Tso Choi Restaurant (Kowloon City)

Most ordered right now

• 148. Signature Steamed Chicken with Ginger and Salt (Half)

  HK$ 180

  For reference only: Steamed chicken seasoned with ginger and salt, served with a light soy sauce dip. This dish highlights the natural flavors of the chicken, often accompanied by rice and vegetables, popular in Chinese cuisine.
  

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• 31. Signature Stir-fried Pork Giblets

  HK$ 168

  For reference only: Signature Stir-fried Pork Giblets features tender pork giblets sautéed with garlic, ginger, and scallions. This dish is commonly served with steamed rice, highlighting its savory and umami flavors, often enjoyed in Asian cuisine.
  

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• 43. Braised Pork with Preserved Vegetables

  HK$ 143

  For reference only: Braised pork is slow-cooked with preserved vegetables, soy sauce, and spices. This dish features savory and tangy flavors, often served with steamed rice, highlighting its Chinese culinary roots.
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• 153. Stewed Tofu

  HK$ 131

  For reference only: Stewed tofu features tofu simmered in a savory broth with vegetables and seasonings. This dish often includes soy sauce, garlic, and ginger, served with rice or noodles, highlighting Asian culinary traditions.
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• 196. Pan-fried Lotus Root Cake

  HK$ 158
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• 72. Steamed Meatloaf with Salted Fish Sauce

  HK$ 131

  For reference only: Steamed meatloaf combines ground meat, vegetables, and salted fish sauce, creating a savory dish. Typically served with rice, it reflects Southeast Asian culinary traditions.
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• 31. Signature Stir-fried Pork Giblets - Coca-Cola® Combo

  HK$ 148

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• Stir-fried Fish Belly with Ginger and Scallions - Coca-Cola® Meals Combo

  HK$ 138

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• H. Cottage Fried Rice with Lard - Coca-Cola® Combo

  HK$ 128

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• 52. Preserved Eggs with Pickled Ginger

  HK$ 42

  For reference only: This dish features preserved eggs paired with tangy pickled ginger, offering a savory and slightly sweet flavor profile with a smooth texture.
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• 49. Poached Fish Skin

  HK$ 72

  For reference only: Poached fish skin snack with a delicate savory flavor and tender, slightly chewy texture. Clean and mild, best served warm.
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• 55. Soup (Small Pot)

  HK$ 158

  For reference only: A simple broth-based dish made with various vegetables and proteins, simmered together. Often served warm, it can include noodles or grains and is a staple in many cultures.
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• 212. Soup (Bowl)

  HK$ 72

  For reference only: A warm bowl of soup featuring a broth base, vegetables, and proteins. Commonly served with bread or crackers, it varies widely across cultures, showcasing local ingredients and flavors.
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• 555. Soup (Large Pot)

  HK$ 228

  For reference only: Large pot soup combines various vegetables, meats, and spices simmered together. It is often served with bread or rice, showcasing regional ingredients and flavors.
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• 70. Omelette with Preserved Radish and Bitter Melon

  HK$ 113

  For reference only: Omelette with preserved radish and bitter melon features eggs cooked with sautéed radish and bitter melon. This dish offers a savory and slightly bitter flavor profile, often served with rice or as a side. It is popular in various Asian cuisines, highlighting the use of preserved ingredients for depth.
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• 73. Stir-fried Vegetables with Salted Fish Sauce

  HK$ 113

  For reference only: Stir-fried vegetables are combined with salted fish sauce for a savory flavor. Common ingredients include bell peppers, carrots, and broccoli, quickly cooked in a hot wok. This dish is often served with rice and is popular in Southeast Asian cuisine.
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• 89. Poached Vegetables in Fish Soup

  HK$ 113

  For reference only: Poached vegetables simmered in a flavorful fish broth. Typically served with rice or noodles, this dish highlights the freshness of seasonal produce and the umami of fish.
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• 107. Stir-fried Vegetables with Dregs of Lard

  HK$ 131

  For reference only: Stir-fried vegetables cooked with dregs of lard, offering a savory flavor. Commonly served with rice, this dish highlights regional Chinese cooking techniques and utilizes leftover lard for added richness.
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• 153. Stewed Tofu

  HK$ 131

  For reference only: Stewed tofu features tofu simmered in a savory broth with vegetables and seasonings. This dish often includes soy sauce, garlic, and ginger, served with rice or noodles, highlighting Asian culinary traditions.

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• 191. Vegetable with Mushroom

  HK$ 131

  For reference only: Sautéed vegetables and mushrooms combine for a savory dish. Often seasoned with garlic and herbs, it is typically served as a side or over rice.
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• 193. Angled Luffa in Dace Fish Soup

  HK$ 113

  For reference only: Angled luffa is simmered in a savory dace fish broth. This dish features a blend of umami flavors, often served with rice or noodles, highlighting its roots in Chinese cuisine.
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• 194. Stir-fried Broccoli

  HK$ 113

  For reference only: Stir-fried broccoli features fresh broccoli florets quickly cooked in a hot wok with garlic and soy sauce. This dish highlights the natural crunch of the broccoli, often served with rice or noodles.
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• 195. Stir-fried Lotus Root

  HK$ 113

  For reference only: Stir-fried lotus root features sliced lotus root sautéed with garlic and soy sauce. This dish offers a crunchy texture and is often served with rice or as part of a vegetable medley in Asian cuisine.
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• 196. Pan-fried Lotus Root Cake

  HK$ 158

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• 192. Stir-fried Assorted Mushrooms with XO Sauce

  HK$ 113

  For reference only: Stir-fried assorted mushrooms are cooked with XO sauce, a blend of dried seafood and spices. This dish features umami flavors and is typically served with rice or noodles, highlighting its Cantonese origins.
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• 231. Vegetable with Assorted Mushroom

  HK$ 116

  For reference only: Vegetable with Assorted Mushroom features sautéed seasonal vegetables and a variety of mushrooms. This dish combines earthy flavors with a light soy sauce, often served as a side in Asian cuisine.
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• 76. Stir-fried Pork Jowl with Bean Sprouts

  HK$ 113
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• D. Fried Rice with Shrimps

  HK$ 121

  For reference only: Fried rice with shrimps features stir-fried rice, shrimp, vegetables, and soy sauce. This dish combines savory flavors and is often garnished with green onions, served as a main course in various Asian cuisines.
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• E. Fried Rice with Minced Beef

  HK$ 121

  For reference only: Fried rice with minced beef features stir-fried rice, ground beef, vegetables, and soy sauce. This dish combines savory flavors and is often garnished with green onions, served as a main course in various Asian cuisines.
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• G. Shanghai Fried Noodles

  HK$ 121

  For reference only: Shanghai Fried Noodles feature stir-fried wheat noodles, vegetables, and proteins like pork or shrimp. This dish combines savory soy sauce with garlic and scallions, often served with pickled vegetables on the side. Originating from Shanghai, it reflects the region's culinary emphasis on noodles.
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• 22. Plain Rice

  HK$ 15

  For reference only: Plain rice is steamed or boiled white or brown rice, serving as a staple side dish. It pairs well with various curries, stews, and grilled meats, commonly found in many cuisines worldwide.
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• 80. Lardy Rice

  HK$ 30

  For reference only: Lardy Rice features rice cooked with lard, often combined with meats and spices. This dish is traditionally served in various cultures, providing a rich, savory flavor profile.
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• 156. Hakka Stir-fried Chinese Vermicelli

  HK$ 121

  For reference only: Hakka Stir-fried Chinese Vermicelli features rice vermicelli stir-fried with vegetables, soy sauce, and spices. This dish is commonly served with a side of chili sauce, reflecting Hakka culinary traditions.
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• F. Fried Rice with Pork Floss and Salted Fish Sauce

  HK$ 121

  For reference only: Fried rice features pork floss and salted fish sauce, stir-fried for a savory flavor. Typically served with vegetables and garnished with green onions, it reflects Asian culinary traditions.
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• H. Cottage Fried Rice with Lard

  HK$ 121

  For reference only: Cottage Fried Rice with Lard features cooked rice stir-fried with lard, vegetables, and proteins. This dish combines savory flavors and is often served with soy sauce and green onions, popular in various Asian cuisines.
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• 23. Steamed Eel with Plum in Bamboo Bucket

  HK$ 228

  For reference only: Steamed eel is cooked with plum sauce in a bamboo bucket. The dish features tender eel, sweet and tangy plum, and is often served with rice, highlighting traditional Asian cooking methods.
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• 101. Cooked Shrimps and Angled Luffa with XO Sauce

  HK$ 218

  For reference only: Cooked shrimps and angled luffa are stir-fried with XO sauce, a blend of dried seafood and spices. This dish features umami flavors and is often served with steamed rice.
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• 141. Deep-fried Shrimps with Peppers and Salt

  HK$ 258

  For reference only: Deep-fried shrimps are coated in a mix of salt and peppers. This dish features crispy shrimp, often served with sliced chili and garlic, highlighting a savory and slightly spicy flavor profile. Commonly enjoyed in Chinese cuisine, it pairs well with steamed rice or as an appetizer.
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• 160. Deep-fried Squid with Peppers and Salt

  HK$ 180

  For reference only: Deep-fried squid is coated in a light batter and fried until crispy. It is seasoned with salt and often served with sliced peppers, providing a savory and slightly spicy flavor profile. This dish is popular in various Asian cuisines, often enjoyed as a snack or appetizer.

  #1 most liked
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• 1411. Stir-fried Shrimps with Soy Sauce

  HK$ 258

  For reference only: Stir-fried shrimps cooked in soy sauce, garlic, and ginger. Served with steamed rice or vegetables.
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• 169. Oyster Omelette

  HK$ 158

  For reference only: Oyster omelette features fresh oysters mixed with eggs and starch, pan-fried until set. Commonly served with a tangy sauce, it is popular in Southeast Asian cuisine, particularly in Taiwan and Malaysia.
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• 171. Scrambled Eggs with Shrimps

  HK$ 131

  For reference only: Scrambled eggs with shrimps feature eggs cooked gently with sautéed shrimp. This dish combines the flavors of seafood and eggs, often seasoned with salt and pepper, and served with toast or rice. It is popular in various coastal cuisines.
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• 261. Grilled Eggplant with Seafood Sauce

  HK$ 198

  For reference only: Grilled eggplant topped with a savory seafood sauce, featuring shrimp and garlic. This dish combines smoky flavors from the grilled eggplant with the umami richness of the seafood sauce, often served as an appetizer in Mediterranean cuisine.
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• 32. Signature Stir-fried Fish Belly

  HK$ 158
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• 123. Fish Belly in Numbing Spicy Soup

  HK$ 228
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• 33. Stir-fried Bullhead with Ginger and Scallion

  HK$ 198

  For reference only: Stir-fried Bullhead with Ginger and Scallion features tender bullhead fish sautéed with ginger and scallions. This dish highlights savory flavors and is typically served with steamed rice, showcasing Chinese culinary traditions.
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• 36. Cottage Pan-fried Fishcake

  HK$ 158

  For reference only: Cottage pan-fried fishcake features fish, potatoes, and herbs, formed into patties and pan-fried. It offers a savory flavor profile, often served with tartar sauce or a side salad.
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• 116. Stir-fried Shrimps, Scallop and Broccoli with XO Sauce

  HK$ 218

  For reference only: Stir-fried shrimps, scallops, and broccoli are cooked in XO sauce, a blend of dried seafood and spices. This dish features umami flavors and is typically served with steamed rice.
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• 162. Deep-fried Soft-shell Crab with Peppers and Salt

  HK$ 180

  For reference only: Deep-fried soft-shell crab is coated in a light batter and fried until crispy. It is seasoned with salt and mixed with sliced peppers, often served with a side of dipping sauce, highlighting its coastal origins.
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• 177. Stir-fried Scallops with Cashew Nuts and Celery

  HK$ 180

  For reference only: Stir-fried scallops are cooked with cashew nuts and celery in a wok. This dish features savory flavors from soy sauce and garlic, often served with steamed rice.
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• 237. Signature Stir-fried Assorted Seafood

  HK$ 180

  For reference only: Signature Stir-fried Assorted Seafood features shrimp, squid, and scallops quickly cooked in a hot wok. Seasoned with garlic, soy sauce, and vegetables, it is typically served over rice or noodles. This dish highlights coastal flavors and is popular in various Asian cuisines.

  #2 most liked
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• 31. Signature Stir-fried Pork Giblets

  HK$ 168

  For reference only: Signature Stir-fried Pork Giblets features tender pork giblets sautéed with garlic, ginger, and scallions. This dish is commonly served with steamed rice, highlighting its savory and umami flavors, often enjoyed in Asian cuisine.

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• 35. Signature Stir-fried Pork Liver

  HK$ 180

  For reference only: Signature Stir-fried Pork Liver features tender pork liver sautéed with garlic, ginger, and scallions. This dish is often served with steamed rice, highlighting its savory and slightly tangy flavors, popular in various Asian cuisines.
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• 43. Braised Pork with Preserved Vegetables

  HK$ 143

  For reference only: Braised pork is slow-cooked with preserved vegetables, soy sauce, and spices. This dish features savory and tangy flavors, often served with steamed rice, highlighting its Chinese culinary roots.

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• 78. Grilled Pork Jowl

  HK$ 131

  For reference only: Grilled pork jowl features marinated pork jowl, grilled until tender. It is often served with rice and pickled vegetables, showcasing flavors of garlic and soy sauce, common in Asian cuisine.
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• 123. Pork Liver in Numbing Spicy Soup

  HK$ 228

  For reference only: Pork liver is simmered in a spicy broth with Sichuan peppercorns, garlic, and chili oil. This dish is typically served hot, accompanied by rice or noodles, and is popular in Chinese cuisine.
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• 175. Crispy Sweet and Sour Pork with Spring Ginger and Pineapple

  HK$ 131

  For reference only: Crispy Sweet and Sour Pork features battered and fried pork, tossed with spring ginger and pineapple. This dish combines tangy, sweet, and savory flavors, often served with steamed rice. Originating from Chinese cuisine, it highlights a balance of textures and tastes.
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• 178. Stewed Ribs with Hawthorn sauce

  HK$ 143

  For reference only: Stewed ribs are simmered with hawthorn sauce, creating a balance of savory and tangy flavors. This dish is often served with rice, highlighting its rich taste and cultural roots in Chinese cuisine.
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• 41. Stewed Pork Ribs with Honey Sauce

  HK$ 131

  For reference only: Stewed pork ribs are simmered in a honey-based sauce, creating a sweet and savory flavor. Typically served with rice or vegetables, this dish is popular in various Asian cuisines.
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• 51. Stir-fried Pork Jowl and Lotus Root

  HK$ 131

  For reference only: Stir-fried pork jowl and lotus root features tender pork jowl and crunchy lotus root. Cooked with soy sauce and garlic, it offers savory flavors and is typically served with rice. This dish is popular in Chinese cuisine, highlighting the balance of textures.
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• 72. Steamed Meatloaf with Salted Fish Sauce

  HK$ 131

  For reference only: Steamed meatloaf combines ground meat, vegetables, and salted fish sauce, creating a savory dish. Typically served with rice, it reflects Southeast Asian culinary traditions.

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• 75. Stir-fried Pork Jowl and Bitter Melon

  HK$ 112

  For reference only: Stir-fried pork jowl and bitter melon features tender pork jowl sautéed with sliced bitter melon. This dish combines savory and slightly bitter flavors, often seasoned with soy sauce and garlic, and is typically served with steamed rice. It is popular in various Asian cuisines, known for its balance of taste and texture.
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• 42. Signature Deep-fried Pigeon

  HK$ 121

  For reference only: Signature Deep-fried Pigeon features marinated pigeon, coated in seasoned flour, and deep-fried until crispy. Often served with a side of dipping sauce, this dish highlights traditional cooking methods in various cuisines.

  #3 most liked
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• 148. Signature Steamed Chicken with Ginger and Salt (Half)

  HK$ 180

  For reference only: Steamed chicken seasoned with ginger and salt, served with a light soy sauce dip. This dish highlights the natural flavors of the chicken, often accompanied by rice and vegetables, popular in Chinese cuisine.

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• 148. Signature Steamed Chicken with Ginger and Salt (Whole)

  HK$ 348

  For reference only: Whole chicken is steamed with ginger and salt, resulting in tender meat. Typically served with rice, this dish highlights the simplicity of Chinese cuisine.
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• 149. Steamed Chicken with Sichuan Spicy Sauce (Half)

  HK$ 180

  For reference only: Steamed chicken served with a spicy Sichuan sauce made from chili oil and garlic. This dish features tender chicken, often garnished with scallions, and is typically enjoyed with rice.
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• 149. Steamed Chicken with Sichuan Spicy Sauce (Whole)

  HK$ 348

  For reference only: Steamed whole chicken served with a spicy Sichuan sauce made from chili oil and garlic. This dish features tender chicken, often garnished with scallions and served with rice or noodles.
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• 163. Poached Goose Intestine

  HK$ 131

  For reference only: Poached goose intestine features tender, cooked intestines served in a light broth. Commonly seasoned with herbs, it is often accompanied by rice or vegetables, showcasing traditional culinary practices in certain regional cuisines.
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• 37. Stir-fried Clams and Chicken with Ginger and Scallion

  HK$ 131

  For reference only: Stir-fried clams and chicken feature fresh clams and tender chicken, cooked with ginger and scallions. This dish combines savory and aromatic flavors, typically served with steamed rice, highlighting its Asian culinary roots.
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• 163. Stir-fried Goose Intestine with Black Bean and Pepper

  HK$ 131

  For reference only: Stir-fried goose intestine is cooked with black bean sauce and bell peppers. This dish features savory and umami flavors, often served with steamed rice, highlighting its Chinese culinary roots.
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• 163. Cooked Goose Intestine with Soy Sauce

  HK$ 131

  For reference only: Cooked goose intestine is simmered in soy sauce, garlic, and ginger. This dish features a savory flavor profile and is often served with rice or vegetables, highlighting its origins in Chinese cuisine.
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• 38. Stir-fried Beef and Clams

  HK$ 131

  For reference only: Stir-fried beef and clams features tender beef and fresh clams quickly cooked in a hot wok. Seasoned with garlic, soy sauce, and scallions, it is often served with steamed rice. This dish highlights a blend of land and sea flavors, popular in various Asian cuisines.
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• 45. Poached Beef

  HK$ 121

  For reference only: Poached beef is tender beef slowly cooked in simmering water or broth. It is often seasoned with herbs and served with vegetables or sauces, highlighting its natural flavors. This dish is common in various cuisines, emphasizing gentle cooking methods.
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• 123. Beef in Numbing Spicy Soup

  HK$ 228

  For reference only: Beef in Numbing Spicy Soup features tender beef slices simmered in a spicy broth with Sichuan peppercorns. This dish combines bold flavors and numbing heat, often served with rice or noodles. Originating from Sichuan cuisine, it highlights the region's love for spicy and aromatic dishes.
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• 203. Stir-fried Beef with Spring Ginger and Pineapple

  HK$ 131

  For reference only: Stir-fried beef combines tender strips of beef with spring ginger and pineapple. This dish features a balance of savory and sweet flavors, typically served with rice or noodles. Originating from Asian cuisine, it highlights quick cooking techniques over high heat.
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• 206. Stir-fried Beef with Bitter Melon

  HK$ 131

  For reference only: Stir-fried beef with bitter melon features thinly sliced beef and bitter melon, quickly cooked in a hot wok. This dish combines savory and slightly bitter flavors, often seasoned with soy sauce and garlic, typically served with steamed rice. Originating from various Asian cuisines, it highlights the unique taste of bitter melon.
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• 205. Stir-fried Beef with Black Bean and Pepper

  HK$ 131

  For reference only: Stir-fried beef with black bean and pepper features tender beef, black bean sauce, and bell peppers. This dish combines savory and slightly spicy flavors, typically served with steamed rice. Originating from Chinese cuisine, it highlights quick cooking techniques over high heat.
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• 86. Assorted Vegetables, Dried Shrimps and Chinese Vermicelli in Pot

  HK$ 131

  For reference only: Assorted vegetables, dried shrimps, and Chinese vermicelli are stir-fried together in a pot. This dish features umami flavors from the shrimp and is often served with soy sauce or chili for added depth.
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• 113. Stewed Buddhist Delights with Fermented Red Beancurd in Pot

  HK$ 131

  For reference only: Stewed Buddhist Delights with Fermented Red Beancurd features a mix of vegetables and tofu simmered in a savory fermented red beancurd sauce. This dish is typically served in a pot, highlighting its communal nature and is popular in vegetarian Chinese cuisine.
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• 130. Spicy Chicken Pot

  HK$ 206

  For reference only: Spicy Chicken Pot features chicken simmered with vegetables and spices in a rich broth. This dish often includes ingredients like bell peppers, onions, and chili peppers, served with rice or bread. It originates from various culinary traditions, emphasizing bold flavors and hearty comfort.
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• 207. Chicken Pot

  HK$ 131

  For reference only: Chicken pot features chicken, vegetables, and herbs simmered in a savory broth. Typically served in a flaky pastry crust, it is a comforting dish popular in American cuisine.
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• 84. Stewed Eggplant with Salted Fish Sauce in Pot

  HK$ 131

  For reference only: Stewed eggplant is cooked with salted fish sauce, garlic, and chili in a pot. This dish features umami flavors and is typically served with rice, highlighting its Southeast Asian roots.
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• 131. Dace Fishball and Chinese Vermicelli with Fish Soup in Pot

  HK$ 131

  For reference only: Dace fishballs and Chinese vermicelli are simmered in a flavorful fish soup. This dish features tender fishballs, delicate noodles, and a broth infused with umami, often served with green onions and chili for added depth. It is popular in Chinese cuisine, particularly in coastal regions.
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• 158. Spicy Frogs

  HK$ 188

  For reference only: Spicy Frogs features frog legs marinated in chili paste, garlic, and herbs, then stir-fried. This dish is popular in various Asian cuisines, often served with rice or noodles.
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• 208. Fried Frogs

  HK$ 188

  For reference only: Fried frogs are typically prepared by coating frog legs in seasoned flour and deep-frying until golden. This dish features a mild flavor, often enhanced with garlic and herbs, and is commonly served with dipping sauces. It is popular in various cuisines, particularly in Southern United States and French cooking.
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• 209. Stewed Frogs with Bitter Melon

  HK$ 188

  For reference only: Stewed frogs are cooked with bitter melon, garlic, and ginger in a savory broth. This dish combines the earthy flavors of frog meat with the distinct bitterness of melon, often served with rice.
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