Xiang Ping Lao 香賓樓

Shrimp and Taiwanese vegetable balls, steamed until cooked. Springy texture and fragrant with vegetables. Mellow flavor.

Seasoned minced shrimp wrapped in thin seaweed sheets, steamed until cooked and topped with a mellow red sauce. Shrimp filling is firm and springy.

Shrimp dumplings, wrapped in thin yellow dough. Steamed hot. Shrimp filling is springy and crisp.

Soft and fluffy steamed buns filled with savory char siu pork. Perfectly sweet and salty, with a fragrant spice aroma.

Soft steamed buns filled with sweet and savory custard cream. Fragrant with milk and egg.

Thin and translucent ha gow wrappers revealing the shrimp filling inside. Beautifully pleated and steamed. Shrimp filling is firm and springy.

Thin slices of fresh grouper stuffed with minced shrimp, steamed with mellow soy sauce. Fragrant with sesame oil and ginger.

Pork dumplings, seasoned and wrapped in thin wonton wrappers. Steamed hot. Dense and juicy pork filling.

Mashed taro fried until fluffy and honeycomb-like. Crispy outside, soft inside. Filled with seasoned minced pork and spices.

Thin bean curd sheets wrapped around shrimp, deep-fried until golden brown. Served with plum sauce.

Crispy fried spring roll wrappers filled with a sweet and sour fruit salad. Refreshing and not oily.

Good quality fish maw stuffed with minced shrimp, topped with a mellow red sauce.

Salted egg custard lava buns. When opened, the filling flows out. Rich sweet, savory, and salty flavor.

Chive dumplings filled with vegetables and dried shrimp, pan-fried until the outer dough is slightly crispy. Fragrant with chives.

Fried wontons filled with shrimp and vegetables. Crispy outside, soft inside. Full and mellow filling.

Soft radish cake mixed with daikon radish and dried shrimp, fried until the outer surface is golden brown and crispy. Served with sweet soy sauce or chili sauce.

Preserved egg wrapped around minced shrimp, topped with red sauce. Novel and balanced flavor.

Steamed chive dumplings with thin wrappers, packed with seasoned chives. Served with a sweet and sour soy sauce.

Shrimp dumplings with green jade-colored dough infused with vegetables. Steamed until translucent and appetizing.

Fresh milk custard buns. Smooth texture, fragrant with real milk, perfectly sweet.

Steamed dumplings filled with chives and shrimp. Thin and chewy dough.

Steamed wide rice noodle sheets wrapped around springy shrimp, drizzled with a sweet and salty soy sauce.

Rice noodle rolls filled with fragrant roasted char siu, lightly pan-fried for extra aroma. Served with a delicious sauce.

Wide rice noodles wrapped around crispy fried dough. Crispy texture contrasts with the soft dough. Drizzled with soy sauce.

Good quality imitation crab meat topped with a flavorful red sauce. Mellow taste.

Teochew-style rice noodle rolls filled with chives and seasonings. Steamed hot.

Jumbo ha gow. Full of shrimp, thin and translucent skin. Steamed fresh.

Extra large dumplings topped with fresh, sweet scallops. Firm and satisfying bite.

Jumbo shrimp dumplings. Pure shrimp filling, springy and crisp. Fragrant with sesame oil.

Rice noodle rolls filled with minced shrimp and white chives. Unique aroma, served with a mellow soy sauce.

Chicken feet steamed until tender in a rich fermented black bean sauce. Peanuts added for richness.

Large pork ribs marinated in fermented black bean sauce, steamed until tender and flavorful. Salty, savory, and fragrant with spices.

Freshly steamed shrimp, served with a spicy and sour seafood dipping sauce. Perfectly balanced sour and spicy.

Whole roasted suckling pig, roasted until the skin is crispy and golden brown. Choose between traditional Hong Kong style or fragrant sesame seed style. The meat is tender and juicy. Served with side dishes.

Pork ribs stewed in a Tokyo-style red wine sauce. Sweet and sour, mellow flavor. Meat is tender and falls off the bone.

Diced chicken stir-fried with crispy fried cashews, dried chilies, and seasoning sauce. Salty, sweet, savory, and slightly spicy.

Crispy skinned roasted duck, thinly sliced. Served with steamed pancakes, spring onions, cucumber, and sweet hoisin sauce. Leftover duck meat can be prepared in other dishes.

Chewy egg noodles stir-fried dry in a hot wok with large crab meat and shiitake mushrooms. Mellow flavor, fragrant wok aroma.

Noodles stir-fried with fresh seafood and rich XO sauce. Spicy and fragrant with spices.

Hokkien-style noodles stir-fried with pork, roasted duck, shrimp, and bean sprouts. Rich flavor, chewy noodles.

Crispy fried or blanched noodles topped with a thick red gravy, shredded chicken, and bamboo shoots. Mellow flavor, fragrant with sesame oil.

Wide rice noodles stir-fried in a wok with seafood and egg until dry and fragrant with wok aroma. Crispy outside, soft inside.

Fried rice with chicken, young kale, and salted fish. Salty, savory flavor with a fragrant salted fish aroma. The rice is fluffy and grains are distinct.

Chinese-style fried rice with egg, crab meat, char siu pork, and various vegetables. Mellow flavor, dry and fragrant rice.

Wide rice noodles stir-fried with wok aroma, topped with fresh fish and fermented black bean sauce. Salty, savory, and mellow flavor.

Mixed seafood noodles with gravy. Thick and savory sauce. Mellow flavor, fresh and abundant seafood.

Blanched noodles tossed with pan-seared shrimp and oyster sauce. Rich flavor, fragrant with seafood.