Yat Yat Sin Soy Milk Food Shop (Oi Man Estate)

An economical solo set meal including a main course (noodles or rice noodle rolls), one snack, and a drink. Perfect for a quick meal.

A set meal including a main course, snack, and drink. Snack options include classic siu mai, fish balls, or luncheon meat, a combination of Hong Kong street flavors.

A rich set meal option with a more diverse selection of snacks, including braised chicken wings, dumplings, or radish, and other traditional Hong Kong snacks.

Cantonese siu mai (pork and fish filling) deep-fried until crispy, then seasoned with salt and pepper. Crispy, savory, and a popular street snack.

Deep-fried squid balls with a golden exterior and chewy interior, seasoned with salt and pepper. Rich and flavorful.

Fresh chicken mid-wings, deep-fried to lock in juices. Crispy skin with salty and spicy salt and pepper seasoning, tender meat.

Thick-cut fries, freshly fried to order. Crispy outside, soft inside, retaining the potato texture.

Thick-cut canned luncheon meat, deep-fried until the edges are crispy and the inside is savory and soft. Indulgent but delicious.

Whole chicken leg, deep-fried without batter. Crispy skin, tender and juicy meat. A signature fried item.

Long, crispy fried rolls made with bean curd skin wrapped around fish paste filling. The bean curd skin is crispy, and the fish paste filling is chewy.

Large, crispy shrimp crackers with an extremely crunchy texture and a subtle shrimp flavor.

Chicken wing tips seasoned with plenty of garlic and chili. Tender meat, full of garlic aroma and spiciness, perfect with drinks or as a snack.

Chicken wing tips stewed in a special braising liquid. Flavorful with rich collagen, savory with a hint of sweetness.

Deep-fried until crispy, tossed with salt and pepper. Dry and fragrant, even the bones are crispy and aromatic.

Chicken sausages steeped in braising liquid, absorbing the rich flavor.

Classic braised snack. Chicken mid-wings are tender and flavorful with braising sauce.

Whole chicken thigh, slow-cooked and braised until very tender, falling off the bone with a slight touch.

Eggs steeped for a long time in medicinal braising liquid. The shells are cracked to allow flavor penetration, and the egg whites have marble-like patterns, with hints of tea and herbal aromas.

A combination of four classic Hong Kong street snacks, perfect for those who want to try multiple flavors at once.

Hong Kong-style curry platter, featuring chewy fish balls, absorbent pork skin, and sweet radish. Slightly spicy and appetizing.

A rich assortment of braised items, including chicken wing tips, sausages, chicken wings, and squid balls, all flavorful and savory.

A platter to satisfy all your deep-frying cravings, including siu mai, fish balls, spring rolls, luncheon meat, and shrimp crackers. Crispy and delicious.

Hong Kong-style waffles, typically spread with peanut butter, condensed milk, butter, and sugar. Crispy on the outside, soft on the inside, with a rich, sweet flavor.

Hong Kong's most iconic street snack. Shaped like a honeycomb, each piece has a crispy exterior and a hollow, soft interior, full of egg flavor.

Egg waffles made with Earl Grey tea, offering a unique bergamot aroma that balances the sweetness, making it refreshing and not too heavy.

Made with matcha powder, presenting a green color with a slightly bitter and fragrant matcha taste.

Luxurious version of egg waffles, with crushed Oreo cookies and chocolate syrup. It has a molten chocolate effect when bitten into, perfect for dessert lovers.

The two most classic Hong Kong snacks. Fish balls are springy and chewy, while siu mai are soft and savory. Can be mixed and matched.

Steamed beef balls with bean curd skin and cilantro aroma; Chiu Chow dumplings with translucent skin and rich filling (usually containing peanuts, dried shrimp, etc.).

White squid balls with a firmer, bouncier texture than regular fish balls, full of seafood flavor.

Rehydrated pork skin with small pores, excellent for absorbing soup. Rich curry flavor, or lighter in clear broth.

Large chunks of stewed daikon radish, sweet and tender, melting in your mouth. A refreshing choice among street snacks.

Part of the cow's stomach, with a chewy texture, coated in curry sauce or broth. Unique flavor.

Rehydrated dried squid with thick, crispy texture and a unique seafood flavor.

Smooth and silky soy pudding, with a texture like silk. Usually served with brown sugar powder or syrup.

Black grass jelly served with chewy sago. Rich in texture, cooling, and refreshing.

Rich coconut milk base with soft taro chunks and sago. Sweet and thick.

Combines the creaminess of taro with the refreshing quality of grass jelly for a layered flavor experience.

Dessert made from purple glutinous rice, chewy and soft, served with coconut milk. Fragrant and rich.

Traditional Cantonese dessert soup. Red beans are cooked until grainy, with dried tangerine peel for aroma, and lotus seeds and lily bulbs for texture. Nourishing and healthy.

A cooling and detoxifying mung bean soup, with seaweed and芸香草 (a type of herb), offering a unique and fragrant flavor.

A dessert originating from Macau, a mix of various beans, taro, and sago in coconut milk. Rich and full-bodied.

A common Hong Kong street-style imitation shark fin soup, usually made with vermicelli, black fungus, shredded pork, and shiitake mushrooms. Thick and savory, often eaten with red vinegar and pepper.

Minced fish paste made from carp, with a unique savory taste, served with crisp lettuce and clear broth. Simple and delicious.

Adding minced carp paste to the wonton soup base for a richer texture and more intense flavor.

Dry-mixed instant noodles, typically tossed with oyster sauce, garlic oil, or chili sauce. The noodles are springy and chewy.

Smooth white steamed rice noodle rolls, drizzled with peanut sauce, sweet sauce, and sesame sauce, sprinkled with sesame seeds. Smooth and delicious.

Simple stir-fried rice noodles, usually with a small amount of shredded vegetables. Dry and not greasy, suitable as a light meal.

Jiangnan-style sticky rice roll, wrapped with youtiao (fried dough stick), shredded pork, and pickled vegetables. A combination of soft, crispy, savory, and filling.

Traditional Cantonese congee, simmered with dried bonito, peanuts, and pork bones. The congee is smooth and creamy, with a rich and sweet flavor.

The classic Cantonese congee, with preserved egg chunks and shredded salted pork. Rich texture, balanced savory flavor.