Sun Wing Kee Restaurant

Most ordered right now

• 318. 粟米肉粒飯

  from HK$ 66

  Served with Beverage
  

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• 375. 乾炒牛河

  from HK$ 68

  Served with Beverage
  

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• 364. 芝士蝦球伊麵

  from HK$ 84

  Served with Beverage
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• 306. 香煎芙蓉蛋飯

  from HK$ 66

  Served with Beverage
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• 147. 脆皮懷舊咕嚕肉 (例牌)

  HK$ 123

  For reference only: Crispy Nostalgic Sweet and Sour Pork features battered and fried pork pieces tossed in a tangy sauce made from vinegar, sugar, and ketchup. This dish is often served with bell peppers and pineapple, reflecting its Chinese-American origins.
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• 175. 瓦罐煎炆釀豆腐 (例牌)

  HK$ 110

  For reference only: Braised stuffed tofu in claypot features tofu filled with vegetables and meat, simmered in a savory sauce. This dish is typically served with rice, highlighting flavors of soy sauce and garlic, and is popular in Chinese cuisine.
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• 經典牛腩湯河粉

  from HK$ 48

  奉送飲品
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• 經典牛丸湯河粉

  from HK$ 48

  奉送飲品
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• 經典豬雜湯河粉

  from HK$ 48

  奉送飲品
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• 扒類套餐

  from HK$ 49

  配扒類 (1款)及配料 (2款) | 奉送飲品
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• 叉燒包

  HK$ 20

  For reference only: Steamed buns filled with savory char siu, offering a soft, fluffy texture and a delightful sweet-salty flavor, perfect for a refreshing dim sum experience.
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• 蝦肉燒賣

  HK$ 28
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• 豉汁排骨

  HK$ 23
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• 蝦餃

  HK$ 28
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• 糯米雞

  HK$ 31
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• 潮州粉果

  HK$ 25
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• 流沙奶黃包

  HK$ 20
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• 301. 椒鹽豬扒飯

  from HK$ 62

  Served with Beverage
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• 302. 香芋扣肉飯

  from HK$ 68

  奉送飲品
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• 304. 枝竹豆腐火腩飯

  from HK$ 68

  Served with Beverage
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• 306. 香煎芙蓉蛋飯

  from HK$ 66

  Served with Beverage

  Popular
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• 307. 蔥油豬扒飯

  from HK$ 68

  Served with Beverage
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• 308. 中式牛柳飯

  from HK$ 68

  Served with Beverage
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• 309. 咖喱魚柳飯

  from HK$ 66

  Served with Beverage
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• 310. 咖喱雞飯

  from HK$ 68

  Served with Beverage
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• 311. 咖喱牛腩飯

  from HK$ 68

  Served with Beverage
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• 313. 生炒骨飯

  from HK$ 66

  Served with Beverage
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• 315. 魚香茄子飯

  from HK$ 68

  Served with Beverage
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• 316. 豉椒鮮魷飯

  from HK$ 71

  Served with Beverage
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• 317. 滑蛋蝦仁飯

  from HK$ 71

  Served with Beverage
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• 318. 粟米肉粒飯

  from HK$ 66

  Served with Beverage

  Popular
  0
• 319. 麻婆豆腐飯

  from HK$ 62

  Served with Beverage
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• 320. 黑椒牛仔骨飯

  from HK$ 74

  Served with Beverage
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• 321. 鹽焗雞飯

  from HK$ 72

  Served with Beverage
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• 323. 菜遠牛肉飯

  from HK$ 62

  Served with Beverage
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• 324. 揚州炒飯

  from HK$ 62

  Served with Beverage
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• 325. 西炒飯

  from HK$ 62

  Served with Beverage
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• 326. 生炒雞絲飯

  from HK$ 62

  Served with Beverage
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• 327. 福建炒飯

  from HK$ 85

  Served with Beverage
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• 328. 鹹魚雞粒炒飯

  from HK$ 85

  Served with Beverage
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• 329. 菠蘿海鮮炒飯

  from HK$ 85

  Served with Beverage
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• 330. 家鄉炒飯

  from HK$ 83

  Served with Beverage
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• 331. 黑椒雞柳飯

  from HK$ 68

  Served with Beverage
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• 332. 蠔仔泡飯

  from HK$ 88

  Served with Beverage
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• 白飯

  HK$ 12

  一碗
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• 303. 涼瓜火腩飯

  from HK$ 68

  Served with Beverage
  0
• 305. 粟米魚柳飯

  from HK$ 66

  Served with Beverage

  #2 most liked
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• 312. 蘿蔔牛腩飯

  from HK$ 66

  Served with Beverage
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• 314. 豆豉鯪魚油麥菜炒飯

  from HK$ 66

  Served with Beverage
  0
• 322. 菜遠雜燴飯

  from HK$ 72

  Served with Beverage
  0
• 333. 海鮮湯飯

  from HK$ 88

  Served with Beverage
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• 360. 菜遠牛腩麵

  from HK$ 68

  Served with Beverage
  0
• 362. 豉油皇炒麵

  from HK$ 68

  Served with Beverage
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• 363. 銀芽肉絲炒麵

  from HK$ 68

  Served with Beverage
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• 364. 芝士蝦球伊麵

  from HK$ 84

  Served with Beverage

  Popular
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• 365. 羅漢齋炒麵

  from HK$ 66

  Served with Beverage
  0
• 366. 豉椒牛肉炒麵

  from HK$ 68

  Served with Beverage
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• 367. 豉椒鮮魷炒麵

  from HK$ 74

  Served with Beverage
  0
• 368. 雜菌乾燒伊麵

  from HK$ 72

  Served with Beverage
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• 361. 時菜雜燴麵

  from HK$ 73

  Served with Beverage
  0

• 375. 乾炒牛河

  from HK$ 68

  Served with Beverage

  Popular
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• 376. 馬來炒貴刁

  from HK$ 68

  Served with Beverage
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• 377. 豉椒牛肉炒河

  from HK$ 68

  Served with Beverage
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• 379. 豉椒鮮魷炒河

  from HK$ 74

  Served with Beverage
  0
• 378. 豆腐魚柳炒河

  from HK$ 72

  Served with Beverage
  0
• 380. 家鄉炒河

  from HK$ 85

  Served with Beverage
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• 381. 三絲炒河

  from HK$ 68

  Served with Beverage
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• 382. 菜遠雞柳炒河

  from HK$ 68

  Served with Beverage
  0

• 391. XO醬海鮮炒烏冬

  from HK$ 74

  Served with Beverage
  0
• 392. 乾炒豬扒炒烏冬

  from HK$ 72

  Served with Beverage
  0
• 393. 乾炒雜燴炒烏冬

  from HK$ 74

  Served with Beverage
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• 390. 黑椒牛柳絲炒烏冬

  from HK$ 74

  Served with Beverage
  0
• 394. 三絲炒烏冬

  from HK$ 72

  Served with Beverage
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• 395. 乾炒雞扒炒烏冬

  from HK$ 72

  Served with Beverage
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• 401. 星洲炒米

  from HK$ 68

  Served with Beverage
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• 402. 榨菜肉絲炆米

  from HK$ 66

  Served with Beverage
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• 403. 雪菜肉絲炆米

  from HK$ 66

  Served with Beverage
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• 404. 魚香茄子炆米

  from HK$ 68

  Served with Beverage
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• 406. 家鄉炒米

  from HK$ 75

  Served with Beverage
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• 405. 三絲炒米

  from HK$ 66

  Served with Beverage
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• 407. 時菜魚柳炆米

  from HK$ 69

  Served with Beverage
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• 290. 豆腐雞蛋魚雲湯 (1鍋)

  HK$ 123

  For reference only: Tofu, Egg and Fish Head Soup features simmered fish heads, soft tofu, and beaten eggs. This dish combines umami flavors with a light broth, often served with rice for a comforting meal.
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• 291. 粟米魚肚羹 (1鍋)

  HK$ 148

  For reference only: Corn and Fish Maw Soup features fish maw, sweet corn, and chicken broth. It is simmered to create a light, savory flavor, often served as a comforting starter in Chinese cuisine.
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• 292. 西湖牛肉羹 (1鍋)

  HK$ 160

  For reference only: West Lake Beef Soup features minced beef, mushrooms, and egg, simmered in a clear broth. This dish originates from Hangzhou, China, and is often served with rice or noodles.
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• 294. 勝瓜豬雜湯 (1鍋)

  HK$ 110

  For reference only: Luffa and Pork Offal Soup features luffa, pork offal, and herbs simmered in broth. This dish is common in Chinese cuisine, offering a savory flavor profile and is typically served hot.
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• 293. 芫茜牛肉丸湯 (1鍋)

  HK$ 160

  For reference only: Coriander and Beef Meatball Soup features beef meatballs simmered in a broth with coriander. This dish combines savory flavors with fresh herbs, typically served with rice or bread for a hearty meal.
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• 274. 白灼蝦 (例牌)

  HK$ 168

  For reference only: Poached shrimp are cooked gently in simmering water or broth. They are often served chilled with cocktail sauce or lemon wedges, making them a popular appetizer in seafood cuisine.
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• 275. 避風塘炒蝦 (例牌)

  HK$ 188

  For reference only: Stir-fried shrimp cooked with garlic and chili, offering a spicy and savory flavor. Typically served with rice or noodles, this dish highlights Asian culinary techniques and ingredients.
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• 276. 辣酒花螺 (例牌)

  HK$ 210

  For reference only: Spicy sea snails are simmered in a wine sauce with garlic and chili. This dish features a blend of oceanic flavors, often served with crusty bread for dipping. Originating from coastal regions, it highlights local seafood traditions.
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• 278. 白灼花螺 (例牌)

  HK$ 185

  For reference only: Poached sea snail features tender snails gently cooked in seasoned water. Often served with garlic butter or herbs, this dish highlights the ocean's briny flavor and is popular in coastal cuisines.
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• 262. Deep-fried Oyster (Regular)

  HK$ 273

  For reference only: Deep-fried oysters are coated in seasoned batter and deep-fried until golden. They are often served with tartar sauce or lemon wedges, popular in coastal regions.
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• 264. Steamed Oyster with Garlic (Regular)

  HK$ 273

  For reference only: Steamed oysters are topped with minced garlic and steamed until tender. They are often served with a drizzle of soy sauce or a squeeze of lemon, highlighting the briny flavor of the oysters. This dish is popular in various coastal cuisines, particularly in Asian regions.
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• 271. Stir-fried Prawn with Chili Pepper (Regular)

  HK$ 188

  For reference only: Stir-fried prawn with chili pepper features prawns sautéed with fresh chili peppers and garlic. This dish offers a spicy flavor profile, often served with steamed rice or noodles, popular in various Asian cuisines.
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• 272. Prawn with Spiced Salt (Regular)

  HK$ 188

  For reference only: Prawn with Spiced Salt features prawns seasoned with a blend of salt and spices. Typically deep-fried, it is served hot, often accompanied by lime wedges for added zest. This dish is popular in various Asian cuisines, highlighting bold flavors and a crispy texture.
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• 277. 鹽焗花螺 (例牌)

  HK$ 198

  For reference only: Salt Baked Sea Snail features snails coated in salt and baked until tender. This dish highlights the natural briny flavor of the sea snails, often served with a dipping sauce for added taste. It is popular in coastal regions, showcasing local seafood traditions.
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• 260. 粉絲蒸元貝 (1隻)

  HK$ 56

  For reference only: Steamed scallops served on a bed of bean thread noodles. This dish features fresh scallops, garlic, and soy sauce, highlighting umami flavors. Typically garnished with green onions, it is a popular dish in Chinese cuisine.
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• 263. Oyster with Ginger and Scallion (Regular)

  HK$ 273

  For reference only: Oysters are steamed with ginger and scallions, enhancing their briny flavor. This dish is often served warm, showcasing a balance of umami and freshness, popular in Chinese cuisine.
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• 270. Baked Shrimp in Soy Sauce (Regular)

  HK$ 188

  For reference only: Baked shrimp marinated in soy sauce, garlic, and ginger, then roasted until tender. Often served with rice or vegetables, this dish highlights Asian culinary traditions.
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• 273. Steamed Shrimp with Minced Garlic and Bean Thread Noodles (Regular)

  HK$ 188

  For reference only: Steamed shrimp are combined with minced garlic and bean thread noodles. This dish features savory flavors and is typically served with a light soy sauce for dipping. It is popular in various Asian cuisines, highlighting fresh seafood and simple preparation methods.

  #3 most liked
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• 247. Pan-fried Sabah (Regular)

  HK$ 185

  For reference only: Pan-fried Sabah features marinated fish fillets, pan-seared until golden. Served with rice and vegetables, it highlights local flavors from Sabah, Malaysia.
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• 250. Braised Pomfret with Eggplant (Regular)

  HK$ 110

  For reference only: Braised pomfret is cooked with eggplant in a savory sauce. This dish features tender fish and soft eggplant, often served with steamed rice, highlighting flavors of soy sauce and garlic. It is popular in Asian cuisine, showcasing a balance of textures and umami.
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• 251. Steamed Flathead Mullet with Lemon (Regular)

  HK$ 148

  For reference only: Steamed flathead mullet is prepared with fresh lemon, enhancing its natural flavors. This dish is typically served with a side of steamed vegetables, showcasing a light and healthy cooking method. It is popular in coastal regions, highlighting the freshness of local seafood.
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• 245. Steamed Sabah Grouper (Regular)

  HK$ 173

  For reference only: Steamed Sabah Grouper features fresh grouper fillets seasoned with ginger and soy sauce. This dish is typically served with rice and vegetables, highlighting the natural flavors of the fish. Originating from Malaysian cuisine, it emphasizes healthy cooking methods.
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• 246. Braised Sabah with Bitter Melon (Regular)

  HK$ 198

  For reference only: Braised Sabah features tender Sabah fish simmered with bitter melon, garlic, and soy sauce. This dish combines savory and slightly bitter flavors, often served with steamed rice in Malaysian cuisine.
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• 252. Salt Baked Flathead Mullet (Regular)

  HK$ 148

  For reference only: Salt Baked Flathead Mullet features whole fish coated in salt and baked. This method enhances the fish's natural flavors, resulting in a tender and moist texture. Typically served with lemon and fresh herbs, it is popular in coastal regions for its simplicity and freshness.
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• 253. Steamed Threadfin with Tianjin Preserved Vegetables (Regular)

  HK$ 135

  For reference only: Steamed threadfin fish is paired with Tianjin preserved vegetables, offering a savory and umami flavor. The fish is gently steamed to retain moisture, served with rice or noodles, highlighting Chinese culinary traditions.
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• 254. Steamed Fish Head in Black Bean Sauce (Regular)

  HK$ 123

  For reference only: Steamed fish head is cooked with fermented black beans, garlic, and ginger. This dish features savory and umami flavors, typically served with rice and vegetables, highlighting Cantonese culinary traditions.
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• 231. 清炒時菜 (例牌)

  HK$ 73

  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, served with rice or noodles. This dish is popular in various Asian cuisines, emphasizing the natural flavors of the vegetables.
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• 231. 蒜蓉炒時菜 (例牌)

  HK$ 73

  For reference only: Stir-fried seasonal vegetables are cooked with garlic, offering a savory and aromatic flavor. This dish typically includes a mix of fresh vegetables, sautéed quickly to retain their crunch, and is often served as a side in Asian cuisine.
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• 232. 金銀蛋浸時菜 (例牌)

  HK$ 98

  For reference only: Vegetables in Soup with Salted Egg and Preserved Egg features a broth with assorted vegetables, salted eggs, and preserved eggs. This dish combines savory and umami flavors, often served warm as a comforting meal in various Asian cuisines.
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• 234. 豆豉鯪魚炒油麥菜 (例牌)

  HK$ 98

  For reference only: Stir-fried leafy lettuce combines with salted black beans and fried dace. This dish features a savory flavor profile, often served as a side in Cantonese cuisine, highlighting the umami of the black beans and the richness of the dace.
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• 235. 豆豉鯪魚炒涼瓜 (例牌)

  HK$ 98

  For reference only: Stir-fried bitter melon combines sliced bitter melon, fried dace, and salted black beans. This dish features a savory and slightly bitter flavor profile, often served with rice in Chinese cuisine.
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• 236. 手撕包菜 (例牌)

  HK$ 85

  For reference only: Hand shredded cabbage is finely chopped cabbage, often used in salads or as a side. It is typically dressed with vinegar or oil, providing a crisp texture and refreshing flavor. Common in various cuisines, it complements dishes like tacos or barbecue.
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• 231. 上湯浸時菜 (例牌)

  HK$ 73

  For reference only: Seasonal vegetables simmered in a light broth, featuring herbs and spices. Served warm, often with crusty bread.
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• 233. 竹笙魚肚浸時菜 (例牌)

  HK$ 98

  For reference only: A light soup featuring vegetables, bamboo fungus, and fish maw, simmered for depth. Commonly served as a starter in Chinese cuisine, it highlights umami flavors and is often enjoyed with rice.
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• 237. 蒜蓉蒸勝瓜 (例牌)

  HK$ 85

  For reference only: Steamed angled luffa is combined with minced garlic for a simple, flavorful dish. This preparation highlights the natural taste of the luffa, often served as a side in Asian cuisine.
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• 221. 椒鹽鮮魷 (例牌)

  HK$ 148

  For reference only: Squid with Spiced Salt features tender squid seasoned with a blend of spices and salt. Typically deep-fried or grilled, it is served as an appetizer or snack, often accompanied by dipping sauces. This dish is popular in various Asian cuisines, highlighting the natural flavor of the seafood.
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• 222. 椒鹽九肚魚 (例牌)

  HK$ 135

  For reference only: Deep-fried Bombay Duck features seasoned fish coated in a crispy batter. It is typically served with salt and pepper, highlighting its savory flavor. This dish is popular in coastal Indian cuisine, often enjoyed as a snack or appetizer.
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• 223. 椒鹽雞軟骨 (例牌)

  HK$ 110

  For reference only: Deep-fried chicken cartilage is seasoned with spiced salt, offering a crunchy texture. Typically served as a snack or appetizer, it is popular in Japanese izakayas.
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• 225. 椒鹽白飯魚 (例牌)

  HK$ 135

  For reference only: Deep-fried Chinese Noodlefish features crispy fish seasoned with spiced salt. Typically served as a snack or appetizer, it highlights the flavors of the sea and is popular in Chinese coastal regions.
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• 226. 脆皮大腸 (例牌)

  HK$ 123

  For reference only: Crispy Pork Intestine features deep-fried pork intestines, seasoned with salt and spices. Often served with vinegar dipping sauce, this dish is popular in various Asian cuisines.
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• 228. 椒鹽豆腐 (例牌)

  HK$ 98

  For reference only: Tofu with Spiced Salt features fried tofu cubes seasoned with a blend of salt and spices. This dish is typically served as an appetizer or side, highlighting the savory flavors of the seasoning.
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• 224. 椒鹽茄子 (例牌)

  HK$ 85

  For reference only: Eggplant is sliced and sautéed with spiced salt, enhancing its natural flavor. This dish is often served as a side in various Asian cuisines, complementing rice or noodles.
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• 227. 椒鹽牛仔骨 (例牌)

  HK$ 148

  For reference only: Deep-fried beef short ribs are seasoned with spiced salt, creating a savory and crispy exterior. Typically served with dipping sauces, this dish highlights a popular cooking method in various Asian cuisines.
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• 204. 南乳炆粗齋 (例牌)

  HK$ 110

  For reference only: Braised mixed vegetables are cooked slowly with fermented red beancurd, enhancing umami flavors. This dish typically includes seasonal vegetables, soy sauce, and garlic, served warm as a side in Chinese cuisine.
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• 207. 炒家鄉魚蛋 (例牌)

  HK$ 160

  For reference only: Stir-fried home-style fish balls feature fish paste, garlic, and vegetables, sautéed until cooked. This dish is commonly served with rice or noodles, showcasing a blend of savory flavors typical in Asian cuisine.
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• 208. 味菜炒牛肉 (例牌)

  HK$ 98

  For reference only: Stir-fried beef with pickled vegetables features tender beef strips sautéed with tangy pickled vegetables. This dish combines savory and sour flavors, often served with steamed rice, highlighting its Asian culinary roots.
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• 209. 芙蓉煎蛋 (例牌)

  HK$ 98

  For reference only: Egg Foo Young Omelette features beaten eggs mixed with vegetables and proteins, typically shrimp or pork. The mixture is pan-fried until set, resulting in a fluffy texture. It is often served with soy sauce or gravy, commonly found in Chinese cuisine.
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• 211. 西蘭花炒帶子 (例牌)

  HK$ 160

  For reference only: Stir-fried scallops and broccoli feature tender scallops quickly cooked in a hot wok with garlic and soy sauce. This dish highlights the natural sweetness of scallops, complemented by the earthy flavor of broccoli, often served with steamed rice.
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• 212. 西蘭花炒斑球 (例牌)

  HK$ 173

  For reference only: Stir-fried grouper fillet and broccoli are cooked in a hot wok with garlic and soy sauce. This dish features a balance of savory flavors and is often served with steamed rice.
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• 213. 時菜炒鮮魷 (例牌)

  HK$ 110

  For reference only: Stir-fried squid combines tender squid and seasonal vegetables, cooked quickly in a hot wok. Seasoned with soy sauce and garlic, it is typically served with steamed rice, highlighting Asian culinary traditions.
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• 214. 黃金鮮魷 (例牌)

  HK$ 148

  For reference only: Golden Squid features squid coated in a seasoned batter and deep-fried until crispy. It is often served with a side of dipping sauce and garnished with fresh herbs, popular in various Asian cuisines.
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• 215. 粟米魚柳 (例牌)

  HK$ 123

  For reference only: Fish fillet is sautéed and served in a sweet corn sauce. This dish features a blend of sweet corn, garlic, and soy sauce, often accompanied by steamed rice or vegetables. It highlights flavors from Asian cuisine, offering a balance of sweetness and umami.
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• 216. 豉椒炒蜆 (例牌)

  HK$ 98

  For reference only: Stir-fried clams are cooked with salted black beans and chili sauce. This dish features a savory and spicy flavor profile, often served with steamed rice, highlighting its origins in Chinese cuisine.
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• 217. 咖喱牛腩 (例牌)

  HK$ 135

  For reference only: Curry Beef Brisket features tender beef brisket simmered in a rich curry sauce. Typically served with rice or bread, it combines spices like turmeric and cumin, reflecting Asian culinary traditions.
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• 218. 咖喱雞 (例牌)

  HK$ 123

  For reference only: Curry Chicken features chicken simmered in a blend of spices, coconut milk, and vegetables. Typically served with rice or naan, this dish originates from South Asian cuisine, highlighting rich flavors and aromatic seasonings.
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• 219. 咖喱海鮮煲 (例牌)

  HK$ 148

  For reference only: Curry Seafood in Casserole features shrimp, fish, and squid simmered in coconut curry sauce. Served hot in a casserole, it combines spices like turmeric and cumin, often accompanied by rice or bread. This dish reflects Southeast Asian culinary traditions.
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• 220. 咖喱魚蛋 (例牌)

  HK$ 123

  For reference only: Curry fish balls are made from fish paste, shaped into balls, and simmered in curry sauce. This dish features a blend of spices, often served with rice or noodles, popular in Asian street food culture.
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• 202. 菜脯肉碎煎蛋 (例牌)

  HK$ 98

  For reference only: Fried egg topped with minced pork and preserved radish, served over rice. This dish features savory flavors from the pork and a slight tang from the radish, commonly enjoyed in Asian cuisine.
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• 203. 紅油海參麻婆豆腐 (例牌)

  HK$ 123

  For reference only: Mapo Tofu with Sea Cucumber features silken tofu and sea cucumber in a spicy chili oil sauce. This Sichuan dish combines bold flavors from fermented black beans and garlic, typically served with steamed rice.
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• 205. 酸菜肥牛鍋 (例牌)

  HK$ 135

  For reference only: Pickled cabbage and sliced beef are simmered together in a pot. This dish features tangy flavors from the cabbage, complemented by tender beef, often served with rice or noodles. It is a traditional dish in various Asian cuisines, highlighting the balance of sour and savory elements.
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• 206. 鮮茄滑蛋肉片 (例牌)

  HK$ 98

  For reference only: Scrambled eggs are cooked with sliced pork and tomatoes, creating a savory dish. This dish combines the richness of eggs with the umami of pork and the acidity of tomatoes, often served with rice.
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• 210. 白飯魚煎蛋 (例牌)

  HK$ 98

  For reference only: Fried egg is served with Chinese noodlefish, featuring a combination of savory and umami flavors. The dish typically includes lightly fried eggs and crispy noodlefish, often garnished with green onions and served over rice or noodles.
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• 181. 家鄉碌鵝

  from HK$ 210

  For reference only: Hometown Goose features roasted goose seasoned with herbs and spices, often served with dumplings and red cabbage. This dish is a traditional favorite in various European regions, highlighting local culinary practices.
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• 186. 瓦罐三杯雞 (例牌)

  HK$ 123

  For reference only: Three Cup Chicken in Claypot features chicken cooked with soy sauce, sesame oil, and rice wine. This dish is simmered with ginger, garlic, and basil, served in a claypot for enhanced flavor. Originating from Taiwan, it is typically enjoyed with steamed rice.
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• 187. 大蜆炆鮮雞 (例牌)

  HK$ 173

  For reference only: Braised chicken is cooked slowly with clams, garlic, and herbs. This dish combines savory and briny flavors, often served with crusty bread or rice. It originates from coastal regions where seafood and poultry are commonly paired.
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• 189. 鮮沙卷蔥油雞

  from HK$ 135

  For reference only: Steamed chicken is cooked gently with scallion oil, enhancing its natural flavors. Typically served with rice, this dish originates from Chinese cuisine, showcasing simple yet effective cooking techniques.
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• 191. 當紅炸子雞

  from HK$ 188

  For reference only: Deep-fried crispy chicken features marinated chicken pieces coated in seasoned flour and deep-fried until golden. It is often served with dipping sauces and sides like coleslaw or fries, popular in various cuisines.
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• 193. 西檸雞 (例牌)

  HK$ 123

  For reference only: Deep-fried chicken coated in a tangy lemon sauce, served with steamed rice. This dish features crispy chicken pieces, enhanced by a citrusy glaze, often accompanied by vegetables. Popular in Chinese cuisine, it balances savory and sour flavors.
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• 188. 乾蔥豆豉雞 (例牌)

  HK$ 123

  For reference only: Chicken with Shallots and Salted Black Beans features sautéed chicken cooked with shallots and fermented black beans. This dish offers savory flavors, often served with steamed rice, highlighting Chinese culinary traditions.
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• 194. 紅燒脆皮乳鴿 (1隻)

  HK$ 73

  For reference only: Roasted crispy pigeon features whole pigeon seasoned and roasted until skin is golden. Typically served with a side of vegetables or grains, this dish is popular in various cuisines, showcasing traditional cooking methods.

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• 168. 麻香水煮鮮牛肉 (例牌)

  HK$ 160

  For reference only: Spicy boiled fresh beef is served with a sesame sauce. The dish features tender beef, boiled and then tossed in a rich sesame dressing, often accompanied by fresh vegetables. Originating from Chinese cuisine, it offers a balance of heat and nuttiness.
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• 169. 川味水煮魚 (例牌)

  HK$ 160

  For reference only: Sichuan Spicy Boiled Fish features fish fillets poached in a spicy broth with chili oil. It is seasoned with garlic, ginger, and Sichuan peppercorns, served with vegetables and rice, highlighting the bold flavors of Sichuan cuisine.
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• 170. 回味口水雞 (例牌)

  HK$ 123

  For reference only: Sichuan Chicken features tender chicken pieces cooked in a spicy red chili oil sauce. This dish combines bold flavors from Sichuan peppercorns and garlic, often served with steamed rice or noodles.
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• 171. 口水鮮花甲 (例牌)

  HK$ 123

  For reference only: Venus clams are steamed with garlic, white wine, and parsley. Served with crusty bread, they offer a briny flavor typical of coastal cuisine.
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• 172. 經典酸菜魚 (例牌)

  HK$ 160

  For reference only: Boiled fish is cooked with pickled cabbage and chili, creating a spicy and tangy flavor. This dish is typically served with rice, highlighting its origins in Chinese cuisine.
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• 173. 川香辣子雞 (例牌)

  HK$ 148

  For reference only: Sichuan Chili Chicken features chicken pieces stir-fried with Sichuan peppercorns and dried red chilies. This dish offers a spicy and numbing flavor profile, often served with steamed rice or noodles. Originating from Sichuan province, it highlights bold flavors and aromatic spices.
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• 151. 香煎蓮藕餅 (例牌)

  HK$ 160

  For reference only: Cumin Beef Short Ribs feature tender beef ribs seasoned with cumin, slow-cooked until juicy. Typically served with rice or vegetables, this dish highlights the rich flavors of cumin and beef.
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• 162. 尖椒炒牛肉 (例牌)

  HK$ 110

  For reference only: Stir-fried beef with green chili pepper features tender beef strips sautéed with fresh green chilies. This dish combines savory and spicy flavors, often served with steamed rice or noodles, popular in various Asian cuisines.
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• 165. 中式牛柳 (例牌)

  HK$ 135

  For reference only: Beef tenderloin marinated in soy sauce, garlic, and ginger, then stir-fried. Served with steamed rice and vegetables, this dish highlights Chinese culinary techniques and flavors.
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• 166. 黑椒腰果牛柳粒 (例牌)

  HK$ 160

  For reference only: Stir-fried diced beef tenderloin combines cashew nuts and black pepper sauce. This dish features tender beef sautéed with crunchy cashews, offering a savory and slightly spicy flavor profile. Typically served with steamed rice, it is popular in Asian cuisine.
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• 161. 薯片黑椒牛柳粒 (例牌)

  HK$ 160

  For reference only: Diced beef tenderloin is sautéed in a black pepper sauce, served with sliced potatoes. This dish features a savory and slightly spicy flavor profile, often accompanied by vegetables or rice. It is popular in various cuisines for its rich taste and tender meat.
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• 163. 沙茶芥蘭炒牛肉 (例牌)

  HK$ 110

  For reference only: Stir-fried beef and Chinese kale cooked in shacha sauce. This dish features tender beef, vibrant kale, and a savory, slightly spicy sauce, typically served with rice. Originating from Chinese cuisine, it highlights the umami flavors of shacha, a popular condiment.
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• 164. 京蔥炒肥牛 (例牌)

  HK$ 98

  For reference only: Stir-fried sliced beef with Welsh onion features tender beef cooked quickly over high heat. It combines savory flavors from soy sauce and garlic, often served with rice or noodles. This dish is popular in Chinese cuisine, highlighting the balance of protein and vegetables.
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• 141. 金蒜香酥小排骨 (例牌)

  HK$ 110

  For reference only: Deep-fried pork ribs are marinated in garlic and spices, then deep-fried until crispy. They are often served with a dipping sauce, highlighting savory and aromatic flavors, popular in various Asian cuisines.
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• 145. 冰梅欖角豬扒 (例牌)

  HK$ 110

  For reference only: Pork chop is grilled and served with a sweet and tangy plum sauce, complemented by Chinese olives. This dish features savory flavors and is typically accompanied by steamed rice or vegetables, reflecting a fusion of Chinese culinary influences.
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• 146. 椒鹽豬扒 (例牌)

  HK$ 110

  For reference only: Deep-fried pork chop seasoned with spiced salt, served crispy and golden. Commonly enjoyed in Asian cuisine, it pairs well with rice and pickled vegetables.
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• 147. 脆皮懷舊咕嚕肉 (例牌)

  HK$ 123

  For reference only: Crispy Nostalgic Sweet and Sour Pork features battered and fried pork pieces tossed in a tangy sauce made from vinegar, sugar, and ketchup. This dish is often served with bell peppers and pineapple, reflecting its Chinese-American origins.

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• 148. 菠蘿生炒骨 (例牌)

  HK$ 123

  For reference only: Sweet and Sour Pork Ribs with Pineapple features tender pork ribs cooked with pineapple, bell peppers, and a tangy sauce. This dish combines savory and sweet flavors, often served with steamed rice, and is popular in Chinese cuisine.
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• 150. 川式回鍋肉 (例牌)

  HK$ 98

  For reference only: Sichuan Twice Cooked Pork features pork belly, first boiled then stir-fried with garlic, ginger, and doubanjiang. This dish offers a spicy and savory flavor profile, often served with steamed rice and vegetables, highlighting Sichuan cuisine's boldness.
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• 151. 香煎蓮藕餅 (例牌)

  HK$ 123

  For reference only: Pan-fried lotus root cake features grated lotus root mixed with rice flour, pan-fried until golden. It offers a crunchy texture and is often served with soy sauce or chili dip, popular in Asian cuisine.
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• 白飯

  HK$ 12

  一碗
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• 142. 香蔥棘爆排骨仔 (例牌)

  HK$ 135

  For reference only: Stir-fried pork ribs are cooked with scallions, soy sauce, and garlic. This dish features savory flavors and is typically served with steamed rice, highlighting its Chinese culinary roots.
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• 143. 果香黑醋骨 (例牌)

  HK$ 123

  For reference only: Fruity Black Vinegar Pork Ribs feature tender pork ribs marinated in black vinegar and fruit juices. The dish is slow-cooked to enhance the sweet and tangy flavors, often served with steamed rice. Originating from Chinese cuisine, it highlights the balance of savory and fruity notes.
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• 144. 蜜桃沙拉豬扒 (例牌)

  HK$ 110

  For reference only: Pork chop is grilled and served with a salad dressing featuring fresh peaches. The dish combines savory pork with sweet and tangy flavors, often accompanied by mixed greens.
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• 131. 蘿蔔五香牛筋腩煲 (例牌)

  HK$ 110

  For reference only: Braised beef tendon and brisket simmered with white radish in a savory broth. Served in a casserole, this dish features tender meat and a rich flavor profile, often enjoyed with rice.
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• 132. 豆腐火腩煲 (例牌)

  HK$ 110

  For reference only: Braised roasted pork belly is cooked with tofu in a casserole. This dish features savory flavors from soy sauce and spices, served hot and often accompanied by steamed rice. It is a popular comfort food in Chinese cuisine, highlighting the balance of rich and light ingredients.
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• 133. 魚香茄子煲 (例牌)

  HK$ 98

  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, highlighting flavors of soy sauce and garlic. Originating from Chinese cuisine, it showcases a comforting blend of textures and tastes.
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• 134. 紅燒鮮菌豆腐 (例牌)

  HK$ 85

  For reference only: Braised tofu is simmered with mushrooms in a savory sauce. This dish features soy sauce, garlic, and ginger, served with steamed rice or vegetables, highlighting Asian culinary traditions.
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• 135. 榨菜金菇肥牛煲 (例牌)

  HK$ 110

  For reference only: Pickled tuber mustard, needle mushrooms, and sliced beef are simmered in a savory broth. This dish features a balance of tangy and umami flavors, typically served hot in a communal casserole. Originating from Asian cuisine, it highlights the use of preserved vegetables and mushrooms.
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• 136. 海鮮雞菜煲 (例牌)

  HK$ 110

  For reference only: Seafood and Chicken in Casserole features chicken, shrimp, and fish baked with vegetables and herbs. This dish combines savory flavors with a creamy sauce, often served with rice or bread. It is a comforting meal popular in various coastal cuisines.
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• 137. 清遠雞煲

  from HK$ 148

  For reference only: Qingyuan Chicken Pot features tender chicken pieces simmered with mushrooms, ginger, and garlic. This dish is typically served in a hot pot style, allowing diners to enjoy the rich, savory broth infused with herbs and spices, reflecting the culinary traditions of Guangdong, China.
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• 138. 砂鍋魚頭煲 (例牌)

  HK$ 160

  For reference only: Fish head is simmered in a broth with vegetables and spices. Typically served with rice, this dish highlights the flavors of the sea and is popular in Asian cuisine.
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• 126. 薑蔥魚雲煲 (例牌)

  HK$ 135

  For reference only: Fish head is simmered with ginger and scallions in a clay casserole. This dish features savory flavors and is often served with rice, highlighting its Cantonese origins.
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• 129. 胡椒豬肚雞煲 (例牌)

  HK$ 135

  For reference only: Pepper, Pork Tripe and Chicken Pot features pork tripe, chicken, and bell peppers simmered together. This dish combines savory flavors with a hint of spice, typically served with rice or noodles. Originating from Chinese cuisine, it highlights the use of fresh ingredients and slow cooking techniques.
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• 130. 啫啫時菜煲 (例牌)

  HK$ 85

  For reference only: Sizzling Seasonal Vegetables in Casserole features a mix of fresh vegetables, sautéed and baked. This dish combines earthy flavors with herbs, served hot in a casserole dish, often accompanied by rice or bread.
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• 137. 豆醬豆腐魚腩煲 (例牌)

  HK$ 135

  For reference only: Braised fish belly is cooked with tofu and bean paste in a casserole. This dish features savory flavors and is typically served hot, often accompanied by steamed rice. It is popular in Chinese cuisine, highlighting the use of fresh ingredients and slow cooking techniques.
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• 120. 金薯鹹骨濃湯浸芥菜煲 (例牌)

  HK$ 148

  For reference only: Mustard greens and potatoes simmered in a savory salted bone broth. Served in a casserole, this dish highlights the umami flavors of the broth, complemented by the earthiness of the greens.
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• 121. 家鄉煲 (例牌)

  HK$ 160

  For reference only: Home-style Pot features a mix of meats and vegetables simmered in a savory broth. This dish is typically served with rice or bread, reflecting comfort food traditions in various cultures.
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• 122. 經典香芋扣肉煲 (例牌)

  HK$ 110

  For reference only: Classic Braised Pork Belly with Taro features tender pork belly and taro slow-cooked in a casserole. The dish combines savory flavors with soy sauce, ginger, and garlic, often served with steamed rice. Originating from Chinese cuisine, it highlights the rich textures of the ingredients.
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• 123. 醒胃話梅豬手煲 (例牌)

  HK$ 110

  For reference only: Pork trotter is braised with preserved plums in a casserole, creating a savory and tangy dish. Typically served with rice, it highlights Chinese culinary traditions and flavors.
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• 124. 豉汁涼瓜龍躉頭腩煲 (例牌)

  HK$ 173

  For reference only: Giant grouper head and belly are simmered with bitter melon in black bean sauce. This dish features savory and slightly bitter flavors, typically served in a casserole, highlighting a blend of Chinese culinary traditions.
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• 103. 豉汁蒸白鱔 (例牌)

  HK$ 173

  For reference only: Steamed eel is cooked with black bean sauce, garlic, and ginger. This dish features savory flavors and is typically served with rice, highlighting its Chinese culinary roots.
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• 109. 豉汁蒸排骨 (例牌)

  HK$ 110

  For reference only: Steamed pork ribs are marinated in black bean sauce, garlic, and ginger. They are typically served with rice, offering a savory and umami-rich flavor profile, popular in Cantonese cuisine.
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• 101. 剁椒金菇蒸芋頭 (例牌)

  HK$ 148

  For reference only: Steamed taro is paired with pickled chili and needle mushrooms. The dish features a balance of earthy taro and tangy, spicy pickles, often served as a side in Asian cuisine.
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• 104. 帶子鯛魚片蒸水蛋 (例牌)

  HK$ 123

  For reference only: Steamed egg features delicate scallops and sea bream slices, gently cooked for a silky texture. This dish highlights umami flavors, often served with soy sauce and garnished with green onions, reflecting Japanese cuisine.
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• 107. 滷鹹魚蒸肉餅 (例牌)

  HK$ 98

  For reference only: Steamed pork patty combines ground pork and marinated salted fish, seasoned with garlic and soy sauce. This dish is typically served with rice, offering a savory and umami-rich flavor profile.
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