Xiao Fan Ting

A classic Hong Kong steamed dish, featuring tender chicken and fragrant shiitake mushrooms steamed together. The essence of the chicken juice seeps into the rice, resulting in a fresh, tender, and smooth texture, with a light and non-greasy flavor.

A traditional home-style dish where minced meat is pounded into a patty and steamed with salted egg yolk on top. The meatloaf absorbs the salty, savory, and oily richness of the salted egg, with a firm and juicy texture, very good with rice.

Pork ribs are steamed with fermented soybeans (douchi). The unique sweet and savory flavor of the fermented soybeans penetrates the pork ribs, making the meat tender and flavorful, with a rich soy sauce aroma.

Includes two types of Cantonese preserved sausages (usually original and liver sausage). Rich in fat after steaming, with a wine aroma and sweet and savory taste, with a firm and chewy texture.

Enjoy the double delight of tender shiitake mushroom chicken and classic Cantonese preserved sausage at once. The combination of seafood and meat ingredients makes the steamed rice even richer in flavor.

Salty and rich salted egg meatloaf paired with Cantonese preserved sausage. The tenderness of the meatloaf contrasts with the chewiness of the sausage, with moderate saltiness, a great choice for heavy flavor lovers.

A combination of savory fermented bean curd pork ribs and sweet and savory Cantonese preserved sausage. Two different meat preparations offer a rich taste experience, perfect for pairing with white rice.

A creative combination of classic Chinese large meatballs (Lion's Head) and Southeast Asian-style curry. The meatballs are soaked in rich curry sauce, and the juices and spices burst in your mouth with every bite.

Crispy and juicy fried chicken pieces served with rich Southeast Asian curry. The crispy exterior and tender interior of the chicken are coated with a slightly spicy, coconut-flavored sauce, creating distinct layers of flavor.

Pork chunks with fat are slow-cooked in curry sauce until tender. The pork absorbs the essence of the spices, melts in your mouth, with a rich flavor.

A Southeast Asian curry featuring a variety of fresh seasonal vegetables. The sweetness of the vegetables balances the spiciness of the curry, with a refreshing texture, suitable for vegetable lovers.

Large chunks of beef are slow-cooked in a curry rich in spices and coconut milk. The beef is tender and flavorful, with a rich sauce coating each piece of meat, and a mellow taste.

Crispy fried fish fillet served with Southeast Asian curry sauce. The fish is delicate and fresh, with a crispy exterior, perfectly paired with the slightly spicy curry sauce.

A combination of classic Taiwanese fried pork ribs and Southeast Asian curry. Marinated ribs are fried until crispy and fragrant, served with rich curry rice, generous portion and unique flavor.

Pork chops are pan-fried and then cooked with a special onion sauce. The sweetness released by the onions combines with the freshness of the pork, resulting in tender meat and a sauce that is great with rice.

Pork ribs are fried first and then braised, with a large amount of garlic simmered. Rich garlic aroma, savory and flavorful ribs, a classic Taiwanese home-style dish.

Handmade large meatballs steamed to retain the original flavor of the pork. Soft and juicy texture, with a clear and sweet broth, light and not greasy.

Minced meat mixed with crunchy preserved melon (huaguo) and steamed together. The sweetness and saltiness of the preserved melon seep into the meatloaf, creating a savory and sweet blend that is very appetizing and goes well with rice.

Ribs coated with steamed meat powder and spicy sauce, then steamed. The outer layer is soft and powdery, the inner meat is tender, with a fragrant spicy bean paste aroma, and a rich flavor.

Tender chicken legs braised with bamboo shoots. The bamboo shoots are crisp, the chicken is tender, and the soup has the fragrance of bamboo shoots and the freshness of chicken.

Classic Taiwanese braised flavor, using beef shank or beef ribs stewed with soy sauce, bean paste, and spice packets. The beef is tender and flavorful, with a rich and savory sauce.

A creatively named double main course, featuring collagen-rich braised pork knuckle and round, plump lion's head meatballs. Enjoy two classic meat dishes at once, with a rich and satisfying texture.

Crispy fried chicken chunks coated in a sweet, sour, and slightly spicy special sauce. Crispy exterior, juicy chicken, appetizingly spicy and sour, similar in flavor to Thai chili chicken.

A dish designed for vegetarians, featuring a variety of vegetables and vegetarian ingredients simmered in a Japanese sweet and savory sauce. The flavor is sweet, savory, and slightly spicy, very good with rice.

Pork ribs with bones are braised with a large amount of scallions. After long cooking, the meat separates easily from the bones, with a rich scallion and soy sauce aroma.

A hearty braised pork knuckle meal, using the pig's trotters which are rich in collagen. Chewy and soft texture, with a rich and fragrant braising liquid, suitable for diners who enjoy gnawing on bones and collagen.

Boneless chicken thigh fillet pan-fried until golden brown, brushed with Japanese teriyaki sauce. The sauce is thick, sweet, and savory, with crispy skin and tender, juicy meat.

A creative Sichuan dish where large meatballs (Lion's Head) are simmered in Mapo sauce. The numbing sensation of Sichuan peppercorns and the spiciness of chili peppers penetrate the meatballs, creating a strong flavor that is very good with rice.

Silken steamed egg drizzled with spicy Mapo meat sauce. The mildness of the steamed egg perfectly balances the rich flavor of the meat sauce, with a soft and smooth texture.

Crispy fried chicken chunks with Mapo sauce. The crispy exterior and tender interior of the chicken are coated with a spicy and savory sauce, offering a rich and stimulating texture, suitable for heavy flavor lovers.

Classic Sichuan dish, tender tofu and minced meat simmered in bean paste and Sichuan peppercorn oil. The texture is numbing, spicy, hot, tender, and fresh, the best partner for white rice.

Taiwanese-style fried pork chops with Mapo sauce. The thick pork chops are firm, and the spicy sauce provides a unique and satisfying flavor.

Crispy fried fish chunks paired with rich creamy corn chowder. The freshness of the fish chunks and the milky chowder complement each other, creating a mellow and rich texture.

A combination of fried chicken pieces and creamy corn chowder. Similar to the concept of dipping bread in Western chowder, the fried chicken is coated with the chowder, adding a milky flavor and moisture.

A creative fusion of Chinese and Western cuisine, featuring Chinese Lion's Head meatballs in a Western-style creamy corn chowder. The savory meatballs and sweet corn chowder are surprisingly compatible, with a mild flavor suitable for all ages.

A classic Huaiyang dish, Lion's Head meatballs are stewed with napa cabbage. The natural sweetness of the cabbage infuses the broth, and the meatballs absorb the soup, resulting in a soft, tender, and sweet texture.

Pork ribs are slow-braised with napa cabbage. The fat from the ribs combines with the sweetness of the cabbage, resulting in a rich but not greasy broth, with tender meat that falls off the bone easily.

Soft and creamy taro stewed with beef. The taro dissolves into the sauce, making it thick and smooth, while the beef absorbs the taro flavor, resulting in a unique and rich taste.

Silken tofu and beef slices stewed together. The sauce is savory and fresh, both the tofu and beef are very flavorful, a smooth and nutritious dish that goes well with rice.

A Taiwanese classic steamed fish, flavored with preserved tree seeds (jerky beans). The sweet and savory taste of the jerky beans brings out the sweetness of the fish, with a refreshing and lingering flavor.

Fried fish chunks with a spicy and sour sauce. The fish is crispy on the outside and tender on the inside, with a sweet, sour, and slightly spicy sauce that is very appetizing, suitable for diners who like Thai or spicy and sour flavors.

Japanese home-style cooking, potatoes, carrots, and pork chunks simmered in a sweet soy sauce broth. The potatoes are soft and flavorful, the broth is sweet, full of home-style warmth.

Pork ribs braised with taro chunks. The starch from the taro thickens the soup, and the pork ribs are infused with taro aroma, with a dense and rich texture.

A flavorful pork rib dish originating from Jiangnan cuisine, deep-fried and coated in a sweet and sour red sauce. Bright red color, crispy on the outside and soft on the inside, with a balanced sweet and sour taste, similar to sweet and sour ribs but with a richer flavor.

A classic Jiangnan side dish, bamboo shoots are braised in heavy oil and soy sauce until flavorful. Crispy and tender texture, with a savory and fresh taste complemented by the sweetness of bamboo shoots.

Blanched seasonal green vegetables drizzled with special garlic oil. Retains the crispness and original flavor of the vegetables, with garlic oil adding aroma.

Fresh seasonal vegetables sprinkled with nutritious quinoa. Refreshing texture, rich in fiber, suitable for health-conscious diners.

Cool silken tofu with spicy red oil and quinoa. Smooth and cool texture, the red oil is fragrant and numbing, appetizing, a refreshing cold dish.

Steamed egg cooked in chicken broth. The surface is smooth as a mirror, with a pudding-like tender texture, full of the savory flavor of chicken broth.

A single serving of shiitake mushroom and tender chicken. Suitable for diners who want to add a dish or simply enjoy the main course flavor.

A single serving of salted egg steamed meatloaf. Salty and savory, perfect with rice, it's the best companion for a meal.

A single serving of steamed meat with melon seeds. Sweet and savory traditional flavor, a nostalgic home-style taste.

A single serving of fermented bean curd steamed pork ribs. Rich fermented bean curd sauce, tender pork ribs.

A single serving of steamed ribs with preserved bean curd. Spicy and soft, with a unique flavor.

A single serving of Cantonese preserved sausage platter. Rich in fat, with a fragrant aroma of wine.

A single serving of braised chicken legs with bamboo shoots. Crispy bamboo shoots and tender meat, with a fresh and delicious soup.

Mapo flavor applied to cold tofu. Retains the spicy and numbing aroma, with a cool and refreshing texture, suitable for summer or as an appetizer.

A single Lion's Head meatball. Hand-patted and made, with tender and juicy meat.

Single order of braised pork knuckle. Braised until flavorful, rich in collagen, with chewy skin and tender meat.

Fried pork ribs seasoned with salt and pepper. Dry and crispy, salty, savory, and slightly spicy, perfect as a snack or side dish.

A single serving of Kyoto-style ribs. Fried ribs coated in a sweet and sour sauce, with excellent color, aroma, and taste.

Tofu braised for a long time. The internal pores absorb the braising liquid, making it salty and flavorful.

Fragrant white rice, a must-have staple.

A classic Taiwanese tea drink, with a golden and clear liquor, elegant aroma, and a sweet aftertaste.

Classic fully fermented tea, deep red in color, with a mellow and sweet taste.

Made with strong tea and black and white evaporated milk. Rich tea flavor, smooth texture, with authentic Hong Kong style.

A signature Hong Kong beverage, a mix of coffee and silk stocking milk tea. It combines the aroma of coffee with the smoothness of milk tea.

Rich and fragrant chocolate drink, sweet and dense, suitable for all ages.

Espresso diluted with hot water or ice, retaining the original aroma and slightly bitter taste of the coffee.

Espresso with a large amount of fresh milk, smooth and mellow texture, with a rich milky flavor.

Classic carbonated beverage, full of bubbles, refreshing and palate-cleansing.

A lemon-lime flavored carbonated drink, with a clear and refreshing taste.

A sparkling drink with passion fruit pulp. The combination of sweet and sour fruit flavor and sparkling texture is refreshing and thirst-quenching.

Clear stewed broth that is fresh and clear, with tender beef, simmered with white radish, for a refreshing and non-greasy flavor.

Chicken soup simmered for a long time in a clay pot. Retains the essence of the chicken, with a rich and nourishing broth.

Fresh and clear chicken broth base with handmade Lion's Head meatballs. The broth is clear and sweet, the meatballs absorb the soup, resulting in a rich texture.

A common thick soup in Hong Kong-style tea restaurants. Rich creamy flavor with sweet corn kernels, smooth and sweet.

Fresh clams simmered with a large amount of garlic. The broth is fresh and delicious, with a rich garlic aroma, which is refreshing and warming.

A vegetable soup with a tomato base, simmered with radish. The soup is sweet, sour, and appetizing, refreshing and healthy.