Ya Mi Kao Ya Can Guan - Da Zhi Mei Li Hua Dian

Signature Cantonese-style roast duck with crispy, glossy skin and tender, juicy meat. Traditionally eaten by wrapping the duck meat with skin, scallions, cucumber, and sweet bean sauce in a special pancake, offering rich layers of flavor.

Half portion of our signature roast duck, suitable for fewer people. Features crispy duck skin and tender meat, served with pancakes and condiments for the classic delicious experience.

Handmade thin pancakes for wrapping roast duck. They have a chewy texture that balances the richness of the duck.

Freshly cut scallion segments, whose pungent flavor enhances the roast duck and cuts through richness.

Crispy cucumber strips, adding texture and a refreshing taste.

Fragrant white rice, suitable for pairing with various dishes.

A roast duck feast designed for two, including half a roast duck, a selected duck frame dish, cold appetizers, vegetables, and drinks with dessert. A generous portion.

A combination for four people, including a whole roast duck and two duck frame dishes, paired with various stir-fried meat, vegetables, and drinks.

A lavish six-person banquet, featuring a whole signature roast duck, seafood specialty dishes, multiple meat and vegetable dishes, perfect for family or friends gatherings.

Golden-colored pickled cabbage, with a crisp texture and a sweet, sour, and slightly spicy flavor, very appetizing.

Pears pickled in Roselle, presenting a red hue, with a sweet, sour, and crisp taste, and fruity aroma.

Chilled pumpkin slices with mango sauce, offering a sweet and refreshing flavor.

A combination of three selected cold appetizers, allowing you to taste different flavors at once.

Deep-fried century eggs and tofu, seasoned with salt and pepper. Crispy outside, tender inside, with a balanced savory flavor.

Chicken feet and peanuts braised in abalone sauce, flavorful and rich in collagen, with soft peanuts.

Crispy fried small dried fish stir-fried with peanuts or other ingredients, offering a crunchy texture, perfect with drinks.

Chicken wings marinated in fermented bean curd (red tofu cheese) and deep-fried, with a unique fermented bean aroma.

Shrimp cooked with ginger and scallions in a casserole, with a rich aroma and sweet shrimp.

Marinated spareribs fried to golden brown, with a rich garlic aroma.

Similar to sweet and sour pork, with jackfruit added for fruitiness and sweetness, sweet, sour, and appetizing.

Spicy chicken dish, stir-fried with Sichuan peppercorns and chili peppers, offering a numbing and spicy flavor.

Boneless beef short ribs cooked in black pepper sauce, with tender meat and a rich black pepper flavor.

Classic Sichuan dish, diced chicken stir-fried with dried chilies and peanuts, with a savory and slightly spicy flavor.

A casserole dish featuring a variety of seafood and tender tofu, with a delicious broth and smooth texture.

Green beans stir-fried with minced pork and olive vegetables, savory and pairs well with rice.

Stir-fried Chinese cabbage with sakura shrimp, enhancing the sweetness and aroma of the vegetables.

Water spinach stir-fried with Malaysian shrimp paste (belacan) and pork belly, with a rich and unique flavor.

Smooth and rich scrambled eggs with fresh shrimp and truffle sauce, offering an elegant aroma.

Cuttlefish stir-fried with salted egg yolk (golden sand), with a sandy texture and rich savory flavor.

Fresh sea bass steamed to retain its original flavor, with delicate meat texture.

Luffa gourd stewed with clams, with a clear and sweet broth, a refreshing vegetable dish.

Fried rice stir-fried with XO sauce (spicy seafood sauce), full of umami and with distinct grains.

Fried rice stir-fried with belacan shrimp paste and pork belly, with a rich savory flavor.

Deep-fried shrimp balls coated with bamboo charcoal batter, served with fruit and mayonnaise, with a unique appearance and refreshing taste.

Shrimp balls coated with crispy cereal and egg threads, offering a crunchy texture with a hint of milkiness.

Radish cake cut into pieces and stir-fried with XO sauce, slightly charred exterior, with a spicy and savory flavor.

Pork rib soup simmered with pepper and pickled cabbage, with a slightly spicy and sour broth, warming and appetizing.

Chicken stewed with coconut water and ginger slices, with a clear and sweet broth and warming ginger.

A whole fresh shrimp wrapped in translucent crystal skin, with a chewy and fresh texture.

Classic Hong Kong siu mai, topped with fish roe, with a substantial and juicy pork and shrimp filling.

Spareribs steamed with plum sauce, offering a slightly sweet and sour taste, with tender meat.

Chicken feet deep-fried and then braised in satay sauce, tender and flavorful, falling off the bone.

Buns with a molten golden salted egg yolk custard filling that flows out when opened, sweet and savory.

Fluffy open-faced buns with a sweet and savory honey char siu pork filling.

Glutinous rice and chicken filling steamed in lotus leaves, with a faint lotus leaf aroma.

Shrimp wrapped in bean curd skin and deep-fried, with a crispy exterior and delicious filling.

Fried spring rolls filled with shredded vegetables and meat, with a golden and crispy exterior.

Dessert containing water chestnuts, with a crispy exterior and soft interior, offering a refreshing crunch.

Radish cake pan-fried until golden brown, with a tender texture, containing shredded radish and preserved meat.

Classic Hong Kong dim sum, pan-fried radish cake until crispy.

Peach-shaped buns, usually filled with red bean paste, symbolizing longevity.

A Taiwanese specialty Oolong tea with a fragrant aroma and mellow, sweet taste.

A sweet and sour traditional drink that helps to cut through richness and relieve heat, with a smoky plum aroma.

Fresh lemon juice mixed with honey, sweet and refreshing.

Hong Kong style iced lemon tea with plenty of ice and lemon slices, strong tea flavor.

A smooth and rich milk tea, with a stronger tea flavor than milk, a classic Hong Kong tea restaurant beverage.

Premium Taiwanese Oolong tea served in a pot, perfect for accompanying meals and cleansing the palate.

Green tea with a jasmine fragrance, offering a fresh and pleasant aroma.

A local Taiwanese Lager beer with a refreshing and smooth taste.

Carbonated Drinks.

Black grass jelly with a smooth texture and a faint herbal fragrance, usually served with syrup.

Classic Hong Kong dessert with mango, sago, pomelo, and coconut milk, rich and sweet.

Hot tofu pudding served in a wooden bucket, with a smooth texture and soybean aroma.