新聚寶素食

目前最多人訂購的餐點

• 羅漢齋炒麵

  HK$ 80HK$ 100

  此描述僅供參考：燜混合蔬菜炒麵
  

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• 鴛鴦炒飯

  HK$ 94.4HK$ 118

  僅供參考：鴛鴦炒飯由白飯、蝦仁、叉燒、青豆和蛋炒製而成，分為兩種口味。這道菜通常搭配醬油，呈現出海鮮和肉類的風味，常見於香港的餐廳。
  

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• 豉油皇炒麪

  HK$ 80HK$ 100

  For reference only: Stir-fried egg noodles are tossed with premium soy sauce, vegetables, and protein. 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 over high heat.
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• 琵琶豆腐

  HK$ 96HK$ 120

  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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• 金粟海底椰招牌靚湯

  從 HK$ 52.8HK$ 66

  母親節限定
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• 套餐 A (2 位用)

  從 HK$ 307.2HK$ 384

  配招牌靚湯 (2盅)、小菜 (2款)、飯或麵 (1款)及精美甜品
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• 套餐 A (2 位用)

  從 HK$ 307.2HK$ 384

  配招牌靚湯 (2盅)、小菜 (2款)、飯或麵 (1款)及精美甜品

  人氣之選
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• 套餐 B (4 位用)

  從 HK$ 627.2HK$ 784

  配招牌靚湯 (例窩)、小菜 (4款)、飯或麵 (1款)及精美甜品
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• 套餐 C (6 位用)

  從 HK$ 760HK$ 950

  配招牌靚湯 (大窩)、小菜 (6款)、飯或麵 (1款)及精美甜品
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• 新春套餐 A (2 位用)

  從 HK$ 304HK$ 380

  配招牌靚湯 (2盅)、小菜 (2款)、飯或麵 (1款)及精美甜品
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• 新春套餐 B (4 位用)

  從 HK$ 630.4HK$ 788

  配招牌靚湯 (例窩)、小菜 (4款)、飯或麵 (1款)及精美甜品
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• 新春套餐 C (6 位用)

  從 HK$ 790.4HK$ 988

  配招牌靚湯 (大窩)、小菜 (6款)、飯或麵 (1款)及精美甜品
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• 套餐 D: 歡樂素餐 (6 - 10 位用)

  從 HK$ 1,040HK$ 1,300
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母親節限定菜單

• 西湖牛肉羹

  從 HK$ 51.2HK$ 64

  母親節限定
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• 粟米豆腐海皇羹

  從 HK$ 51.2HK$ 64

  For reference only: Seafood, Tofu and Sweet Corns Soup features shrimp, scallops, tofu, and sweet corn simmered in brothThis dish combines umami flavors with a hint of sweetness, often served with rice or breadIt is popular in Asian cuisine, highlighting fresh ingredients and light cooking methods.
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• 紅燒雞絲素翅

  從 HK$ 51.2HK$ 64

  For reference only: Braised Vegetarian Shark’s Fin Soup features a base of vegetable broth, with shredded chicken and mushroomsThis dish is simmered to develop umami flavors and is often served with garnishes like cilantro and green onionsIt is a popular choice in Chinese cuisine, especially during festive occasions.
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• 竹笙榆耳素翅

  從 HK$ 62.4HK$ 78

  For reference only: Vegetarian Shark Fin features bamboo fungus and Gloeostereum, simmered in a savory brothThis dish is often served in a clear soup, highlighting umami flavors and a unique texture, popular in Asian cuisine.
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• 金粟海底椰招牌靚湯

  從 HK$ 52.8HK$ 66

  母親節限定

  人氣之選
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齋滷味

• 齋滷味

  從 HK$ 52.8HK$ 66

  僅供參考：齋滷味由豆腐、素肉和各種蔬菜製成，經滷水煮熟。這道菜通常搭配米飯或麵條，味道鮮香，常見於素食餐廳。
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• 脆皮燒乳豬

  HK$ 104HK$ 130

  For reference only: Crispy roast suckling pig features tender pork with a crunchy skin, seasoned with salt and spices. Traditionally served whole, it is a popular dish in Chinese celebrations, showcasing expert roasting techniques.
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• 金菇牛柳卷

  HK$ 88HK$ 110

  For reference only: 金菇牛柳卷 features tender beef wrapped around enoki mushrooms, grilled or pan-fried. This dish combines savory beef flavors with the earthy taste of mushrooms, often served with a soy-based dipping sauce. Originating from Chinese cuisine, it highlights the balance of textures and umami.
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• 蜜味素燒鵝

  HK$ 104HK$ 130

  For reference only: Honey-glazed roast goose features tender meat, marinated with honey, soy sauce, and spices. Typically served with steamed rice and vegetables, this Cantonese dish highlights a balance of sweet and savory flavors.
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• 鐵板黑椒牛扒

  HK$ 100HK$ 125

  For reference only: Teppanyaki black pepper beef features marinated beef steak grilled on a hot iron plate. It is seasoned with black pepper and soy sauce, served with vegetables and rice, showcasing Japanese cooking techniques.
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• 五柳芋頭魚

  HK$ 96HK$ 120

  僅供參考：五柳芋頭魚是一道廣東菜，主要材料包括魚、芋頭和五柳。魚先煎至金黃，再與芋頭一同燉煮，味道鮮美，常配米飯享用。此菜源於廣東，展現了海鮮與根莖類的搭配。
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• 西檸煎軟鴨

  HK$ 104HK$ 130

  僅供參考：西檸煎軟鴨以鴨肉為主料，經過煎製和西檸汁醃製。味道酸爽，通常配以米飯或青菜。
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• 錦滷炸雲吞

  HK$ 104HK$ 130

  For reference only: 錦滷炸雲吞 features deep-fried wontons filled with seasoned pork and shrimp. Served with a savory soy-based sauce, this dish originates from Chinese cuisine and is often enjoyed as a snack or appetizer.
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• 乾煸四季豆

  HK$ 96HK$ 120

  僅供參考：乾煸四季豆以四季豆為主料，經過乾煸技術烹調。豆角外脆內嫩，搭配蒜末和辣椒，味道香辣，常作為下飯小菜。
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• 豉汁黃花魚

  HK$ 104HK$ 130

  僅供參考：豉汁黃花魚以黃花魚為主料，配以豆豉醬炒製。此菜色香味濃郁，通常搭配白飯享用。
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• 鹹魚魚鬆時蔬

  HK$ 96HK$ 120

  For reference only: Salted fish and shredded vegetables stir-fried together. This dish features salted fish, assorted vegetables, and soy sauce, offering a savory flavor profile. Typically served with rice, it reflects Cantonese culinary traditions.
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• 沙律海鮮卷

  HK$ 108HK$ 135

  僅供參考：沙律海鮮卷由新鮮海鮮、沙律菜和米紙製成，通常冷食。這道菜口感清新，常配以花生醬或甜辣醬，適合夏季享用。
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• 乳豬叉燒拼盤

  HK$ 123.2HK$ 154
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• 咕嚕素蝦球

  HK$ 88HK$ 110
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• 鐵板燒鰻魚

  HK$ 100HK$ 125
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• 碧綠法輪卷

  HK$ 108.8HK$ 136

  僅供參考：碧綠法輪卷由青菜和米粉製成，經蒸煮而成。通常配以醬油或花生醬，口感清新。
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• 鐵板錦繡串燒

  HK$ 100HK$ 125

  For reference only: Teppan Kinsyuu Skewers feature marinated meats and vegetables grilled on a hot iron plate. This dish combines savory flavors with a smoky char, often served with dipping sauces and garnishes, reflecting Japanese street food culture.
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• 欖菜蓮藕腿球

  HK$ 104HK$ 130

  For reference only: Olive vegetable and lotus root meatballs are made with minced pork, lotus root, and preserved olives. They are typically steamed or pan-fried, offering a savory flavor profile, often served with rice or noodles. This dish is popular in Chinese cuisine, showcasing a blend of textures and regional ingredients.
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• 芋頭油鴨煲

  HK$ 104HK$ 130

  僅供參考：芋頭油鴨煲由鴨肉和芋頭製成，經過慢煮和燉煮。這道菜味道濃郁，通常配米飯享用，源自廣東地區。
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• 竹笙浸鮮竹

  HK$ 108HK$ 135

  For reference only: Bamboo fungus is soaked and served with fresh bamboo shoots. This dish features umami flavors and is often enjoyed in Chinese cuisine, highlighting the natural taste of its ingredients. Typically served in a light broth or as part of a stir-fry.
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• 玉樹麒麟雞

  HK$ 100HK$ 125
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需提前一日預訂

• 新春聚寶素盆菜

  從 HK$ 852.8HK$ 1,066

  溫公粗齋、荔芋扣肉、三鮮蘭花、蓮藕腿片、發財好市、脆皮乳豬、豉汁黃魚、吊燒竹雞、發財魚球、山竹牛肉、素味蟹柳、蜜汁叉燒、蠔油鮑片、花枝海參、斑節蝦球及薑蓉豆苗
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• 星州炒米

  HK$ 80HK$ 100

  For reference only: Stir-fried rice vermicelli features rice noodles, shrimp, vegetables, and egg, cooked in soy sauce. This dish is commonly served with lime and chili, reflecting Singapore's diverse culinary influences.
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• 羅漢齋炒麵

  HK$ 80HK$ 100

  此描述僅供參考：燜混合蔬菜炒麵

  人氣之選
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• 豉油皇炒麪

  HK$ 80HK$ 100

  For reference only: Stir-fried egg noodles are tossed with premium soy sauce, vegetables, and protein. 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 over high heat.

  人氣之選
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• 干炒牛河

  HK$ 80HK$ 100

  For reference only: Braised Cantonese Egg Noodles feature egg noodles stir-fried with vegetables and protein. The dish is seasoned with soy sauce and served with a rich broth, often accompanied by bok choy or scallions. Originating from Cantonese cuisine, it highlights the balance of flavors and textures.
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• 咖喱魚蛋湯麵

  從 HK$ 52HK$ 65

  For reference only: Curry fish balls are made from fish paste, simmered in a spiced curry sauce. Served over noodles, this dish features a blend of savory and slightly spicy flavors, often accompanied by vegetables. Popular in Asian street food culture, it offers a comforting and satisfying meal.
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• 榨菜肉絲麵

  從 HK$ 52HK$ 65

  僅供參考：榨菜肉絲麵由豬肉絲、榨菜和麵條組成，通常以清湯煮熟。這道菜口味鮮咸，常搭配蔥花和香油，為廣東地區的經典小吃。
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• 雪菜餃

  從 HK$ 52HK$ 65

  For reference only: Pickled cabbage dumplings are filled with seasoned vegetables and served in a savory broth. The dumplings are typically boiled, offering a tangy flavor from the pickled cabbage, often enjoyed in East Asian cuisine.
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• 乾炒牛河

  HK$ 84HK$ 105

  For reference only: Stir-fried flat rice noodles with beef features tender beef strips, rice noodles, and vegetables. Cooked in a hot wok with soy sauce and garlic, it offers savory flavors and is often garnished with green onions. This dish is popular in various Asian cuisines, particularly in Chinese and Thai cooking.
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• 日式炒烏冬

  HK$ 84HK$ 105

  For reference only: Stir-fried udon features thick wheat noodles sautéed with vegetables and protein. Seasoned with soy sauce and mirin, it is often garnished with green onions and served hot. This dish is popular in Japanese cuisine, showcasing a balance of flavors and textures.
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• 椰香焗飯

  HK$ 102.4HK$ 128

  僅供參考：椰香焗飯以椰漿、米飯和海鮮為主料，焗至香濃。通常配以新鮮香草，呈現熱食。
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• 梅菜腰果炒飯

  HK$ 90.4HK$ 113

  僅供參考：梅菜腰果炒飯由米飯、梅菜和腰果炒製而成，口感香脆。這道菜通常搭配醬油，具有鹹香味，常見於廣東地區的家庭餐桌。
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• 鴛鴦炒飯

  HK$ 94.4HK$ 118

  For reference only: Fried rice features cooked rice stir-fried with vegetables, proteins, and soy sauce. Common ingredients include peas, carrots, eggs, and chicken or shrimp, often garnished with green onions. This dish is popular in many Asian cuisines, served as a main or side dish.
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• 鹹魚雞粒炒飯

  HK$ 77.6HK$ 97

  For reference only: Fried rice features diced chicken and salted fish, stir-fried with vegetables and soy sauce. This dish is commonly served as a main course in Asian cuisine, offering a savory and umami flavor profile.
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• 咖喱炒飯

  HK$ 77.6HK$ 97

  For reference only: Curry Fried Rice features cooked rice stir-fried with curry powder, vegetables, and protein. This dish combines savory and aromatic flavors, often served with a side of pickles or fried egg, popular in various Asian cuisines.
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• 鴛鴦炒飯

  HK$ 94.4HK$ 118

  僅供參考：鴛鴦炒飯由白飯、蝦仁、叉燒、青豆和蛋炒製而成，分為兩種口味。這道菜通常搭配醬油，呈現出海鮮和肉類的風味，常見於香港的餐廳。

  人氣之選
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• 福建炒飯

  HK$ 94.4HK$ 118

  For reference only: Hokkien Fried Rice features stir-fried rice with shrimp, pork, and vegetables. Seasoned with soy sauce and garlic, it is often served with chili sauce and lime, showcasing flavors from Fujian cuisine.
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• 海鮮荷葉飯

  HK$ 94.4HK$ 118

  For reference only: Seafood Rice in Lotus Leaf features rice steamed with shrimp, scallops, and vegetables. Wrapped in lotus leaves, it infuses a subtle herbal flavor, often served with soy sauce for added depth. This dish is popular in Chinese cuisine, highlighting traditional cooking methods and fresh seafood.
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• 香草炒飯

  HK$ 77.6HK$ 97

  僅供參考：香草炒飯由米飯、香草、蛋和蔬菜炒製而成，味道清新。通常配以醬油或辣醬，適合作為主食或配菜。

  受歡迎程度第%s名
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• 羅漢齋湯麵

  從 HK$ 52HK$ 65

  母親節限定菜單
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• 鮮竹腿片湯麵

  從 HK$ 52HK$ 65

  母親節限定菜單
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• 肉崧茄子鴛鴦米

  HK$ 78.4HK$ 98

  母親節限定菜單
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• 三絲菠菜麵

  HK$ 78.4HK$ 98

  母親節限定菜單
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• 乾炒素牛河

  HK$ 84HK$ 105

  母親節限定菜單

  受歡迎程度第%s名
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• 豉椒排骨河

  HK$ 94.4HK$ 118
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• 雪菜金菇炆米

  HK$ 80HK$ 100

  僅供參考：雪菜金菇炆米是一道以米饭为主料的家常菜，配料包括雪菜和金针菇。米饭与雪菜、金针菇一同炆煮，味道鲜美，通常搭配肉类或豆腐享用。
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• 肉鬆茄子鴛鴦米

  HK$ 80HK$ 100

  僅供參考：肉鬆茄子鴛鴦米由米飯、茄子和肉鬆組成，茄子先炸後燒。這道菜口感豐富，通常搭配醬油和香菜，適合家庭聚餐。
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• 北菇鮮竹炒麪

  HK$ 90.4HK$ 113

  For reference only: Stir-fried noodles feature vegetables and shiitake mushrooms, cooked in a hot wok. Soy sauce and garlic enhance the flavors, often served with sesame seeds and green onions. This dish is popular in Asian cuisine, showcasing a balance of textures and umami.
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• 豉椒排骨麫

  HK$ 94.4HK$ 118

  For reference only: Stir-fried spinach noodles feature a mix of shiitake, oyster, and enoki mushrooms. The dish combines savory flavors with garlic and soy sauce, typically served hot and garnished with scallions. Originating from Asian cuisine, it highlights the umami of mushrooms and the freshness of spinach.
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• 日式炒烏冬

  HK$ 80HK$ 100

  For reference only: Fried noodles stir-fried with shiitake mushrooms and beancurd sheet, seasoned with soy sauce. Often served with vegetables, this dish highlights Asian culinary traditions.
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• 榨菜鮮竹湯麵

  從 HK$ 52HK$ 65

  僅供參考：榨菜鮮竹湯麵由鮮竹、榨菜和麵條組成，湯底清淡。這道湯麵通常配以香蔥，口感滑順，適合清淡飲食。
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• 榨菜肉絲淮山湯麵

  從 HK$ 49.6HK$ 62

  For reference only: Braised vegetables simmered in a savory broth, served over soft noodles. This dish features seasonal vegetables, soy sauce, and ginger, offering a comforting and nourishing meal, often enjoyed in East Asian cuisine.
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• 三鮮烏冬煲

  HK$ 80HK$ 100

  僅供參考：三鮮烏冬煲由鮮蝦、魷魚和貝類組成，搭配烏冬麵。這道菜以高湯煮熟，味道鮮美，通常配有青菜。
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• 松子鮑魚炒飯

  HK$ 92HK$ 115

  僅供參考：松子鮑魚飯由鮑魚、松子、米飯和高湯製成，鮑魚經過燉煮，米飯吸收鮑魚的鮮味。這道菜通常配以青菜，呈現出海鮮的風味，常見於廣東餐廳。
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• 香菜心炒飯

  HK$ 94.4HK$ 118

  僅供參考：香菜心炒飯由香菜心、米飯和蛋炒製而成，味道清新。通常配以醬油或辣椒醬，適合作為主食或配菜。

  受歡迎程度第%s名
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• 海鮮荷葉飯

  HK$ 90.4HK$ 113

  For reference only: Fried rice features preserved olive leaves and diced mushrooms, stir-fried with soy sauce. This dish combines umami flavors with a hint of brininess, often served as a side or main course in Asian cuisine.
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• 香草腿粒飯

  HK$ 104HK$ 130

  母親節限定菜單
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• 裡紅金菇伊麵

  HK$ 104HK$ 130

  母親節限定菜單
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• 菜遠鯪魚球湯麵

  從 HK$ 56HK$ 70

  母親節限定菜單
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• 香酥炸荔卷

  HK$ 94.4HK$ 118

  僅供參考：香酥炸荔卷是用荔枝、豬肉和春卷皮製作的。經過油炸後，外皮酥脆，內餡鮮美，通常搭配甜醬享用。
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• 五柳炸仙班

  HK$ 94.4HK$ 118

  For reference only: Deep-fried taro fish is coated in a crispy batter and served with a tangy sweet and sour sauce. This dish features flavors from vinegar, sugar, and bell peppers, often accompanied by steamed rice. It is popular in Asian cuisine, highlighting the contrast between the crunchy exterior and tender fish.
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• 脆炸蜜瓜奶

  HK$ 94.4HK$ 118

  For reference only: Crispy deep-fried melon milk features a batter-coated melon slice, deep-fried until golden. It is often served with a sweet dipping sauce, popular in Asian street food culture.
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• 錦滷炸雲吞

  HK$ 94.4HK$ 118

  僅供參考：錦滷炸雲吞是用豬肉、蝦仁和蔬菜包裹的雲吞，外層炸至金黃酥脆。通常配以特製的醬汁，口感鮮美，常見於香港小吃攤。
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• 西檸煎軟鴨

  HK$ 104HK$ 130

  僅供參考：西檸煎軟鴨以鴨肉為主料，經過煎製和西檸汁醃製。味道酸爽，通常配以米飯或青菜。
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• 潮式魚

  HK$ 108.8HK$ 136

  For reference only: Braised yellow croaker is cooked with preserved vegetables, soy sauce, and ginger. This dish features a savory flavor profile and is typically served with steamed rice, highlighting its Chinese culinary roots.
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• 碧綠發輪卷

  HK$ 110.4HK$ 138

  For reference only: Pan-fried beancurd sheet roll features seasoned vegetables and meat wrapped in beancurd sheets. It is pan-fried until golden and served with dipping sauce, commonly found in Asian cuisine.
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• 炸奶拼荔卷

  HK$ 104HK$ 130

  For reference only: Deep-fried Milk with Taro Roll features a creamy milk filling wrapped in taro. The roll is deep-fried until golden, offering a contrast of textures. Often served as a dessert in Asian cuisine, it pairs well with sweet sauces.
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• 鐵板豉汁燒鰻魚

  HK$ 94.4HK$ 118

  僅供參考：鐵板豉汁燒鰻魚以鰻魚為主料，配以豉汁煮製。使用鐵板煎烤，味道鮮美，通常搭配白飯享用。此菜源自廣東，常見於海鮮餐廳。
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• 鐵板黑椒素牛扒

  HK$ 94.4HK$ 118

  僅供參考：鐵板黑椒素牛扒由素牛肉、黑椒醬和蔬菜製成，經鐵板煎烤。這道菜口感豐富，通常配以米飯或沙律，適合素食者享用。
  0
• 蜜味鵝

  HK$ 110.4HK$ 138

  For reference only: Fried duck is coated in a tangy sweet and sour sauce made from vinegar, sugar, and soy sauce. Typically served with rice or vegetables, this dish highlights a balance of flavors and is popular in Chinese cuisine.
  0
• 鐵板金菇牛柳卷

  HK$ 94.4HK$ 118

  僅供參考：鐵板金菇牛柳卷由牛柳、金菇和蔬菜製成，經鐵板煎烤。這道菜口感鮮嫩，通常配以醬油和香油，適合搭配米飯享用。
  0

• 魚香茄子煲

  HK$ 88HK$ 110

  For reference only: Braised eggplant and minced pork are simmered in a savory sauce. This dish features soy sauce, garlic, and ginger, served in a hot casserole, often accompanied by steamed rice. Originating from Chinese cuisine, it highlights the umami flavors of the ingredients.
  0
• 粉絲雜菜煲

  HK$ 88HK$ 110

  此描述僅供參考：粉絲雜菜煲
  0
• 溫公齋煲

  HK$ 100HK$ 125

  For reference only: Guilin Bean Curd Sheet Pot features bean curd sheets, vegetables, and spices simmered in broth. This dish is a staple in Guilin cuisine, often served with rice or noodles.
  0
• 西施豆腐煲

  HK$ 110.4HK$ 138

  僅供參考：麻辣豆腐煲由豆腐、辣椒、花椒和各種香料製成，經過煮煲而成。這道菜以麻辣味為主，通常配有米飯，適合喜愛辛辣的食客。
  0
• 咖啡薯仔排骨煲

  HK$ 100HK$ 125

  For reference only: Curry Pork Ribs with Potatoes Pot features tender pork ribs simmered with potatoes in a rich curry sauce. This dish combines spices like turmeric and cumin, often served with rice or bread, reflecting Southeast Asian culinary traditions.
  0
• 台式薑母鴨

  HK$ 81.6HK$ 102

  僅供參考：台式薑母鴨是一道以鴨肉和薑為主的湯品，通常用米酒煮製。這道菜的味道濃郁，常搭配米飯或麵條，適合寒冷天氣享用。
  0
• 招牌一品煲

  HK$ 118.4HK$ 148

  For reference only: A claypot dish featuring tender meats and vegetables simmered in a savory broth. Typically served with rice, it highlights regional flavors and slow-cooking techniques.
  0
• 馬拉盞通菜煲

  HK$ 93.6HK$ 117

  For reference only: Braised assorted vegetables pot features a mix of seasonal vegetables slowly cooked in broth. This dish highlights natural flavors, often seasoned with herbs and spices, and is typically served with rice or bread. It is common in various cuisines, emphasizing healthy eating and seasonal produce.
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• 荔芋油鴨煲（時令）

  HK$ 100HK$ 125

  For reference only: Taro and Cured Duck in Pot features tender taro and savory cured duck, slow-cooked together. This dish combines earthy flavors with rich seasoning, often served with rice or vegetables, highlighting traditional cooking methods from Asian cuisine.
  0
• 魚香茄子豆腐煲

  HK$ 96HK$ 120

  For reference onlyPickled Cabbage: Fermented cabbage seasoned with salt and spices, offering tangy flavors. Common in Asian cuisine, it is often served as a side dish or condiment. Mushroom with Tofu Pot: A simmered dish featuring mushrooms and tofu in a savory broth. Typically seasoned with soy sauce and garlic, it is served hot, often with rice.
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• 南乳茄子鮮竹煲

  HK$ 100HK$ 125

  For reference only: Braised beancurd sticks are simmered with fermented red beancurd and eggplants. This dish features umami flavors and is typically served with steamed rice, highlighting its Chinese culinary roots.
  0
• 金針雲耳素雞煲

  HK$ 100HK$ 125

  僅供參考：金針雲耳素雞煲是一道以金針菇、雲耳和素雞為主料的煲仔菜。這道菜通常用清湯慢煮，味道鮮美，常配米飯享用。
  0
• 沙嗲粉絲素牛煲

  HK$ 100HK$ 125

  For reference only: Satay Vegetarian Beef features marinated plant-based protein, stir-fried with bean thread noodles in a casserole. It combines savory satay sauce, garlic, and vegetables, often served with fresh herbs and lime. This dish reflects Southeast Asian culinary traditions, offering a hearty and flavorful meal.
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• 麻婆豆腐

  HK$ 96HK$ 120

  For reference only: Sichuan Tofu and Seafood in Pot features tofu, shrimp, and scallops simmered in a spicy broth. This dish combines bold Sichuan peppercorns and chili oil, served hot in a communal pot.
  0
• 麻辣豆腐煲

  HK$ 96HK$ 120

  僅供參考：麻辣豆腐煲由豆腐、辣椒、花椒和各種香料製成，經過煮煲而成。這道菜以麻辣味為主，通常配有米飯，適合喜愛辛辣的食客。
  0
• 琵琶豆腐

  HK$ 96HK$ 120

  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.

  人氣之選
  0
• 紅燒北菇豆腐

  HK$ 96HK$ 120

  此描述僅供參考：紅燒北菇豆腐
  0
• 泰式魚

  HK$ 108.8HK$ 136

  僅供參考：泰式魚以新鮮魚類為主料，通常用香料和椰漿煮製。這道菜常搭配米飯，帶有酸辣的風味，源自泰國的海鮮料理文化。
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• 翡翠玉鴛鴦

  HK$ 110.4HK$ 138

  For reference only: Vegetables of 2 Colours features a mix of sautéed seasonal vegetables, typically bell peppers and zucchini. This dish highlights the natural flavors of the vegetables, often seasoned with herbs and served as a side or salad. It is popular in various cuisines for its simplicity and vibrant presentation.
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• 麒麟豆腐

  HK$ 96HK$ 120

  僅供參考：麒麟豆腐是用豆腐、虾仁和蔬菜製作的菜餚，通常以蒸的方式烹調。這道菜的味道清淡，常搭配米飯享用，源自廣東地區。

  受歡迎程度第%s名
  0
• 紅燒北菇豆腐

  HK$ 96HK$ 120

  For reference only: Braised Three Mushrooms with Tofu features shiitake, oyster, and button mushrooms simmered with tofu. This dish combines umami flavors with soy sauce and garlic, served over rice or noodles. It is popular in Asian cuisine, highlighting the harmony of plant-based ingredients.
  0
• 雪菜金菇豆腐

  HK$ 92HK$ 115

  僅供參考：雪菜金菇豆腐是一道以雪菜、金针菇和豆腐为主料的素菜。這道菜通常以清炒方式製作，搭配蒜蓉和生抽，味道鮮美，常見於家庭餐桌。
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• 髮菜北菇豆腐

  HK$ 96HK$ 120

  僅供參考：髮菜北菇豆腐是一道以髮菜、北菇和豆腐為主料的素菜。這道菜通常以清蒸或煮的方式製作，搭配醬油和蒜蓉，口感鮮美，常見於年節或喜慶場合。
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• 潮式魚

  HK$ 108.8HK$ 136

  For reference only: Chiu Chow Style Fish features steamed fish, typically grouper, seasoned with garlic, ginger, and soy sauce. This dish is served with a side of rice and often accompanied by pickled vegetables, highlighting the flavors of Chiu Chow cuisine from southern China.
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• 海南燒茄子

  HK$ 108HK$ 135

  For reference only: Steamed eggplant is topped with preserved vegetables, offering a savory and tangy flavor profile. This dish is typically served warm, often accompanied by rice, and is popular in Chinese cuisine.
  0
• 牛鬆扒時蔬

  HK$ 96HK$ 120

  僅供參考：牛鬆扒時蔬由嫩牛肉、時令蔬菜組成，通常以煎或燒的方式烹調。這道菜的味道鮮美，常配以米飯或麵條，適合家庭聚餐。
  0
• 雲腿扒津白

  HK$ 88HK$ 110

  僅供參考：雲腿扒津白是一道以雲腿和津白為主料的菜式。雲腿經過燒烤，搭配清炒津白，味道鮮美，通常作為主菜享用。
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• 鮮金菇扒西蘭花

  HK$ 108HK$ 135

  僅供參考：鮮金菇扒西蘭花由鮮金菇和西蘭花製成，通常用蒜蓉炒香。這道菜清淡，搭配米飯或作為配菜。
  0
• 羅漢會上素

  HK$ 92HK$ 115

  For reference only: Seasonal vegetables are sautéed with shimeji mushrooms, highlighting earthy flavors. Served warm, often as a side dish.
  0
• 黃金蝦球

  HK$ 108.8HK$ 136

  For reference only: Deep-fried prawns are coated in a rich salted egg yolk paste. This dish features a savory and umami flavor profile, often served with a side of fresh herbs or vegetables, popular in Southeast Asian cuisine.
  0
• 鯪魚球杞子浸菜

  HK$ 88HK$ 110

  For reference only: A hearty soup featuring three types of mushrooms and seasonal vegetables, simmered in a savory broth. Typically served warm, it highlights earthy flavors and is often enjoyed as a comforting starter.
  0
• 葡汁焗四蔬

  HK$ 104HK$ 130

  For reference only: Baked mixed vegetables are combined with a tangy Portuguese sauce, featuring tomatoes, garlic, and spices. This dish is typically served warm, highlighting the natural flavors of the vegetables while offering a savory, zesty experience.
  0
• 芋泥焗四蔬

  HK$ 104HK$ 130

  For reference only: Baked Four Vegetables with Taro Paste features a medley of seasonal vegetables layered with creamy taro paste. The dish is baked until tender, offering a savory flavor profile, often served as a side in Asian cuisine.
  0
• 干煸欖菜肉鬆四季豆

  HK$ 88HK$ 110

  For reference only: Braised seasonal vegetables are cooked slowly with crab meat, enhancing natural flavors. This dish often features a mix of fresh vegetables, such as asparagus and carrots, seasoned with herbs and served warm, highlighting coastal culinary traditions.
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• 上湯竹笙鮮蘆筍

  HK$ 110.4HK$ 138

  僅供參考：上湯竹笙鮮蘆筍是一道以竹笙和鮮蘆筍為主料的湯品，使用高湯煮製。這道菜的味道清淡，通常搭配米飯或作為前菜。
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• 羅漢齋粥

  從 HK$ 48HK$ 60

  For reference only: Elm fungus and enoki mushrooms are simmered in rice congee, creating a savory, comforting dish. Typically served warm, it is popular in East Asian cuisine, often enjoyed for breakfast or as a light meal.
  0
• 家鄉艇仔粥

  從 HK$ 52HK$ 65

  僅供參考：家鄉艇仔粥是一種米粥，主要材料包括米、魚片、蝦仁和豬肉。粥經過慢煮，口感滑順，通常配以香蔥和醬油，常見於香港的早餐或小吃。
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• 粟米菇粒粥

  從 HK$ 44HK$ 55

  For reference only: Sweet corn and diced mushroom congee features rice cooked in broth until creamy. It combines sweet corn and earthy mushrooms, often seasoned with soy sauce and garnished with green onions. This dish is a comforting staple in Chinese cuisine, typically served warm for breakfast or as a light meal.
  0
• 白粥

  HK$ 14.4HK$ 18

  此描述僅供參考：白粥
  0
• 白飯

  HK$ 14.4HK$ 18

  此描述僅供參考：白飯
  0
• 竹笙髮菜北菇粥

  從 HK$ 52.8HK$ 66

  僅供參考：竹笙髮菜北菇粥是一道以米、竹笙、髮菜和北菇煮成的粥。這道粥口感滑順，常作為早餐或輕食，搭配醬油或香油享用。
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• 羅漢齋粥

  從 HK$ 52.8HK$ 66

  For reference only: Buddha's Delight Congee features rice cooked in broth, often with mushrooms, vegetables, and tofu. This comforting dish is typically served warm, garnished with scallions and soy sauce, and is popular in Chinese cuisine for its nourishing qualities.
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• 脆皮乳豬拼盤

  HK$ 118.4HK$ 148

  僅供參考：脆皮乳豬拼盤由烤乳豬和多種配菜組成，外皮酥脆，肉質鮮嫩。通常搭配甜醬和薄餅，適合聚會分享。
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• 馬拉蜜汁叉燒

  HK$ 113.6HK$ 142

  僅供參考：馬拉蜜汁叉燒是用豬肉製作的叉燒，經過蜜汁醃製和烤制。這道菜口感甜中帶鹹，通常搭配白飯或麵條享用。
  0
• 翡翠鎮江骨

  HK$ 96HK$ 120

  僅供參考：翡翠鎮江骨由豬骨、鎮江醋、青菜製成，經過燉煮。這道菜味道酸甜，通常配米飯享用，源自江蘇地區。
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• 沙律明蝦球

  HK$ 108HK$ 135

  僅供參考：沙律明蝦球由新鮮明蝦、沙律醬和生菜製成，通常冷盤上桌。這道菜口感清爽，適合夏季享用。
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• 咕嚕蝦球

  HK$ 105.6HK$ 132

  For reference only: Sweet and Sour Prawns feature prawns stir-fried with bell peppers and pineapple in a tangy sauce. This dish combines the flavors of vinegar, sugar, and soy sauce, often served with steamed rice. Originating from Chinese cuisine, it balances sweetness and acidity for a vibrant taste experience.
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• 京都火腿卷

  HK$ 108HK$ 135

  僅供參考：京都火腿卷由薄切的京都火腿和米飯製成，通常用海苔包裹。這道菜口感鮮美，常作為小吃或開胃菜。
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• 椒鹽花枝

  HK$ 110.4HK$ 138

  僅供參考：椒鹽鮑魚菇是用鮑魚菇經過油炸後，撒上椒鹽調味而成。這道菜口感酥脆，常作為小吃或下酒菜。
  0
• 脆皮素乳豬

  HK$ 113.6HK$ 142

  For reference only: Peking-style Vegetarian Pork Chop features plant-based protein, marinated in soy sauce and spices. It is pan-fried until crispy, often served with steamed rice and stir-fried vegetables, reflecting Chinese culinary traditions.
  0
• 咕嚕猴頭菇

  HK$ 96HK$ 120

  僅供參考：咕嚕猴頭菇是一道以猴頭菇為主料的菜式，通常用糖醋醬炒製。這道菜的味道酸甜，常搭配米飯食用，源自廣東地區。
  0
• 雀巢海中寶

  HK$ 108HK$ 135

  僅供參考：雀巢海中寶是一道以海鮮為主的菜餚，通常包括蝦、蟹和貝類。這些海鮮經過蒸煮，搭配香料和醬油，呈現出鮮美的味道，常與米飯一起享用。
  0
• 脆皮素乳豬

  HK$ 110.4HK$ 138

  For reference only: Crispy roasted vegetarian suckling pig features a plant-based alternative, seasoned and roasted for texture. Served with traditional sides, it mimics the flavors of the classic dish while being entirely meat-free.
  0
• 翡翠燒包菇

  HK$ 116HK$ 145

  僅供參考：翡翠燒包菇是一道以包菇為主料的菜式，通常用蒸或燒的方式烹調。這道菜的味道清新，常搭配蒜蓉或醬油，適合配飯或作為小吃。
  0
• 猴頭菇

  HK$ 108HK$ 135

  For reference only: Braised Monkey Head Mushroom features slow-cooked mushrooms, often sautéed with garlic and soy sauce. This dish highlights umami flavors and is typically served with rice or noodles, popular in Asian cuisine.
  0
• 豆醬靈芝菇燒茄子

  HK$ 108HK$ 135

  For reference only: Grilled eggplant is paired with marmoreal mushrooms and a savory bean sauce. The dish features smoky flavors from the grilled eggplant, complemented by the umami richness of the mushrooms and the hearty bean sauce, often served as a side or main dish in various cuisines.
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• 沙律鮮果大明蝦

  HK$ 108HK$ 135

  For reference only: Large shrimp are grilled and served with a salad of mixed fruits like mango and pineapple. This dish combines sweet and savory flavors, often dressed with a citrus vinaigrette, making it refreshing and light. It is popular in coastal regions, highlighting the use of fresh seafood and tropical fruits.
  0
• 九制猴頭菇

  HK$ 108HK$ 135

  僅供參考：九制猴頭菇是用猴頭菇製作的，經過九種不同的調味和烹調方法。這道菜通常以蒸或煮的方式呈現，搭配醬油和香料，味道鮮美，常見於廣東菜中。
  0

• 乾煸欖菜肉鬆四季豆

  HK$ 93.6HK$ 117

  僅供參考：乾煸欖菜肉鬆四季豆由四季豆、肉鬆和欖菜製成，經過乾煸烹調。這道菜口感鮮明，通常作為配菜，搭配米飯享用。
  0
• 竹笙鼎湖上素

  HK$ 108HK$ 135

  此描述僅供參考：竹笙炆雜菜
  0
• 惹味素雞卷

  HK$ 108HK$ 135

  For reference only: Boiled chicken is simmered with assorted vegetables in a savory broth. This dish features tender chicken, carrots, celery, and onions, often seasoned with herbs. It is typically served warm, accompanied by crusty bread or rice, and is popular in various cultures for its comforting qualities.
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• 海南燒茄子

  HK$ 108HK$ 135

  For reference only: Hainanese Grilled Eggplant features grilled eggplant seasoned with garlic, soy sauce, and sesame oil. This dish is typically served warm, often accompanied by rice, and is popular in Hainan cuisine.
  0
• 秘製沙薑雞

  HK$ 88HK$ 110

  僅供參考：秘製沙薑雞是用沙薑、雞肉和醬油製作的。雞肉經過醃製後，慢煮至入味，通常配米飯享用。
  0
• 菠蘿金沙骨

  HK$ 88HK$ 110

  僅供參考：菠蘿金沙骨是用豬骨和菠蘿製作的菜餚，經過炸和炒的過程。這道菜的味道結合了鹹香和酸甜，通常配有米飯，適合家庭聚餐。
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• 惹味素雞卷

  HK$ 108HK$ 135

  僅供參考：惹味素雞卷是一道以素雞為主料的卷餅，內含各種蔬菜。通常用蒸或煎的方式製作，搭配醬油或花生醬，口感清新。
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• 薑蓉蒸鮮竹

  HK$ 96HK$ 120

  For reference only: Steamed bean curd is made from soft tofu, gently cooked with ginger paste. It features a subtle flavor profile, often served with soy sauce or scallions, highlighting its Asian culinary roots.
  0
• 鐵板串燒雞柳

  HK$ 100HK$ 125

  僅供參考：鐵板串燒雞柳是用雞肉串燒，搭配醬油和香料，於鐵板上煎烤。通常配有蔬菜，口感鮮嫩，適合與米飯一同享用。
  0
• 羅漢燴上素

  HK$ 92HK$ 115

  此描述僅供參考：加入調味料的燜雜錦蔬菜
  0
• 翡翠鮑魚片

  HK$ 108HK$ 135

  僅供參考：翡翠鮑魚片由鮑魚、青菜和蒜蓉製成，鮑魚片輕輕煮熟。這道菜色彩鮮明，通常搭配米飯或作為宴席的一部分。
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• 桂花炒素翅（蛋白）

  HK$ 118.4HK$ 148

  雞蛋
  0
• 沙律吊燒雞

  HK$ 75.2HK$ 94

  僅供參考：沙律吊燒雞由燒雞、沙律菜和醬汁組成，雞肉經吊燒技術烹調，外皮香脆。通常配以新鮮沙律，清爽可口，適合夏季享用。
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• 上湯竹笙浸鮮竹

  HK$ 108HK$ 135

  僅供參考：上湯竹笙浸鮮竹是一道以鮮竹和竹笙為主料的湯品，使用上湯慢煮。湯底清淡，帶有竹子的自然香氣，通常搭配米飯或作為前菜。此菜品常見於廣東飲食文化中，展現了清湯的精髓。
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• 鮮冬菇欖菜蓮藕雀巢

  HK$ 96HK$ 120

  僅供參考：鮮冬菇欖菜蓮藕雀巢由鮮冬菇、欖菜和蓮藕製成，經過清炒和蒸煮。這道菜口感清新，常作為素食選擇，搭配米飯享用。
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• 榆耳蜜糖豆鮮百合

  HK$ 108HK$ 135

  僅供參考：榆耳蜜糖豆鮮百合是一道甜品，主要成分包括榆耳、蜜糖、豆和鮮百合。這道甜品通常以煮或蒸的方式製作，味道清甜，常作為餐後甜點，具有滋補的效果。
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• 西芹腰果鮮百合

  HK$ 96HK$ 120

  For reference only: Stir-fried fresh lily bulb combines crisp celery and roasted cashew nuts. This dish features a savory blend of garlic and soy sauce, typically served as a side in Chinese cuisine.
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• 欖菜蓮藕素腿球

  HK$ 96HK$ 120

  僅供參考：欖菜蓮藕素腿球由蓮藕、欖菜和素肉製成，經過炸製。這道菜口感脆嫩，常作為小吃或配菜。
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• 生汁素腿球

  HK$ 108HK$ 135

  僅供參考：生汁素腿球由豆腐、素肉和蔬菜製成，經蒸煮而成。這道菜口感滑嫩，通常配以醬油或辣醬享用，常見於素食餐廳。
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• 碧綠發輪卷

  HK$ 108HK$ 135

  僅供參考：碧綠發輪卷由新鮮的青菜和米粉製成，經過蒸煮後捲成卷。這道菜通常搭配醬油或花生醬，口感清新，適合作為小吃或前菜。
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• 法海蒲團

  HK$ 94.4HK$ 118

  僅供參考：法海蒲團由豆腐皮、豬肉和香菇製成，經過蒸煮而成。這道菜通常搭配醬油，口感鮮美，源自廣東地區。
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• 三菇炒腐球

  HK$ 96HK$ 120

  For reference only: Stir-fried Tofu Balls with Three Mushroom features tofu balls sautéed with shiitake, oyster, and button mushrooms. This dish combines umami flavors with soy sauce and garlic, typically served with steamed rice or noodles. Originating from Asian cuisine, it highlights vegetarian protein and earthy mushroom notes.
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• 咕嚕素腿球

  HK$ 94.4HK$ 118

  僅供參考：咕嚕素腿球是一道以素肉球為主料的菜式，通常用番茄醬和醋調味。這道菜的口感酸甜，常配以米飯或炒麵，適合素食者享用。
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• 髮菜燴三菇

  HK$ 92HK$ 115

  僅供參考：髮菜燴三菇是一道以髮菜、香菇、金針菇和杏鮑菇為主料的菜式。這道菜通常用清湯燴煮，味道鮮美，常見於年節或喜慶場合。
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• 鮑菇燒茄子

  HK$ 108HK$ 135

  For reference only: Grilled eggplant and king trumpet mushrooms are charred and seasoned with olive oil and herbs. This dish highlights umami flavors and is often served as a side or appetizer in Mediterranean cuisine.
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• 檸菠素蝦球

  HK$ 104HK$ 130

  僅供參考：檸菠素蝦球由素蝦、檸檬和菠蘿製成，經過油炸至金黃。這道菜口感清脆，帶有檸檬和菠蘿的酸甜味，通常搭配沙拉或醬汁享用。
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• 京都炸大腸

  HK$ 64HK$ 80

  For reference only: Deep-fried pork intestines are crispy and served with a tangy sweet and sour sauce. This dish features seasoned intestines, deep-fried until golden, often accompanied by rice or vegetables, popular in various Asian cuisines.
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• 麻香煙燻鴨

  HK$ 64HK$ 80

  僅供參考：麻香煙燻鴨以鴨肉為主料，經過煙燻和麻香調味，風味獨特。通常搭配米飯或青菜，適合分享。
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• 中華三文魚

  HK$ 64HK$ 80

  僅供參考：中華三文魚是用三文魚、醬油、蒜和生薑製作的。通常以蒸或煎的方式烹調，搭配米飯或蔬菜。
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• 星期二.香滑芝麻糊

  HK$ 24HK$ 30

  每位
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• 星期日.番薯糖水

  HK$ 24HK$ 30

  每人
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• 星期一.花生麥米粥

  HK$ 24HK$ 30

  每位
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• 星期三.海帶綠豆沙

  HK$ 24HK$ 30

  每人
  0
• 星期四. 香荔芋喳喳

  HK$ 24HK$ 30

  每位
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• 星期五.銀杏萬壽果

  HK$ 24HK$ 30

  每位
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• 星期六.蓮子紅豆沙

  HK$ 24HK$ 30

  每人
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• 紙包檸檬茶

  HK$ 14.4HK$ 18

  僅供參考：檸檬茶飲清爽解渴，酸甜平衡口感順滑。冰涼好飲，味道清新。
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• 罐裝可樂

  HK$ 17.6HK$ 22

  此描述僅供參考：罐裝碳酸含糖汽水
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• 罐裝雪碧

  HK$ 17.6HK$ 22

  此描述僅供參考：罐裝無色、檸檬及青檸味汽水
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• 罐裝芬達

  HK$ 17.6HK$ 22

  此描述僅供參考：罐裝水果味碳酸汽水
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• 罐裝忌廉梳打

  HK$ 17.6HK$ 22

  此描述僅供參考：罐裝雲呢拿味碳酸汽水
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• 罐裝零系可樂

  HK$ 17.6HK$ 22

  此描述僅供參考：罐裝零卡路里無糖碳酸汽水
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• 礦泉水 (1枝)

  HK$ 14.4HK$ 18
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• 紙包菊花茶

  HK$ 14.4HK$ 18
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• 德國黑麥汁 (1罐)

  HK$ 27.2HK$ 34

  僅供參考：德國麥芽飲品，口感濃厚甜香，帶微麥芽香氣。入口順滑溫和。
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