富園海鮮酒家 (佐敦) Rich Garden Restaurant

• 上湯魚蛋

  HK$ 54

  For reference only: 上湯魚蛋 features fish balls simmered in a clear broth made from fish stock. This dish highlights umami flavors, often garnished with green onions and served with rice or noodles, reflecting Cantonese culinary traditions.
  

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• 上湯鮮蝦雲吞

  HK$ 61

  For reference only: 上湯鮮蝦雲吞 features shrimp-filled dumplings served in a clear brothThe dish combines delicate flavors from the broth, often made with chicken or pork bones, and is typically garnished with green onionsIt is a popular Cantonese dish, enjoyed for its lightness and comforting qualities.
  

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• 上湯鮮蝦水餃

  HK$ 61

  For reference only: Shrimp dumplings are made with fresh shrimp wrapped in thin dough, boiled in brothServed in a clear soup, they highlight the natural sweetness of shrimp and are often enjoyed in Chinese cuisine.
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• 酥炸鮮蝦雲吞

  HK$ 66

  For reference only: Crispy fried shrimp wontons feature shrimp wrapped in thin dough, deep-fried until golden. Often served with dipping sauce, they are popular in Chinese cuisine as appetizers or snacks.
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• 酥炸鮮蝦水餃

  HK$ 66

  For reference only: Crispy fried shrimp dumplings feature shrimp, flour, and seasonings, deep-fried until goldenOften served with dipping sauce, they are popular in Chinese cuisine.
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• 蠔皇燜北菇

  HK$ 69

  For reference only: Braised shiitake mushrooms in oyster sauce, simmered to enhance umami flavorsTypically served with rice, this dish highlights Cantonese culinary traditions.
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• 惹味豬肚絲

  HK$ 69

  For reference only: Stir-fried pork belly strips with spices and seasonings, served with rice or noodlesThis dish originates from Chinese cuisine, highlighting savory flavors and a tender texture.
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• 白灼鯪魚球

  HK$ 69

  For reference only: White boiled fish balls are made from minced fish, typically served in a light broth. The dish features a delicate flavor, often accompanied by soy sauce or chili dip, and is popular in Cantonese cuisine.
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• 白灼本地牛肉

  HK$ 69

  For reference only: White boiled local beef features tender slices of beef gently poached in water. Served with a soy sauce dip, this dish highlights the natural flavor of the meat, commonly enjoyed in Cantonese cuisine.
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• 柱侯牛筋腩

  HK$ 83

  For reference only: Braised beef tendon and brisket cooked in a savory soy sauce mixtureThis Cantonese dish features tender meat, star anise, and ginger, typically served with rice or noodles.
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• 濃湯灼菜心

  HK$ 26

  For reference only: 濃湯灼菜心 features blanched Chinese broccoli in a rich broth. The dish combines umami flavors with a light seasoning, typically served warm as a side or appetizer in Cantonese cuisine.
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• 濃湯灼西生菜

  HK$ 26

  For reference only: 濃湯灼西生菜 features blanched lettuce served in a rich brothThe dish combines umami flavors with a light, savory profile, often enjoyed as a starter in Cantonese cuisine.
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• 豉油皇炒麵

  HK$ 20

  For reference only: Soy sauce stir-fried noodles feature wheat noodles sautéed with soy sauce, vegetables, and proteinThis Cantonese dish is often garnished with scallions and served as a main course.
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• 蛋黃鹹肉糉

  HK$ 26

  For reference only: Egg yolk and salted pork zongzi are sticky rice dumplings wrapped in bamboo leaves. They are filled with glutinous rice, salted pork, and a rich egg yolk, then steamed to enhance the savory flavors. This dish is a traditional Chinese delicacy often enjoyed during the Dragon Boat Festival.
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• 香脆油條

  HK$ 17

  For reference only: Crispy fried dough sticks made from flour, water, and baking powderOften served with soy milk or congee in Chinese breakfast.
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• 香煎蘿蔔糕 (3件)

  HK$ 23

  For reference only: Pan-fried radish cake features grated radish, rice flour, and seasonings, cooked until golden. Served in slices, it is a popular dim sum dish in Chinese cuisine, often accompanied by soy sauce.
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• 即煎蝦米腸

  HK$ 26

  For reference only: 即煎蝦米腸 features rice flour and dried shrimp, pan-fried until crispyIt is often served with soy sauce and chili for dipping, popular in Cantonese cuisine.
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• 蜆蚧鯪魚球

  HK$ 69
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• 南乳豬手

  HK$ 69
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• 白灼豬粉腸豬肚

  HK$ 69
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• 蜜汁叉燒

  從 HK$ 97

  For reference only: Honey-glazed char siu features marinated pork, roasted until caramelized. It is often served with rice or noodles, showcasing Cantonese barbecue techniques.
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• 脆皮燒腩仔

  從 HK$ 114

  For reference only: Crispy pork belly features roasted pork with a crunchy skin, seasoned with salt and spices. Typically served with rice and dipping sauces, it is a popular dish in Chinese cuisine.
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• 玫瑰油雞

  從 HK$ 93

  For reference only: Rose oil chicken features marinated chicken cooked with rose oil, garlic, and spicesThis dish is often served with rice or flatbread, highlighting flavors from Chinese cuisine.
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• 明爐燒鴨

  從 HK$ 100

  For reference only: Cantonese-style roasted duck, marinated with soy sauce and spices, then roasted until crispy. Served with rice and hoisin sauce, it showcases traditional Chinese cooking techniques.
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• 明爐燒鵝皇

  從 HK$ 154

  For reference only: Cantonese roasted goose features marinated goose, roasted until skin is crispy. Served with plum sauce and rice, it highlights savory and slightly sweet flavors.
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• 原隻鵝頭 (1副)

  HK$ 21

  For reference only: Whole goose head is simmered with spices, offering rich flavors and tender meatTypically served in Chinese cuisine, it is enjoyed as a delicacy, often accompanied by dipping sauces.
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• 原隻鵝頸 (1副)

  HK$ 21

  For reference only: Whole goose neck is marinated and slow-cooked, offering rich flavors. Typically served with rice or vegetables, it is a traditional dish in Chinese cuisine.
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• 紅燒乳鴿皇 (1隻)

  HK$ 69

  For reference only: Red-braised pigeon features tender pigeon braised in soy sauce, ginger, and garlic. This dish is often served with steamed rice, highlighting its savory flavors and rich cultural heritage in Chinese cuisine.
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• 蜜汁雞髀 (1隻)

  HK$ 37

  For reference only: Honey-glazed chicken thigh is marinated in a mixture of honey, soy sauce, and garlicIt is roasted until caramelized, offering a sweet and savory flavor profile, often served with steamed rice and vegetablesThis dish is popular in Chinese cuisine, showcasing a balance of flavors.
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• 紅腸

  從 HK$ 40

  For reference only: Hong Chang, or red sausage, is a Chinese cured sausage made from pork and rice. It is typically steamed or grilled, offering a sweet and savory flavor profile, often served with rice or in stir-fries.
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• 鴻運全體金豬

  從 HK$ 497

  For reference only: 鴻運全體金豬 features a whole roasted pig, seasoned with garlic and spicesTraditionally served during celebrations, it symbolizes prosperity and good fortune, often accompanied by rice and vegetables.
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• 皮蛋瘦肉粥

  從 HK$ 47

  For reference only: 皮蛋瘦肉粥 features rice porridge cooked with century eggs and lean pork. This dish is typically seasoned with ginger and served hot, often accompanied by pickled vegetables, popular in Chinese breakfast culture.
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• 荔灣艇仔粥

  從 HK$ 47

  For reference only: Liwan boat porridge features rice cooked in broth, topped with seafood, peanuts, and herbsThis Cantonese dish is often served with pickled vegetables, highlighting its coastal origins and comforting flavors.
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• 窩蛋牛肉粥

  從 HK$ 50

  For reference only: Congee with beef and a poached egg features rice cooked in broth, creating a creamy texture. Seasoned with ginger and scallions, it is often served with pickled vegetables for added flavor. This dish is popular in Chinese cuisine, especially for breakfast or as comfort food.
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• 皮蛋牛肉粥

  從 HK$ 47

  For reference only: Pork congee features rice cooked in broth, topped with century eggs and beef. This dish combines savory flavors with a smooth texture, often garnished with green onions and served warm. Originating from Chinese cuisine, it is a popular breakfast option.
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• 鮮滾豬潤粥

  從 HK$ 50

  僅供參考：鮮滾豬潤粥，濃郁鹹香、口感滑嫩綿滑。帶溫潤暖胃的粥底滋味。
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• 鮮滾豬腰粥

  從 HK$ 54

  僅供參考：鮮滾豬腰配粥，濃滑鹹鮮，口感細嫩溫暖。粥底濃厚易入口，滋味清爽不膩。
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• 鮮滾豬肚粥

  從 HK$ 54

  For reference only: Pork belly congee features rice cooked in broth with tender pork belly, ginger, and scallionsThis Cantonese dish is often served with pickled vegetables for added flavor.
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• 自製肉丸粥

  從 HK$ 47

  For reference only: Homemade meatball congee features rice porridge with tender meatballs, ginger, and scallionsIt is typically served warm, often accompanied by soy sauce or pickled vegetables, and is a comforting dish in Chinese cuisine.
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• 北菇滑雞粥

  從 HK$ 51

  For reference only: North mushroom and chicken congee features rice cooked in broth with chicken and mushroomsIt is typically seasoned with ginger and served hot, often accompanied by pickled vegetablesThis dish is popular in Chinese cuisine, especially for breakfast or as comfort food.
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• 鮮滾魚片粥

  從 HK$ 51

  For reference only: Fish slice congee features rice porridge simmered with fresh fish fillets. It is seasoned with ginger and served hot, often accompanied by green onions and soy sauce. This dish is popular in Chinese cuisine, known for its comforting qualities and nutritional benefits.
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• 生菜鯪魚球粥

  從 HK$ 50

  For reference only: Lettuce and fish ball congee features rice porridge cooked with fish balls and lettuceThis dish is typically served warm, often garnished with green onions and soy sauce, highlighting a comforting texture and mild flavorsOriginating from Chinese cuisine, it is a popular breakfast option.
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• 狀元及第粥

  從 HK$ 54

  For reference only: Zhuangyuan Jidi Congee features rice, chicken, and century egg, simmered until creamyThis traditional Chinese dish is often served with pickled vegetables, symbolizing success and prosperity.
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• 鯪魚球肉丸粥

  從 HK$ 50

  For reference only: Fish ball congee features rice porridge cooked with fish balls, ginger, and scallions. It is typically served warm, often accompanied by soy sauce or pickled vegetables, and is a popular comfort food in Chinese cuisine.
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• 鮮滾魚腩粥

  從 HK$ 51

  For reference only: 鮮滾魚腩粥 is a rice porridge featuring fresh fish belly, cooked until tenderIt is typically simmered with rice and water, resulting in a creamy textureCommonly: garnished with green onions and served with soy sauce, this dish is popular in Cantonese cuisine for its comforting qualities.
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• 鮮滾豬腰豬肚粥

  從 HK$ 54

  For reference only: Pork kidney and tripe congee features rice simmered with tender pork offalIt is seasoned with ginger and served hot, often accompanied by pickled vegetables, reflecting Cantonese culinary traditions.
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• 鮮滾豬腰牛肉粥

  從 HK$ 54

  For reference only: Pork kidney and beef congee features rice simmered with tender pork kidney and beefThis dish is often seasoned with ginger and served hot, typically accompanied by pickled vegetables, offering a comforting meal popular in Chinese cuisine.
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• 鮮滾豬潤肉丸粥

  從 HK$ 54

  For reference only: Pork liver meatballs are simmered in rice porridge, creating a savory and comforting dishTypically served with scallions and soy sauce, it is popular in Cantonese cuisine.
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• 肉丸魚片粥

  從 HK$ 50

  For reference only: Meatball and fish slice congee features rice porridge simmered with meatballs and fish slicesThis dish is often seasoned with ginger and served with green onions, providing a comforting meal popular in Chinese cuisine.
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• 牛肉魚片粥

  從 HK$ 50

  For reference only: Beef and fish slice congee features rice porridge simmered with tender beef and fish slicesThis dish is often seasoned with ginger and served with scallions, providing a comforting meal popular in Chinese cuisine.
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• 鯪魚球牛肉粥

  從 HK$ 54

  For reference only: Fish ball and beef congee features rice porridge cooked with minced beef and fish ballsIt is seasoned with ginger and served hot, often accompanied by green onions and soy sauce, popular in Cantonese cuisine.
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• 鯪魚球豬潤粥

  從 HK$ 54

  For reference only: Fish ball and pork intestine congee features rice porridge cooked with fish balls and pork intestines. It is seasoned with ginger and served hot, often accompanied by pickled vegetables, reflecting Cantonese breakfast traditions.
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• 肉丸牛肉粥

  從 HK$ 50
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• 自選雙拼粥

  HK$ 54

  僅供參考：自選雙拼粥，濃稠鮮滑兼具鹹香口感。以粥底為主，綿密柔軟易入口。
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• 鮮蝦雲吞麵

  HK$ 51

  For reference only: Fresh shrimp dumplings served in a savory broth with noodles. Typically garnished with green onions, this Cantonese dish highlights the delicate flavors of seafood and is often enjoyed as a comforting meal.
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• 鮮蝦水餃麵

  HK$ 51

  For reference only: Fresh shrimp dumpling noodles feature delicate shrimp-filled dumplings served over wheat noodles in broth. This dish combines savory flavors with a light, umami-rich broth, often garnished with green onions and served with chili oil for added heat. Originating from Chinese cuisine, it is popular in various regions for its comforting qualities.
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• 魚蛋麵

  HK$ 47

  For reference only: Fish ball noodles consist of fish balls, wheat noodles, and broth. Typically served in a savory soup, this dish is popular in Chinese cuisine, often garnished with green onions and accompanied by chili sauce.
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• 柱侯牛筋麵

  HK$ 50

  For reference only: Braised beef tendon noodles feature tender beef tendon simmered in a savory soy sauce broth. Served with wheat noodles and garnished with scallions, this dish originates from Cantonese cuisine.
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• 柱侯牛筋腩麵

  HK$ 54

  僅供參考：柱侯牛筋腩麵以濃郁鹹香為主，麵條爽滑有彈性。牛筋腩入口軟糯，回味醇厚。
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• 北菇麵

  HK$ 47

  For reference only: North mushroom noodles feature wheat noodles stir-fried with shiitake mushrooms, garlic, and soy sauce. This dish is popular in Chinese cuisine, often served with vegetables and a sprinkle of sesame oil.
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• 薑蔥牛肉麵

  HK$ 51

  For reference only: Ginger scallion beef noodles feature tender beef, fresh ginger, and scallions in a savory broth. Typically served with wheat noodles, this dish is popular in Taiwanese cuisine, offering a comforting and flavorful experience.
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• 惹味豬肚麵

  HK$ 50

  For reference only: Rewei pig stomach noodles feature tender pig stomach and wheat noodles in a savory broth. Seasoned with soy sauce, garlic, and spices, this dish is popular in Taiwanese cuisine, often served with pickled vegetables.
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• 鮮明蝦球麵

  HK$ 60

  For reference only: 鮮明蝦球麵 features shrimp balls made from minced shrimp, served over noodles in a savory broth. This dish combines umami flavors with a hint of sweetness, often garnished with green onions and served with chili sauce. Originating from Chinese cuisine, it is popular in noodle shops and street food stalls.
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• 上湯全蛋麵

  HK$ 40

  僅供參考：上湯全蛋麵鮮香濃郁，口感滑嫩。麵條帶蛋香，湯汁夠醇厚且順口。
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• 鮮蝦雲吞麵 (細蓉)

  HK$ 43

  僅供參考：鮮蝦雲吞麵。湯底鮮味濃郁，麵條爽滑帶彈。
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• 雙拼麵B

  HK$ 64

  For reference only: 雙拼麵B features a combination of stir-fried noodles topped with two types of meat, often pork and chicken. It is seasoned with soy sauce and served with vegetables, reflecting a popular dish in Chinese cuisine.
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• 雙拼麵D

  HK$ 68

  For reference only: 雙拼麵D features a combination of stir-fried noodles topped with two types of protein, often chicken and beef. It is seasoned with soy sauce and garnished with vegetables, served hot in a bowl. This dish is popular in Chinese cuisine, showcasing a balance of flavors and textures.
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• 雙拼麵E

  HK$ 74

  僅供參考：雙拼麵鹹香濃厚。麵條爽彈有層次。
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• 炸魚片麵

  HK$ 51
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• 南乳豬手麵

  HK$ 54
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• 炸醬麵 (1碗)

  HK$ 51
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• 薑蔥豬潤麵

  HK$ 50
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• 雙拼麵A

  HK$ 61
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• 雙拼麵C

  HK$ 65
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• 薑蔥撈麵

  HK$ 54

  For reference only: Ginger scallion noodles feature wheat noodles tossed with sautéed ginger and scallions. This dish is often served with a light soy sauce, highlighting the fresh flavors of the aromatics. Originating from Chinese cuisine, it is a comforting and simple meal.
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• 炸醬撈麵

  HK$ 60

  For reference only: 炸醬撈麵 features wheat noodles topped with a savory sauce made from ground pork, fermented soybean paste, and garlic. Typically served cold, it is garnished with cucumber and scallions, offering a popular taste from Northern China.
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• 鮮蝦雲吞撈麵

  HK$ 60

  For reference only: Fresh shrimp wontons served over noodles, typically in a savory brothThis dish features shrimp, wheat noodles, and a light soy sauce, often garnished with green onionsOriginating from Cantonese cuisine, it is a popular street food in Hong Kong.
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• 鮮蝦水餃撈麵

  HK$ 60

  For reference only: Fresh shrimp dumplings served with noodles, typically boiled and tossed in soy sauceThis dish features a combination of savory flavors and is often garnished with scallionsCommonly: enjoyed in Chinese cuisine, it highlights the freshness of seafood.
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• 柱侯牛筋腩撈麵

  HK$ 60

  For reference only: Braised beef tendon and brisket served over noodles, flavored with soy sauce and spicesThis Cantonese dish features slow-cooked meat, often garnished with green onions, and is typically enjoyed in a broth or sauce.
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• 南乳豬手撈麵

  HK$ 60

  For reference only: Braised pork knuckles are served over noodles, topped with soy sauce and sesame oilThis Cantonese dish features rich flavors and is often accompanied by pickled vegetables.
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• 北菇撈麵

  HK$ 57

  For reference only: Stir-fried noodles topped with shiitake mushrooms, soy sauce, and scallionsCommonly: served in Cantonese cuisine.
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• 蝦籽撈麵

  HK$ 40

  For reference only: Shrimp roe noodles feature egg noodles tossed with shrimp roe, soy sauce, and scallions. This dish is often served with a side of broth, highlighting its coastal origins in Cantonese cuisine.
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• 雙拼撈麵A

  HK$ 71

  僅供參考：雙拼撈麵以濃郁鹹香醬汁拌勻，彈牙麵條爽口。
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• 雙拼撈麵B

  HK$ 74
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• 富園四寶飯 (1碟)

  從 HK$ 69

  可轉粉麵
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• 蜜汁雞髀飯 (1碟)

  從 HK$ 47

  可轉粉麵
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• 鹹蛋叉燒飯

  從 HK$ 47

  For reference only: Salted egg char siu rice features tender char siu pork served over rice, topped with salted egg. The dish combines savory, sweet, and umami flavors, often accompanied by pickled vegetables. Originating from Cantonese cuisine, it is a popular comfort food in Hong Kong.
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• 燒味單拼飯 (1碟)

  從 HK$ 50

  可轉粉麵
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• 燒味雙拼飯 (1碟)

  從 HK$ 54

  For reference only: 燒味雙拼飯 features roasted meats, typically char siu and siu yuk, served over rice. Accompanied by soy sauce and pickled vegetables, this Cantonese dish highlights savory flavors and is a popular choice in Chinese cuisine.
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• 菊花茶 (紙包)

  HK$ 14

  僅供參考：菊花茶以清香花草風味為主，口感清潤爽口。茶湯淡雅帶回甘，適合作為飲品享用。
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• 可樂 (樽裝)

  HK$ 23
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• 檸檬茶 (紙包)

  HK$ 14
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• 健康豆漿 (凍)

  HK$ 23
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Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. | 根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。

• 喜力啤酒 (大樽裝)

  HK$ 40

  Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. | 根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。
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• 藍妹啤酒 (大樽裝)

  HK$ 54

  Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. | 根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。
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