minced meat and fermented bean paste. It has a spicy, numbing, and savory flavor, perfect with rice.

Tofu is cut into cubes and deep-fried until golden brown. It is crispy on the outside and tender on the inside, usually served with a dipping sauce.

Deep-fried tofu is sprinkled with salt and pepper. It is savory, crispy, and a popular appetizer.

Tofu stuffed with minced meat is deep-fried until crispy, then seasoned with salt and pepper. It combines the tenderness of tofu, the flavor of the filling, and the aroma of salt and pepper.

Tofu is stuffed with minced meat or shrimp paste, then deep-fried until firm. It has a rich texture, with a slightly chewy crust and tender interior.

Shrimp are braised in a mildly spicy sauce. The flavor is delicious, the sauce is rich, and it's suitable for mixing with rice.

Shrimp are battered and deep-fried, then tossed in a sweet and sour sauce. They have a springy texture and an appetizing sweet and sour flavor.

Medium shrimp in their shells are deep-fried until crispy and sprinkled with salt and pepper. The shells are crispy, the meat is tender, and it's very aromatic.

Shrimp and scallops are stir-fried with salted egg yolk (golden sand). The sandy texture of the salted egg yolk perfectly complements the sweetness of the seafood, creating a rich savory flavor.

Tender scallops are diced and stir-fried with a generous amount of minced garlic. The strong garlic aroma highlights the scallops' sweetness.

Scallops are stir-fried with peanuts, dried chilies, and Kung Pao sauce. The flavor is sweet, sour, and slightly spicy with a rich texture.

Scallops are braised in a spicy sauce, retaining their tenderness while offering an appetizing spicy kick.

A clay pot dish featuring a variety of seafood, meats, and tofu. Braised together, the ingredients meld their flavors, creating a delicious broth.

Bean curd skin is wrapped around minced meat, deep-fried, and then braised in a clay pot, absorbing the rich sauce. It is soft, flavorful, and appetizing.

Shrimp and vermicelli are cooked together in a clay pot. The vermicelli absorbs the shrimp's flavor and satay sauce, making it very appetizing.

Fish fillets are braised in a pot after being fried. The sauce is rich, the fish remains intact, and the flavor is mellow.

Stuffed tofu is pan-fried and then braised in a hot clay pot, absorbing the rich sauce. It is warm and appetizing.

A classic Cantonese dish where beef brisket is braised until tender. The white radish absorbs the beef broth, becoming sweet and flavorful.

Eggplant and diced chicken are braised in XO sauce in a clay pot. The eggplant is soft and flavorful, with a hint of spicy seafood aroma.

Eggplant is braised with salted fish and diced chicken. The unique savory flavor of the salted fish seeps into the eggplant, creating a distinctive and rice-complementing dish.

Rice is cooked in a clay pot with preserved meats (Chinese sausage, preserved pork belly) and pork ribs. The oil seeps into the rice, and there is usually a crispy layer of rice at the bottom. Served with sweet soy sauce.

Chicken feet and pork ribs are steamed over rice in a clay pot. The juices seep into the rice, creating a fragrant and classic Hong Kong-style clay pot rice.

A smooth and sweet congee made with various seafood. It is delicious and comforting.

A classic Cantonese congee with preserved lean pork and century egg. The savory and smooth congee is a delightful combination.

Fresh fish fillets are quickly cooked in boiling congee. The fish is tender, and the congee base is sweet. Usually served with shredded ginger to remove any fishy smell.

Salt-baked chicken shreds or pieces are added to white congee. The savory chicken adds flavor to the plain congee.