Xiānggǎng Chén Jì Shāolà Biàndāng

Free-range chicken leg, made with a special soy sauce braising liquid. The chicken skin is smooth, and the meat is juicy and flavorful, an upgraded texture choice. Served with white rice and side dishes.

Free-range chicken leg, cooked by boiling or steaming to retain the original flavor of the chicken. Seasoned with scallion oil, the meat is fresh and chewy. Served with white rice.

Whole Hong Kong-style roast duck leg, high-temperature roasted until the skin is crispy, the meat is tender, and rich in fat. The aroma of duck oil overflows with every bite, a luxurious enjoyment among roast meats.

A rich bento box that satisfies four flavors at once. Usually includes char siu, braised chicken, roast duck, and sausage, four classic roast meats with rich layers of flavor.

The restaurant's selected signature roast meat combination. Masterfully paired with the most popular meats, it's the best choice for a first taste.

Chicken leg bento box roasted to a golden crispy skin. The chicken is marinated and then roasted, with a unique flavor and tender, smooth meat.

Classic Hong Kong-style braised chicken leg, braised to be savory and flavorful. The chicken is tender and pairs perfectly with white rice drizzled with sauce, very appetizing.

Traditional Cantonese preserved meat bento box. Includes preserved sausage or liver sausage, air-dried and marinated, then steamed, allowing the fat to seep into the rice, with a unique wine aroma and sweet and salty flavor.

A double rice dish that includes both Cantonese preserved sausage (red sausage) and liver sausage (black sausage). Both sausages have distinct flavors and a firm texture.

The most classic char siu combination. Usually includes char siu, braised chicken, and roast duck, allowing you to taste three different flavors: honey-glazed, soy-braised, and roasted.

White cut chicken rice made with free-range chicken. The meat is firmer and sweeter than regular chicken, served with scallion oil sauce, refreshing and not greasy.

Free-range chicken braised in soy sauce. Rich soy sauce aroma, smooth chicken skin, and chewy, springy meat.

A double combination of honey-glazed char siu and tender braised chicken. The sweet and savory char siu and the savory braised chicken create a rich texture.

A double combination of honey-glazed char siu and crispy roast duck. Enjoy the chewiness of pork and the rich aroma of duck fat at once.

A double combination of honey-glazed char siu and crispy roast pork (crackling roast pork). The sweet tender lean meat and the savory crispy pork belly form an excellent contrast.

A double combination of braised chicken and roast duck. Tender chicken and crispy duck, the best choice for poultry lovers.

A double combination of braised chicken and crispy roast pork. A blend of soy-braised and roasted flavors, very appetizing with white rice.

A double combination of roast duck and roast pork. Both are roasted meats with crispy skin, fragrant meat, and rich fat.

A double combination of Cantonese sausage and roast duck. The sweet, wine-infused flavor of the sausage complements the freshness of the roast duck.

A double combination of Cantonese sausage and braised chicken. A traditional Hong Kong-style pairing.

A double combination of Cantonese sausage and honey-glazed char siu. Both have a sweet flavor, a favorite for those who love sweet and savory tastes.

A double combination of Cantonese sausage and crispy roast pork. The tenderness of the sausage and the crispiness of the roast pork create a rich texture.

The restaurant's signature Hong Kong-style roast duck. The duck skin is roasted to a reddish-brown color, crispy and tender, served with special plum sauce or roast duck sauce.

Braised chicken made with a braising liquid flavored with rose dew wine. The chicken is tender and juicy, with a faint aroma of rose wine.

Hong Kong-style char siu made with pork shoulder or lean meat. Roasted with maltose honey glaze brushed on the surface, it has a bright red color and a balanced sweet and savory taste.

Cantonese preserved sausage rice, drizzled with a little honey glaze. The sausage has a firm texture, with a rich oily aroma and sweetness.

Also known as crackling roast pork. Made with pork belly with skin, high-temperature roasted until the skin is golden and crispy (crackling), the meat is savory and fatty, served with mustard or sugar to cut through the richness.

A large mixed platter of three types of roast meats. Suitable for sharing among multiple people or as a side dish, enjoy a variety of signature meats at once.

A platter of any two selected roast meats. Moderate portion size, suitable for customers who want to eat more meat.

A sliced platter of a single type of roast meat. Suitable for those who only want to taste a specific meat or add to their meal.

A platter of Cantonese preserved sausage and liver sausage. Rich in flavor, suitable for pairing with wine or white rice.