玉桃軒酒家 (利舞臺廣場) The Graces Restaurant

• 蟹籽燒賣皇 (4件)

  HK$ 47

  僅供參考：蟹籽蒸豬肉餃，鮮味濃郁，口感嫩滑多汁。適合點心時段享用，清爽不膩。
  

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• 晶瑩鮮蝦餃 (4件)

  HK$ 52
  

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• 京式小籠包 (4件)

  HK$ 47
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• 蠔皇叉燒包 (3件)

  HK$ 40
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• 豉汁蒸排骨

  HK$ 47
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• 荷葉珍珠雞 (3件)

  HK$ 47
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• 芋絲蝦春卷 (3件)

  HK$ 47
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• 安蝦鹹水角 (3件)

  HK$ 38
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• 十八羅漢蒸粉果 (3件)

  HK$ 40
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• 奶皇流沙包 (3件)

  HK$ 40
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每位

• Sweet Corn Soup with Fresh Crab Meat (Per Person)

  HK$ 78

  For reference only: Sweet corn soup features pureed corn, fresh crab meat, and cream, simmered for depth. Served hot, it highlights the natural sweetness of corn and the delicate flavor of crab, often garnished with herbs. This dish is popular in coastal regions, showcasing local seafood.
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• Braised Tofu Soup with Shredded Seafood (Per Person)

  HK$ 78

  For reference only: Braised tofu soup features silken tofu and shredded seafood simmered in a savory broth. This dish combines umami flavors with a hint of seafood essence, typically served hot with rice or noodles. Originating from East Asian cuisine, it highlights the delicate balance of ingredients and cooking techniques.
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• Shredded Conpoy Soup with Chinese Chives (Per Person)

  HK$ 78

  For reference only: Shredded Conpoy Soup features dried scallops, Chinese chives, and chicken broth. The soup is simmered to enhance flavors and served hot, often enjoyed in Cantonese cuisine.
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• Braised Fish Maw and Sweet Corn Soup (Per Person)

  HK$ 78

  For reference only: Braised fish maw and sweet corn soup features fish maw, sweet corn, and chicken broth. The fish maw is simmered until tender, creating a rich, savory flavor, often served as a comforting starter in Chinese cuisine.
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• Minced Beef in Egg White Soup (Per Person)

  HK$ 78

  For reference only: Minced beef is simmered in a clear broth with egg whites, creating a light soup. Typically garnished with green onions, this dish is popular in Chinese cuisine for its delicate flavors.
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• Hot and Sour Soup with Shredded Seafood (Per Person)

  HK$ 78

  For reference only: Hot and Sour Soup features a broth made from seafood, vinegar, and white pepper. It includes shredded seafood, tofu, and mushrooms, typically served with a garnish of green onions. This dish originates from Chinese cuisine, balancing spicy and tangy flavors.
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• Soup of the Day (Per Person)

  HK$ 78

  For reference only: A rotating selection of seasonal soups, typically made with fresh vegetables, herbs, and broth. Served hot, often accompanied by bread or crackers, reflecting local flavors and ingredients.
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• 蜜汁叉燒皇

  HK$ 158

  僅供參考：蜜汁叉燒皇由豬肉製成，經過醃製和烤焗，外層帶有蜜汁。這道菜通常配有白飯，味道甜中帶鹹，常見於廣東餐廳。
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• 脆皮燒腩仔

  HK$ 130

  For reference only: Roasted pork belly features tender meat with a crispy skin, seasoned with salt and spices. Typically served with sides like pickled vegetables or rice, it is popular in various cuisines.
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• 脆皮蒜香雞 (半隻)

  HK$ 178

  For reference only: Half a roasted chicken served with a rich garlic sauce. The chicken is seasoned and roasted until golden, offering savory flavors complemented by the aromatic garlic. Typically served with sides like vegetables or potatoes, this dish is popular in various cuisines for its simplicity and heartiness.
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• Sautéed Garoupa Cutlet with Shredded Conpoy in Sweet Corn Sauce

  HK$ 178

  For reference only: Sautéed garoupa cutlet features tender fish cooked in a sweet corn sauce with shredded conpoy. This dish combines the umami of dried scallops with the sweetness of corn, typically served with steamed rice.
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• Scramble Egg with Fresh Shrimps

  HK$ 158

  For reference only: Scrambled eggs mixed with fresh shrimp, lightly sautéed with garlic and green onions. Often served with rice or toast, this dish highlights coastal flavors and is popular in various Asian cuisines.
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• 菠蘿咕嚕肉

  HK$ 153

  僅供參考：菠蘿咕嚕肉由豬肉、菠蘿、青椒和洋蔥製成，經過油炸和炒製。這道菜以酸甜口味為主，通常配白飯食用，源自廣東地區。
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• Fried Spare Ribs marinated with Black Vinegar

  HK$ 153

  For reference only: Fried spare ribs marinated in black vinegar feature tender meat with a tangy, savory flavor. Typically served with rice, this dish highlights Chinese culinary traditions through deep frying and marination techniques.
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• Sautéed Sliced Beef with Seaonal Vegetables

  HK$ 118

  For reference only: Sautéed sliced beef is cooked with seasonal vegetables, typically featuring bell peppers and broccoli. This dish combines savory soy sauce and garlic, served over rice or noodles, popular in Asian cuisine.
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• 清炒時蔬

  HK$ 154

  僅供參考：清炒時蔬是用新鮮時令蔬菜，經過快炒而成。這道菜保留了蔬菜的原味，通常配以蒜蓉和少許鹽調味，適合搭配米飯或作為主菜的配菜。
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• 油泡石斑球

  HK$ 273

  僅供參考：油泡石斑球由新鮮石斑魚製成，經過油炸至金黃色。外脆內嫩，通常配以醬油或辣椒醬享用。
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• Sautéed Fresh Prawns with Seaonsal Vegetables

  HK$ 200

  For reference only: Sautéed fresh prawns are cooked with seasonal vegetables, highlighting natural flavors. This dish is typically served with rice or noodles, showcasing a balance of seafood and garden-fresh produce.
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• Sautéed Diced Beef Tenderloin in Black Pepper with Celery & Cashew

  HK$ 166

  For reference only: Sautéed diced beef tenderloin is cooked with black pepper, celery, and cashew. This dish features savory and slightly spicy flavors, often served with rice or noodles, highlighting a blend of textures and tastes.
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• Braised Bean Curd with Mushroom

  HK$ 118

  For reference only: Braised bean curd is simmered with mushrooms in a savory sauce. This dish features soy sauce, garlic, and ginger, often served with steamed rice, highlighting Asian culinary traditions.
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• Braised Mixed Vegetables and Fungus with Bamboo Pith

  HK$ 118

  For reference only: Braised mixed vegetables and fungus with bamboo pith features a medley of seasonal vegetables, shiitake mushrooms, and bamboo pith. This dish is simmered in a savory sauce, highlighting umami flavors, and is often served with steamed rice, showcasing its roots in Chinese cuisine.
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• 瑤柱蛋白炒飯

  HK$ 153

  僅供參考：瑤柱蛋白炒飯由瑤柱、蛋白和米飯製成，經過快炒。這道菜口感清淡，常配以青蔥和胡椒，適合作為主食或配菜。
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• Singapore Style Fried Rice Vermicelli

  HK$ 118

  For reference only: Singapore Style Fried Rice Vermicelli features rice vermicelli stir-fried with shrimp, vegetables, and curry powder. This dish combines savory and slightly spicy flavors, often served with lime and chili for added zest. Originating from Singapore, it reflects the region's multicultural influences.
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• 乾炒牛肉河粉

  HK$ 141

  僅供參考：乾炒牛肉河粉由牛肉、河粉、豆芽和青蔥製成，經過高溫快炒。這道菜以醬油和胡椒調味，通常搭配生菜或其他蔬菜，源自廣東地區。
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• 乾燒伊麵

  HK$ 118

  此描述僅供參考：加入菇、韭黃及蠔油的炒伊麵
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• Fried Egg Noodles with Shredded Pork and Bean Sprouts

  HK$ 118

  For reference only: Fried egg noodles are stir-fried with shredded pork and bean sprouts. This dish features savory flavors and is often garnished with green onions, served hot. It is popular in Chinese cuisine, showcasing a balance of textures and ingredients.
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• Fook Kin Style Fried Rice with Shredded Conpoy

  HK$ 153

  For reference only: Fook Kin Style Fried Rice features stir-fried rice with shredded conpoy, soy sauce, and scallions. This dish is a staple in Cantonese cuisine, often served as a main course or side.
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• Yeung Chow Style Fried Rice

  HK$ 118

  For reference only: Yeung Chow Style Fried Rice features stir-fried rice with shrimp, barbecue pork, and vegetables. This Cantonese dish is seasoned with soy sauce and often garnished with green onions, served as a main course or side.
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• 絲苗白飯

  HK$ 18

  每碗
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• Fried Rice Vermicelli with Chinese Celery and Seafood

  HK$ 130

  For reference only: Fried rice vermicelli features stir-fried noodles, Chinese celery, and assorted seafood. This dish combines savory flavors with a hint of umami, often served with soy sauce and lime. Originating from Chinese cuisine, it is popular in various Asian countries.
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