盛意小館點心 Dimsum Kitchen

B34. 鳳爪排骨飯 (1盅)

僅供參考：蒸雞腳及排骨飯，咸香濃郁，口感嫩滑多汁。溫熱實在，飯香清爽不膩。

B36. 煎蛋牛肉飯 (1盅)

B35. 鹹蛋肉餅飯 (1盅)

B37. 北菇滑雞飯

Z01. 招牌蝦餃皇 (4隻)

For reference only: Shrimp dumplings feature minced shrimp wrapped in thin dough, steamed until tender. Often served with soy sauce or chili oil, they are a staple in dim sum cuisine.

Z02. 花膠瑤柱灌湯餃

For reference only: Steamed Fish Maw and Dried Scallop Dumpling features fish maw, dried scallops, and wheat flour. The dumplings are steamed, offering a delicate texture and umami flavor, often served with soy sauce or chili oil. This dish is popular in Chinese cuisine, particularly in dim sum settings.

Z04. 沙巴鮮蝦燒賣皇 (4隻)

For reference only: Shaba Shrimp Siu Mai features shrimp and pork wrapped in thin dough, steamed to perfection. Served with soy sauce and chili oil, this dim sum dish originates from Cantonese cuisine.

Z05. 真材實料叉燒包 (2件)

僅供參考：真材實料叉燒包由發酵麵團製成，內餡為蜜汁叉燒。蒸熟後，包子外皮柔軟，內餡鮮香，常作為點心或早餐。

Z06. 豉蒜蒸排骨

For reference only: Steamed spare ribs are marinated in black bean and garlic sauce, then steamed until tender. This dish features savory flavors and is often served with rice, highlighting its Cantonese origins.

Z07. 八年陳皮牛肉球

僅供參考：八年陳皮牛肉球由牛肉、陳皮和香料製成，經過蒸煮。這道菜具有陳皮的獨特香氣，通常作為小吃或宴會菜品。

A10. 霸王小籠包

餃子

A11. 原個古法馬拉糕

For reference only: Steamed Chinese Sponge Cake features flour, sugar, and eggs, steamed for a light texture. It is often served with tea and can be flavored with pandan or coconut.

A14. 名醬蒸鳳爪

僅供參考：名醬蒸鳳爪以雞爪為主料，配以名醬蒸製。味道鮮香，通常作為小吃或酒樓點心。

B31. 瑤柱鮮蝦菜苗餃

推介

B30. 蠔皇鮮竹卷

For reference only: Steamed bean curd skin roll features delicate bean curd skin filled with vegetables or meat. Typically served with soy sauce, this dish is popular in Chinese cuisine, showcasing a light and savory flavor profile.

A41. 紅油抄手

僅供參考：紅油抄手是四川小吃，主要成分為餃子和紅油醬。餃子內餡通常為豬肉或蝦仁，搭配香辣的紅油醬，口感滑嫩，常配以香菜和花生碎。

B02. 懷舊珍珠雞

For reference only: Sticky rice wrapped in lotus leaf features glutinous rice, mushrooms, and meats, steamed for flavor. This traditional Chinese dish is often served during festivals, offering a fragrant aroma and unique texture.

A28. 百花釀魚肚

For reference only: Steamed fish maw is filled with mashed shrimp, seasoned with ginger and garlic. This dish is typically served in a light broth, highlighting its delicate flavors and textures, often enjoyed in Chinese cuisine.

A46. 蟲草花棉花雞

僅供參考：蟲草花棉花雞由蟲草花、雞肉和瑤柱製成，經蒸煮而成。此菜品清淡，常作為滋補湯品，搭配米飯享用。

A25. 鮮蝦腐皮卷

僅供參考：鮮蝦腐皮卷由鮮蝦和腐皮製成，經過油炸至金黃色。這道小吃外脆內嫩，通常配以甜醬或辣醬享用。

A27. 蒜香田園鮮蝦長春卷

僅供參考：蒜香田園鮮蝦長春卷由鮮蝦、蒜蓉和蔬菜製成，外皮酥脆。通常搭配甜辣醬，適合作為開胃小吃。

A17. 香煎鮮肉餃子

僅供參考：香煎鮮肉餃子由豬肉和蔬菜餡料製成，外皮金黃酥脆。通常搭配醬油或醋，適合作為小吃或主菜。

B32. 櫻花蝦鹹水角

僅供參考：櫻花蝦鹹水角由櫻花蝦、豬肉和韭菜製成，外皮酥脆。這道小吃通常蒸熟，搭配醬油或辣椒醬享用，源自廣東地區。

A30. 午爐叉燒腸粉

僅供參考：午爐叉燒腸粉由米漿製成，蒸熟後包裹叉燒。搭配醬油和花生醬，口感滑嫩。

B33. 翡翠鮮蝦腸粉

For reference only: Steamed rice roll filled with shrimp, typically served with soy sauce. This dish features rice flour batter, steamed until soft, and is popular in Cantonese cuisine.

A71. 皮蛋瘦肉粥

僅供參考：皮蛋瘦肉粥由米、皮蛋和瘦肉煮成，口感滑順。通常配以蔥花和胡椒粉，適合早餐享用。

A75. 明火瑤柱粒白粥

僅供參考：明火瑤柱粒白粥由瑤柱、米和水煮成，口感滑順。通常配以小菜，適合早餐或輕食。

A77. 香脆炸油條

僅供參考：香脆炸油條是用麵粉製作的長條狀油炸食品，外脆內軟。通常搭配豆漿或粥食用，是香港早餐的常見選擇。

A54. 招牌狀元及第粥

僅供參考：招牌狀元及第粥由米、豬肉、蝦仁和雞蛋煮成，粥滑順。通常配以醃菜，象徵好運和成功。

A81. 招牌雲吞湯麵

配麵類 (1款)

A44. 蘿蔔柱侯牛腩湯麵

配麵類 (1款)

A50. 淨鮮蝦雲吞

僅供參考：淨鮮蝦雲吞以新鮮蝦仁為主料，包裹在薄皮中，通常以清湯煮熟。這道雲吞常配以香菜和蔥花，湯底清淡，突顯蝦的鮮味。

B40. 自家製大魚蛋麵

僅供參考：自家製大魚蛋麵由新鮮魚肉製成的魚蛋和麵條組成，通常用清湯煮熟。這道菜常配以青菜，味道鮮美，深受香港人喜愛。

B42. 潮州牛丸麵

僅供參考：潮州牛丸麵由牛肉丸、米粉和高湯組成，牛肉丸彈牙，湯底清淡。通常配上青菜，呈現潮州風味。

A90. 上湯菜遠湯麵

配麵類 (1款)

A96. 蠔油唐生菜

A97. 蠔油菜心

A30. 楊枝甘露

推介

A52. 椰香蜜糖脆蛋散

僅供參考：椰香蜜糖脆蛋散由脆皮、椰子和蜜糖製成，並油炸至金黃。外脆內軟，常作為甜點或小吃享用。

B38. 可樂 (1罐)

僅供參考：可樂汽水冷飲，甜香帶清涼感。氣泡感輕快爽口。