Sun Sam Hing Restaurant

• Cutlery

  HK$ 1

  For reference only: This dish features a variety of utensils designed for dining, enhancing the experience of enjoying savory meals with ease and elegance.
  

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• Spicy Preserved Eggs In Sichuan Style

  HK$ 62

  Spicy
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• Chongqing Mouthwatering Chicken

  HK$ 70

  Spicy
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• Crispy Fish Skin In Mustard Sauce

  HK$ 82

  Spicy
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• Spicy Squid

  HK$ 82

  Spicy
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• Jellyfish Salad

  HK$ 82

  For ref only: A refreshing salad with a subtle ocean flavour and a crunchy texture.
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• Spicy and Sour Chicken in Thai Style

  HK$ 82

  Spicy
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• Black Fungus Salad

  HK$ 62

  Spicy
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• Shrimp Toast (2 pcs)

  HK$ 67

  Chef recommendation
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• Preserved Eggs with Spring Ginger

  HK$ 62

  For ref only: Savory and spicy, with a hint of sweetness from the ginger. Creamy texture with a slightly firm yolk.
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• Pickled Cherry Tomato

  HK$ 78
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• Fish and Tofu Soup with Coriander (For 4-6 People)

  HK$ 226

  For reference only, a savory fish and tofu soup with fresh coriander. Light, broth-forward flavor with tender tofu and delicate fish for a comforting, smooth texture.
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• White Pepper Chicken Soup with Pork Tripe

  from HK$ 115
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• Sweet Corn Broth with Fish Maw (For 4-6 People)

  HK$ 226
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• Sweet Corn Broth with Chicken (For 4-6 People)

  HK$ 226
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• Tofu Seafood Broth with Truffle (For 4-6 People)

  HK$ 226

  For reference only: A rich tofu and seafood broth with truffle aroma, savory and deeply flavorful. Smooth, comforting texture with a light, warming finish.
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• Garoupa Broth with Dried Tangerine Peel and Tofu (For 4-6 people)

  HK$ 238

  For reference only A savory, aromatic garoupa broth with tender tofu and a gentle citrus note from dried tangerine peel. Lightly warm and comforting, with a smooth, delicate texture.
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• Tofu Soup with Eggs and Luffa (For 4-6 People)

  HK$ 202
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• Giant Grouper with Pickled Cabbage

  HK$ 286

  Spicy
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• Grilled Japanese Eel

  from HK$ 202

  For reference only: Grilled Japanese eel, or unagi, is prepared by grilling marinated eel over charcoal. It features a sweet soy-based glaze and is typically served over rice, often accompanied by pickles. This dish is popular in Japanese cuisine, especially during summer festivals.
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• Spicy Boiled Giant Grouper

  HK$ 286

  Spicy
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• Eel Pot in Teriyaki Sauce with Double Onions Pot

  HK$ 166

  For reference only: Eel is grilled and glazed with teriyaki sauce, served with sautéed double onions. This dish features a balance of sweet and savory flavors, often accompanied by steamed rice. Originating from Japanese cuisine, it highlights the umami of eel.
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• Steamed Fish Head in Chopped Chili Pepper Sauce

  HK$ 250

  For reference only: Steamed fish head is cooked with chopped chili pepper sauce, offering a spicy and savory flavor. Typically served with rice, this dish is popular in Chinese cuisine, highlighting fresh ingredients and bold seasonings.
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• Steamed Fish Head in Black Bean Sauce

  HK$ 250

  For ref only: Steamed fish head in black bean sauce
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• Pan-fried Giant Grouper with XO Sauce

  HK$ 286

  For reference only: Pan-fried giant grouper is cooked until golden and served with savory XO sauce. This dish features fresh grouper fillets, stir-fried with garlic, dried seafood, and chili, offering a rich umami flavor. Typically served with steamed rice, it highlights Cantonese culinary traditions.
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• Steamed Giant Grouper with Minced Garlic

  HK$ 274

  For reference only: Steamed giant grouper features fresh fish, minced garlic, and soy sauce. The fish is steamed to retain its natural flavors, served with a side of rice and vegetables, highlighting Asian culinary traditions.
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• Steamed Eel in Preserved Beancurd Paste

  HK$ 226

  For reference only: Steamed eel is marinated in preserved beancurd paste, then gently steamed to enhance flavors. This dish features umami-rich beancurd, often served with rice or vegetables, highlighting its Chinese culinary roots.
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• Steamed Eel in Black Bean Sauce

  HK$ 226

  For ref only: Steamed eel in black bean sauce
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• Steamed Luffa with Shrimps

  HK$ 238

  For reference only: Steamed luffa is combined with shrimp, seasoned with garlic and ginger. This dish is typically served warm, highlighting the natural flavors of the ingredients, and is popular in Chinese cuisine.
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• Sweet and Sour Shrimp Balls

  HK$ 202

  For reference only: Sweet and Sour Shrimp Balls feature minced shrimp mixed with breadcrumbs, shaped into balls, and deep-fried. They are coated in a tangy sweet and sour sauce, often served with rice or vegetables, popular in Chinese cuisine.
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• Fried Shrimp Balls in Salted Eggs

  HK$ 190

  For reference only: Fried shrimp balls are made with minced shrimp, coated in salted egg batter, and deep-fried. They offer a savory flavor with a crispy exterior, often served with a dipping sauce. This dish is popular in Southeast Asian cuisine, showcasing the use of salted eggs in seafood preparations.
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• Double Flavour Deep-fried Crispy Shrimp Balls

  HK$ 190

  For reference only: Double Flavour Deep-fried Crispy Shrimp Balls feature minced shrimp and seasonings, shaped into balls and deep-fried. They offer a crunchy exterior and a savory filling, often served with dipping sauces in Asian cuisine.
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• Scrambled Eggs with Shrimps

  HK$ 178

  For ref only: Savory scrambled eggs with succulent shrimps, bursting with umami flavor.
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• Pan-fried Shrimp Balls with Sichuan Peppercorns

  HK$ 202

  Spicy
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• Sauteed Fish Swim Bladder in Sizzling Pot

  HK$ 142

  Chef Recommendation
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• Steamed Fish Head in Oil, Salt and Water

  HK$ 250

  For reference only: Steamed fish head is prepared with fish heads, water, and salt. The dish features a delicate flavor profile, often enhanced with ginger and scallions, and is typically served with rice. This dish is popular in Chinese cuisine, showcasing the freshness of the fish.
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• Fish Head in Sizzling Pot

  HK$ 190

  For reference only: Fish head is simmered in a hot pot with spices, garlic, and herbs. Typically served with rice, it offers a rich, savory flavor profile, popular in Asian cuisine.
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• Braised Giant Grouper with Bitter Melon and Bean Curd Sheet

  HK$ 262

  For reference only: Braised giant grouper is cooked with bitter melon and bean curd sheet in a savory broth. This dish features a balance of flavors, combining the fish's richness with the bitterness of melon, often served with steamed rice. Originating from Chinese cuisine, it highlights the use of fresh ingredients and traditional braising techniques.
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• Pan-fried Giant Grouper with Green Onion

  HK$ 286

  For reference only: Pan-fried Giant Grouper features fillets seasoned with salt and pepper, cooked until golden. Served with sautéed green onions, this dish highlights the fish's natural flavors and is popular in coastal cuisines.
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• Pan-fried Shrimp Balls with Asparagus and Black Fungus

  HK$ 226

  For reference only: Pan-fried shrimp balls feature minced shrimp, asparagus, and black fungus, shaped and fried until golden. This dish combines savory seafood flavors with the earthiness of black fungus, often served with a dipping sauce.
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• Chilled Abalone

  HK$ 84

  Chef recommendation
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• Salt and Pepper Calamari

  HK$ 130

  For reference only: Salt and Pepper Calamari features tender squid, lightly battered and deep-fried. Seasoned with salt, pepper, and often served with a side of dipping sauce, this dish is popular in Asian cuisine, particularly in Chinese and Thai restaurants.
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• Fresh Squid with Bean Sauce

  HK$ 142

  For reference only: Fresh squid is stir-fried with fermented bean sauce, garlic, and ginger. This dish features a savory umami flavor and is often served with steamed rice or noodles, highlighting its Asian culinary roots.
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• Pan-fried Squid Stuffed with Rice in Butter Sauce

  HK$ 178

  Chef recommendation
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• Luffa in Chicken Soup with Squid Stuffed with Rice

  HK$ 202

  For reference only: Luffa in Chicken Soup with Squid Stuffed with Rice features tender luffa and chicken broth. Squid is filled with seasoned rice, then simmered, creating a savory, comforting dish often enjoyed in Asian cuisine.
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• Steamed Dried Seafood with Scallion Oil in Lotus Leaves

  HK$ 202

  Dried whitebait, dried squid and dried shrimp
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• Deep-fried Crispy Oyster with Shaddock

  HK$ 250

  For reference only: Deep-fried crispy oyster features battered and fried oysters served with shaddock fruit. The dish combines savory seafood flavors with the citrusy brightness of shaddock, often enjoyed as an appetizer in coastal regions.
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• Oyster with Ginger and Onion

  HK$ 250

  For reference only: Oysters are steamed with ginger and onion, enhancing their briny flavor. This dish is often served as an appetizer in Chinese cuisine, accompanied by soy sauce for dipping.
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• Mixed Wok-fried Delicacies with Abalone in Dai Pai Dong Style

  HK$ 190

  For reference only: Mixed wok-fried delicacies feature abalone, vegetables, and proteins, stir-fried in a hot wok. This dish showcases bold flavors from soy sauce and garlic, typical of Dai Pai Dong street food culture in Hong Kong. Served with rice or noodles, it offers a vibrant taste of local culinary traditions.
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• Salt Baked Chicken

  HK$ 178

  For ref only: Baked chicken rubbed by salt, sand ginger powder and white pepper
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• Roasted Baby Pigeon (1 pc)

  HK$ 86

  For reference only: Roasted baby pigeon is seasoned with herbs and spices, then roasted until tender. It is typically served with a side of vegetables or grains, showcasing traditional cooking methods from various cuisines.
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• Spicy Chicken Pot

  HK$ 238

  Spicy
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• Steamed Chicken with Cordyceps Flower and Black Garlic

  HK$ 178

  For reference only: Steamed chicken is combined with cordyceps flower and black garlic. This dish features savory flavors and is often served with rice, highlighting traditional Chinese medicinal ingredients.
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• Boiled Frog Pot with Spicy Stir-fried Sauce

  HK$ 142

  For reference only: Boiled frog legs are served with a spicy stir-fried sauce made from garlic, chili, and soy sauce. This dish features a combination of tender meat and bold flavors, often accompanied by rice or vegetables. It is popular in various Asian cuisines, showcasing unique culinary traditions.
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• Chili Chicken Pot In Sichuan Style

  from HK$ 178

  Spicy | Chef Recommendation
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• Braised Goose with Sweet and Salty Plum Sauce

  HK$ 202

  For reference only: Braised goose is slow-cooked until tender, served with a sweet and salty plum sauce. This dish features rich flavors from the goose, complemented by the tangy sauce, often accompanied by steamed rice or vegetables. Originating from Chinese cuisine, it highlights the balance of savory and sweet elements.
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• Braised Chicken and Abalone in Pot

  HK$ 238

  For reference only: Braised chicken and abalone in pot features chicken and abalone simmered with soy sauce and ginger. This dish is typically served with rice, highlighting flavors of umami and savory broth, rooted in Chinese cuisine.
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• Sauteed Chicken in Sizzling Pot

  HK$ 154

  For reference only: Sautéed chicken is cooked in a hot, sizzling pot with garlic, ginger, and soy sauce. Served with vegetables and rice, it offers a flavorful, aromatic experience typical of Asian cuisine.
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• Steamed Chicken with Herbs

  HK$ 154

  For reference only: Steamed chicken is prepared with fresh herbs, garlic, and ginger. The gentle steaming process preserves moisture and flavor, resulting in a tender dish often served with rice or vegetables, popular in various Asian cuisines.
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• Spicy Chicken in Sichuan Style

  HK$ 166

  For reference only: Spicy Chicken in Sichuan Style features chicken stir-fried with Sichuan peppercorns, garlic, and chili peppers. This dish is known for its bold, numbing heat and is typically served with steamed rice. Originating from Sichuan province, it highlights the region's love for spicy flavors.
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• Fried Chicken with Sand Ginger

  HK$ 166

  For reference only: Fried chicken is marinated in sand ginger, then deep-fried until golden. It features savory, aromatic flavors and is often served with rice or vegetables, highlighting its roots in Chinese cuisine.
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• Poached Chicken

  from HK$ 178

  For ref only: Cantonese-style poached chicken, flavored with ginger and scallion
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• Scallion Oil Chicken

  from HK$ 178

  For ref only: Poached chicken with scallion oil
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• Ginger and Scallion Chicken

  from HK$ 178

  For ref only: Poached chicken with sauce made by soy sauce, ginger and scallion
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• Braised Goose Feet In Barbecue Sauce

  HK$ 178

  For reference only: Braised goose feet are simmered in a rich barbecue sauce, offering a savory flavor. Typically served as a delicacy in Chinese cuisine, they are often enjoyed with rice or noodles.
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• Marinated Chicken in Black Truffle

  from HK$ 166

  For reference only: Marinated chicken is infused with black truffle oil, then grilled or roasted. It features earthy flavors and is often served with seasonal vegetables or a light salad. This dish highlights the luxurious taste of truffles, popular in Italian cuisine.
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• Diced Angus Beef In Mustard Sauce

  HK$ 238

  For reference only: Diced Angus beef is seared and simmered in a tangy mustard sauce. This dish features a balance of savory and sharp flavors, often served with rice or vegetables, highlighting its hearty nature.
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• Deep-fried Crispy Diced Angus Beef

  HK$ 238

  For reference only: Deep-fried crispy diced Angus beef features tender beef cubes coated in a seasoned batter. Typically served with a tangy dipping sauce, this dish is popular in Asian cuisine, highlighting savory flavors and a crunchy texture.
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• Fried Angus Beef Cubes with Potatoes and Vegetables

  HK$ 238

  For reference only: Fried Angus beef cubes are sautéed until browned, served with roasted potatoes and seasonal vegetables. This dish highlights the rich flavor of beef, complemented by the earthiness of potatoes and freshness of vegetables.
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• Spicy Beef In Sichuan Style

  HK$ 226

  Spicy
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• Braised Beef Brisket

  from HK$ 322

  For ref only: Tender and savory, with a rich umami flavor that lingers on the palate.
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• Diced Angus Beef in Sichuan Pepper

  HK$ 238

  For reference only: Diced Angus beef is stir-fried with Sichuan pepper, garlic, and chili. This dish features bold, numbing flavors and is typically served with steamed rice. Originating from Sichuan cuisine, it highlights the region's love for spicy and aromatic dishes.
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• Stir-fried Beef and Mushroom with Black Pepper

  HK$ 166

  For reference only: Stir-fried beef and mushrooms are cooked with black pepper, soy sauce, and garlic. This dish features tender beef slices and earthy mushrooms, typically served over rice or noodles. Originating from Asian cuisine, it highlights bold flavors and quick cooking techniques.
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• Stir-fried Beef and Mushroom with Teriyaki Sauce

  HK$ 166

  For reference only: Stir-fried beef and mushrooms are cooked in teriyaki sauce, combining savory and sweet flavors. Typically served over rice or noodles, this dish is popular in Japanese cuisine.
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• Spicy Sauteed Beef

  HK$ 166

  For reference only: Spicy sautéed beef features thinly sliced beef cooked quickly in a hot pan with chili peppers, garlic, and soy sauce. This dish is often served with steamed rice or vegetables, highlighting its bold flavors and Asian culinary roots.
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• Stir-fried Beef Short Ribs with Black Pepper

  HK$ 190

  For reference only: Stir-fried beef short ribs are marinated in soy sauce and black pepper, then quickly cooked. This dish features tender meat with a savory and slightly spicy flavor, often served with steamed rice and vegetables. Originating from Asian cuisine, it highlights the balance of umami and heat.
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• Beef with Pickled Pepper

  HK$ 226

  Spicy
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• Deep-fried Beef Ribs

  from HK$ 346

  For reference only: Deep-fried beef ribs are seasoned and marinated, then deep-fried until crispy. They are often served with dipping sauces and sides like coleslaw, popular in American barbecue cuisine.
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• Satay Beef Pot with Enoki Mushrooms and Vermicelli

  HK$ 166

  For reference only: Satay beef pot features marinated beef, enoki mushrooms, and vermicelli in a spicy satay sauce. This dish is typically simmered, allowing the flavors to meld, and is often served with fresh herbs and lime. Originating from Southeast Asia, it highlights the region's love for bold, savory flavors.
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• Poached Beef with Enoki Mushrooms

  HK$ 250

  For reference only: Poached beef is gently cooked in broth, served with enoki mushrooms. This dish features umami flavors and is often accompanied by a light dipping sauce, highlighting its Asian culinary roots.
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• Stir-fried Pork with String Beans

  HK$ 130

  For reference only: Stir-fried pork with string beans features tender pork slices sautéed with crisp string beans. Seasoned with soy sauce and garlic, this dish is commonly served with rice, highlighting its Asian culinary roots.
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• Steamed Minced Pork with Preserved Vegetables

  HK$ 130

  For ref only:Savory and slightly sour, with tender minced pork and crunchy preserved vegetables.
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• Steamed Pork Ribs In Dried Tangerine Peel Sauce and Black Bean

  HK$ 166

  For reference only: Steamed pork ribs are marinated in dried tangerine peel and black bean sauce. This dish features tender, savory meat with citrus and umami flavors, typically served with rice. Originating from Chinese cuisine, it highlights traditional steaming techniques for enhanced taste.
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• Sweet and Sour Pork Ribs with Tangerine Peel

  HK$ 166

  For reference only: Sweet and Sour Pork Ribs with Tangerine Peel features tender pork ribs marinated and braised. The dish combines tangy tangerine peel with a sweet and sour sauce, often served with steamed rice. Originating from Chinese cuisine, it balances flavors and highlights citrus notes.
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• Stir-fried Pork with Luffa and Black Fungus

  HK$ 130

  For reference only: Stir-fried pork combines tender slices of pork with luffa and black fungus. This dish features savory soy sauce and garlic, typically served with steamed rice, highlighting flavors from Chinese cuisine.
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• Sweet and Sour Pork Ribs with Strawberry Glaze

  HK$ 142

  For reference only: Sweet and Sour Pork Ribs feature tender pork ribs coated in a strawberry glaze. The dish combines the tanginess of vinegar and sweetness of strawberries, often served with steamed rice or vegetables. Originating from Chinese cuisine, it balances flavors through a stir-frying technique.
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• Steamed Minced Pork with Dried Silver Fish

  HK$ 130

  For reference only: Steamed minced pork is combined with dried silver fish, seasoned with soy sauce and ginger. This dish is typically served with rice, highlighting flavors from Chinese cuisine.
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• Flavoured Spareribs with Crispy Rice Sauce

  HK$ 142

  For reference only: Flavoured spareribs are marinated and grilled, served with a sauce made from crispy rice. This dish features savory and slightly sweet flavors, often accompanied by pickled vegetables for contrast. It is popular in Asian cuisine, showcasing a balance of textures and tastes.
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• Steamed Minced Pork with Mixed Preserved Vegetables

  HK$ 142

  For reference only: Steamed minced pork is combined with mixed preserved vegetables, creating a savory dish. The pork is seasoned and steamed, allowing the flavors to meld, typically served with rice. This dish is popular in Chinese cuisine, showcasing the balance of meat and preserved ingredients.
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• Pan-fried Meat Patty with Salted Fish

  HK$ 142

  For reference only: Pan-fried meat patty combines ground meat and salted fish, seasoned and shaped into patties. Cooked until golden brown, it is often served with rice or vegetables, reflecting a fusion of flavors in various Asian cuisines.
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• Steamed Pork Belly with Preserved Vegetables

  HK$ 142

  For reference only: Steamed pork belly is paired with preserved vegetables, creating a savory and tangy dish. The pork is slowly steamed until tender, allowing the flavors to meld, often served with rice. This dish is popular in Chinese cuisine, highlighting the balance of rich and pickled flavors.
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• Crispy Pork Knuckle with Garlic and Chili

  HK$ 178

  Chef recommendation
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• Steamed Minced Pork with Squid and Chinese Yam

  HK$ 130

  For reference only: Steamed minced pork combines with squid and Chinese yam, creating a savory dish. The mixture is seasoned with ginger and garlic, then steamed to retain moisture, often served with rice or vegetables. This dish is popular in Chinese cuisine, highlighting the use of fresh seafood and root vegetables.
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• Deep-fried Flavoured Spareribs with Spicy Salt

  HK$ 130

  For reference only: Deep-fried spareribs are seasoned with spicy salt, creating a crispy exterior and tender meat. Typically served as a snack or appetizer, they are popular in Chinese cuisine, often enjoyed with dipping sauces.
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• Stir-fried Pork and Mushrooms in Teriyaki Sauce

  HK$ 166

  For reference only: Stir-fried pork and mushrooms are cooked in a sweet and savory teriyaki sauce. This dish features tender pork, earthy mushrooms, and is typically served over rice or noodles.
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• Stir-fried Pork and Potato with Dried Chilli Sauce

  HK$ 190

  For reference only: Stir-fried pork and potato features tender pork and sliced potatoes cooked in a spicy dried chili sauce. This dish combines savory and spicy flavors, often served with steamed rice, highlighting its roots in Chinese cuisine.
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• Fried Eggs with Sakura Shrimps and Minced Pork

  HK$ 118

  For reference only: Fried eggs are combined with sakura shrimps and minced pork, creating a savory dish. Typically served with rice, this dish highlights umami flavors and is popular in Asian cuisine.
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• Spicy Sichuan Mapo Tofu

  HK$ 118

  Served with Boiled Vegetables and Drink
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• Fried Eggs with Preserved Radish

  HK$ 118

  For reference only: Fried eggs are cooked until set, topped with chopped preserved radish. This dish offers savory flavors and is often served with rice or as part of a breakfast spread in Asian cuisine.
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• Spicy Eggplant with Salted Fish in XO Sauce

  HK$ 118

  For reference only: Spicy Eggplant with Salted Fish in XO Sauce features sautéed eggplant and salted fish in a rich, umami-packed sauce. This Cantonese dish combines bold flavors from chili, garlic, and fermented ingredients, typically served with steamed rice.
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• Stir-fried Spicy Cauliflower

  HK$ 106

  For reference only: Stir-fried spicy cauliflower features cauliflower florets sautéed with garlic, ginger, and chili peppers. This dish offers a balance of heat and savory flavors, often served with rice or noodles. Originating from Asian cuisine, it highlights quick cooking techniques to retain crunchiness.
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• Choy Sum

  HK$ 106

  Choose with cooking method (1 type)
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• Chinese Lettuce

  HK$ 106

  Choose with cooking method (1 type)
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• Cauliflower

  HK$ 106

  Choose with cooking method (1 type)
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• Bok Choy

  HK$ 106

  Choose with cooking method (1 type)
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• Baby Cabbage

  HK$ 106

  Choose with cooking method (1 type)
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• Fried Eggs with Scallion Oil

  HK$ 106

  For reference only: Fried eggs are cooked in hot oil infused with scallions. This dish features a savory flavor profile and is often served with rice or bread, popular in various Asian cuisines.
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• Steamed Egg with Clans

  HK$ 154

  For reference only: Steamed egg with clams features eggs whisked with fresh clams, steamed until set. This dish highlights the umami flavor of clams, often seasoned with soy sauce and served warm, commonly enjoyed in Asian cuisine.
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• Steamed Choy Sun with Preserved Vegetables

  HK$ 108

  For reference only: Steamed choy sun is a dish featuring tender choy sun greens and preserved vegetables. The greens are steamed to retain their natural flavor, complemented by the salty, umami notes of preserved vegetables, often served with rice or as a side in Cantonese cuisine.
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• Steamed Eggs with Minced Pork and Dried Scallops

  HK$ 130

  For reference only: Steamed eggs are combined with minced pork and dried scallops, creating a savory custard. This dish is typically seasoned with soy sauce and served warm, often accompanied by rice. Originating from Chinese cuisine, it highlights the umami flavors of seafood and meat.
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• Stir-fried Minced Pork with Olive Vegetables and String Beans

  HK$ 118

  For reference only: Stir-fried minced pork combines olive vegetables and string beans, seasoned with soy sauce and garlic. This dish is typically served with steamed rice, showcasing flavors from Chinese cuisine.
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• Stir-fried Minced Pork with Dry-fried String Beans

  HK$ 118

  For reference only: Stir-fried minced pork combines with dry-fried string beans, seasoned with soy sauce and garlic. This dish features a savory flavor profile and is typically served with steamed rice, popular in Chinese cuisine.
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• Stir-fried Beef with Choy Sum

  HK$ 154

  For ref only: Stir-fried beef with choy sum and oyster sauce
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• Fried Chinese Yam with Asparagus and Black Fungus

  HK$ 118

  For reference only: Fried Chinese yam is stir-fried with asparagus and black fungus. This dish features earthy flavors and a crunchy texture, often served as a side in Chinese cuisine.
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• Steamed Luffa with Vermicelli and Garlic

  HK$ 108

  For reference only: Steamed luffa is paired with vermicelli and garlic, creating a light, savory dish. The luffa is steamed until tender, then served with sautéed garlic and soft vermicelli, often enjoyed in Asian cuisine.
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• Mixed Vegetables Pot with Assorted Seafood

  HK$ 166

  For reference only: Mixed vegetables and assorted seafood are simmered in a savory broth. This dish features a variety of seasonal vegetables, such as carrots and bell peppers, combined with shrimp, squid, and fish, often seasoned with garlic and ginger. Typically served hot, it highlights coastal culinary traditions.
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• Braised Goose Feet and Dried Mushroom with Seasonal Vegetables

  HK$ 202

  For reference only: Braised goose feet are simmered with dried mushrooms and seasonal vegetables. This dish features umami flavors from the mushrooms and is typically served in a savory broth, highlighting traditional Chinese culinary techniques.
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• Stir-fried Rice Noodles In Homemade Style

  HK$ 118

  Chef recommendation
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• Fried Rice with Dried Scallop and Egg White

  HK$ 118

  For ref only: A Cantonese-style fried rice with dried scallops and egg white
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• Rice in Soup with Seafood and Crispy Rice (For 4-6 People)

  HK$ 466

  Chef recommendation
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• Mushroom and Chicken Claypot Rice

  HK$ 238

  For reference only: Mushroom and Chicken Claypot Rice features tender chicken and mushrooms cooked with rice in a claypot. The dish is seasoned with soy sauce and garlic, offering a savory flavor profile, and is typically served hot, allowing the rice to absorb the rich broth. Originating from Chinese cuisine, it is a comforting one-pot meal.
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• Rice

  HK$ 14

  For ref only: Rice
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• Fried Rice with Assorted Seafood and Truffle Sauce

  HK$ 154

  For reference only: Fried rice features shrimp, squid, and scallops, stir-fried with garlic and vegetables. Drizzled with truffle sauce, it offers a rich umami flavor, often served as a main dish in Asian cuisine.
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• Stir-fried Rice Noodle Roll with Soy Sauce and Beef

  HK$ 118

  For reference only: Stir-fried rice noodle rolls are made with rice flour, beef, and soy sauce. The dish features savory flavors from the soy sauce and is typically served with scallions and sesame oil. Originating from Cantonese cuisine, it is often enjoyed as a dim sum item.
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• Stir-fried Rice Noodle Roll with Pork

  HK$ 118

  For reference only: Stir-fried rice noodle roll with pork features rice noodles filled with marinated pork, stir-fried until heated. It is often served with soy sauce and garnished with scallions, popular in Cantonese cuisine.
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• Stir-fried Udon Noodles with BBQ Pork

  HK$ 118

  For reference only: Stir-fried udon noodles feature tender noodles tossed with BBQ pork, vegetables, and soy sauce. This dish combines savory flavors and is typically served hot, often garnished with green onions. Originating from Japan, it showcases a blend of Asian culinary techniques.
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• Steamed Grouper with Rice in Lotus Leaves

  HK$ 274

  For reference only: Steamed grouper is wrapped in lotus leaves, imparting a subtle aroma. Served with fragrant rice, this dish highlights the delicate flavors of the fish, often seasoned with ginger and soy sauce, reflecting traditional Chinese cooking methods.
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• Abalone and Chicken with Rice In Sizzling Stone Pot

  HK$ 202

  Chef recommendation
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• Spareribs and Chicken Feet in Black Bean Sauce Claypot Rice

  HK$ 238

  For reference only: Spareribs and Chicken Feet in Black Bean Sauce Claypot Rice features tender pork spareribs and chicken feet simmered in a savory black bean sauce. Cooked in a claypot, the dish combines rich flavors with steamed rice, often garnished with green onions, offering a comforting and hearty meal rooted in Cantonese cuisine.
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• Frog and Cordyceps Flower Claypot Rice

  HK$ 238

  For reference only: Frog and Cordyceps Flower Claypot Rice features tender frog legs and cordyceps flowers cooked with rice. This dish is typically simmered in a claypot, allowing flavors to meld, and is often served with soy sauce and green onions. Originating from Chinese cuisine, it highlights the use of medicinal ingredients.
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• Truffle, Mushrooms and Pork Claypot Rice

  HK$ 238

  For reference only: Claypot rice featuring truffle, mushrooms, and pork is cooked over low heat. The dish combines earthy flavors from mushrooms and truffle with tender pork, served with a crispy rice crust. Originating from Chinese cuisine, it is often enjoyed as a comforting meal.
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• Braised Rice Noodle with Minced Pork and Nixed Preserved Vegetables

  HK$ 118

  For reference only: Braised rice noodles are stir-fried with minced pork and mixed preserved vegetables. This dish features savory flavors and is typically served warm, often garnished with scallions for added texture. Originating from Chinese cuisine, it highlights the balance of umami and saltiness from the preserved vegetables.
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• Preserved Mustard Greens Meat Cake Claypot Rice

  HK$ 238

  For reference only: Preserved mustard greens and marinated meat are layered over rice, then cooked in a claypot. This dish features savory flavors and is typically served with soy sauce and chili for added depth. Originating from Chinese cuisine, it highlights the use of preserved vegetables for enhanced taste.
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• Pork with Mixed Preserved Vegetables Claypot Rice

  HK$ 238

  For reference only: Pork with Mixed Preserved Vegetables Claypot Rice features tender pork and assorted preserved vegetables cooked in a claypot. The dish combines savory flavors with rice, often served with soy sauce and green onions. Originating from Chinese cuisine, it highlights the technique of slow cooking to enhance the taste.
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• Steamed Eel in Black Bean Sauce Claypot Rice

  HK$ 238

  For reference only: Steamed eel is combined with black bean sauce and served over claypot rice. The dish features tender eel, savory black beans, and fragrant rice, typically garnished with scallions. Originating from Chinese cuisine, it highlights the umami flavors of black beans and the comforting texture of claypot rice.
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• Coca-Cola (Canned)

  HK$ 14

  For ref only: Canned carbonated sugary soft drink
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• Coke Zero (Canned)

  HK$ 14

  For ref only: Canned zero calories no sugar carbonated soft drink
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• Sprite (Canned)

  HK$ 14

  For ref only: Canned colorless, lemon and lime-flavored soft drink
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• Fanta Orange Flavored Soda (Canned)

  HK$ 14

  For reference only Fanta is a sweet, citrusy orange soda with a fizzy, refreshing bite. Served chilled from a can for a light, effervescent texture.
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• Distilled Water

  HK$ 14

  For ref only: Water boiled and condensed into liquid
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• Oolong Tea

  HK$ 18

  For ref only: Traditional semi-oxidized Chinese tea
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• Walovi Herbal Tea

  HK$ 18

  For reference only A soothing herbal tea with a light, mildly earthy flavor. Smooth and comforting with a gentle, refreshing feel.
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• Soda Water

  HK$ 18

  For ref only: Carbonated water
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• Cream Soda (Canned)

  HK$ 14

  For ref only: Canned carbonated vanilla-flavored soft drink
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• Nestea Lemon Tea (Canned)

  HK$ 14
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Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. | 根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。

• Kronenbourg 1664 Blanc Beer

  HK$ 28

  Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. | 根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。
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• Tsing Tao Beer

  HK$ 35

  For ref only: Beer from China
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• Harbin Beer

  HK$ 36

  Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. | 根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。
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• Blue Girl Beer

  HK$ 46

  For ref only: German brand alcoholic drink
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• Asahi Beer

  HK$ 46

  For ref only: Japanese beer
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• Hoegaarden Beer

  HK$ 59

  For ref only: A refreshing beer with a citrusy and spicy flavour, perfect for a hot summer day.
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• Guinness Stout Beer

  HK$ 53

  Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. | 根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。
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• House Red Wine

  HK$ 286

  For ref only: House red wine
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• White Wine

  HK$ 286

  For ref only: White wine
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• Dassai 39 Junmai Daiginjo (720ml)

  from HK$ 598

  Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. | 根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。
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• Ohmine 2 Grain Yamadanishiki Hiire (720ml)

  HK$ 1,176

  Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. | 根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。
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• Ohmine 2 Grain Aiyama Hiire (720ml)

  HK$ 1,536

  Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. | 根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。
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• Ohmine 3 Grain Yamada Nishiki Hiire

  from HK$ 624

  Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. | 根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。
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• Dewazakura Junmai Daiginjo Yuki Megami 48 Hiire (720ml)

  HK$ 504

  Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. | 根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。
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• Sonderberg Beer

  HK$ 32

  Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. | 根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。
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• Orion Beer

  HK$ 46

  Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. | 根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。
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• Kuzuryu Daiginjo

  from HK$ 504

  Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. | 根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。
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• Dassai 23 Junmai Daiginjo (720ml)

  HK$ 958

  Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. | 根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。
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• Ohmine 3 Grain Aiyama Hiire (720ml)

  HK$ 648

  Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. | 根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。
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