Po Lin Vegetarian Restaurant

Most ordered right now.

• 181. Yin Yang Fried Rice (Regular)

  HK$ 118

  Egg
  

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• 128. Deep-fried Tofu (Regular)

  HK$ 128

  For reference only: Deep-fried tofu features cubes of tofu that are coated and deep-fried until golden. It is often served with soy sauce or a dipping sauce, commonly found in Asian cuisine.
  

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• 118. Fried Eggs with Bitter Melon and Minced Pork (Regular)

  HK$ 98

  For reference only: Fried eggs are cooked with sautéed bitter melon and minced pork. This dish features a balance of savory and slightly bitter flavors, often served with rice for a complete meal. It is popular in various Asian cuisines, highlighting the use of bitter melon for its unique taste and health benefits.
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• 125. Deep-fried Stuffed Tofu (Regular)

  HK$ 125

  For reference only: Deep-fried stuffed tofu features tofu filled with a mixture of vegetables and meat. It is deep-fried until golden and served with dipping sauce, often enjoyed in Asian cuisine.
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• 035. Golden Faux Shark's Fin Soup with Seafood (1 Pot)

  HK$ 168

  For reference only: This luxurious soup features a rich, savory broth infused with seafood, delivering a smooth and comforting texture that delights the palate.
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Healthy | Yummy | Vegetarian

• Set for 2

  HK$ 338

  Baked cream soup with puff pastry (2 pots), bean curd roll with vegetable, monkey head mushrooms with pineapple and dessert
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• Set for 4

  HK$ 788

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• Set for 6

  HK$ 1,488

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• Set for 8 to 10

  HK$ 2,388

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• Deep-fried Yam with Spiced Salt

  HK$ 98

  For reference only Deep-fried yam with spiced salt, offering savory, lightly seasoned flavor. Crispy outside and tender inside for a satisfyingly crunchy, satisfying bite.
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• Eel with Zhenjiang Vinegar

  HK$ 98

  For reference only: Eel with Zhenjiang vinegar offers a savory, tangy flavor with a glossy glaze. Tender eel bites are complemented by a sharp, bright acidity and smooth texture.
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• Vegetable and Fresh Bean Curd Sheet Soup with Wolfberries

  HK$ 98

  For reference only: This light and refreshing soup features tender fresh bean curd sheets and vegetables, complemented by the subtle sweetness of wolfberries. Its delicate texture offers a soothing experience.
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• Pork Stomach and Dumplings with Pepper Soup in Casserole

  HK$ 140

  For reference only A hearty casserole of pork stomach with dumplings in peppery soup, offering savory, warming flavors and tender, stewy texture. Comforting and robust.
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• Braised Roasted Pork Belly with Beancurd Stick and Winter Melon in Casserole

  HK$ 105

  For reference only Braised roasted pork belly in a casserole with beancurd stick and winter melon, savory and gently rich. Tender, slow-cooked textures with a light, cooling sweetness.
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• Deep-fried Oyster

  HK$ 105
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• Spiced Salt Fresh Squid

  HK$ 98
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• Steamed Angled Luffa with Cordyceps Flowers

  HK$ 92
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• Steamed Beancurd Sheet with Minced Ginger

  HK$ 98
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• Braised Highfin Moray and Bitter Melon in Black Bean Sauce in Casserole

  HK$ 105

  For reference only: A savory, boldly umami casserole of braised highfin moray and bitter melon in black bean sauce. Tender, lightly firm texture with rich, deep flavor.
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• Steamed Monkey Head Mushroom with Cordyceps Flowers and Black Fungus

  HK$ 128
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• 036. Sweet Corn Soup (1 Pot)

  HK$ 138

  For reference only: Sweet corn soup with a smooth, creamy texture and gentle savory sweetness. Comforting and light, with a mellow broth-like richness.
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• 038. West Lake Beef Broth (1 Pot)

  HK$ 98

  For reference only A comforting West Lake beef broth soup with a savory, rich taste. Tender beef delivers a warm, lightly hearty texture in this 1-pot style dish.
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• 039. Tomato and Tofu Soup (1 Pot)

  HK$ 98

  For reference only A comforting tomato and tofu soup with a savory, lightly tangy broth. Smooth tofu adds a tender texture to the warm, satisfying bowl.
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• 037. Seaweed and Seafood Soup (1 Pot)

  HK$ 118
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• 050. Sour and Spicy Imitation Shark Fin Soup

  from HK$ 70
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• 051. Sour and Hot Soup (1 Pot)

  HK$ 108
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• 052. Dried Black Moss, Straw Mushroom and Tomato Soup (1 Pot)

  HK$ 138
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• 034. Abalone and Shredded Chicken with Shark's Fin

  from HK$ 80

  For reference only Abalone and shredded chicken soup with shark’s fin, rich and savory. Tender bites in a smooth, warming broth.
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• 034. Osmanthus Egg Imitation Shark Fin Soup

  from HK$ 75

  For reference only: This delicate soup features a savory broth infused with osmanthus, complemented by the smooth texture of egg imitation shark fin.
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• 035. Golden Faux Shark's Fin Soup with Seafood (1 Pot)

  HK$ 168

  For reference only: This luxurious soup features a rich, savory broth infused with seafood, delivering a smooth and comforting texture that delights the palate.

  Popular
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• 036. Corn Soup with Fish Maw (1 Pot)

  HK$ 138
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• 133. Bamboo Fungus with Broccoli (Regular)

  HK$ 148

  For reference only: Bamboo fungus and broccoli are stir-fried with garlic and soy sauce. This dish offers a mild, earthy flavor and is often served with rice, highlighting its Asian culinary roots.
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• 134. Braised Broccoli (Regular)

  HK$ 118

  For reference only: Braised broccoli features tender florets cooked slowly in broth, enhancing its natural flavor. Often seasoned with garlic and lemon, it is served as a side dish in various cuisines.
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• 136. Broccoli with Garlic (Regular)

  HK$ 88

  For reference only: Broccoli with Garlic features steamed or sautéed broccoli tossed with minced garlic. This dish highlights the natural flavor of broccoli, often served as a side with various main courses. It is popular in many cuisines for its simplicity and health benefits.
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• 137. Scallop with Broccoli (Regular)

  HK$ 118

  For reference only: Scallops are seared and served with steamed broccoli. The dish features a balance of oceanic and earthy flavors, often seasoned with garlic and lemon. It is typically plated as a main course, highlighting the freshness of the seafood.
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• 138. Vegetables with Lily and Needle Mushroom (Regular)

  HK$ 98

  For reference only: Vegetables with Lily and Needle Mushroom features sautéed seasonal vegetables, lily bulbs, and needle mushrooms. This dish combines earthy flavors with a light soy sauce, often served with rice in Asian cuisine.
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• 139. Sauteed Seasonal Vegetable (Regular)

  HK$ 88

  For reference only: Sautéed seasonal vegetables feature a mix of fresh, locally sourced vegetables cooked in olive oil. This dish highlights natural flavors, often seasoned with garlic and herbs, served warm as a side.
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• 141. Fresh Asparagus with Lily ‍(Regular)

  HK$ 158

  For reference only: Fresh asparagus is blanched and served with a light lily flower sauce. This dish highlights the natural flavor of asparagus, often accompanied by a sprinkle of lemon zest. It is a seasonal dish popular in various cuisines.
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• 143. Vegetarian Fresh Asparagus (Regular)

  HK$ 148

  For reference only: Fresh asparagus is blanched and lightly sautéed, showcasing its natural flavor. Often served with lemon or olive oil, it is a popular side dish in various cuisines.
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• 135. Braised Broccoli with Crab Meat and Dried Scallops (Regular)

  HK$ 115

  For reference only: Braised broccoli is combined with crab meat and dried scallops, simmered for depth. This dish features umami flavors, often served with rice or noodles, highlighting coastal culinary traditions.
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• 140. Bamboo Fungus, Crab Meat and Fresh Asparagus (Regular)

  HK$ 178

  For reference only: Bamboo fungus, crab meat, and fresh asparagus are stir-fried together, creating a savory dish. This combination highlights the umami of crab and the crunch of asparagus, often served with rice.
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• 142. Fresh Asparagus with Mushrooms (Regular)

  HK$ 148

  For reference only: Fresh asparagus and mushrooms are sautéed with garlic and olive oil. This dish highlights earthy flavors and is often served as a side, complementing various main courses.
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• 145. Braised Broccoli with Mushrooms (Regular)

  HK$ 102

  For reference only: Braised broccoli and mushrooms are cooked slowly in broth, enhancing their natural flavors. This dish often features garlic and soy sauce, served warm as a side or main dish.
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• 158. Taro Fish with Sweet and Sour Sauce (Regular)

  HK$ 125

  For reference only: Taro fish features battered and fried fish served with a tangy sweet and sour sauce. This dish combines the flavors of vinegar, sugar, and ketchup, often accompanied by steamed rice and vegetables. Originating from Asian cuisine, it highlights the balance of sweet and savory elements.
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• 159. Crispy Duck with Lemon Sauce (Regular)

  HK$ 108

  For reference only: Crispy duck is roasted until golden, served with a tangy lemon sauce. This dish features tender meat and a crunchy skin, often accompanied by steamed rice or vegetables, highlighting its Asian culinary roots.
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• 160. Honey BBQ Pork (Regular)

  HK$ 125

  For reference only: Honey BBQ Pork features tender pork marinated in a sweet and tangy honey barbecue sauce. The pork is typically grilled or roasted, served with rice or steamed vegetables, and is popular in Chinese cuisine.
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• 161. Beancurd Sheet Rolls with Shredded Vegetables and Meat (Regular)

  HK$ 102

  For reference only: Beancurd sheet rolls are filled with shredded vegetables and meat, then steamed or fried. They offer a savory flavor profile, often served with dipping sauce, popular in Asian cuisine.
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• 162. Crispy Taro Rolls (Regular)

  HK$ 125

  For reference only: Crispy Taro Rolls feature grated taro wrapped in rice paper, deep-fried until golden. They are often served with sweet chili sauce, providing a contrast of textures and flavors.
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• 163. Deep-fried Chicken (Regular)

  HK$ 105

  For reference only: Deep-fried 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 American cuisine.
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• 165. Deep-fried Milk Custard (Regular)

  HK$ 98

  For reference only: Deep-fried Milk Custard features a creamy milk custard center, coated in batter and deep-fried. It is often served with a dusting of powdered sugar, providing a sweet contrast to the rich custard. This dish is popular in various Asian cuisines, showcasing a unique texture and flavor combination.
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• 166. Deep-fried Wontons with Sweet and Sour Sauce (Regular)

  HK$ 98

  For reference only: Deep-fried wontons are filled with seasoned meat and vegetables, then crispy fried. Served with sweet and sour sauce, they offer a balance of savory and tangy flavors, popular in Chinese cuisine.
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• 167. Crispy Roasted Suckling Pig (Regular)

  HK$ 108

  For reference only: Crispy roasted suckling pig features tender pork with a crunchy skin, seasoned with herbs. Traditionally served whole, it is a popular dish in various cultures, often enjoyed during celebrations.
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• 168. Deep-fried Sliced Squid with Spiced Salt (Regular)

  HK$ 125

  For reference only: Deep-fried sliced squid is coated in spiced salt, offering a crunchy texture. Typically served with lime wedges, this dish is popular in Asian cuisine, highlighting savory and umami flavors.
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• 169. Deep-fried 2 Toppings (Regular)

  HK$ 198

  For reference only: Deep-fried 2 Toppings features a base of crispy fried dough topped with two savory ingredients. Common toppings include meats or vegetables, often served with dipping sauces, popular in street food culture.
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• 053. Dried Scallop and Zucchini (Regular)

  HK$ 98

  For reference only: Dried scallops are rehydrated and sautéed with zucchini, creating a savory dish. Often served with rice, it highlights umami flavors and is popular in Chinese cuisine.
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• 054. Mushroom with Zucchini (Regular)

  HK$ 92

  For reference only: Sautéed mushrooms and zucchini combine for a light dish, seasoned with garlic and herbs. Often served as a side, it highlights fresh vegetables and simple cooking techniques.
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• 055. Cashew Nuts with Lily and Snap Pea (Regular)

  HK$ 108

  For reference only: Cashew nuts stir-fried with lily bulbs and snap peas. This dish features a balance of nutty and fresh flavors, often seasoned with soy sauce. Typically served as a side dish in Asian cuisine, it highlights seasonal vegetables.
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• 056. Stir-fried Vegetarian Shark's Fin with Egg (Regular)

  HK$ 140

  For reference only: Stir-fried Vegetarian Shark's Fin features plant-based shark's fin, eggs, and vegetables. This dish is sautéed with soy sauce and sesame oil, offering umami flavors. It is typically served with rice or noodles, often found in Asian cuisine.
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• 057. Stir-fried Chicken Tenderloin with Cashew Nut and Celery (Regular)

  HK$ 105

  For reference only: Stir-fried chicken tenderloin combines cashew nuts and celery, cooked in a wok. This dish features savory soy sauce and a hint of garlic, served with steamed rice for a balanced meal. Originating from Chinese cuisine, it highlights the texture of nuts and the crunch of fresh vegetables.
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• 058. Twice-cooked Pork (Regular)

  HK$ 98

  For reference only: Twice-cooked Pork features pork belly simmered, then stir-fried with garlic, ginger, and chili. This dish originates from Sichuan cuisine and is typically served with steamed rice and vegetables.
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• 059. Stir-fried String Beans with Minced Pork and Preserved Olive Vegetables (Regular)

  HK$ 92

  For reference only: Stir-fried string beans are combined with minced pork and preserved olive vegetables. This dish features savory and umami flavors, typically served with rice, highlighting a blend of Chinese culinary traditions.
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• 060. Diced Beef Tenderloin in Terriyaki Sauce (Regular)

  HK$ 118

  For reference only: Diced beef tenderloin is marinated in teriyaki sauce, then stir-fried until cooked. This dish features savory and slightly sweet flavors, often served with steamed rice and vegetables, reflecting Japanese culinary traditions.
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• 061. Braised Eggplants and Chicken with Minced Pork and Fish Sauce (Regular)

  HK$ 97

  For reference only: Braised eggplants, chicken, and minced pork simmered in fish sauce create a savory dish. Typically served with rice, it highlights Southeast Asian flavors and techniques.
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• 062. Stir-fried Shrimp with Fresh Lily, Yam and Black Fungus (Regular)

  HK$ 120

  For reference only: Stir-fried shrimp combines fresh lily, yam, and black fungus, sautéed in a savory sauce. This dish features a balance of textures and flavors, often served with rice, highlighting its Asian culinary roots.
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• 063. Stir-fried Sugar Snap Peas with Scallops and Shrimps (Regular)

  HK$ 118

  For reference only: Stir-fried sugar snap peas, scallops, and shrimp are quickly cooked in a hot wok. This dish features a balance of sweet and savory flavors, often seasoned with garlic and soy sauce, served with rice or noodles. It highlights Asian culinary techniques and is popular in various regional cuisines.
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• 064. Scrambled Egg with Seafood (Regular)

  HK$ 95

  For reference only: Scrambled Egg with Seafood features eggs cooked with shrimp and scallops. This dish combines savory flavors with a light texture, often served with rice or toast, popular in coastal regions.

  #1 most liked
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• 065. Braised Spare Ribs in Chinese Black Vinegar (Regular)

  HK$ 118

  For reference only: Braised spare ribs are cooked slowly in Chinese black vinegar, soy sauce, and spices. This dish features tender meat with a tangy and savory flavor, often served with steamed rice or vegetables. Originating from Chinese cuisine, it highlights the balance of sweet and sour notes.
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• 066. Braised Vegetarian Chicken with Chestnut (Regular)

  HK$ 105

  For reference only: Braised vegetarian chicken features plant-based protein simmered with chestnuts, soy sauce, and garlic. This dish is typically served with steamed rice or vegetables, highlighting its savory flavors and comforting texture.
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• 067. Braised Chicken with Lotus Root (Regular)

  HK$ 105

  For reference only: Braised chicken is cooked with lotus root, soy sauce, ginger, and garlic. This dish features tender chicken and crunchy lotus root, often served with steamed rice, highlighting Chinese culinary traditions.
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• 068. Monkey Head Mushrooms with Pineapple (Regular)

  HK$ 125

  For reference only: Monkey Head Mushrooms are sautéed with pineapple, creating a sweet and earthy flavor profile. This dish is often served as a side or appetizer, highlighting Asian culinary traditions.
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• 069. Pork Ribs with Salad Dressing (Regular)

  HK$ 105

  For reference only: Pork ribs are marinated and grilled, served with a tangy salad dressing. This dish combines savory and acidic flavors, often accompanied by fresh vegetables or coleslaw.
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• 070. Shrimps with Salad Sauce (Regular)

  HK$ 115

  For reference only: Shrimps with Salad Sauce features cooked shrimp tossed in a tangy dressing. Typically served chilled, this dish combines seafood flavors with a refreshing salad sauce, often enjoyed as an appetizer or light meal.
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• 071. Silky Scrambled Egg White (Regular)

  HK$ 118

  For reference only: Silky scrambled egg whites are gently cooked until soft and creamy. Often seasoned with salt and pepper, they are served as a light breakfast or brunch option, highlighting the delicate flavor of eggs.
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• 072. Thai Yellow Croaker (Regular)

  HK$ 125

  For reference only: Thai Yellow Croaker features pan-fried fish seasoned with turmeric and served with jasmine rice. This dish highlights the flavors of Southeast Asia, often accompanied by a side of spicy dipping sauce.
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• 073. Ginkgo, Pork Tripe and Pepper Dumpling in Soup (Regular)

  HK$ 140

  For reference only: Ginkgo, pork tripe, and pepper dumplings are boiled and served in a savory broth. This dish features a blend of earthy ginkgo nuts, tender pork tripe, and aromatic peppers, offering a comforting and flavorful experience. Typically enjoyed in East Asian cuisine, it is often served as a warming soup.
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• 074. Vegetarian Fish Paste with Vegetables (Regular)

  HK$ 95

  For reference only: Vegetarian fish paste combines plant-based ingredients with assorted vegetables. Typically steamed or stir-fried, it offers umami flavors and is often served with rice or noodles. This dish is popular in various Asian cuisines, providing a meat alternative while maintaining traditional tastes.
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• 075. Sliced Abalone with Oyster Sauce (Regular)

  HK$ 138

  For reference only: Sliced abalone is gently steamed and served with a savory oyster sauce. This dish highlights the oceanic flavor of abalone, often accompanied by steamed rice or vegetables, reflecting Chinese culinary traditions.
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• 076. Eel with Black Bean Sauce (Regular)

  HK$ 115

  For reference only: Eel with Black Bean Sauce features tender eel fillets stir-fried with fermented black beans. This dish combines savory and umami flavors, often served with steamed rice and vegetables, highlighting its Chinese culinary roots.
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• 077. Signature Braised Vegetables (Regular)

  HK$ 120

  For reference only: Signature Braised Vegetables feature seasonal vegetables slowly cooked in broth. This dish combines earthy flavors with herbs, often served as a side or main course, highlighting regional produce.
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• 078. Dinghu Braised Vegetables (Regular)

  HK$ 108

  For reference only: Dinghu Braised Vegetables feature a mix of seasonal vegetables slowly braised in soy sauce and spices. This dish highlights umami flavors and is typically served with rice, reflecting Cantonese culinary traditions.
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• 079. Stuffed Bean Curd Balls with 8 Treasures (Regular)

  HK$ 118

  For reference only: Stuffed bean curd balls are filled with a mix of vegetables, mushrooms, and nuts. They are deep-fried until golden and served with a sweet and savory sauce, often enjoyed in Chinese cuisine.
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• 080. Beancurd Sheet Roll with Vegetables (Regular)

  HK$ 125

  For reference only: Beancurd sheet roll filled with assorted vegetables, steamed or fried for texture. Often served with soy sauce, this dish is popular in Asian cuisine, showcasing a balance of flavors and ingredients.
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• 081. Stir-fried Sugar Snap Peas with Pickled Cabbage and Fresh Mushrooms (Regular)

  HK$ 105

  For reference only: Stir-fried sugar snap peas, pickled cabbage, and fresh mushrooms create a vibrant dish. The peas are quickly sautéed, retaining their crunch, while the pickled cabbage adds tanginess, complemented by the earthy flavor of mushrooms. Typically served as a side, this dish highlights seasonal vegetables and is popular in Asian cuisine.
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• 082. Bamboo Fungus and Snap Pea (Regular)

  HK$ 155

  For reference only: Bamboo fungus and snap pea stir-fry features sautéed bamboo fungus and fresh snap peas. This dish highlights earthy flavors with a hint of sweetness, often seasoned with soy sauce and garlic, served alongside rice or noodles. It is popular in Asian cuisine, showcasing the use of unique fungi in cooking.
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• 083. Yellow Croaker in Black Bean Sauce (Regular)

  HK$ 125

  For reference only: Yellow croaker is steamed with fermented black beans, garlic, and ginger. This dish features savory and umami flavors, typically served with steamed rice, highlighting its Chinese culinary roots.
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• 084. Deep-fried Sweet and Sour Yellow Croaker with Pine Nuts (Regular)

  HK$ 125

  For reference only: Deep-fried yellow croaker is coated in a sweet and sour sauce, garnished with pine nuts. This dish features a balance of tangy and savory flavors, often served with steamed rice. Originating from Chinese cuisine, it highlights the use of fresh fish and traditional frying techniques.
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• 085. Braised Vegetarian Chicken with Bitter Melon in Salted Black Beans Sauce (Regular)

  HK$ 98

  For reference only: Braised vegetarian chicken simmers with bitter melon in a salted black bean sauce. This dish features umami flavors from black beans, complemented by the slight bitterness of the melon, often served with steamed rice. It is popular in Chinese cuisine, highlighting the balance of flavors in vegetarian cooking.
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• 086. Assorted Vegetables in Nest (Regular)

  HK$ 98

  For reference only: Assorted vegetables are stir-fried and served in a crispy nest made from fried noodles. This dish features a mix of seasonal vegetables, often seasoned with soy sauce and garlic, providing a savory flavor. Typically served as an appetizer or side dish, it showcases Asian culinary techniques and presentation.
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• 087. Vegetarian Chicken (Regular)

  HK$ 105

  For reference only: Vegetarian chicken is made from plant-based proteins, often seasoned with herbs and spices. It is typically sautéed or grilled and served with vegetables or grains, offering a meat-like texture in various cuisines.
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• 088. Celery, Sliced Lotus Root and Sliced ​​Pork (Regular)

  HK$ 95

  For reference only: Celery, sliced lotus root, and sliced pork stir-fried together create a savory dish. The pork adds richness, while the lotus root provides a crunchy texture, often seasoned with soy sauce and garlic. This dish is commonly served with rice in Chinese cuisine.
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• 089. Braised Pumpkin and Fresh Beancurd Sticks in Salted Black Bean Sauce (Regular)

  HK$ 105

  For reference only: Braised pumpkin and fresh beancurd sticks are simmered in salted black bean sauce. This dish features umami flavors from the black beans, complemented by the sweetness of pumpkin, and is typically served with steamed rice. Originating from Chinese cuisine, it highlights the balance of textures and flavors.
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• 090. Braised Eel with Bitter Melon in Salted Black Bean Sauce (Regular)

  HK$ 118

  For reference only: Braised eel is cooked with bitter melon in a salted black bean sauce. This dish features a balance of savory and slightly bitter flavors, often served with steamed rice, highlighting its roots in Chinese cuisine.
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• 091. Taro and Beancurd Sheet with Coconut Milk (Regular)

  HK$ 98

  For reference only: Taro and beancurd sheet are simmered in coconut milk, creating a creamy texture. This dish is often served warm, highlighting the natural sweetness of taro and the richness of coconut. It is popular in Southeast Asian cuisine, often enjoyed as a dessert or snack.
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• 093. Stir-fried Mushroom with Lily and Cashew Nut (Regular)

  HK$ 98

  For reference only: Stir-fried mushrooms, lily bulbs, and cashew nuts are sautéed with garlic and soy sauce. This dish features earthy flavors and a crunchy texture, often served with rice or noodles. It is popular in Asian cuisine, highlighting the balance of vegetables and nuts.
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• 094. Vegetables with Stock (Regular)

  HK$ 95

  For reference only: Vegetables with Stock features a variety of seasonal vegetables simmered in a flavorful broth. Common ingredients include carrots, celery, and onions, often seasoned with herbs. This dish is typically served as a warm soup or as a base for other recipes, highlighting the natural flavors of the vegetables.
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• 095. Braised Pork Ribs and Bitter Melon with Salted Black Beans and Chili Sauce (Regular)

  HK$ 105

  For reference only: Braised pork ribs are cooked with bitter melon, salted black beans, and chili sauce. This dish features savory and slightly bitter flavors, often served with steamed rice, highlighting its Chinese culinary roots.
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• 096. Stir-fried Shrimp with Celery, Cashew Nuts and Snap Pea (Regular)

  HK$ 115

  For reference only: Stir-fried shrimp combines celery, cashew nuts, and snap peas in a savory sauce. This dish features a balance of textures and flavors, often served with rice or noodles.
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• 097. Stir-fried Celery and Sliced Ham with Cashew and Edible Lily Bulbs (Regular)

  HK$ 125

  For reference only: Stir-fried celery, sliced ham, cashews, and edible lily bulbs create a savory dish. This preparation involves quick stir-frying, enhancing the natural flavors and textures, often served with rice. Originating from Chinese cuisine, it showcases a balance of protein and vegetables.
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• 098. Pork Ribs with Taro and Beancurd Sheet (Regular)

  HK$ 118

  For reference only: Pork ribs are braised with taro and beancurd sheet, creating a savory and hearty dish. This preparation often includes soy sauce and spices, served with rice or noodles.
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• 100. Pork Chop with Tomato and Beancurd Sheet (Regular)

  HK$ 115

  For reference only: Pork chop is marinated and pan-fried, served with tomato and beancurd sheet. This dish features savory flavors and is often accompanied by rice or vegetables, reflecting Chinese culinary traditions.
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• 101. Vegetables with Mushrooms (Regular)

  HK$ 98

  For reference only: Sautéed seasonal vegetables and mushrooms, seasoned with herbs and garlic. Served as a side dish.
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• 104. Thousand Layers Vegetables (Regular)

  HK$ 105

  For reference only: Thousand Layers Vegetables features thinly sliced vegetables, layered and baked until tender. This dish often includes zucchini, eggplant, and tomatoes, seasoned with herbs and olive oil, served warm as a side or main course. Originating from Mediterranean cuisine, it highlights the natural flavors of fresh produce.
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• 105. Curry Pork Ribs with Potatoes (Regular)

  HK$ 105

  For reference only: Curry Pork Ribs with Potatoes features tender pork ribs simmered in a rich curry sauce with potatoes. This dish combines savory spices and coconut milk, often served with rice or bread, reflecting Southeast Asian culinary traditions.
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• 106. Stir-fried Sliced Pork with Lotus Roots and Black Fungus (Regular)

  HK$ 105

  For reference only: Stir-fried sliced pork combines tender meat with crunchy lotus roots and earthy black fungus. This dish features soy sauce and garlic for flavor, typically served with steamed rice. Originating from Chinese cuisine, it highlights the balance of textures and savory elements.
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• 107. Spiced Rolls in Teriyaki Sauce (Regular)

  HK$ 128

  For reference only: Spiced rolls filled with seasoned vegetables, sautéed, and glazed in teriyaki sauce. Often served with rice or salad, this dish highlights Japanese flavors and cooking techniques.
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• 108. Lettuce with Dried Black Moss and Mushroom (Regular)

  HK$ 118

  For reference only: Lettuce with Dried Black Moss and Mushroom features fresh lettuce, dried black moss, and mushrooms. This dish is typically stir-fried with garlic and soy sauce, offering a savory flavor profile. It is often served as a side dish in Chinese cuisine, highlighting the use of traditional ingredients.
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• 109. Stir-fried Sliced Cuttlefish and Celery with Edible Lily Bulbs (Regular)

  HK$ 118

  For reference only: Stir-fried sliced cuttlefish and celery with edible lily bulbs features tender cuttlefish, crisp celery, and fragrant lily bulbs. This dish combines savory and slightly sweet flavors, typically served with steamed rice, highlighting a balance of textures and freshness. Originating from Chinese cuisine, it showcases the use of quick stir-frying techniques.
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• 110. Kung Pao Chicken in Deep-fried Noodles Nest (Regular)

  HK$ 98

  For reference only: Kung Pao Chicken in Deep-fried Noodles Nest features diced chicken stir-fried with peanuts, bell peppers, and scallions. Served in a crispy noodle basket, it combines savory, spicy, and slightly sweet flavors, typical of Sichuan cuisine.
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• 111. Braised Dried Black Moss with Mushroom (Regular)

  HK$ 115

  For reference only: Braised dried black moss is cooked with mushrooms, soy sauce, and garlic. This dish is often served as a side in Chinese cuisine, symbolizing prosperity and abundance.
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• 112. Braised Eggplants (Regular)

  HK$ 80

  For reference only: Braised eggplants are cooked slowly in a savory sauce of soy sauce and garlic. This dish often features scallions and is served with rice, highlighting flavors from East Asian cuisine.
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• 113. Eggplant with Beancurd Sheet (Regular)

  HK$ 98

  For reference only: Eggplant with Beancurd Sheet features sautéed eggplant and beancurd sheets in a savory sauce. This dish combines umami flavors with a hint of spice, often served with rice in Chinese cuisine.
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• 114. Braised Bitter Melon and Fresh Beancurd Stick in Salted Black Bean Sauce (Regular)

  HK$ 105

  For reference only: Braised bitter melon and fresh beancurd stick are cooked in salted black bean sauce. This dish features a balance of bitter and savory flavors, often served with steamed rice. It is popular in Chinese cuisine, highlighting the use of fermented black beans for depth.
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• 115. Stir-fried Yam with Lily, Angled Luffa and Black Fungus (Regular)

  HK$ 105

  For reference only: Stir-fried yam, lily, angled luffa, and black fungus are sautéed together. This dish features earthy flavors and a crunchy texture, often served with rice in Chinese cuisine.
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• 116. Stir-fried Sliced Lotus Root with Lily and Snap Pea (Regular)

  HK$ 105

  For reference only: Stir-fried sliced lotus root, lily, and snap peas combine crunchy textures and fresh flavors. This dish features sautéed vegetables seasoned with soy sauce, often served with rice or noodles, highlighting Asian culinary traditions.
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• 117. Pork Tripe with Pepper and Pickled Vegetables (Regular)

  HK$ 120

  For reference only: Pork tripe is simmered with bell peppers and served with tangy pickled vegetables. This dish features a balance of savory and sour flavors, often enjoyed in Asian cuisine.
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• 118. Fried Eggs with Bitter Melon and Minced Pork (Regular)

  HK$ 98

  For reference only: Fried eggs are cooked with sautéed bitter melon and minced pork. This dish features a balance of savory and slightly bitter flavors, often served with rice for a complete meal. It is popular in various Asian cuisines, highlighting the use of bitter melon for its unique taste and health benefits.

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• 119. Teriyaki Eel (Regular)

  HK$ 115

  For reference only: Teriyaki eel features grilled eel glazed with a sweet soy sauce mixture. It is typically served over rice, accompanied by pickled vegetables, and is popular in Japanese cuisine.
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• 120. Diced Beef with Black Pepper in Gold Nest (Regular)

  HK$ 118

  For reference only: Diced beef stir-fried with black pepper, served in a crispy golden nest. This dish features tender beef, bell peppers, and onions, offering a savory flavor profile. Typically garnished with scallions, it is a popular choice in Chinese cuisine.
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• 121. Sweet Corn and Fish Fillet (Regular)

  HK$ 105

  For reference only: Sweet corn and fish fillet features sautéed fish fillet paired with sweet corn. This dish combines mild flavors with a light seasoning, often served with a side of vegetables or rice. It is popular in various coastal cuisines.
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• 146. Dinghu Vegetarian Pot (Regular)

  HK$ 118

  For reference only: Dinghu Vegetarian Pot features assorted vegetables, tofu, and mushrooms simmered in a savory broth. This dish is typically served hot, accompanied by rice, and is popular in Chinese vegetarian cuisine.
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• 147. Curry Chicken with Potatoes in Casserole (Regular)

  HK$ 115

  For reference only: Curry chicken with potatoes in casserole features chicken, potatoes, and curry spices. It is baked until tender and served with rice or bread, reflecting a comforting, home-cooked style.
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• 148. Braised Eel with Chestnuts in Casserole (Regular)

  HK$ 115

  For reference only: Braised eel is cooked slowly with chestnuts in a casserole, creating a rich, savory dish. This preparation highlights the natural flavors of the eel, complemented by the sweetness of chestnuts, often served with rice or vegetables.
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• 149. Braised Eggplant and Minced Pork in Casserole (Regular)

  HK$ 95

  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, showcasing flavors from Chinese cuisine.
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• 150. Pork Ribs Pot with Chestnut and Lotus Root (Regular)

  HK$ 128

  For reference only: Pork ribs are simmered with chestnuts and lotus root in a savory broth. This dish features tender meat, earthy flavors, and is typically served warm, highlighting its comforting nature.
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• 151. Eel with Pumpkin in Salted Black Bean Sauce in Casserole (Regular)

  HK$ 118

  For reference only: Eel is simmered with pumpkin in a salted black bean sauce, served in a casserole. This dish features umami flavors from the black beans, complemented by the sweetness of pumpkin, often enjoyed with steamed rice.
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• 152. Taro and Pork Belly Pot (Regular)

  HK$ 115

  For reference only: Taro and Pork Belly Pot features tender pork belly and creamy taro simmered in a savory broth. This dish is typically served with rice, highlighting flavors of soy sauce and ginger, rooted in Chinese cuisine.
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• 153. Chestnut and Beancurd Sheet Pot (Regular)

  HK$ 105

  For reference only: Chestnut and beancurd sheet pot features chestnuts and beancurd sheets simmered in a savory broth. This dish combines earthy flavors with a hint of sweetness, often served with rice or noodles. It is popular in Asian cuisine, highlighting the use of plant-based ingredients.
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• 154. Braised Taro and Pumpkin with Coconut Milk in Casserole (Regular)

  HK$ 98

  For reference only: Braised taro and pumpkin are simmered in coconut milk, creating a creamy, comforting dish. This casserole is often served warm, highlighting the natural sweetness of the vegetables and the richness of the coconut.
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• 155. Abalone and Seafood in Casserole (Regular)

  HK$ 138

  For reference only: Abalone and Seafood in Casserole features abalone, shrimp, and scallops simmered in a savory broth. This dish is typically baked with vegetables and served hot, showcasing flavors of the sea in a comforting style.
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• 156. Braised Beancurd Stick and Lamb in Casserole (Regular)

  HK$ 125

  For reference only: Braised beancurd stick and lamb are simmered in a casserole with soy sauce and spices. This dish features tender lamb and absorbs rich flavors, often served with rice or noodles.
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• 157. Vegetables Pot with Stock (Regular)

  HK$ 95

  For reference only: Vegetables Pot with Stock features assorted vegetables simmered in a flavorful vegetable stock. Common ingredients include carrots, potatoes, and celery, often seasoned with herbs. This dish is typically served warm, highlighting the natural flavors of the vegetables. It is a staple in various cuisines, emphasizing healthy, plant-based eating.
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• 122. Braised Tofu with Bamboo Fungus (Regular)

  HK$ 135

  For reference only: Braised tofu is simmered with bamboo fungus in a savory broth. This dish features soy sauce, garlic, and ginger, served with steamed rice, highlighting Asian culinary traditions.
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• 123. Braised Tofu (Regular)

  HK$ 90

  For reference only: Braised tofu is made with firm tofu simmered in a savory sauce of soy sauce, garlic, and ginger. It is typically served with steamed rice and garnished with green onions, showcasing flavors from East Asian cuisine.
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• 124. Spicy Bean Curd with Minced Pork (Regular)

  HK$ 90

  For reference only: Spicy Bean Curd with Minced Pork features soft bean curd stir-fried with minced pork and chili. This dish combines savory and spicy flavors, often served with steamed rice, highlighting its Chinese culinary roots.
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• 125. Deep-fried Stuffed Tofu (Regular)

  HK$ 125

  For reference only: Deep-fried stuffed tofu features tofu filled with a mixture of vegetables and meat. It is deep-fried until golden and served with dipping sauce, often enjoyed in Asian cuisine.

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• 126. Steamed Bean Curd with Preserved Olives (Regular)

  HK$ 90

  For reference only: Steamed bean curd is combined with preserved olives, creating a savory dish. It is typically served warm, highlighting the umami flavors of the olives and the soft texture of the bean curd. This dish is popular in Chinese cuisine, often enjoyed as a side or part of a larger meal.
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• 127. Steamed Tofu with Chinese Ham and Mushroom (Regular)

  HK$ 125

  For reference only: Steamed tofu is layered with Chinese ham and mushrooms, creating a savory dish. The tofu absorbs the umami flavors from the ham and mushrooms, typically served with rice or vegetables. This dish is popular in Chinese cuisine, showcasing the technique of steaming for a delicate texture.
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• 128. Deep-fried Tofu (Regular)

  HK$ 128

  For reference only: Deep-fried tofu features cubes of tofu that are coated and deep-fried until golden. It is often served with soy sauce or a dipping sauce, commonly found in Asian cuisine.

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• 129. Spiced Salt Tofu (Regular)

  HK$ 98

  For reference only: Spiced Salt Tofu features firm tofu seasoned with a blend of spices and salt. It is typically pan-fried until golden and served with dipping sauces, often enjoyed in Asian cuisine.
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• 130. Braised Tofu with Mushroom Trio (Regular)

  HK$ 98

  For reference only: Braised tofu is cooked with shiitake, oyster, and enoki mushrooms in a savory sauce. This dish features umami flavors and is typically served with steamed rice or noodles.
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• 132. Needle Mushroom, Crab Meat and Tofu (Regular)

  HK$ 105

  For reference only: Needle mushroom, crab meat, and tofu are stir-fried together in a savory sauce. This dish features umami flavors and is typically served with rice, highlighting its Asian culinary roots.
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• 180. Hokkien Fried Rice (Regular)

  HK$ 118

  Egg
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• 181. Yin Yang Fried Rice (Regular)

  HK$ 118

  Egg

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• 183. Fried Rice with Salted Fish and Diced Chicken (Regular)

  HK$ 86

  Egg
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• 184. Fried Rice with Diced Chicken and Pineapple (Regular)

  HK$ 86

  Egg
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• 186. Buddhist Delights Stewed Rice

  HK$ 75

  For reference only: Buddhist Delights Stewed Rice features rice simmered with vegetables and tofu in a light broth. This dish emphasizes umami flavors and is often served with pickled vegetables, reflecting vegetarian Buddhist cuisine traditions.
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• 188. Beef and Bitter Melon with Rice

  HK$ 75

  For reference only: Beef and Bitter Melon with Rice features stir-fried beef and sliced bitter melon served over rice. This dish combines savory beef flavors with the distinct bitterness of melon, often seasoned with soy sauce and garlic. It is a popular dish in Chinese cuisine, typically enjoyed as a main course.
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• 189. Seafood Risotto

  HK$ 90

  For reference only: Seafood risotto features Arborio rice cooked slowly in broth, combined with shrimp, mussels, and clams. It is typically finished with Parmesan cheese and served creamy, often garnished with fresh herbs. This dish originates from Italy, showcasing coastal flavors and traditional cooking techniques.
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• 191. Rice (1 Bowl)

  HK$ 16

  For reference only: Steamed white rice served in a bowl, often accompanying various dishes. It acts as a neutral base, absorbing flavors from sauces and seasonings. Common in many cuisines worldwide, rice is a staple food.

  #2 most liked
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• 182. Fried Rice with Pine Nuts and Diced Ham (Regular)

  HK$ 118

  Egg
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• 185. Pickled Lettuce and Minced Beef Fried Rice (Regular)

  HK$ 90

  Egg
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• 187. Braised Rice with Fresh Beancurd Sticks and Eggplants

  HK$ 75

  For reference only: Braised rice features fresh beancurd sticks and eggplants, simmered in a savory sauce. This dish combines umami flavors with a comforting texture, often served with steamed vegetables or pickles.
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• 190. Stir-fried Celery and Chicken Fillet with Rice

  HK$ 75

  For reference only: Stir-fried celery and chicken fillet served over rice. The dish features tender chicken, crisp celery, and soy sauce, cooked quickly in a hot wok. It is a common dish in Chinese cuisine, often enjoyed for its simplicity and balance of flavors.
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• 171. Grilled Eel on Iron Plate (Regular)

  HK$ 105

  For reference only: Grilled eel is cooked on an iron plate, featuring a smoky flavor. It is often served with rice and garnished with green onions, highlighting its traditional Japanese roots.
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• 172. Steak on Sizzling Plate (Regular)

  HK$ 105

  For reference only: Steak on Sizzling Plate features grilled beef served on a hot cast-iron plate. The dish is often accompanied by sautéed vegetables and seasoned with garlic and herbs, providing a savory experience. It is popular in various cuisines, known for its dramatic presentation and intense flavors.
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• 173. Sizzling Ham Steak (Regular)

  HK$ 105

  For reference only: Sizzling ham steak features thick-cut ham, seared on a hot skillet. Served with sides like eggs or vegetables, it offers a savory flavor profile.
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• 170. Beef Tenderloin Roll with Needle Mushroom on Sizzling Plate (Regular)

  HK$ 135

  For reference only: Beef tenderloin is rolled with needle mushrooms, then seared on a sizzling plate. This dish features savory flavors and is often served with a side of vegetables or rice, highlighting its Asian culinary roots.
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• 302. Bamboo Fungus Congee

  from HK$ 60

  For reference only: Bamboo Fungus Congee features rice simmered with bamboo fungus, ginger, and scallions. This Chinese dish offers a warm, comforting texture, often served with pickled vegetables or soy sauce.
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• 303. Sliced Abalone and Crab Meat Congee

  from HK$ 60

  For reference only: Sliced abalone and crab meat congee features rice cooked in broth, topped with seafood. This dish offers a savory flavor profile, often garnished with green onions and served warm, popular in Chinese cuisine.
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• 304. Sam Pan Congee

  from HK$ 50

  For reference only: Sam Pan Congee features rice cooked in broth, often with fish, chicken, or pork. This dish is seasoned with ginger and scallions, served warm, and commonly enjoyed for breakfast in Chinese cuisine.
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• 305. Sweet Corn Congee

  from HK$ 50

  For reference only: Sweet Corn Congee features rice cooked in water until creamy, combined with sweet corn kernels. This dish is often seasoned with salt and served warm, commonly enjoyed as a breakfast or comfort food in various Asian cultures.
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• 192. Stir-fried Noodles with Seafood (Regular)

  from HK$ 108

  For reference only: Stir-fried noodles with seafood features rice noodles, shrimp, and squid, cooked in a wok. Seasoned with soy sauce and garlic, it is often garnished with green onions and served with lime. This dish is popular in various Asian cuisines, showcasing fresh seafood flavors.
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• 193. Stir-fried Noodles with Buddhist Delights (Regular)

  from HK$ 88

  For reference only: Stir-fried noodles with Buddhist delights feature wheat noodles, mixed vegetables, and tofu. This dish is typically sautéed with soy sauce and sesame oil, offering a savory flavor profile. It is often served with a side of pickled vegetables, reflecting its roots in vegetarian Buddhist cuisine.
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• 194. Stir-fried Noodles with Mixed Mushrooms and Premium Soy Sauce (Regular)

  from HK$ 88

  For reference only: Stir-fried noodles feature mixed mushrooms and premium soy sauce, offering umami flavors. Typically served hot, this dish highlights Asian culinary techniques and is popular in various regional cuisines.
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• 195. Stir-fried Flat Rice Noodles with Beef (Regular)

  from HK$ 88

  For reference only: Stir-fried flat rice noodles with beef features tender beef, vegetables, and soy sauce. Cooked in a hot wok, this dish offers savory flavors and is often garnished with green onions. Commonly enjoyed in Southeast Asian cuisine, it is served with lime and chili for added zest.
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• 196. Stir-fried Flat Rice Noodles with Pork Ribs in Salted Black Beans and Chili Sauce (Regular)

  from HK$ 90

  For reference only: Stir-fried flat rice noodles combine with tender pork ribs, salted black beans, and chili sauce. This dish features savory and spicy flavors, often garnished with green onions and served hot. Originating from Chinese cuisine, it highlights the umami of black beans and the heat of chili.
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• 197. Stir-fried Flat Rice Noodles with Shredded Ham (Regular)

  from HK$ 88

  For reference only: Stir-fried flat rice noodles combine shredded ham, vegetables, and soy sauce. This dish features a savory flavor profile and is typically served hot, often garnished with green onions. Originating from Asian cuisine, it highlights quick cooking techniques like stir-frying for a satisfying meal.
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• 198. Braised Eggplants and Beancurd Sticks with Minced Pork and Fish Sauce with Rice Vermicelli (Regular)

  from HK$ 88

  For reference only: Braised eggplants and beancurd sticks are cooked with minced pork and fish sauce, served over rice vermicelli. This dish features savory flavors and is commonly enjoyed in Southeast Asian cuisine.
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• 199. Braised Rice Vermicelli with Pickled Cabbage and Shredded Duck (Regular)

  from HK$ 88

  For reference only: Braised rice vermicelli features tender noodles topped with pickled cabbage and shredded duck. This dish combines savory and tangy flavors, often served with a side of broth or sauce for added depth. Originating from Asian cuisine, it highlights the balance of textures and tastes.

  #3 most liked
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• 200. Stir-fried Shredded Ham Udon (Regular)

  from HK$ 88

  For reference only: Stir-fried shredded ham udon features thick udon noodles stir-fried with shredded ham and vegetables. This dish combines savory flavors with soy sauce and sesame oil, typically served hot and garnished with green onions. Originating from Japan, it showcases a quick cooking method that highlights the umami of the ingredients.
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• 201. Braised E-fu Noodles with Eggplant and Minced Pork (Regular)

  from HK$ 98

  For reference only: Braised E-fu noodles feature eggplant and minced pork, cooked in a savory sauce. This dish combines umami flavors with a soft texture, typically served in a bowl, highlighting Cantonese cuisine.
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• 202. Braised E-fu Noodles with Bamboo Fungus and Crab Meat (Regular)

  from HK$ 125

  For reference only: Braised E-fu noodles are stir-fried with bamboo fungus and crab meat, creating a savory dish. This Cantonese specialty features umami flavors and is often served with vegetables for added texture.
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• 203. Braised Cantonese Egg Noodles (Regular)

  from HK$ 95

  For reference only: Braised Cantonese Egg Noodles feature egg noodles stir-fried with vegetables and protein. This dish combines soy sauce and sesame oil for flavor, typically served with bok choy and sliced meat. Originating from Cantonese cuisine, it highlights the balance of textures and savory elements.
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