YUE DORE

A classic Cantonese dim sum, primarily made with black tiger shrimp, pork, and shiitake mushrooms. Delicious and springy texture with rich juices. Usually dipped in chili oil or soy sauce.

A signature dim sum dish from Cantonese morning tea. Transparent wheat-starch skin wrapped around whole fresh shrimp. Thin skin, generous filling, crystal clear, smooth and springy texture.

Vegetarian spring rolls fried to golden crispness, with a filling of chayote and king oyster mushrooms. Crispy on the outside and tender on the inside, refreshing and not greasy. Suitable as an appetizer.

Crispy spring rolls filled with fresh shrimp and scallops. The sweetness of the seafood perfectly complements the crispiness of the wrapper. Usually served with sweet and sour sauce.

Jiangnan-style steamed buns with thin skin and juicy filling of fresh pork. Be careful of the hot soup inside; take a small bite to sip the soup before eating the filling.

Traditional Cantonese pastry made from shredded white radish and rice flour, pan-fried until golden brown and fragrant. Soft, chewy, savory, usually dipped in chili sauce.

Shrimp wontons served in clear broth. Thin wonton wrappers with large fillings of fresh shrimp. The broth is light and savory, warming and comforting.

Classic Cantonese roast duck, marinated with five spices and smoked with cherry wood. Crispy skin and tender meat, with a unique smoky aroma. Usually served with plum sauce to cut through the richness.

Char siu made from premium farm pork, glazed with honey and roasted. Bright red in color, tender and juicy, with a balanced sweet and savory flavor.

Fresh sea bass steamed with fermented black beans and king oyster mushrooms. The fish is tender and smooth, the fermented black bean sauce is rich and flavorful, preserving the original taste of the ingredients.

Fried shrimp in Hong Kong Typhoon Shelter style, with plenty of fried garlic and chili. Crispy shell, firm shrimp meat, rich garlic aroma, and slightly spicy.

Chicken pieces fried until crispy outside and tender inside, stir-fried with spices. Spicy and appetizing, crispy texture, with Cantonese flavor.

Traditional Cantonese claypot rice topped with tender beef ribs. The rice absorbs the rich meat juices, and the bottom of the pot has crispy rice crust. Stir with special soy sauce before eating.

A claypot dish cooked with beef tripe and taro. The beef tripe is stewed until tender and flavorful, paired with the soft taro, in a rich broth.

A light and healthy vegetarian dish with chayote, wood ear mushrooms, and king oyster mushrooms. Refreshing and crisp texture, suitable for cleansing the palate.

Eggplant segments topped with steamed garlic and vermicelli. The eggplant is soft and tender, the vermicelli absorbs the rich garlic sauce, full of flavor.

Classic Cantonese fried rice, with distinct grains of rice stir-fried over high heat with diced vegetables and eggs. Full of wok hei, light yet flavorful.

Stir-fried with fine noodles and shredded vegetables over high heat. The noodles are smooth and chewy, with a soy sauce aroma.

Steamed Thai Jasmine rice, soft and chewy with a faint jasmine aroma. Suitable for pairing with various dishes.

A famous Hong Kong dessert made from mango puree, coconut milk, pomelo pulp, and sago. Refreshing and sweet with a rich coconut flavor.

Glutinous rice balls coated with sesame seeds, with a sweet custard filling inside. Usually deep-fried, crispy on the outside and soft on the inside.

Handcrafted ice cream or sorbet with a delicate and smooth texture. Usually available in a variety of flavors.

Sticky rice cake made with glutinous rice flour, coconut milk, and brown sugar, sliced and pan-fried until slightly caramelized. Soft, chewy, sweet, with caramel and coconut flavors.

Crystal-clear Cantonese pastry with crunchy water chestnut pieces inside. Sweet, chewy, and refreshing with a hint of water chestnut fragrance.

Steamed buns with a filling of premium Iberian black pork char siu. The bun skin is soft and fluffy, the filling is rich in savory sauce, and the meat is tender and juicy.

A refreshing and appetizing salad, combining sweet nectarines, crunchy walnuts, and unique shiso leaves. Rich in texture and refreshing in taste.

Fresh shrimp stir-fried with tender asparagus and king oyster mushrooms. Retains the freshness and crispness of the ingredients, with an appealing color.

Farmhouse chicken, shiitake mushrooms, and red dates steamed in lotus leaves. The chicken absorbs the fragrance of the lotus leaves, the meat is tender and smooth, with a unique flavor.