金輝點心茶餐廳

目前最多人訂購的餐點

• 蟹籽燒賣王

  HK$ 25

  For reference only: Pork Shumai consists of ground pork, shrimp, and vegetables wrapped in thin dough. Steamed until tender, these dumplings are often served with soy sauce and chili oil, originating from Chinese cuisine.
  

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• 招牌鮮蝦餃

  HK$ 30

  此描述僅供參考：以蝦為餡料的餃子
  

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• 娥姐蒸粉果

  HK$ 24

  每天新鮮製作，數量有限，售完即止
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• 豐富料糯米雞

  HK$ 30

  For reference only: Sticky rice is wrapped in lotus leaves and steamed, infusing it with herbal flavors. Typically served with fillings like mushrooms, pork, or chestnuts, this dish is popular in Chinese cuisine, especially during festivals.
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• 四寶滑雞扎

  HK$ 29

  僅供參考：四寶滑雞扎由滑雞、瑤柱、蝦仁和豬肉製成，經蒸煮而成。這道菜口感鮮嫩，通常配以米飯享用，適合家庭聚餐。
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• 北菇滑雞飯

  HK$ 37

  僅供參考：北菇滑雞飯由嫩滑雞肉和鮮香北菇組成，米飯吸收雞汁。通常配以清湯，口感豐富。
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有可口可樂®每餐都嚐聚在一起

• 鹹魚肉片飯配精美點心 - 可口可樂®嚐聚滋味套餐

  HK$ 78

  有可口可樂®每餐都嚐聚在一起
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• 北菇滑雞飯配精美點心 - 可口可樂®嚐聚滋味套餐

  HK$ 78

  有可口可樂®每餐都嚐聚在一起
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需時約5分鐘

• 原隻鮮蝦腸

  HK$ 31

  需時約5分鐘
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• 蜜味叉燒腸

  HK$ 28

  僅供參考：蜜味叉燒腸由豬肉製成，經過醃製和燒烤。這道菜口感滑嫩，通常配以米飯或粽子。
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• 香茜牛肉腸

  HK$ 28

  僅供參考：香茜牛肉腸由牛肉、香茜和香料製成，經過灼煮和燒烤。這道菜口味鮮香，通常搭配米飯或麵條享用，常見於廣東地區的街頭小吃。
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每天新鮮製作，數量有限，售完即止

• 鮮竹牛肉球

  HK$ 22

  僅供參考：鮮竹牛肉球由牛肉和鮮竹製成，經過蒸煮。口感滑嫩，常配以醬油或辣椒醬。這道菜源自廣東，適合作為小吃或主菜。

  受歡迎程度第%s名
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• 潮州靚粉粿

  HK$ 22

  For reference only: Teochew Style Dumplings are made with rice flour wrappers filled with minced pork, shrimp, and mushrooms. They are typically steamed and served with a soy-based dipping sauce, reflecting the Teochew culinary tradition from southern China.
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• 醬王蒸鳳爪

  HK$ 22

  每天新鮮製作，數量有限，售完即止

  受歡迎程度第%s名
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• 香甜豆沙包

  HK$ 21

  僅供參考：香甜豆沙包是以紅豆沙為餡料的蒸包，外皮柔軟。通常作為點心，搭配茶水享用。
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• 芳香麻蓉包

  HK$ 21

  每天新鮮製作，數量有限，售完即止
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• Steamed Chicken Bao

  HK$ 22

  For reference only: Steamed Chicken Bao features tender chicken marinated in soy sauce, ginger, and garlic, wrapped in soft, fluffy dough. Typically served with pickled vegetables, these buns originate from Chinese cuisine and are enjoyed as a snack or meal.
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• 蜜汁叉燒包

  HK$ 22

  燒烤豬肉包
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• 爽滑蓮蓉包

  HK$ 21

  僅供參考：爽滑蓮蓉包由蓮子蓉製成，外皮柔軟，蒸熟後呈現光滑。通常作為點心，搭配茶水享用。
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• 蠔皇鮮竹卷

  HK$ 22

  僅供參考：蠔皇鮮竹卷由鮮竹和蠔油製成，經蒸煮而成。這道菜口感滑嫩，常配以米飯，適合搭配清淡的湯品。
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• 鬆軟馬來糕

  HK$ 23

  僅供參考：鬆軟馬來糕由米粉、椰漿和糖製成，蒸熟後呈現柔軟口感。常作為甜點，搭配咖啡或茶享用。
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• 時菜鯪魚球

  HK$ 24

  每天新鮮製作，數量有限，售完即止
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• 娥姐蒸粉果

  HK$ 24

  每天新鮮製作，數量有限，售完即止

  人氣之選
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• 蒜豉蒸排骨

  HK$ 25

  僅供參考：蒜豉蒸排骨以豬排骨、蒜蓉和豆豉為主料，經蒸煮而成。這道菜味道鮮香，通常配白飯享用，源自廣東地區。
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• 蟹籽燒賣王

  HK$ 25

  For reference only: Pork Shumai consists of ground pork, shrimp, and vegetables wrapped in thin dough. Steamed until tender, these dumplings are often served with soy sauce and chili oil, originating from Chinese cuisine.

  人氣之選
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• 雞絲滑粉卷

  HK$ 25

  每天新鮮製作，數量有限，售完即止
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• 香口燒腩卷

  HK$ 25

  僅供參考：香口燒腩卷由燒腩、薄餅和蔬菜製成，通常以烤製方式烹調。這道菜口感豐富，搭配甜醬或花生醬，常見於廣東酒樓。

  受歡迎程度第%s名
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• 四寶滑雞扎

  HK$ 29

  僅供參考：四寶滑雞扎由滑雞、瑤柱、蝦仁和豬肉製成，經蒸煮而成。這道菜口感鮮嫩，通常配以米飯享用，適合家庭聚餐。

  人氣之選
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• 招牌鮮蝦餃

  HK$ 30

  此描述僅供參考：以蝦為餡料的餃子

  人氣之選
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• 至尊棉花雞

  HK$ 26

  此描述僅供參考：加上蟲草花的蒸雞肉及魚肚
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• 豐富料糯米雞

  HK$ 30

  For reference only: Sticky rice is wrapped in lotus leaves and steamed, infusing it with herbal flavors. Typically served with fillings like mushrooms, pork, or chestnuts, this dish is popular in Chinese cuisine, especially during festivals.

  人氣之選
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• 荔芋鴨腳扎

  HK$ 22

  僅供參考：荔芋鴨腳扎由鴨腳和荔芋製成，經過蒸煮。此菜品口感滑嫩，常配以醬油和香菜，源自廣東地區。
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• 古法雞球大包

  HK$ 23

  僅供參考：古法雞球大包由雞肉、豬肉和香菇製成，經蒸煮而成。這道點心外皮柔軟，內餡鮮美，通常搭配醬油或辣椒醬享用。
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• 風味臘腸卷

  HK$ 28

  每天新鮮製作，數量有限，售完即止
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• 豉汁蒸排骨

  HK$ 66

  此描述僅供參考：豉汁蒸排骨
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• 梅菜蒸肉片

  HK$ 62

  僅供參考：梅菜蒸肉片由豬肉片和梅菜製成，蒸熟後味道鮮明。通常配白飯，適合家庭聚餐。
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• 鳳爪排骨飯

  HK$ 37

  此描述僅供參考：鳳爪排骨蒸飯，由豉油調味
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• 北菇滑雞飯

  HK$ 37

  僅供參考：北菇滑雞飯由嫩滑雞肉和鮮香北菇組成，米飯吸收雞汁。通常配以清湯，口感豐富。

  人氣之選
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• 臘腸拼雞飯

  HK$ 46

  Subjected to seasonal supply availability
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• 煎蛋牛肉飯

  HK$ 37

  僅供參考：煎蛋牛肉飯由煎蛋、牛肉和米飯組成，牛肉通常用醬油和蒜炒製。這道菜常見於香港的快餐店，搭配青菜，口味鮮美。
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• 鱆魚肉餅飯

  HK$ 37

  僅供參考：鱆魚肉餅飯由鱆魚肉餅、米飯和醬油製成。鱆魚肉餅經過煎製，搭配米飯，口感鮮美。
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• 鹹魚肉片飯

  HK$ 37

  For reference only: Steamed rice served with salty fish and pork, typically seasoned with soy sauce and garlic. This dish is a staple in various Asian cuisines, often enjoyed with pickled vegetables.
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• 正宗臘味飯

  HK$ 55

  Subjected to seasonal supply availability
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• 油鴨髀蒸飯

  HK$ 53

  Subjected to seasonal supply availability
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配白飯 (1盅) | 需時約15分鐘 (10點半後供應)

• 豉汁蒸䱽魚 (1條)

  HK$ 82

  For reference only: Steamed silver pomfret is a whole fish dish prepared with soy sauce, ginger, and garlic. It features a savory flavor profile and is typically served with rice and vegetables, highlighting its Asian culinary roots.
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• 蒸黃花魚 (1條)

  HK$ 82

  For reference only: Steamed Yellow Croaker features a whole fish seasoned with ginger and scallions, gently steamed. This dish highlights the fish's natural flavors, often served with soy sauce and rice, popular in Chinese cuisine.
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• 薑蔥蒸鯇魚 (1份)

  HK$ 66

  For reference only: Steamed grass carp is prepared whole, seasoned with ginger and scallions. This dish features delicate fish flavors, often served with soy sauce and rice, highlighting traditional Chinese cooking techniques.
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• 梅菜蒸鯇魚 (1份)

  HK$ 66

  For reference only: Steamed grass carp is prepared whole, featuring preserved vegetables for flavor. This dish highlights the natural taste of the fish, often served with rice and soy sauce, reflecting traditional Chinese cuisine.
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• 豉汁蒸魚頭

  HK$ 66

  For reference only: Steamed fish head is prepared with a whole fish head, typically tilapia or snapper, seasoned with soy sauce, ginger, and garlic. This dish features umami flavors and is often served with rice and vegetables, highlighting its origins in Chinese cuisine.
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• 豉汁蒸鯇魚 (1份)

  HK$ 66

  僅供參考：豉汁蒸鯇魚以鯇魚為主料，配以豆豉蒸製。味道鮮美，通常搭配白飯享用。
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• 薑蔥蒸魚尾

  HK$ 66

  僅供參考：薑蔥蒸魚尾是一道以新鮮魚尾為主料，搭配薑片和蔥段蒸製而成的菜式。這道菜保留了魚的鮮味，通常配以米飯享用。
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