The Graces Restaurant (CWB)

• Steamed Minced Pork Dumplings with Crab Roe (4 pcs)

  HK$ 47

  For reference only Steamed minced pork dumplings with a rich crab roe center. Savory and delicately briny, with a tender, smooth filling.
  

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• Steamed Prawn Dumplings (4 pcs)

  HK$ 52
  

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• Steamed Dumplings with Minced Pork (4 pcs)

  HK$ 47
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• Steamed Barbecued Pork Buns (3 pcs)

  HK$ 40
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• Steamed Pork Ribs with Soya Bean Sauce

  HK$ 47
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• Chicken Glutinous Rice wrapped in Lotus Leaf (3 pcs)

  HK$ 47
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• Deep-fried Spring Rolls with Shrimp and Taro (3 pcs)

  HK$ 47
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• Deep-fried Glutinous Rice Dumplings with Assorted Meat (3 pcs)

  HK$ 38
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• Steamed Dumplings with Vegetable and Fungus (3 pcs)

  HK$ 40
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• Steamed Custard and Salted Egg Yolk Buns (3 pcs)

  HK$ 40
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Per Person

• 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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• Barbecued Pork with Honey Sauce

  HK$ 158

  For reference only: Barbecued pork is marinated in a honey sauce, then grilled or roasted until caramelized. It features sweet and savory flavors, often served with rice or steamed vegetables, popular in various Asian cuisines.
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• Roasted Pork Belly with Crispy Crust

  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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• Roasted Chicken with Garlic Sauce (Half)

  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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• Sweet and Sour Pork with Pineapple and Bell Peppers

  HK$ 153

  For reference only: Sweet and Sour Pork features tender pork pieces stir-fried with bell peppers and pineapple. This dish combines tangy vinegar, sugar, and soy sauce for a balanced flavor, often served with steamed rice. Originating from Chinese cuisine, it is popular in Western adaptations.
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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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• Sautéed Seasonal Vegetables

  HK$ 154

  For reference only: Sautéed seasonal vegetables feature fresh, locally sourced produce cooked in olive oil. This dish highlights natural flavors, often seasoned with garlic and herbs, and is typically served as a side. It reflects a commitment to seasonal eating and can vary based on available ingredients.
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• Fried Sliced Garoupa with Seasonal Vegetables

  HK$ 273

  For reference only: Fried sliced garoupa is cooked until golden, served with seasonal vegetables. This dish features a balance of savory flavors and is often accompanied by rice or noodles, highlighting its Asian culinary roots.
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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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• Fried Rice with Shredded Conpoy and Egg White

  HK$ 153

  For reference only: Fried rice features shredded conpoy and egg white, stir-fried with soy sauce and scallions. This dish is a staple in Chinese cuisine, often served as a side or main course.
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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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• Wok Fried Flat Rice Noodles with Sliced Beef and Soy Sauce

  HK$ 141

  For reference only: Wok-fried flat rice noodles are combined with sliced beef and soy sauce. This dish features savory flavors and is typically garnished with green onions, served hot in a bowl. Originating from Asian cuisine, it highlights stir-frying techniques for a quick, satisfying meal.
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• Braised E-Fu Noodles

  HK$ 118

  For ref only: Stir-fried e-fu noodles with mushroom, chives and oyster sauce
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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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• Steamed Rice

  HK$ 18

  Per Bowl
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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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