Wing Hop Lung Restaurant

Cantonese Crispy Roast Pork, made with pork belly roasted at high temperature, crispy skin and tender meat, with distinct layers. Moderately savory, usually served with hoisin sauce or mustard, very appetizing with rice.

Deep Well Roast Goose style, goose skin roasted to a date-red color, crispy skin with rich juices. It has a unique five-spice marinade aroma and the meat is delicious. Served with plum sauce to cut through the richness, enhancing the flavor.

Roast Suckling Pig Rice, made with young pig, extremely crispy skin, less subcutaneous fat, and tender meat. It is a high-quality Cantonese roast meat with rich texture.

Honey Glazed Char Siu, made with pork shoulder or lean meat, roasted with honey and special sauce. It has a bright red color, a sweet and savory taste, and the meat is tender and juicy.

Cantonese Roast Duck, crispy skin and tender meat, with even fat distribution. Marinated with spices and roasted in a hung oven, it's full of aroma. Usually served with plum sauce.

White Cut Chicken Rice, cooked by poaching to retain the original flavor of the chicken. Crispy skin and smooth meat, light and fresh. Must be served with ginger-scallion oil to enhance the flavor.

Roast Ribs, made with bone-in pork, roasted to a reddish hue. The meat is firm and chewy, with a sweet flavor of caramel and sauce, making it very appetizing.

Qian Ji (Money Chicken), a traditional nostalgic roast meat. Made by layering fatty pork, chicken liver, and lean meat and roasting them, shaped like coins. It has a rich and fragrant taste, full of oily aroma.

Nam Yu Braised Pork Knuckle, braised until tender and flavorful, rich in collagen. The texture is soft, chewy, and springy, with a rich sauce, a classic Cantonese home-style dish.

Braised Pork Ear, with a crunchy texture and cartilage. Slowly cooked in braising liquid, it is savory and flavorful, with a unique chewy texture, refreshing and not greasy.

Braised Pork Tongue, with a delicate and tender texture, free of coarse fibers. The braising liquid penetrates deeply, resulting in a smooth and dense texture, a delicious braised dish.

Assorted Braised Meats, usually includes pork offal such as intestines, ears, stomach, etc. Cooked in a special braising liquid, with diverse textures, from crunchy to tender, and a unique flavor.

A double combination of Crispy Roast Pork and Deep Well Roast Goose. Enjoy the savory crispiness of pork and the rich juices of goose meat simultaneously, a rich and satisfying texture.

A duo of Roast Pork and Suckling Pig. Two different styles of crispy skin, roast pork is thick and savory, suckling pig skin is thin and crispy, an excellent choice for those who love crispy meat.

Roast Pork and Sliced Chicken pairing. The crispy richness of roast pork contrasts with the fresh tenderness of white cut chicken, one rich and one light, complementing each other.

A classic duo of Roast Pork and Char Siu. Crispy, savory roast pork paired with sweet, honey-glazed char siu, one of the most popular Cantonese roast meat combinations.

Mainly Roast Pork, with your choice of another roast meat. You can freely combine your desired roast meat varieties according to your personal taste.

Premium duo of Roast Goose and Suckling Pig. Combines the savory juices of goose meat with the ultimate crispiness of suckling pig, a luxurious roast meat rice experience.

Roast Goose and Char Siu combination. The rich flavor of roast goose and the honeyed sweetness of char siu complement each other, with one tender and one soft meat, creating a rich texture.

Roast Goose and Sliced Chicken pairing. A combination of rich roast goose and light white cut chicken, suitable for those who like to try different flavors but not too greasy.

Mainly Roast Goose, with your choice of another roast meat. Roast goose is full of rich flavor and can be paired with other meats or braised items.

Suckling Pig and Char Siu duo. Crispy suckling pig skin and sweet, soft char siu meat offer an ultimate textural experience, a popular combination in roast meats.

Suckling Pig and Sliced Chicken pairing. The crispiness of suckling pig and the tenderness of sliced chicken create a delightful interplay of textures in the mouth.

Mainly Suckling Pig, with your choice of another roast meat. Suckling pig as the star, paired with any roast meat enhances the overall luxurious feel.

The "Char Siu and Sliced Chicken Rice" is the most common and popular duo in Hong Kong. A combination of honey-glazed char siu and tender sliced chicken, simple yet delicious.

Choose any two roast meats. Suitable for diners with specific preferences or those who want to try different flavors, offering flexible combinations.

Whole Roast Goose Leg Rice. The goose leg is thick and juicy, with crispy and fragrant skin, it's the most exquisite part of the roast goose, offering immense satisfaction with every bite.

Whole Goose Leg paired with Crispy Roast Pork. A premium goose leg experience with crispy roast pork, generous portion, suitable for meat lovers.

Whole Goose Leg paired with Roast Suckling Pig. Two top-tier roast meat combinations, the ultimate in crispiness and tenderness, a luxurious choice.

Double Leg Rice: Whole Goose Leg plus Whole Chicken Leg. Enjoy the leg meat of two poultry at once, tender texture, generous portion.

Double Leg Rice: Whole Goose Leg plus Whole Duck Leg. Compare the flavors of two different roasted poultry, goose meat is rich, duck meat is fragrant.

Whole Goose Leg paired with Honey Glazed Char Siu. The savory goose leg and sweet char siu are perfectly combined.

Whole Goose Leg paired with White Cut Chicken. A balance of rich roast goose leg and light sliced chicken.

Whole Chicken Leg Rice, usually oil chicken leg or sliced chicken leg. The meat is exceptionally tender and succulent, with plenty of meat.

Whole Chicken Leg paired with Crispy Roast Pork. A classic duo of tender chicken and crispy roast pork.

Whole Chicken Leg paired with Roast Goose. A combination of two poultry meats with distinct flavors.

Whole Chicken Leg paired with Roast Suckling Pig. A contrast of tender and crispy textures.

Whole Chicken Leg paired with Honey Glazed Char Siu. Moderately sweet and savory, a popular flavor combination.

Double Chicken Rice: Whole Chicken Leg paired with Sliced Chicken. For extreme chicken lovers, a full chicken experience.

Whole Roast Duck Leg Rice. The duck leg is roasted, with flavorful subcutaneous fat and more tender meat than the breast.

Whole Duck Leg paired with Crispy Roast Pork. A combination of rich duck oil and crispy roast pork.

Whole Duck Leg paired with Roast Goose. A roast meat showdown between duck and goose, with rich flavors.

Whole Duck Leg paired with Roast Suckling Pig. Rich in flavor and aroma.

Whole Duck Leg paired with Honey Glazed Char Siu. The savory roast duck and sweet char siu complement each other.

Whole Duck Leg paired with White Cut Chicken. One roasted, one poached, a combination of duck and chicken prepared in two different ways.

Double Leg Rice: Whole Chicken Leg plus Whole Duck Leg. Enjoy the leg meat of two roast poultry at the same time, a very satisfying choice.

Traditional Cantonese slow-cooked soup, boiled with pork bones and dried vegetables for a long time. The taste is sweet and clear, with effects of clearing heat and moistening the lungs, suitable for accompanying meals.

Chilled carbonated beverage, helps to cut through the richness of roast meats.

A popular beer brand in Hong Kong, with a smooth and refreshing taste and a malty aroma. It's an excellent pairing for roast meats and dai pai dong dishes.