Xiang Fa Gang Shi Cha Can Ting (Gu Ding Li Bai Yi Xiu. PS: Di Yi Zhou He Di San Zhou Xiu Yi Er) Xi Men Dian

Classic Hong Kong 'plate rice' dish, including pan-fried pork chop, luncheon meat, and fried egg. Savory pork chop, served with a runny fried egg to mix with rice, rich texture. Suitable for lunch or dinner.

A type of Hong Kong wet-fried rice, where egg fried rice is topped with a thick sauce containing diced seafood, meat, and mushrooms. Moist and delicious texture, unique flavor.

Beef slices and fresh tomatoes braised in sauce, poured over steamed rice. Sweet and sour, appetizing, tender beef. A homestyle main course.

Smooth egg drop sauce with beef slices, served over steamed rice. Smooth texture, rich egg flavor. Best enjoyed hot.

Pan-fried or deep-fried pork chop served with steamed rice, accompanied by a special sauce. Firm meat, rich sauce, very appetizing.

Fried rice with curry powder and various seafood. With the aroma of spices and the sweetness of seafood. Grains of rice are dry and distinct.

Beef and vegetables braised in a satay sauce base, poured over steamed rice. Savory and rich flavor, with the unique aroma of satay.

Tender braised beef brisket with rich curry sauce. The beef is flavorful, the curry aroma is intense, and it's very appetizing.

Beef brisket braised in red wine, rich in flavor and tender. A Hong Kong style dish with a hint of wine and Western influence.

Rice dish braised in curry sauce with various vegetables, no meat. Rich flavor, combining the sweetness of vegetables with the spiciness of curry.

Deep-fried chicken balls glazed with honey sauce, served with steamed rice. Crispy exterior, sweet sauce, tender chicken. Loved by adults and children alike.

Rice stir-fried with various diced vegetables and eggs. Colorful and refreshing, not greasy. Suitable for vegetarians (contains egg).

Classic Cantonese fried rice, usually with salted fish bits and chicken bits. The unique savory aroma of salted fish is the soul of this dish, with distinct grains of rice.

Minced beef and rice stir-fried over high heat with shredded lettuce. Tender beef, with 'wok hei', rich texture.

The most famous Cantonese fried rice, usually containing char siu, shrimp, egg, and scallions. Colorful, delicious, and dry rice grains.

Steamed white rice. Soft and sticky texture, suitable for pairing with various dishes.

Honey-glazed char siu slices topped with a fried egg over steamed rice. Char siu is moderately sweet and savory, the fried egg adds a smooth texture. A simple yet delicious Hong Kong meal.

Rice dish made with XO sauce (spicy seafood sauce) and elements of Fuzhou fried rice sauce. Savory and slightly spicy with abundant ingredients.

Rice seasoned with Maggi seasoning sauce, stir-fried with egg whites and shredded dried scallops (conpoy). Delicious and elegant flavor, dry texture.

A luxurious platter of three types of roasted meat. Satisfies multiple flavor preferences at once.

Rice dish with a choice of two different roasted meats. Suitable for diners who want to try different flavors.

Lap cheong, shiitake mushrooms, and chicken steamed over rice in a clay pot. The rice absorbs the fat and aroma of the ingredients, resulting in a soft and fragrant texture.

Pork ribs marinated with black bean sauce, steamed over rice. Tender and flavorful ribs, black bean sauce permeates the rice.

Handmade pork patty steamed with salted fish chunks on top. The savory salted fish and the sweet pork patty are a perfect combination, very appetizing.

Steamed rice with two types of Chinese sausage (usually lap cheong and lap yuen). The fatty Chinese sausages have a rich aroma, a popular choice in autumn and winter.

Steamed rice with a combination of steamed phoenix claws and steamed pork ribs. Phoenix claws are tender, ribs are smooth, satisfying two textures at once.

Restaurant's signature dish. Rice noodles (short, thick rice noodles) stir-fried over high heat with ingredients. Chewy texture, with 'wok hei'.

Cantonese chow mein stir-fried with special soy sauce, served with squid. Noodles are dry and chewy, squid is fresh and crisp.

Cantonese Chow Mein, noodles pan-fried until golden brown and crispy on both sides, topped with a rich sauce. Crispy on the outside, soft on the inside, with rich layers of flavor.

Stir-fried noodles with various diced vegetarian ingredients (e.g., mushrooms, wood ear fungus, vegetables). Light and delicious flavor, suitable for vegetarians.

Famous Cantonese noodle dish. Ho fun noodles stir-fried with beef (or pork), bean sprouts, and scallions over high heat. Emphasizes 'wok hei', with evenly colored noodles that are not greasy.

Beef Ho Fun stir-fried with black bean sauce and chili sauce. 'Dau Luen' means thoroughly mixed. Stronger flavor, spicy and appetizing.

Singapore-style stir-fried rice noodles (kway teow), usually with curry powder, shrimp, char siu, and vegetables. Golden in color, with a mild curry aroma.

Rice noodles braised with preserved mustard greens (xue cai) and roasted duck shreds. The rice noodles absorb the broth, resulting in a moist texture with the savory freshness of preserved greens and the aroma of duck.

Hong Kong instant noodles stir-fried with seafood and XO sauce. Chewy noodles, XO sauce enhances the overall savory and spicy flavor.

Macanese specialty dish. Chicken and vegetables in coconut curry sauce, baked over rice. Golden color, rich coconut flavor.

Rice noodles stir-fried with curry powder, usually with shrimp, char siu, and eggs. Dry, slightly spicy, and very aromatic.

Yi mein noodles braised in satay sauce with various seafood. The yi mein noodles absorb the rich satay sauce, resulting in a soft and smooth texture.

Yi mein noodles baked with dried flatfish powder, served with mushrooms. Savory flavor, a traditional banquet noodle dish.

Vietnamese-style stir-fried ho fun, usually lighter in flavor, possibly with sweet and sour notes or aromatic spices.

Thai-style deep-fried shrimp cakes. Crispy outside, springy inside, rich shrimp flavor, usually served with sweet and sour sauce.

Taro cake, sliced and pan-fried until golden brown. Crispy on the outside, soft on the inside, with a rich taro aroma.

Hong Kong style radish cake, tender texture, containing shredded radish and lap cheong bits. Steamed, light yet savory.

Radish cake with generous amounts of lap cheong (Chinese sausage) and preserved meat. Even more fragrant after pan-frying, a must-order dim sum item in Hong Kong style tea houses.

Crystal clear dumpling wrappers filled with whole shrimp. Chewy wrappers, fresh and juicy filling.

Pork and shrimp mixed filling, topped with roe. Firm and springy texture, delicious flavor.

Dumplings with chives and shrimp filling. Strong chive aroma, sweet shrimp.

Soft, white steamed bun filled with honey-glazed char siu. Moderately sweet and savory, a classic Cantonese bun.

Deep-fried glutinous rice balls with a salted egg yolk lava filling. Crispy exterior, with hot lava filling oozing out when bitten, a mix of salty and sweet.

Steamed buns filled with salted egg yolk custard. The filling flows out like lava when torn, sweet with a sandy texture from the salted egg yolk.

Pork spare ribs marinated and steamed with black bean sauce and minced garlic. Tender meat, savory flavor.

Shrimp and vegetables wrapped in bean curd skin and deep-fried. Crispy exterior, juicy filling, usually served with 'Gip Zai' sauce (Worcestershire sauce).

Spring rolls with chives (jiu wong), deep-fried until golden brown and crispy. Crispy outside, tender inside, with a unique chive aroma.

Deep-fried chicken mid-wings. Crispy skin, tender and juicy meat. Simply delicious fried food.

Salt-baked chicken feet. Crispy skin and tender meat, with a unique salt-baked aroma, suitable as a snack or appetizer.

Steamed chicken feet, tender and soft, soaked in oyster sauce. Rich in collagen, with a savory and sweet flavor.

Braised beef brisket in red wine served with noodles, choice of soup noodles or dry-tossed noodles (lo mein). Tender and flavorful beef brisket, rich broth.

Classic Hong Kong noodle dish. Shrimp wontons with thin wrappers and large fillings, served with alkaline noodles. The broth is usually made from dried flatfish, incredibly delicious.

Fish-fragrant eggplant sauce poured over noodles or steamed rice. Soft eggplant, savory and slightly spicy sauce, very appetizing.

Dry-tossed noodles with char siu and ginger-scallion oil. The aroma of ginger-scallion oil enhances the flavor of the char siu and noodles, simple yet delicious.

Handmade cuttlefish balls are chewy and sweet, served with noodle soup or dry noodles. A light and delicious choice.

Char Siu slices and fried egg in noodle soup. Homestyle flavor, light broth, warming and comforting.

Soup noodles with preserved mustard greens (xue cai) and roasted duck shreds. The broth has the sourness of preserved greens and the sweetness of duck.

Hong Kong Roasted Duck with Noodle Soup or Rice Noodles. Crispy skin and tender meat, duck fat aroma infused into the soup.

Hong Kong Tea Restaurant classic: luncheon meat, fried egg, pork chop with instant noodles. Abundant ingredients, chewy noodles.

Pork chop with instant noodles topped with curry sauce. Rich curry pairs well with instant noodles, pork chop is crispy outside and tender inside.

Claypot dish featuring tofu and various vegetarian ingredients. Light and sweet flavor, suitable for vegetarians.

Pumpkin puree broth base, braised with seafood and tofu. The soup is golden and rich, with the sweetness of pumpkin and the freshness of seafood.

Claypot dish with salted fish bits, chicken bits, and tofu. Salted fish enhances flavor, tofu is tender, very appetizing.

Claypot dish with eggplant, salted fish mince, and ground meat cooked in a 'fish-fragrant' flavor. Steaming hot, aromatic, savory and slightly spicy.

Fried fish fillet braised in sauce. The outer layer of the fish absorbs the sauce, while the inside remains tender.

Chicken cooked over high heat in a clay pot. 'Jejé' refers to the sound the ingredients make in the hot pot. The chicken is tender and smooth, with intense aroma and 'wok hei'.

Thick shiitake mushrooms and goose feet braised until tender. Goose feet are rich in collagen, the sauce is thick, a traditional Cantonese dish.

Deep-fried tofu braised with various meats, seafood, and vegetables. Abundant ingredients, diverse textures.

Claypot dish with fish head (fish crown) stir-fried with ginger and scallions. The fish head is rich in collagen, and ginger and scallions remove fishiness and enhance flavor.

Vermicelli and assorted vegetables simmered in broth. Light flavor, delicious broth, vermicelli absorbs the soup.

Shrimp and vermicelli braised in satay broth. Sweet shrimp, spicy and flavorful vermicelli.

Beef slices and vermicelli braised in satay sauce. Tender beef, rich satay flavor.

Clear soup featuring handmade cuttlefish balls. Cuttlefish balls are fresh, sweet, and springy; the broth is light and refreshing.

Jiangnan famous soup, a thick soup made with minced beef, egg drops, and cilantro. Smooth texture, with the fresh aroma of cilantro.

Shrimp wonton soup without noodles. Focus on enjoying the freshness of the wontons and the sweetness of the broth.

Classic Hong Kong home-style soup, made with preserved egg, cilantro, and fish slices. The soup is milky white, with a sweet and cooling flavor.

Slow-cooked soup with ingredients changed daily according to the season. Long simmering time, rich in nutrients, nourishing and healthy.

A platter of two types of roasted meat (e.g., char siu, soy chicken, roasted duck). Suitable for sharing among multiple people.

A platter of a single type of roasted meat. Larger portion than a single serving, suitable for sharing.

A deluxe platter of three types of roasted meat. Satisfies multiple flavor preferences at once.

Fresh shrimp and eggs stir-fried with scallions. Tender eggs and fresh shrimp, accented with scallion fragrance, a dish suitable for all ages.

A la carte Salted Fish and Pork Patty dish. The patty is juicy, and the salted fish enhances the flavor, making it very appetizing.

Beef stir-fried with olive vegetables (pickled mustard greens and olives). Olive vegetables have a unique savory aroma that pairs well with beef.

Sweet and sour fried chicken balls with bell peppers, onions, and pineapple. Sweet, sour, crispy, and appetizing.

Large shrimp balls cooked in a sweet and sour sauce. Coated in batter and deep-fried, then tossed in a tangy sauce.

Pork belly slices stir-fried with XO sauce. The aroma of the fat combined with the savory spiciness of the XO sauce creates a rich flavor.

Pan-fried tofu braised in soy sauce, usually served with vegetables. Homestyle deliciousness, tender tofu.

"Katsu" refers to breaded and deep-fried. Fried fish fillet topped with tomato sauce. Crispy on the outside, tender on the inside, with a sweet and sour taste.

Deep-fried pork slices stir-fried with salt and pepper (chili flakes, minced garlic, scallions, salt and pepper). Savory, crispy, and perfect with drinks.

Deep-fried pork ribs in a sweet and sour sauce, with a bright red color. Similar to sweet and sour but with a stronger savory sauce flavor.

Radish cake cubes stir-fried with XO sauce, bean sprouts, egg, and preserved vegetables. Soft and chewy with a crispy texture, spicy and flavorful.

Vegetarian dish with pumpkin, eggplant, and tofu. The sweetness of the pumpkin coats the ingredients, creating a soft texture.

Large shrimp balls stir-fried with XO sauce. Springy shrimp, concentrated XO sauce flavor, a high-class stir-fry.

Bean sprouts (silver sprouts) stir-fried with XO sauce. Crispy texture, full of 'wok hei'.

Steamed Fish Head (Fish Crown) with Black Bean Sauce. The fish head is tender, and the black bean sauce is savory and removes any fishiness.

A la carte braised beef brisket in red wine. Larger portion, tender and flavorful meat, rich sauce.

Bitter melon slices stir-fried with beef and black beans. The refreshing bitterness of the bitter melon complements the savory black beans and tender beef.

Bean curd skin (fresh bean curd skin) and seasonal vegetables simmered in superior broth. Light and delicious, the broth has the sweetness of the vegetables.

Shrimp (shell-on) stir-fried with soy sauce and plenty of scallions. Crispy shells, rich soy sauce flavor, finger-licking good.

Stir-fried mixed vegetables with goji berries and lily bulbs. Colorful, nourishing, and refreshing.

Classic Cantonese dish, similar to sweet and sour pork ribs but prepared with more care. Pork ribs are deep-fried until crispy, coated in sweet and sour sauce, with pineapple and green peppers added.

Green beans deep-fried and then dry-fried with minced pork and preserved dried vegetables. Dry and flavorful texture, the green beans' skin is slightly wrinkled and infused with flavor.

Fresh shrimp steamed with a generous amount of minced garlic. Intense garlic aroma enhances the sweetness of the shrimp, with vermicelli usually at the bottom to absorb the juices.

Fresh seasonal vegetables, usually available stir-fried or garlic stir-fried. Crisp and refreshing.

Stir-fried preserved mustard greens (xue cai) with fish slices. Fish slices are tender, preserved greens are savory, unique flavor.

Wontons tossed in spicy red oil sauce, similar to Hong You Chao Shou. Thin wrappers, fresh filling, spicy and stimulating.

Deep-fried shrimp balls tossed in mayonnaise, served with pineapple slices. A classic Taiwanese/Hong Kong stir-fry, sweet, crispy, and delicious.

Classic Hong Kong iced drink. Black tea repeatedly brewed through a filter bag ('silk stocking') and mixed with evaporated milk. Smooth and rich texture, intense tea aroma.

Classic Hong Kong iced coffee. Strong flavor, balanced sweetness and milkiness, refreshing.

An iced drink mixing coffee and silk stocking milk tea. Possesses the richness of coffee and the smoothness of milk tea simultaneously.

Iced coffee with a slice of lemon. The sourness of the lemon balances the bitterness of the coffee, creating a unique and refreshing flavor.

Classic Hong Kong iced lemon tea, strong black tea with several slices of lemon. Squeeze the lemon while drinking to release the aroma, sweet and sour, cuts through richness.

Chilled honey lemon water. Moderately sweet and sour, refreshing and thirst-quenching, rich in Vitamin C.

Coca-Cola with a slice of lemon and ice. Commonly known as 'Ling Lok', the sourness of the lemon makes the Coke more refreshing.

Chilled malted chocolate drink. Sweet and rich, with a malt aroma.

Chilled almond drink. Unique almond aroma, smooth texture.

7-Up with pickled salted lemon. Commonly known as 'Ham Ling Chat', a sweet and fizzy taste that quenches thirst.

Blackcurrant juice (Ribena) with lemon slices and ice. Rich sweet and sour fruit flavor.

Hot Silk Stocking Milk Tea. More intense tea aroma, smoother texture, perfect for savoring.

Hot Hong Kong Style Coffee. Rich and aromatic, with a slightly bitter aftertaste.

Hot drink mixing coffee and milk tea. Warm, rich, and layered.

Hot coffee with a slice of lemon. The steam enhances the citrus oil aroma, creating a unique flavor.

Hot black tea with a slice of lemon. The tea aroma combines with the fruit's acidity for a smooth and pleasant taste.

Warm honey lemon water. Soothes the throat, sweet and sour, and warms the stomach.

Heated Coca-Cola with lemon slices and ginger shreds (sometimes included). A folk remedy believed to alleviate early cold symptoms.

Hot malted chocolate drink. Sweet and warm, suitable for cold weather.

Hot Almond Drink. Rich aroma, smooth texture, a traditional healthy beverage.

Hot salted lemon water. Salty and sour taste, soothes a sore throat.

Hot blackcurrant juice with lemon. Sweet, sour, and warm, rich in vitamins.

Freshly baked pineapple bun with a thick slice of cold butter. Crispy sweet crust, with a delightful contrast of hot and cold inside, a perfect blend of sweet and savory.

Deep-fried toast coated in egg batter, usually with peanut butter filling, drizzled with syrup and butter. Sweet, soft, and incredibly decadent.

Toast spread with smooth peanut butter and condensed milk (cream). Rich aroma, crispy texture.

Toasted bread spread with fresh cream or condensed milk. Simply sweet, perfect with milk tea.

Sandwich with fried luncheon meat and fried egg. Soft white bread with crusts removed, savory filling, a classic Hong Kong breakfast.

Crispy on the outside, soft on the inside French baguette filled with a bone-in pan-fried pork chop. Firm and juicy meat, chewy bread.

Restaurant's signature club sandwich, with abundant fillings (usually ham, egg, vegetables, meat, etc.). Generous portion.

Short baguette (piglet bun) toasted until crispy, spread with butter and condensed milk. Hard, crispy, and sweet texture.

Almond jelly with a smooth, tofu-like texture, served with syrup or fruit. Cool and refreshing, with an elegant almond aroma.

Coconut milk-based sago soup with diced fresh seasonal fruits. Rich coconut flavor, sweet fruits.

Coconut milk sago soup with chunks of taro. The aroma of taro blends perfectly with the coconut milk. Can be served hot or cold.

Classic original flavor coconut milk sago soup. Purely enjoy the sweetness of coconut milk and the chewy texture of sago.

Thick sweet soup made from ground black sesame. Intense aroma, smooth texture, a traditional nourishing dessert.

Sweet soup stewed with rock sugar, red dates, and snow fungus. Rich in collagen, sweet and moisturizing.