Bo Kwong Vegetarian Restaurant

Most ordered right now

• 162. BBQ Pork

  HK$ 92

  For reference only: BBQ Pork features marinated pork, slow-cooked or grilled, with a smoky flavor. Often served with coleslaw and baked beans, it is popular in American barbecue culture.
  

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• 108. Deep-fried Taro Rolls

  HK$ 86

  For reference only: Deep-fried Taro Rolls consist of mashed taro wrapped in rice paper and deep-fried until golden. They are often served with a sweet and sour dipping sauce, popular in Asian cuisine.
  

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• 508. Buddhist Delights with Tofu

  HK$ 84

  For reference only: Buddhist Delights with Tofu features stir-fried tofu, seasonal vegetables, and soy sauce. This dish emphasizes plant-based ingredients, often served with rice or noodles, reflecting vegetarian Buddhist cuisine.
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• 138. Eel in Black Bean Sauce

  HK$ 89

  For reference only: Eel in Black Bean Sauce features tender eel fillets stir-fried with fermented black beans, garlic, and ginger. This dish is typically served with steamed rice, highlighting its savory and umami flavors, common in Cantonese cuisine.
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• 501. Mapo Tofu

  HK$ 74

  For reference only: Mapo Tofu features silken tofu cooked in a spicy sauce made with fermented black beans, ground pork, and Sichuan peppercorns. This dish originates from Sichuan cuisine and is typically served with steamed rice.
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• 107. Taro fish in sweet and sour sauce

  HK$ 86

  Taro Fish
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• 101. Stir-fried Seasonal Vegetables

  from HK$ 62

  For reference only: Stir-fried seasonal vegetables feature a mix of fresh vegetables quickly cooked in a hot wok. Common ingredients include bell peppers, broccoli, and carrots, seasoned with soy sauce and garlic, often served with rice or noodles.
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• 107. Taro fish in sweet and sour sauce

  HK$ 86

  Taro Fish

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• 108. Deep-fried Taro Rolls

  HK$ 86

  For reference only: Deep-fried Taro Rolls consist of mashed taro wrapped in rice paper and deep-fried until golden. They are often served with a sweet and sour dipping sauce, popular in Asian cuisine.

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• 109. Sweet and Sour Pork Ribs

  HK$ 77

  For reference only: Sweet and Sour Pork Ribs feature tender pork ribs coated in a tangy sauce made from vinegar, sugar, and soy sauce. Typically served with steamed rice, this dish is popular in Chinese cuisine, balancing savory and sweet flavors.
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• 110. Egg Foo Young Omelette

  from HK$ 80

  For reference only: Egg Foo Young Omelette features beaten eggs cooked with vegetables and proteins like shrimp or pork. This Chinese dish is typically stir-fried, resulting in a fluffy texture, and is often served with soy sauce or gravy.
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• 111. Braised Mixed Vegetables

  HK$ 77

  For reference only: Braised mixed vegetables feature seasonal vegetables slowly cooked in broth. This method enhances natural flavors, often seasoned with herbs. Typically served as a side dish, it complements various main courses.
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• 114. Fried Egg with Bitter Melon

  from HK$ 80

  For reference only: Fried egg with bitter melon features eggs and sliced bitter melon, pan-fried together. This dish combines the bitterness of the melon with the richness of the egg, often served with rice in Asian cuisine.
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• 120. Stir-fried 2 Types of Cuttlefish with Spiced Salt

  HK$ 86

  For reference only: Stir-fried cuttlefish combines two varieties, seasoned with spiced salt. This dish features a quick stir-fry method, enhancing the natural flavors of the seafood. Typically served with rice, it reflects Asian culinary traditions.
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• 126. Yunnan Mini Cucumbers

  HK$ 84

  For reference only: Yunnan mini cucumbers are thinly sliced and tossed with garlic, chili, and vinegar. This dish is served cold, highlighting the refreshing crunch of the cucumbers, typical of Yunnan cuisine.
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• 127. Satay Pork Chop

  HK$ 86

  For reference only: Satay Pork Chop features marinated pork chops grilled and served with a peanut sauce. This dish originates from Southeast Asia, highlighting flavors of garlic, turmeric, and coriander, often accompanied by rice or vegetables.
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• 129. Salted Eggs and Preserved Eggs with Vegetables

  HK$ 86

  For reference only: Salted eggs and preserved eggs are served with fresh vegetables. The dish features a combination of briny flavors from the eggs, complemented by the crunch of the vegetables, often enjoyed in Asian cuisine.
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• 134. Bitter Melon and Bean Curd Sheet

  HK$ 86

  For reference only: Bitter melon and bean curd sheet features sautéed bitter melon and soft bean curd sheets. This dish combines the distinct bitterness of melon with the mildness of tofu, often seasoned with soy sauce and garlic, served as a side in Asian cuisine.
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• 135. Braised Beancurd Sheet

  HK$ 86

  For reference only: Braised beancurd sheet features thin layers of tofu simmered in soy sauce and spices. This dish is often served with vegetables and rice, highlighting flavors from Chinese cuisine.
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• 138. Eel in Black Bean Sauce

  HK$ 89

  For reference only: Eel in Black Bean Sauce features tender eel fillets stir-fried with fermented black beans, garlic, and ginger. This dish is typically served with steamed rice, highlighting its savory and umami flavors, common in Cantonese cuisine.

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• 139. Spicy Whelk Meat

  HK$ 86

  For reference only: Spicy Whelk Meat features tender whelk cooked with chili, garlic, and ginger. Often served with rice or noodles, this dish highlights coastal flavors and is popular in Asian cuisine.
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• 140. Braised Sliced Fish with Brown Sauce

  HK$ 86

  For reference only: Braised sliced fish is cooked in a savory brown sauce, featuring soy sauce and ginger. This dish is typically served with steamed rice and vegetables, highlighting flavors from Chinese cuisine.
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• 143. Braised Seasonal Vegetables with Ham

  HK$ 86

  For reference only: Braised seasonal vegetables are cooked slowly with ham, enhancing their natural flavors. This dish typically features a mix of root vegetables and greens, seasoned with herbs, and served warm as a side. It highlights traditional cooking methods and is popular in various regional cuisines.
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• 144. Vegetarian Whelk Meat with Salted Black Beans and Chili Sauce

  HK$ 86

  For reference only: Vegetarian whelk meat is stir-fried with salted black beans and chili sauce. This dish features umami flavors from the beans and heat from the chili, often served with rice or noodles. It highlights plant-based alternatives in Asian cuisine.
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• 146. Poached Chicken with Minced Ginger

  from HK$ 86

  For reference only: Poached chicken is gently cooked in water with minced ginger, creating a light and flavorful dish. Typically served with rice or noodles, it highlights the simplicity of Chinese cuisine.
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• 147. Vegetables with Fresh Mushroom

  HK$ 86

  For reference only: Sautéed seasonal vegetables combined with fresh mushrooms, seasoned with herbs. Often served as a side dish or over rice.
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• 148. Broccoli with Needle Mushrooms

  HK$ 86

  For reference only: Broccoli with Needle Mushrooms features sautéed broccoli and needle mushrooms, seasoned with garlic and soy sauce. This dish highlights umami flavors and is often served as a side in Asian cuisine.
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• 151. Bitter Melon, Pork Belly and Pickled Vegetables

  HK$ 89

  For reference only: This dish features tender pork belly paired with the distinct bitterness of melon and complemented by tangy pickled vegetables, creating a savory and refreshing experience.
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• 155. Braised Broccoli and Vegetarian Dish

  HK$ 89

  For reference only: Braised broccoli is cooked slowly in a savory broth, enhancing its natural flavors. Often served with grains or legumes, it highlights vegetarian cuisine's simplicity and health benefits.
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• 156. Braised Pork Belly with Preserved Mustard Greens

  HK$ 89

  For reference only: Braised pork belly is slow-cooked until tender, paired with preserved mustard greens. This dish features savory and slightly tangy flavors, often served with steamed rice, highlighting its Chinese culinary roots.
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• 161. Choy Sum and Bamboo Fungus

  HK$ 92

  For reference only: Choy Sum and Bamboo Fungus features sautéed choy sum and tender bamboo fungus. This dish combines earthy flavors with a light soy sauce dressing, often served as a side in Chinese cuisine.
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• 162. BBQ Pork

  HK$ 92

  For reference only: BBQ Pork features marinated pork, slow-cooked or grilled, with a smoky flavor. Often served with coleslaw and baked beans, it is popular in American barbecue culture.

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• 163. Crispy Vegetarian Goose/Duck

  from HK$ 90

  For reference only: Crispy Vegetarian Goose/Duck features seitan or tofu, marinated and roasted until golden. Served with hoisin sauce and steamed pancakes, this dish mimics traditional Chinese flavors and textures.
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• 165. Double-cooked Pork with Vegetables

  HK$ 92

  For reference only: Double-cooked pork features pork belly that is first boiled, then stir-fried with vegetables. This dish combines savory flavors from soy sauce and garlic, often served with steamed rice. Originating from Sichuan cuisine, it highlights the region's bold cooking techniques.
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• 168. Braised Grass Carp Belly in Brown Sauce

  HK$ 98

  For reference only: Braised grass carp belly is simmered in a rich brown sauce with soy sauce and ginger. This dish features tender fish, often served with steamed rice and vegetables, highlighting traditional Chinese cooking techniques.
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• 173. Poached Chicken with Greens

  from HK$ 101

  For reference only: Poached chicken is gently cooked in simmering water, retaining moisture and tenderness. Served with a variety of greens, it offers a light, healthy meal often accompanied by a citrus dressing or broth.
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• 176. Braised Abalone with Lettuce

  HK$ 116

  For reference only: Braised abalone is simmered with lettuce in a savory broth. This dish highlights umami flavors and is often served with rice, showcasing a traditional Chinese culinary technique.
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• 103. Assorted Veggies with Shredded Pepper and Fermented Bean Curd

  HK$ 72

  For reference only: Assorted vegetables are stir-fried with shredded pepper and fermented bean curd. This dish features a mix of textures and umami flavors, often served with rice or noodles. It highlights traditional Asian cooking techniques and ingredients.
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• 105. Deep-fried Wontons with Sweet and Sour Sauce

  HK$ 77

  For reference only: Deep-fried wontons are filled with seasoned meat or vegetables, then crispy fried. Served with sweet and sour sauce, they offer a balance of savory and tangy flavors, popular in Chinese cuisine.
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• 112. Assorted Wheat Gluten

  HK$ 77

  For reference only: Assorted wheat gluten features various forms of gluten, often stir-fried or steamed. It absorbs flavors from sauces and seasonings, commonly served in Asian cuisine with vegetables or in soups.
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• 113. Braised Beancurd Dough with Salted Black Bean and Chili Sauce

  HK$ 77

  For reference only: Braised beancurd dough is cooked with salted black beans and chili sauce. This dish features a savory and slightly spicy flavor profile, often served with steamed rice or vegetables, highlighting its roots in Chinese cuisine.
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• 116. Shunde Vegetarian Stir-fry

  HK$ 77

  For reference only: Shunde Vegetarian Stir-fry features seasonal vegetables sautéed in soy sauce and garlic. This dish highlights the freshness of ingredients, often served with rice or noodles, reflecting Shunde's culinary emphasis on plant-based meals.
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• 117. Stir-fried Assorted Meat and Vegetables with Pickled Cabbage

  HK$ 77

  For reference only: Stir-fried assorted meats and vegetables combine with pickled cabbage for a savory dish. This preparation features a mix of proteins, typically including chicken, beef, and pork, sautéed with seasonal vegetables and seasoned with soy sauce and garlic. Often served with rice, it reflects a common style in Asian cuisine.
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• 121. Bitter Melon and Beancurd Sheet

  HK$ 86

  For reference only: Bitter melon and beancurd sheet is a stir-fried dish featuring sliced bitter melon and tofu skin. It combines savory soy sauce with garlic, often served with rice in Asian cuisine.
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• 122. Braised Vegetarian Chicken with Fish Flavors

  HK$ 84

  For reference only: Braised Vegetarian Chicken with Fish Flavors features plant-based protein simmered in a savory broth. It combines umami-rich seasonings, often served with rice or noodles, reflecting Asian culinary traditions.
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• 123. Eggplants and Bitter Melon

  HK$ 86

  For reference only: Eggplants and bitter melon are stir-fried with garlic and soy sauce. This dish features a balance of earthy and slightly bitter flavors, often served with rice in Asian cuisine.
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• 125. Stir-fried Vegetarian Chicken with Pineapple

  HK$ 84

  For reference only: Stir-fried vegetarian chicken combines plant-based protein with pineapple, bell peppers, and soy sauce. This dish features a sweet and savory flavor profile, typically served over rice or noodles. Originating from Asian cuisine, it offers a vibrant and satisfying meal option.
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• 128. Three Mushrooms with Seasonal Vegetables

  HK$ 86

  For reference only: Three mushrooms sautéed with seasonal vegetables, featuring earthy flavors and a light seasoning. Typically served as a side dish, it highlights the freshness of local produce.
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• 131. Stir-fried Angled Luffa with Black Fungus and Ham

  HK$ 86

  For reference only: Stir-fried angled luffa combines black fungus and ham, sautéed with garlic and soy sauce. This dish features a balance of earthy flavors and is typically served with rice, highlighting its Asian culinary roots.
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• 133. Braised Beef Brisket with Bitter Melon

  HK$ 86

  For reference only: Braised beef brisket is slow-cooked with bitter melon, soy sauce, and spices. This dish features tender meat and a slightly bitter flavor, often served with rice or noodles, highlighting its Asian culinary roots.
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• 137. Pork Ribs in Salted Black Beans and Chili Sauce

  HK$ 89

  For reference only: Pork ribs are marinated in salted black beans and chili sauce, then braised until tender. This dish features savory and spicy flavors, often served with steamed rice or vegetables, highlighting its Chinese culinary roots.
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• 145. Vegetarian Ham and Assorted Ingredients

  HK$ 86

  For reference only: Vegetarian ham made from plant-based proteins, served with assorted vegetables and seasonings. Typically sliced and enjoyed in sandwiches or salads, this dish offers a savory alternative to traditional ham.
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• 149. Braised Seasonal Vegetables with Needle Mushrooms

  HK$ 86

  For reference only: Braised seasonal vegetables and needle mushrooms are slowly cooked in broth. This dish features earthy flavors and is often served as a side, highlighting fresh produce.
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• 152. Braised Pickled Vegetables, Bitter Melon and Pork Chop

  HK$ 89

  For reference only: This dish features tender pork chop paired with savory braised pickled vegetables and the unique bitterness of melon, creating a balanced and satisfying flavor profile.
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• 153. Stir-fried Fresh Squid and Dried Squid with Pickled Vegetables and Bitter Melon

  HK$ 89

  For reference only: Stir-fried fresh squid and dried squid combine with pickled vegetables and bitter melon. This dish features a savory and slightly tangy flavor profile, often served with rice. It highlights a blend of textures and is popular in various Asian cuisines.
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• 164. Braised Seasonal Vegetables with Dried Blackmoss and Needle Mushrooms

  HK$ 92

  For reference only: Braised seasonal vegetables are cooked slowly with dried blackmoss and needle mushrooms. This dish features earthy flavors and is often served as a side, highlighting regional culinary traditions.
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• 172. Deep-fried Vegetarian Prawns

  from HK$ 101

  For reference only: Deep-fried Vegetarian Prawns are made from plant-based ingredients, shaped like prawns, and coated in batter. They are crispy on the outside and often served with dipping sauces, popular in Asian cuisine.
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• 174. Poached Chicken with Black Pepper

  HK$ 101

  For reference only: Poached chicken is gently cooked in simmering water, seasoned with black pepper. This dish features tender chicken served with a light broth, often accompanied by steamed vegetables or rice. It is a common preparation in various cuisines, emphasizing simplicity and flavor.
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• 175. Bo Kwong Signature Premium Vegetarian Dish

  HK$ 101

  For reference only: Bo Kwong Signature Premium Vegetarian Dish features a mix of seasonal vegetables, tofu, and mushrooms, stir-fried with soy sauce and garlic. This dish is served with steamed rice, highlighting its Asian culinary roots.
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• 501. Mapo Tofu

  HK$ 74

  For reference only: Mapo Tofu features silken tofu cooked in a spicy sauce made with fermented black beans, ground pork, and Sichuan peppercorns. This dish originates from Sichuan cuisine and is typically served with steamed rice.

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• 502. Deep-fried Tofu with Spiced Salt

  HK$ 80

  For reference only: Deep-fried tofu is coated in spiced salt, offering a crispy texture and savory flavor. Typically served as an appetizer, it pairs well with dipping sauces and fresh herbs.
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• 503. Braised Tofu

  HK$ 74

  For reference only: Braised tofu is made with firm tofu simmered in a savory sauce of soy sauce, garlic, and ginger. It is often served with steamed rice and vegetables, showcasing flavors from East Asian cuisine.
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• 504. Deep-fried Stuffed Tofu

  HK$ 80

  For reference only: Deep-fried stuffed tofu features tofu filled with a mixture of vegetables and meat. It is typically deep-fried until golden and served with dipping sauce, often found in Asian cuisine.
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• 506. Tofu with Shiitake Mushrooms

  HK$ 84

  For reference only: Tofu with Shiitake Mushrooms features sautéed tofu and shiitake mushrooms in a savory soy sauce. This dish highlights umami flavors and is often served with steamed rice or vegetables, popular in Asian cuisine.
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• 508. Buddhist Delights with Tofu

  HK$ 84

  For reference only: Buddhist Delights with Tofu features stir-fried tofu, seasonal vegetables, and soy sauce. This dish emphasizes plant-based ingredients, often served with rice or noodles, reflecting vegetarian Buddhist cuisine.

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• 509. Braised Tofu with Mushrooms

  HK$ 84

  For reference only: Braised tofu is simmered with mushrooms in a savory sauce. This dish features soy sauce, garlic, and ginger, often served with steamed rice, highlighting Asian culinary traditions.
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• 505. Three Mushrooms with Tofu

  HK$ 84

  For reference only: Three Mushrooms with Tofu features shiitake, oyster, and button mushrooms stir-fried with tofu. This dish combines umami flavors with soy sauce and garlic, typically served over rice or noodles. Originating from Asian cuisine, it highlights the versatility of mushrooms and tofu in vegetarian cooking.
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• 507. Braised Tofu with Needle Mushroom

  HK$ 84

  For reference only: Braised tofu is cooked with needle mushrooms in a savory sauce. This dish features soy sauce, garlic, and ginger, served with steamed rice, highlighting Asian culinary traditions.
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• 510. Braised Salted Fish with Vegetarian Pork and Tofu

  HK$ 89

  For reference only: Braised salted fish is cooked with vegetarian pork and tofu in a savory sauce. This dish features umami flavors, often served with steamed rice, highlighting its Asian culinary roots.
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• 601. Braised Assorted Vegetables Pot

  HK$ 92

  For reference only: Braised assorted vegetables pot features a mix of seasonal vegetables slowly cooked in broth. This dish highlights earthy flavors, often seasoned with herbs and spices, served warm as a comforting side or main course. It is popular in various cuisines, emphasizing the use of fresh, local produce.

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• 602. Braised Eggplant and Minced Pork in Casserole

  HK$ 92

  For reference only: Braised eggplant and minced pork are simmered in a savory sauce. This dish is typically served in a hot casserole, often accompanied by steamed rice, showcasing flavors from Chinese cuisine.
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• 609. Tofu Pot with Assorted Meat

  HK$ 92

  For reference only: Tofu Pot with Assorted Meat features tofu, various meats, and vegetables simmered in a savory broth. This dish combines umami flavors with spices, typically served hot in a communal pot for sharing.
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• 617. Dace Fish Ball Pot

  HK$ 96

  For reference only: Dace fish balls are made from minced dace fish, seasoned, and formed into balls. They are typically boiled or steamed and served in a savory broth, often accompanied by vegetables and noodles, popular in Chinese cuisine.
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• 620. Braised Pumpkin and Eel in Casserole

  HK$ 96

  For reference only: Braised pumpkin and eel in casserole features tender pumpkin and eel simmered in a savory broth. This dish combines umami flavors with a hint of sweetness, often served with rice or noodles, reflecting traditional Asian culinary practices.
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• 621. Braised Beancurd Stick with Beef Brisket in Casserole

  HK$ 96

  For reference only: Braised beancurd stick and beef brisket are simmered in a savory sauce. This dish features tender meat and absorbent beancurd, often served with rice, highlighting Cantonese cuisine.
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• 603. Braised Beancurd Stick and Eggplants in Casserole

  HK$ 92

  For reference only: Braised beancurd sticks and eggplants are simmered in a savory sauce. This dish features soy sauce, garlic, and ginger, served in a hot casserole, often accompanied by steamed rice. Originating from Chinese cuisine, it highlights the umami flavors of tofu and vegetables.
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• 604. Braised High-fin Moray with Salted Black Beans and Chili Sauce in Casserole

  HK$ 92

  For reference only: Braised high-fin moray eel is cooked with salted black beans and chili sauce in a casserole. This dish features umami flavors from the beans and heat from the chili, often served with steamed rice. Originating from Chinese cuisine, it highlights the use of seafood in savory preparations.
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• 605. Braised Taro and Fresh Beancurd Stick in Casserole

  HK$ 94

  For reference only: Braised taro and fresh beancurd stick are simmered in a savory broth. This dish features a combination of earthy flavors and is typically served in a hot casserole, often accompanied by rice. It is popular in Chinese cuisine, highlighting the use of tofu and root vegetables.
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• 606. Taro and Pumpkin Pot

  HK$ 92

  For reference only: Taro and pumpkin pot features diced taro and pumpkin simmered in coconut milk. This dish combines sweet and earthy flavors, often seasoned with garlic and ginger, and is typically served warm, reflecting a traditional preparation in various Asian cuisines.
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• 607. Braised Bean Thread Noodles and Mixed Vegetables in Casserole

  HK$ 92

  For reference only: Braised bean thread noodles are combined with mixed vegetables in a casserole. This dish features a savory broth, often seasoned with soy sauce and garlic, and is typically served hot, showcasing a blend of textures and flavors from the vegetables. It is popular in Asian cuisine, highlighting the comfort of home-cooked meals.
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• 610. Angled Luffa and Tofu Pot

  HK$ 92

  For reference only: Angled luffa and tofu pot features sautéed angled luffa and soft tofu in a savory broth. This dish is often served with rice and highlights flavors from garlic and soy sauce, common in Asian cuisine.
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• 611. Pickled Tuber Mustard, Needle Mushrooms and Tofu in Casserole

  HK$ 92

  For reference only: Pickled tuber mustard, needle mushrooms, and tofu are simmered in a savory broth. This dish features umami flavors and is typically served warm, often accompanied by rice. It reflects traditional Asian cooking techniques and ingredients.
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• 612. Braised Mixed Vegetables and Tofu with Portuguese Sauce in Casserole

  HK$ 92

  For reference only: Braised mixed vegetables and tofu are simmered in a savory Portuguese sauce. This dish features a medley of seasonal vegetables, tofu, and spices, served in a casserole for a hearty meal.
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• 614. Braised Eel with Taro in Casserole

  HK$ 96

  For reference only: Braised eel is cooked slowly with taro in a casserole, creating a rich, savory dish. The eel is seasoned with soy sauce and ginger, offering a comforting flavor profile, often served with rice. This dish is popular in Chinese cuisine, highlighting the use of fresh ingredients and traditional cooking methods.
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• 615. Tofu, Dried Black Moss and Mushroom Pot

  HK$ 96

  For reference only: Tofu, dried black moss, and mushrooms are simmered in a savory broth. This dish features umami flavors and is often served with rice, highlighting its roots in Chinese cuisine.
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• 618. Braised Pumpkin and Vegetarian Beef Brisket in Casserole

  HK$ 96

  For reference only: Braised pumpkin and vegetarian beef brisket are slow-cooked in a casserole with soy sauce and spices. This dish features a savory flavor profile and is typically served with rice or noodles, highlighting its Asian culinary roots.
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• 619. Braised Pumpkin and Beancurd Stick in Casserole

  HK$ 96

  For reference only: Braised pumpkin and beancurd stick are simmered in a savory broth. This dish features tender pumpkin and soft beancurd, often served with rice, highlighting flavors of soy sauce and garlic. Originating from Asian cuisine, it offers a comforting, hearty experience.
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• 622. Bo Kwong Vegetarian Beancurd Sheet Pot

  HK$ 104

  For reference only: Bo Kwong Vegetarian Beancurd Sheet Pot features beancurd sheets, vegetables, and mushrooms simmered in a savory broth. This dish is typically served hot, showcasing a blend of umami flavors and a comforting texture, often enjoyed in Chinese cuisine.
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• 623. Bo Kwong Vegetarian Pot

  HK$ 104

  For reference only: Bo Kwong Vegetarian Pot features a mix of seasonal vegetables, tofu, and mushrooms, simmered in a savory broth. This dish is typically served with rice and showcases flavors from Chinese cuisine, emphasizing freshness and balance.
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• 701. Seafood Soup

  HK$ 80

  For reference only: Seafood soup combines various seafood, vegetables, and broth. Typically simmered with herbs, it offers a savory flavor profile and is often served with crusty bread. This dish is popular in coastal regions, showcasing local catches.
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• 707. Sweet Corn Soup with Tofu

  HK$ 80

  For reference only: Sweet corn soup features blended sweet corn and silken tofu, simmered with vegetable broth. It offers a mild, creamy flavor, often garnished with green onions and served warm. This dish is popular in various Asian cuisines, highlighting the natural sweetness of corn.
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• 709. West Lake Beef Soup

  HK$ 80

  For reference only: West Lake Beef Soup features minced beef, mushrooms, and egg in a clear broth. This dish is typically served with cilantro and offers a delicate balance of savory flavors, originating from Hangzhou, China.
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• 713. Braised Vegetarian Shark's Fin Soup

  HK$ 84

  For reference only: Braised Vegetarian Shark's Fin Soup features mushrooms, tofu, and seaweed simmered in a savory broth. This dish is often served as a luxurious starter in Chinese banquets, offering umami flavors and a rich texture.
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• 714. Shredded Chicken and Faux Shark's Fin Soup

  HK$ 89

  For reference only: Shredded chicken and faux shark's fin soup features chicken, mushrooms, and egg in a broth. This dish is simmered to create a savory flavor, often served with green onions and cilantro. It is a popular choice in Chinese cuisine, offering a sustainable alternative to traditional shark's fin soup.
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• 706. Seaweed and Tofu Soup

  HK$ 80

  For reference only: Seaweed and Tofu Soup features seaweed, soft tofu, and broth. It is simmered with garlic and soy sauce, offering umami flavors. Commonly served hot, it is a staple in East Asian cuisine, often enjoyed as a light meal or side dish.
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• 708. Corn and Diced Winter Melon Soup

  HK$ 80

  For reference only: Corn and diced winter melon soup features sweet corn and tender winter melon simmered in broth. This light dish is often seasoned with ginger and served warm, highlighting a refreshing balance of flavors.
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• 715. Vegetarian Shark Fin with Bamboo Fungus

  HK$ 96

  For reference only: Vegetarian Shark Fin with Bamboo Fungus features bamboo fungus and plant-based ingredients, mimicking shark fin texture. It is typically served in a clear broth, highlighting umami flavors and often garnished with green onions. This dish is popular in Asian cuisine, offering a sustainable alternative to traditional shark fin soup.
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• White Rice

  HK$ 18

  For ref only: White rice
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• Add On Ginger Scallion Sauce

  HK$ 8

  Ginger Scallion Sauce (1 Plate)
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• 201. Stir-fried Flat Rice Noodles

  from HK$ 68

  For reference only: Stir-fried flat rice noodles are made with rice noodles, vegetables, and protein, typically cooked in a wok. This dish features savory soy sauce and is often garnished with bean sprouts and green onions, commonly served in Southeast Asian cuisine.
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• 202. Stir-fried Rice Vermicelli in Singapore Style

  from HK$ 68

  For reference only: Stir-fried rice vermicelli features rice noodles, shrimp, vegetables, and soy sauce. This dish is cooked in a wok, combining sweet, savory, and umami flavors, often served with lime and chili for added zest. Originating from Singapore, it reflects the region's diverse culinary influences.

  #2 most liked
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• 203. Stir-fried Rice Vermicelli in Xiamen Style

  from HK$ 68

  For reference only: Stir-fried rice vermicelli features rice noodles, shrimp, vegetables, and soy sauce. This dish is commonly stir-fried with garlic and served with lime, reflecting Xiamen's coastal culinary influences.
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• 204. Stir-fried Egg Noodles with Premium Soy Sauce

  from HK$ 68

  For reference only: Stir-fried egg noodles are cooked with premium soy sauce, vegetables, and protein. This dish features savory flavors and is typically served hot, often garnished with green onions.
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• 210. Braised Cantonese Egg Noodles

  from HK$ 72

  For reference only: Braised Cantonese Egg Noodles feature egg noodles stir-fried with vegetables and protein. The dish is seasoned with soy sauce and served with a rich broth, often accompanied by bok choy or scallions. Originating from Cantonese cuisine, it highlights the balance of flavors and textures.
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• 211. Stir-fried Noodles with Braised Vegetables

  from HK$ 72

  For reference only: Stir-fried noodles feature braised vegetables, soy sauce, and garlic. This dish combines textures and flavors, often served with sesame seeds or green onions. Originating from Asian cuisine, it highlights quick cooking methods.
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• 214. Assorted Mushroom with Stir-fried Noodles

  from HK$ 72

  For reference only: Assorted mushrooms stir-fried with noodles, soy sauce, and garlic. This dish features a mix of textures and umami flavors, typically served with vegetables and herbs.
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• 216. Stir-fried Udon in Japanese Style

  from HK$ 72

  For reference only: Stir-fried udon features thick wheat noodles sautéed with vegetables and protein. Commonly seasoned with soy sauce and mirin, it is often garnished with green onions and served hot. This dish is popular in Japanese cuisine, showcasing a balance of flavors and textures.
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• 217. Stir-fried Noodles with Eggplant and Tofu

  from HK$ 72

  For reference only: Stir-fried noodles feature eggplant and tofu, cooked in a wok with soy sauce. This dish combines savory flavors and is often garnished with green onions, served hot.
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• 221. Stir-fried Noodles with Tomato and Diced Mushrooms

  from HK$ 72

  For reference only: Stir-fried noodles combine tomatoes and diced mushrooms, cooked in a wok with soy sauce. This dish features umami flavors and is often garnished with green onions, served hot.
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• 222. Stir-fried Squid in Salted Black Beans and Chili Sauce with Noodles

  from HK$ 72

  For reference only: Stir-fried squid is cooked with salted black beans and chili sauce, served over noodles. This dish features tender squid, savory black beans, and a spicy kick, often garnished with scallions. It is popular in Chinese cuisine, showcasing bold flavors and quick cooking methods.
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• 223. Stir-fried Flat Rice Noodles with Minced Beef

  from HK$ 72

  For reference only: Stir-fried flat rice noodles combine minced beef, soy sauce, and vegetables. Cooked in a hot wok, this dish features savory flavors and is often garnished with green onions. Commonly enjoyed in Southeast Asian cuisine, it is served as a main course.
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• 224. Vegetables and Minced Beef Noodles

  from HK$ 72

  For reference only: Vegetables and minced beef noodles feature stir-fried noodles topped with seasoned minced beef and assorted vegetables. This dish combines savory flavors with a hint of soy sauce, often served with fresh herbs or chili for added depth.
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• 227. Stir-fried Noodles with Fish Belly

  from HK$ 77

  For reference only: Stir-fried noodles feature tender fish belly, vegetables, and soy sauce. This dish combines savory flavors and is typically served hot, often garnished with green onions. Originating from Asian cuisine, it highlights quick cooking techniques.
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• 228. Stir-fried Noodles with Sliced Fish Cake

  from HK$ 77

  For reference only: Stir-fried noodles feature sliced fish cake, vegetables, and soy sauce. This dish combines savory flavors and is typically served hot, often garnished with green onions. Originating from Asian cuisine, it highlights quick cooking methods like stir-frying.
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• 229. Fresh Tomato and Pork Chop with Noodles

  from HK$ 77

  For reference only: Fresh tomato and pork chop served over noodles. The dish features sautéed pork chops, fresh tomatoes, and seasoned noodles, often garnished with herbs. It combines savory and tangy flavors, typical in various Asian cuisines.
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• 230. Stir-fried Noodles with Curry Beef Brisket

  from HK$ 77

  For reference only: Stir-fried noodles feature tender curry beef brisket, bell peppers, and onions. Cooked in a wok, this dish combines savory and spicy flavors, often served with fresh herbs and lime. Originating from Asian cuisine, it offers a hearty and satisfying meal.
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• 231. Stir-fried Noodles with Corn and Pork Chop

  from HK$ 77

  For reference only: Stir-fried noodles feature tender pork chops and sweet corn, tossed in soy sauce. This dish combines savory and slightly sweet flavors, often garnished with green onions and served hot.
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• 234. Stir-fried Noodles with Pineapple and Pork Ribs

  from HK$ 77

  For reference only: Stir-fried noodles feature tender pork ribs and sweet pineapple, tossed in soy sauce. This dish combines savory and sweet flavors, often garnished with green onions and served hot. It is popular in Asian cuisine, showcasing a balance of textures and tastes.
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• 237. Eel Noodles with Black Bean Sauce

  from HK$ 80

  For reference only: Eel noodles with black bean sauce feature stir-fried eel and noodles coated in savory black bean sauce. This dish combines umami flavors with a hint of spice, often garnished with scallions and served with vegetables. Originating from Chinese cuisine, it highlights the rich culinary tradition of seafood dishes.
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• 205. Stir-fried Flat Rice Noodles with Shredded Vegetables and Meat

  from HK$ 68

  For reference only: Stir-fried flat rice noodles combine shredded vegetables and meat, typically seasoned with soy sauce. This dish is commonly served in Asian cuisine, showcasing a balance of savory flavors and textures.
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• 206. Stir-fried Noodles with Peking Sauce

  from HK$ 72

  For reference only: Stir-fried noodles tossed in Peking sauce, featuring soy sauce, garlic, and vegetables. Often served with sliced meat or tofu, this dish highlights Chinese culinary traditions.
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• 207. Stir-fried Noodles with Shredded Vegetables and Pork

  from HK$ 68

  For reference only: Stir-fried noodles feature shredded vegetables and pork, cooked in a wok with soy sauce. This dish combines savory flavors and is often served with a side of chili sauce.
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• 208. Stir-fried Noodles with Beancurd Ball

  from HK$ 72

  For reference only: Stir-fried noodles feature beancurd balls, vegetables, and soy sauce, cooked in a hot wok. This dish combines savory flavors and is often served with chili sauce or fresh herbs.
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• 209. Stir-fried Noodles with Marinated Toppings

  from HK$ 72

  For reference only: Stir-fried noodles feature marinated proteins and vegetables, cooked quickly in a hot wok. This dish combines savory soy sauce, garlic, and ginger, often served with fresh herbs and lime.
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• 212. Gluten Puff in Salted Black Beans and Chili Sauce with Stir-fried Noodles

  from HK$ 72

  For reference only: Gluten puff is cooked in salted black beans and chili sauce, served with stir-fried noodles. This dish combines savory and spicy flavors, often garnished with scallions and sesame seeds. It originates from Chinese cuisine, highlighting the use of gluten as a meat substitute.
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• 213. Stir-fried Noodles with Pickled Tuber Mustard and Chicken Tenderloin

  from HK$ 72

  For reference only: Stir-fried noodles feature pickled tuber mustard and chicken tenderloin, cooked in a wok. This dish combines savory and tangy flavors, often garnished with green onions and served hot. Originating from Asian cuisine, it highlights the balance of textures and tastes.
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• 215. Shiitake Mushrooms with Stir-fried Noodles

  from HK$ 72

  For reference only: Shiitake mushrooms are stir-fried with noodles, soy sauce, and vegetables. This dish features umami flavors and is commonly served in Asian cuisine.
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• 218. Stir-fried Noodles with Curry and Diced Mushrooms

  from HK$ 72

  For reference only: Stir-fried noodles combine curry spices and diced mushrooms, creating a savory dish. Typically served with vegetables, this dish reflects Asian culinary traditions.
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• 219. Stir-fried Noodles with Choy Sum and Fresh Beancurd Sticks

  from HK$ 72

  For reference only: Stir-fried noodles feature choy sum and fresh beancurd sticks, cooked in a wok. This dish combines savory soy sauce with the crispness of vegetables, often served with chili sauce on the side. Originating from Chinese cuisine, it highlights the balance of textures and flavors.
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• 220. Stir-fried Noodles with Tomato and Bean Curd Sheet

  from HK$ 72

  For reference only: Stir-fried noodles feature tomato and bean curd sheet, cooked in a wok with soy sauce. This dish combines savory and slightly tangy flavors, often garnished with green onions and served hot.
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• 225. Stir-fried Noodles with Beancurd Stick and Tofu

  from HK$ 77

  For reference only: Stir-fried noodles feature beancurd sticks and tofu, cooked with vegetables in soy sauce. This dish combines savory flavors and is often served with chili sauce for added heat.
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• 232. Stir-fried Noodles with Pork Ribs in Salted Black Beans and Chili Sauce

  from HK$ 77

  For reference only: Stir-fried noodles feature tender pork ribs, salted black beans, and chili sauce. This dish combines savory and spicy flavors, typically served with vegetables and garnished with scallions. Originating from Chinese cuisine, it highlights the balance of umami and heat.
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• 233. Braised Rice Vermicelli with Eggplant and Minced Pork

  from HK$ 77

  For reference only: Braised rice vermicelli features tender eggplant and minced pork, cooked in a savory sauce. This dish combines umami flavors with a hint of sweetness, often garnished with green onions and served warm. Originating from Asian cuisine, it highlights the balance of textures and tastes.
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• 235. Stir-fried Noodles with Needle Mushrooms

  from HK$ 77

  For reference only: Stir-fried noodles feature needle mushrooms, vegetables, and soy sauce. This dish combines umami flavors with a savory sauce, typically served hot and garnished with green onions. Originating from Asian cuisine, it highlights quick cooking techniques over high heat.
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• 236. Stir-fried Noodles with Ham and Assorted Shredded Dumplings

  from HK$ 77

  For reference only: Stir-fried noodles featuring tender ham and a medley of shredded dumplings, offering a savory and satisfying texture with a delightful mix of flavors.
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• 238. Stir-fried Noodles with Bamboo Fungus

  from HK$ 86

  For reference only: Stir-fried noodles feature bamboo fungus, vegetables, and soy sauce. This dish combines umami flavors with a chewy texture, often served with a side of chili sauce. Originating from Asian cuisine, it highlights the use of fresh ingredients and quick cooking methods.
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• 301. Rice with Assorted Mushrooms

  from HK$ 60

  For reference only: Rice with Assorted Mushrooms features sautéed mushrooms mixed with steamed rice. This dish combines earthy flavors from various mushrooms, often seasoned with garlic and herbs, and is typically served as a side or main course. It is popular in many cuisines, highlighting the versatility of mushrooms in rice dishes.
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• 302. Yangzhou Fried Rice

  from HK$ 62

  For reference only: Yangzhou Fried Rice features rice stir-fried with shrimp, ham, peas, and eggs. This dish is seasoned with soy sauce and often garnished with green onions, reflecting its origins in Jiangsu province, China.
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• 303. Braised Vegetables with Rice

  from HK$ 60

  For reference only: Braised vegetables, including carrots, zucchini, and bell peppers, are slowly cooked with rice. This dish features savory flavors from herbs and spices, often served with a drizzle of olive oil. It is a staple in various cuisines, highlighting seasonal produce and comforting textures.
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• 304. Braised Eggplant and Tofu with Rice

  from HK$ 60

  For reference only: Braised eggplant and tofu are simmered in a savory sauce, served over steamed rice. This dish features soy sauce, garlic, and ginger, highlighting Asian culinary traditions.
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• 305. Tomato and Tofu with Rice

  from HK$ 60

  For reference only: Tomato and Tofu with Rice features sautéed tomatoes and tofu served over steamed rice. This dish combines savory and tangy flavors, often seasoned with soy sauce and garlic, reflecting Asian culinary traditions.
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• 307. Braised Tofu with Rice

  from HK$ 60

  For reference only: Braised tofu is simmered in a savory sauce, served over steamed rice. This dish features soy sauce, garlic, and ginger, offering a comforting meal often enjoyed in Asian cuisine.
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• 308. Braised Fresh Beancurd Stick with Rice

  from HK$ 60

  For reference only: Braised fresh beancurd stick is simmered in a savory sauce, served over steamed rice. This dish features soy sauce, garlic, and vegetables, highlighting Asian culinary traditions.
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• 313. Vegetables and Shiitake Mushroom with Rice

  from HK$ 60

  For reference only: Vegetables and shiitake mushrooms are stir-fried and served over steamed rice. This dish features umami flavors from the mushrooms, complemented by seasonal vegetables, and is often enjoyed in Asian cuisine.
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• 314. Braised Bitter Melon and Squid with Rice

  from HK$ 60

  For reference only: Braised bitter melon and squid served over rice features tender squid and slightly bitter melon. The dish combines soy sauce, garlic, and ginger for a savory flavor, often enjoyed in Asian cuisine.
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• 316. Double Squid Rice in Salted Black Beans and Chili Sauce

  from HK$ 60

  For reference only: Double Squid Rice features squid cooked with salted black beans and chili sauce. Served over rice, it combines savory and spicy flavors, typical in Chinese cuisine.
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• 317. Egg Foo Young Omelette with Rice

  from HK$ 68

  For reference only: Egg Foo Young is a Chinese omelette made with beaten eggs, vegetables, and sometimes meat. It is typically pan-fried until golden and served over rice, often accompanied by soy sauce or gravy.

  #3 most liked
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• 320. Tomato and Diced Mushrooms with Rice

  from HK$ 60

  For reference only: Tomato and diced mushrooms with rice features sautéed mushrooms and fresh tomatoes combined with cooked rice. This dish offers a savory flavor profile, often seasoned with herbs and served as a side or main course.
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• 322. Scrambled Egg with Fresh Tomatoes Rice

  from HK$ 60

  For reference only: Scrambled eggs are cooked with fresh tomatoes and served over rice. This dish combines savory and tangy flavors, often enjoyed as a comforting meal in Chinese cuisine.
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• 324. Sausage and Diced Vegetable Fried Rice

  from HK$ 62

  For reference only: Sausage and diced vegetable fried rice features stir-fried rice with sliced sausage and mixed vegetables. Seasoned with soy sauce and garlic, it is typically served as a main dish or side.
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• 325. Poached Chicken with Rice

  from HK$ 60

  For reference only: Poached chicken is gently cooked in water or broth, served with steamed rice. This dish features tender chicken, often seasoned with herbs, and is commonly enjoyed in various cuisines for its simplicity and comfort.
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• 326. Western Style Fried Rice with Tomato Sauce

  from HK$ 62

  For reference only: Western Style Fried Rice with Tomato Sauce features cooked rice stir-fried with vegetables and protein, topped with tangy tomato sauce. This dish combines savory flavors and is often served as a main course or side, reflecting a fusion of Western and Asian culinary traditions.
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• 327. Braised Eggplant and Minced Pork with Rice

  from HK$ 60

  For reference only: Braised eggplant and minced pork served over rice features tender eggplant and savory pork. This dish combines soy sauce, garlic, and ginger, creating a rich flavor profile typical in Chinese cuisine.
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• 328. Fried Rice with Beef

  from HK$ 62

  For reference only: Fried rice with beef features stir-fried rice combined with marinated beef, vegetables, and soy sauce. This dish is often garnished with green onions and served as a main course in various Asian cuisines.
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• 329. Scramble Egg and Minced Beef with Rice

  from HK$ 60

  For reference only: Scrambled eggs and minced beef are stir-fried together and served over steamed rice. This dish combines savory flavors and is often enjoyed as a hearty meal in various Asian cuisines.
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• 332. Curry Beef Brisket with Rice

  from HK$ 65

  For reference only: Curry Beef Brisket with Rice features tender beef brisket simmered in a rich curry sauce. Served over steamed rice, this dish combines savory spices and a hint of sweetness, reflecting Asian culinary traditions.
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• 334. Braised Fish Belly with Rice

  from HK$ 65

  For reference only: Braised fish belly is simmered with soy sauce, ginger, and garlic, served over rice. This dish highlights the rich flavors of the fish, often accompanied by steamed vegetables, and is popular in Asian cuisine.
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• 336. Pork Ribs in Salted Black Beans and Chili Sauce with Rice

  from HK$ 65

  For reference only: Pork ribs are braised in salted black beans and chili sauce, served with rice. This dish features savory and spicy flavors, often accompanied by steamed vegetables, highlighting its Chinese culinary roots.
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• 337. Sliced Fish in Sweet Corn Sauce with Rice

  from HK$ 65

  For reference only: Sliced fish is cooked in a sweet corn sauce and served over rice. This dish features tender fish, sweet corn, and a savory sauce, often enjoyed in Asian cuisine.
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• 338. Sweet and Sour Pork Ribs with Rice

  from HK$ 68

  For reference only: Sweet and Sour Pork Ribs with Rice features tender pork ribs cooked in a tangy sauce. The dish combines soy sauce, vinegar, and sugar, served over steamed rice, often garnished with bell peppers and pineapple. It originates from Chinese cuisine, highlighting a balance of flavors.
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• 340. Fried Rice with Vegetarian Shark's Fin

  from HK$ 68

  For reference only: Fried rice with vegetarian shark's fin features rice stir-fried with vegetables and plant-based shark's fin. It combines umami flavors with soy sauce and sesame oil, often served with chili sauce or pickled vegetables. This dish is popular in Asian cuisine, offering a vegetarian alternative to traditional shark's fin soup.
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• 340. Fried Rice with Ham

  from HK$ 68

  For reference only: Fried rice with ham features cooked rice stir-fried with diced ham, vegetables, and soy sauce. This dish is often garnished with green onions and served as a main or side dish in various Asian cuisines.
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• 342. Grilled Eel with Rice

  from HK$ 68

  For reference only: Grilled eel is marinated and cooked over an open flame, served with steamed rice. This dish features a smoky flavor complemented by a sweet soy glaze, often enjoyed in Japanese cuisine.
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• 343. Fried Rice with Diced Chicken and Salted Fish

  from HK$ 86

  For reference only: Fried rice features diced chicken and salted fish, stir-fried with vegetables and soy sauce. This dish combines savory flavors and is often served with a side of pickled vegetables.
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• 344. Hokkien Fried Rice

  from HK$ 86

  For reference only: Hokkien Fried Rice features stir-fried rice with shrimp, pork, vegetables, and soy sauce. This dish originates from the Fujian province in China and is often served with chili sauce for added heat.

  #4 most liked
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• 309. Braised Bitter Melon and Pickled Vegetables with Rice

  from HK$ 60

  For reference only: Braised bitter melon is cooked with pickled vegetables, served over rice. This dish features a balance of bitter and tangy flavors, often enjoyed in Asian cuisines.
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• 311. Curry Beancurd Sheet with Rice

  from HK$ 60

  For reference only: Curry beancurd sheet is a dish featuring fried tofu skin simmered in curry sauce, served with rice. It combines savory flavors with spices, often accompanied by vegetables for added texture. This dish is popular in various Asian cuisines, showcasing the versatility of tofu in vegetarian meals.
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• 312. Braised Eggplants and Beancurd Stick with Rice

  from HK$ 60

  For reference only: Braised eggplants and beancurd sticks are simmered in a savory sauce, served over rice. This dish features umami flavors from soy sauce and garlic, typical in Asian cuisine.
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• 321. Fresh Tomato and Beancurd Sheet with Rice

  from HK$ 60

  For reference only: Fresh tomato and beancurd sheet stir-fried with rice. This dish features soft beancurd sheets and ripe tomatoes, seasoned with soy sauce and garlic, served warm. It is a popular dish in Asian cuisine, often enjoyed as a light meal or side.
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• 330. Braised Beancurd Stick and Tofu with Rice

  from HK$ 65

  For reference only: Braised beancurd stick and tofu are simmered in a savory sauce, served over rice. This dish features soy sauce, garlic, and vegetables, highlighting Asian culinary traditions.
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• 331. Satay Pork Chop with Rice

  from HK$ 65

  For reference only: Satay pork chop features marinated pork grilled and served with rice. It combines savory peanut sauce and spices, often accompanied by cucumber and pickled vegetables, reflecting Southeast Asian culinary traditions.
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• 333. Pork Chop in Sweet Corn Sauce with Rice

  from HK$ 65

  For reference only: Pork chop is pan-seared and served with a sweet corn sauce over steamed rice. This dish combines savory pork with the sweetness of corn, often accompanied by vegetables for balance.
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• 339. Fried Rice with Pineapple and Sausage

  from HK$ 68

  For reference only: Fried rice combines cooked rice, pineapple, and sausage, stir-fried with soy sauce and vegetables. This dish offers a sweet and savory flavor profile, often garnished with green onions and served as a main or side dish. It reflects a fusion of Asian and tropical influences.
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• 341. Fried Rice with Nuts

  from HK$ 68

  For reference only: Fried rice with nuts features cooked rice stir-fried with assorted nuts, vegetables, and soy sauce. This dish offers a crunchy texture and savory flavor, often served as a side or main course in Asian cuisine.
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