Tai-He-Xuan

Unlimited buffet including all dim sum, main courses, congee, and soups on the menu. Prices do not include tax and service charges. Suitable for diners who want to try a variety of Chinese dishes.

Traditional Shanghai cold dish. Chicken is cooked and then steeped in Shaoxing yellow wine brine. The meat is tender and flavorful with a rich wine aroma. Usually served cold, with crispy skin and smooth meat.

Crispy and refreshing jellyfish salad with Thai sweet and sour dressing. Crunchy and chewy texture, with an appetizing sour and spicy flavor.

Green beans are dry-fried until wrinkled, stir-fried with savory preserved olive leaves and minced meat. Rich aroma, a classic dish that pairs well with rice.

Minced pork stir-fried with sweet bean sauce. Rich sauce flavor, with a sweet and savory taste. Usually served with shredded scallions.

Deep-fried pork pieces with pineapple and bell peppers, coated in a sweet and sour sauce. Crispy outside, tender inside, with a balanced sweet and sour taste, suitable for all ages.

Classic Cantonese roast meat. Pork is marinated and then roasted in a hanging oven. The meat is tender and juicy, with a honey glaze on the outside, offering a sweet and savory flavor.

Deep-fried until golden and crispy chicken wings, seasoned with salt and pepper powder. Crispy skin, savory and slightly spicy.

Tender fish fillet, steamed and drizzled with special soy sauce. Delicious and light flavor, with the aroma of scallions and ginger.

Steamed shrimp with Thai lemon sauce. Prominent sour and spicy flavors with a rich garlic aroma, full of Southeast Asian flair.

Classic Yangzhou fried rice, usually containing diced char siu, shrimp, egg, and green peas. Each grain of rice is distinct, with abundant ingredients.

Smooth white congee with savory preserved black olives and minced meat. The unique flavor of the black olives pairs very well with the white congee, simple and appetizing.

Cantonese congee with tender beef slices. The congee base is smooth, the beef is tender, with ginger shreds to remove any gamey taste and enhance freshness.

Congee cooked with chicken. Light and savory flavor, suitable for those who prefer a light diet.

Classic preserved egg and lean pork congee. The chunks of preserved egg give the congee a unique rich flavor, usually garnished with scallions and crispy bits.

Hot congee with pork balls. The pork balls are springy, and the congee absorbs the savory flavor of the pork balls.

Signature dim sum of Cantonese morning tea. Translucent crystal skin wraps a whole fresh shrimp and diced bamboo shoots. Smooth and springy texture, delicious flavor.

Steamed dumplings topped with roe, usually filled with a mixture of pork and shrimp. Firm texture, full of umami.

Steamed buns filled with vegetables like green vegetables and mushrooms. Soft wrapper, with a light and refreshing filling that has a vegetable aroma.

Traditional steamed pork siu mai. The filling is firm and juicy, with a thin and soft wrapper.

Classic Cantonese steamed buns, with a rich char siu filling exposed at the top. Soft and sweet bun wrapper, with a savory and sweet filling.

Steamed glutinous rice with fillings like chicken and mushrooms, wrapped in a lotus leaf. The glutinous rice absorbs the fragrance of the lotus leaf and the richness of the fillings, resulting in a soft, glutinous, and savory dish.

Buns with a sweet custard filling. Soft and sweet when steamed, crispy and tender when fried. Very popular with children.

Buns with a molten salted egg yolk filling that flows out when bitten. The filling is made from salted egg yolk, butter, and sugar. A blend of savory and sweet, with a sandy and smooth texture.

Small steamed buns with thin skin and abundant juice. When eating, gently bite to suck out the soup before consuming the filling and wrapper. Usually served with ginger and vinegar.

Hand-beaten shrimp balls, steamed and served with a lemon-flavored sauce. Springy texture, fresh and slightly sour taste.

Dim sum made with fish wrapped around crab stick, steamed. Soft and fresh texture, a combination of seafood flavors.

Pork ribs marinated with fermented black beans and preserved plums, then steamed. The meat is tender and falls off the bone. The slight sourness of the plums cuts through the richness and enhances the flavor.

Chicken feet undergo multiple processes including frying, soaking, and steaming, resulting in skin and bones separating easily. The texture is soft and tender, with a rich fermented black bean sauce.

Thin wrappers filled with vegetables or meat, deep-fried until golden and crispy. Crunchy texture, usually served with Worcestershire sauce or sweet chili sauce.

Deep-fried tofu skin rolls filled with shrimp. The tofu skin is crispy and absorbs the freshness of the shrimp, offering a rich texture.

Glutinous rice balls coated in sesame seeds and deep-fried, with a sweet black sesame filling inside. Crispy and fragrant exterior, soft and sweet interior.

A special type of rice noodle roll, with crispy wonton skin and shrimp inside, and a soft rice noodle exterior. Crispy on the inside, soft on the outside.

Steamed rice noodle rolls filled with seasoned minced beef. The rice noodle rolls are thin and smooth, the beef is tender, served with sweet soy sauce.

Steamed rice noodle rolls filled with diced char siu pork. The sweet and savory char siu is a classic pairing with the light rice noodle rolls.

Made from shredded white radish and rice flour, with diced preserved sausage or meat. Cut into pieces and pan-fried until golden brown. Soft, glutinous, and savory.

Savory cake made primarily from diced taro and rice flour, seasoned with five-spice powder. Crispy on the outside and powdery on the inside when pan-fried, with a rich taro aroma.

Taro paste filled with minced meat, deep-fried until the exterior forms a honeycomb-like crust due to the oil temperature. Extremely crispy exterior, savory filling.

Pan-fried and steamed Chinese dumplings, pan-fried to golden crisp at the bottom. Juicy filling, similar to potstickers.

Chaozhou-style leek dumplings, usually wrapped in translucent dough and pan-fried until crispy on both sides. Strong leek aroma.

The most classic rice noodle roll, with a whole fresh shrimp wrapped inside each roll. Smooth and fresh texture.

Steamed buns with pork filling and salted egg yolk. The sandy texture and unique savory flavor of the salted egg yolk enhance the taste of the pork buns.

Usually refers to fried tofu skin rolls or similar crispy dim sum. Makes a crisp sound when bitten, hence the name 'Xiang Ling'. Served with sweet and sour sauce.

High-grade soup, thick and delicious. An additional purchase item for the buffet.

Thick soup containing crab meat and fish maw. Smooth texture, rich umami flavor, a traditional Chinese banquet soup.

Clear soup simmered with black-boned chicken and Chinese medicinal herbs. Nourishing, with a sweet and mellow flavor.

Traditional Sichuan soup, with an appetizing hot and sour flavor. Usually contains tofu, wood ear mushrooms, bamboo shoots, and egg ribbons, with a thick consistency.

Soup made with sweet corn and crab meat, with egg ribbons. Sweet flavor, smooth texture.

Blanched lettuce drizzled with oyster sauce. Maintains the crispness of the lettuce, with a simple savory flavor.

Water spinach stir-fried with chili, garlic, and bean paste. Crispy texture with a unique Thai savory and spicy flavor.

Sweet black sesame filled glutinous rice balls served in hot ginger syrup. The ginger flavor is warming and dispels cold, while the balls are soft, glutinous, and sweet.

Ginkgo nuts stewed in sweet milk. Rich milky flavor, with soft, slightly bitter ginkgo nuts.

Refreshing sweet soup containing ginkgo nuts and crisp water chestnut pieces. Rich texture, clears heat and moistens the lungs.

A sweet dessert with a coconut milk base, containing cooked taro chunks and sago. Soft taro, chewy sago, and rich coconut flavor.

Mango flavored pudding, smooth texture, rich fruity aroma. Usually served with evaporated milk.

Chilled Western-style dessert, with a delicate and smooth texture. Very refreshing after a meal.