寶光齋素食館 Bo Kwong Vegetarian Restaurant

目前最多人訂購的餐點

• 

  162. 蜜汁叉燒

  HK$ 92

• 

  508. Buddhist Delights with Tofu

  HK$ 84

• 

  109. Sweet and Sour Pork Ribs

  HK$ 77

• 

  501. 麻婆豆腐

  HK$ 74

• 

  108. 香芋酥卷

  HK$ 86

• 

  714. 發財雞絲素翅

  HK$ 89

• 101. 清炒時菜

  從 HK$ 62

  僅供參考：清炒時菜是用新鮮時令蔬菜快速翻炒而成，保留原味。通常配以蒜蓉和少許鹽，清淡可口。
  
• 103. Assorted Veggies with Shredded Pepper and Fermented Bean Curd

  HK$ 72

  For reference only: Assorted vegetables are stir-fried with shredded pepper and fermented bean curd. This dish features a mix of textures and umami flavors, often served with rice or noodles. It highlights traditional Asian cooking techniques and ingredients.
  
• 107. 五柳仙斑

  HK$ 86

  芋頭魚
  
• 108. 香芋酥卷

  HK$ 86

  僅供參考：香芋酥卷由香芋泥和酥皮製成，外脆內軟。通常作為小吃或點心，搭配茶水享用。

  人氣之選
  
• 109. Sweet and Sour Pork Ribs

  HK$ 77

  For reference only: Sweet and Sour Pork Ribs feature tender pork ribs coated in a tangy sauce made from vinegar, sugar, and soy sauce. Typically served with steamed rice, this dish is popular in Chinese cuisine, balancing savory and sweet flavors.

  人氣之選
  
• 111. Braised Mixed Vegetables

  HK$ 77

  For reference only: Braised mixed vegetables feature seasonal vegetables slowly cooked in broth. This method enhances natural flavors, often seasoned with herbs. Typically served as a side dish, it complements various main courses.
  
• 112. 六根清靜

  HK$ 77

  僅供參考：六根清靜是一道以豆腐、香菇和青菜為主的素食湯品。這道湯通常以清水煮製，味道清淡，適合搭配米飯或作為開胃菜。
  
• 114. Fried Egg with Bitter Melon

  從 HK$ 80

  For reference only: Fried egg with bitter melon features eggs and sliced bitter melon, pan-fried together. This dish combines the bitterness of the melon with the richness of the egg, often served with rice in Asian cuisine.
  
• 117. Stir-fried Assorted Meat and Vegetables with Pickled Cabbage

  HK$ 77

  For reference only: Stir-fried assorted meats and vegetables combine with pickled cabbage for a savory dish. This preparation features a mix of proteins, typically including chicken, beef, and pork, sautéed with seasonal vegetables and seasoned with soy sauce and garlic. Often served with rice, it reflects a common style in Asian cuisine.
  
• 120. Stir-fried 2 Types of Cuttlefish with Spiced Salt

  HK$ 86

  For reference only: Stir-fried cuttlefish combines two varieties, seasoned with spiced salt. This dish features a quick stir-fry method, enhancing the natural flavors of the seafood. Typically served with rice, it reflects Asian culinary traditions.
  
• 122. 魚香素雞

  HK$ 84

  僅供參考：魚香素雞以豆腐和素肉為主料，經炒製後加入魚香醬調味。此菜品呈現酸甜辣的風味，通常配以米飯享用，源自川菜。
  
• 126. Yunnan Mini Cucumbers

  HK$ 84

  For reference only: Yunnan mini cucumbers are thinly sliced and tossed with garlic, chili, and vinegar. This dish is served cold, highlighting the refreshing crunch of the cucumbers, typical of Yunnan cuisine.
  
• 127. Satay Pork Chop

  HK$ 86

  For reference only: Satay Pork Chop features marinated pork chops grilled and served with a peanut sauce. This dish originates from Southeast Asia, highlighting flavors of garlic, turmeric, and coriander, often accompanied by rice or vegetables.
  
• 128. Three Mushrooms with Seasonal Vegetables

  HK$ 86

  For reference only: Three mushrooms sautéed with seasonal vegetables, featuring earthy flavors and a light seasoning. Typically served as a side dish, it highlights the freshness of local produce.
  
• 129. 金銀蛋雜菜

  HK$ 86

  For reference only: Salted eggs and preserved eggs are served with fresh vegetables. The dish features a combination of briny flavors from the eggs, complemented by the crunch of the vegetables, often enjoyed in Asian cuisine.
  
• 131. Stir-fried Angled Luffa with Black Fungus and Ham

  HK$ 86

  For reference only: Stir-fried angled luffa combines black fungus and ham, sautéed with garlic and soy sauce. This dish features a balance of earthy flavors and is typically served with rice, highlighting its Asian culinary roots.
  
• 133. Braised Beef Brisket with Bitter Melon

  HK$ 86

  For reference only: Braised beef brisket is slow-cooked with bitter melon, soy sauce, and spices. This dish features tender meat and a slightly bitter flavor, often served with rice or noodles, highlighting its Asian culinary roots.
  
• 134. 涼瓜鮮竹

  HK$ 86

  僅供參考：涼瓜鮮竹由涼瓜和鮮竹製成，通常以清炒方式烹調。這道菜口感清脆，搭配蒜蓉和鹽調味，常作為配菜。
  
• 135. 紅燒鮮竹

  HK$ 86

  僅供參考：紅燒鮮竹以鮮竹筍為主料，經紅燒方式烹調，味道濃郁。常配米飯，適合家庭聚餐。
  
• 137. Pork Ribs in Salted Black Beans and Chili Sauce

  HK$ 89

  For reference only: Pork ribs are marinated in salted black beans and chili sauce, then braised until tender. This dish features savory and spicy flavors, often served with steamed rice or vegetables, highlighting its Chinese culinary roots.
  
• 138. 豉汁鰻魚

  HK$ 89

  For reference only: Eel in Black Bean Sauce features tender eel fillets stir-fried with fermented black beans, garlic, and ginger. This dish is typically served with steamed rice, highlighting its savory and umami flavors, common in Cantonese cuisine.
  
• 139. Spicy Whelk Meat

  HK$ 86

  For reference only: Spicy Whelk Meat features tender whelk cooked with chili, garlic, and ginger. Often served with rice or noodles, this dish highlights coastal flavors and is popular in Asian cuisine.
  
• 140. 紅燒魚片

  HK$ 86

  僅供參考：紅燒魚片以魚片為主料，經過紅燒烹調，味道鮮美。通常配以米飯，常見於家庭餐桌。
  
• 143. Braised Seasonal Vegetables with Ham

  HK$ 86

  For reference only: Braised seasonal vegetables are cooked slowly with ham, enhancing their natural flavors. This dish typically features a mix of root vegetables and greens, seasoned with herbs, and served warm as a side. It highlights traditional cooking methods and is popular in various regional cuisines.
  
• 144. Vegetarian Whelk Meat with Salted Black Beans and Chili Sauce

  HK$ 86

  For reference only: Vegetarian whelk meat is stir-fried with salted black beans and chili sauce. This dish features umami flavors from the beans and heat from the chili, often served with rice or noodles. It highlights plant-based alternatives in Asian cuisine.
  
• 146. 薑蓉白切雞

  從 HK$ 86

  僅供參考：薑蓉白切雞是一道廣東經典菜式，主要材料為白切雞和薑蓉。雞肉經過水煮，保持鮮嫩，搭配薑蓉醬，味道清新，通常作為冷盤享用。
  
• 147. Vegetables with Fresh Mushroom

  HK$ 86

  For reference only: Sautéed seasonal vegetables combined with fresh mushrooms, seasoned with herbs. Often served as a side dish or over rice.
  
• 148. Broccoli with Needle Mushrooms

  HK$ 86

  For reference only: Broccoli with Needle Mushrooms features sautéed broccoli and needle mushrooms, seasoned with garlic and soy sauce. This dish highlights umami flavors and is often served as a side in Asian cuisine.
  
• 151. 味菜涼瓜豬肚

  HK$ 89

  僅供參考：這道菜以苦瓜和豬腩為主料，搭配酸菜，味道鮮美，口感豐富。
  
• 155. Braised Broccoli and Vegetarian Dish

  HK$ 89

  For reference only: Braised broccoli is cooked slowly in a savory broth, enhancing its natural flavors. Often served with grains or legumes, it highlights vegetarian cuisine's simplicity and health benefits.
  
• 156. 梅菜扣肉

  HK$ 89

  For reference only: Braised pork belly is slow-cooked until tender, paired with preserved mustard greens. This dish features savory and slightly tangy flavors, often served with steamed rice, highlighting its Chinese culinary roots.
  
• 161. Choy Sum and Bamboo Fungus

  HK$ 92

  For reference only: Choy Sum and Bamboo Fungus features sautéed choy sum and tender bamboo fungus. This dish combines earthy flavors with a light soy sauce dressing, often served as a side in Chinese cuisine.
  
• 162. 蜜汁叉燒

  HK$ 92

  僅供參考：蜜汁叉燒是用豬肉製作的，經過醃製和烤焗。它的味道甜中帶鹹，通常配白飯或包子。

  人氣之選
  
• 163. 脆皮素燒鵝/鴨

  從 HK$ 90

  僅供參考：脆皮素燒鵝/鴨以素食材料製作，外皮酥脆，內裡柔軟。通常搭配醬油和香菜，適合素食者享用。
  
• 164. Braised Seasonal Vegetables with Dried Blackmoss and Needle Mushrooms

  HK$ 92

  For reference only: Braised seasonal vegetables are cooked slowly with dried blackmoss and needle mushrooms. This dish features earthy flavors and is often served as a side, highlighting regional culinary traditions.
  
• 165. Double-cooked Pork with Vegetables

  HK$ 92

  For reference only: Double-cooked pork features pork belly that is first boiled, then stir-fried with vegetables. This dish combines savory flavors from soy sauce and garlic, often served with steamed rice. Originating from Sichuan cuisine, it highlights the region's bold cooking techniques.
  
• 168. Braised Grass Carp Belly in Brown Sauce

  HK$ 98

  For reference only: Braised grass carp belly is simmered in a rich brown sauce with soy sauce and ginger. This dish features tender fish, often served with steamed rice and vegetables, highlighting traditional Chinese cooking techniques.
  
• 173. Poached Chicken with Greens

  從 HK$ 101

  For reference only: Poached chicken is gently cooked in simmering water, retaining moisture and tenderness. Served with a variety of greens, it offers a light, healthy meal often accompanied by a citrus dressing or broth.
  
• 174. Poached Chicken with Black Pepper

  HK$ 101

  For reference only: Poached chicken is gently cooked in simmering water, seasoned with black pepper. This dish features tender chicken served with a light broth, often accompanied by steamed vegetables or rice. It is a common preparation in various cuisines, emphasizing simplicity and flavor.
  
• 175. Bo Kwong Signature Premium Vegetarian Dish

  HK$ 101

  For reference only: Bo Kwong Signature Premium Vegetarian Dish features a mix of seasonal vegetables, tofu, and mushrooms, stir-fried with soy sauce and garlic. This dish is served with steamed rice, highlighting its Asian culinary roots.
  
• 176. Braised Abalone with Lettuce

  HK$ 116

  For reference only: Braised abalone is simmered with lettuce in a savory broth. This dish highlights umami flavors and is often served with rice, showcasing a traditional Chinese culinary technique.
  
• 105. 錦滷雲吞

  HK$ 77

  僅供參考：錦滷雲吞由豬肉、蝦仁和蔬菜餡料製成，包裹在薄麵皮中。雲吞煮熟後，配上特製的滷汁，味道鮮美，常作為小吃或主菜。
• 113. Braised Beancurd Dough with Salted Black Bean and Chili Sauce

  HK$ 77

  For reference only: Braised beancurd dough is cooked with salted black beans and chili sauce. This dish features a savory and slightly spicy flavor profile, often served with steamed rice or vegetables, highlighting its roots in Chinese cuisine.
• 116. Shunde Vegetarian Stir-fry

  HK$ 77

  For reference only: Shunde Vegetarian Stir-fry features seasonal vegetables sautéed in soy sauce and garlic. This dish highlights the freshness of ingredients, often served with rice or noodles, reflecting Shunde's culinary emphasis on plant-based meals.
• 121. Bitter Melon and Beancurd Sheet

  HK$ 86

  For reference only: Bitter melon and beancurd sheet is a stir-fried dish featuring sliced bitter melon and tofu skin. It combines savory soy sauce with garlic, often served with rice in Asian cuisine.
• 123. Eggplants and Bitter Melon

  HK$ 86

  For reference only: Eggplants and bitter melon are stir-fried with garlic and soy sauce. This dish features a balance of earthy and slightly bitter flavors, often served with rice in Asian cuisine.
• 125. Stir-fried Vegetarian Chicken with Pineapple

  HK$ 84

  For reference only: Stir-fried vegetarian chicken combines plant-based protein with pineapple, bell peppers, and soy sauce. This dish features a sweet and savory flavor profile, typically served over rice or noodles. Originating from Asian cuisine, it offers a vibrant and satisfying meal option.
• 145. Vegetarian Ham and Assorted Ingredients

  HK$ 86

  For reference only: Vegetarian ham made from plant-based proteins, served with assorted vegetables and seasonings. Typically sliced and enjoyed in sandwiches or salads, this dish offers a savory alternative to traditional ham.
• 149. Braised Seasonal Vegetables with Needle Mushrooms

  HK$ 86

  For reference only: Braised seasonal vegetables and needle mushrooms are slowly cooked in broth. This dish features earthy flavors and is often served as a side, highlighting fresh produce.
• 152. 味菜涼瓜豬扒

  HK$ 89

  僅供參考：這道菜以醃製蔬菜、苦瓜和豬扒為主料，味道鮮美，口感豐富。
• 153. Stir-fried Fresh Squid and Dried Squid with Pickled Vegetables and Bitter Melon

  HK$ 89

  For reference only: Stir-fried fresh squid and dried squid combine with pickled vegetables and bitter melon. This dish features a savory and slightly tangy flavor profile, often served with rice. It highlights a blend of textures and is popular in various Asian cuisines.
• 172. 酥炸素大蝦

  從 HK$ 101

  僅供參考：酥炸素大蝦以素食材料製作，外層酥脆，內裡柔軟。通常配以甜辣醬，適合作為開胃小吃。

• 501. 麻婆豆腐

  HK$ 74

  僅供參考：麻婆豆腐由豆腐、牛肉末、豆瓣醬和花椒製成，經炒煮而成。這道菜以麻辣味為主，通常配白飯食用，源自四川。

  人氣之選
  
• 502. 椒鹽豆腐

  HK$ 80

  For reference only: Deep-fried tofu is coated in spiced salt, offering a crispy texture and savory flavor. Typically served as an appetizer, it pairs well with dipping sauces and fresh herbs.
  
• 503. Braised Tofu

  HK$ 74

  For reference only: Braised tofu is made with firm tofu simmered in a savory sauce of soy sauce, garlic, and ginger. It is often served with steamed rice and vegetables, showcasing flavors from East Asian cuisine.
  
• 504. 琵琶豆腐

  HK$ 80

  僅供參考：琵琶豆腐由豆腐、香菇、青菜製成，經過蒸煮。味道鮮美，常配米飯。此菜源自廣東，適合素食者。
  
• 505. Three Mushrooms with Tofu

  HK$ 84

  For reference only: Three Mushrooms with Tofu features shiitake, oyster, and button mushrooms stir-fried with tofu. This dish combines umami flavors with soy sauce and garlic, typically served over rice or noodles. Originating from Asian cuisine, it highlights the versatility of mushrooms and tofu in vegetarian cooking.
  
• 506. 北è�‡æ‰’豆è…�

  HK$ 84

  僅供參考：北菇蒸蟹肉是一道以蟹肉和北菇為主料的蒸菜。蟹肉鮮甜，北菇增添香氣，通常配以米飯享用。
  
• 508. Buddhist Delights with Tofu

  HK$ 84

  For reference only: Buddhist Delights with Tofu features stir-fried tofu, seasonal vegetables, and soy sauce. This dish emphasizes plant-based ingredients, often served with rice or noodles, reflecting vegetarian Buddhist cuisine.

  人氣之選
  
• 509. Braised Tofu with Mushrooms

  HK$ 84

  For reference only: Braised tofu is simmered with mushrooms in a savory sauce. This dish features soy sauce, garlic, and ginger, often served with steamed rice, highlighting Asian culinary traditions.
  
• 507. Braised Tofu with Needle Mushroom

  HK$ 84

  For reference only: Braised tofu is cooked with needle mushrooms in a savory sauce. This dish features soy sauce, garlic, and ginger, served with steamed rice, highlighting Asian culinary traditions.
• 510. 鹹魚素肉豆腐

  HK$ 89

  僅供參考：鹹魚素肉豆腐由鹹魚、素肉和豆腐製成，經蒸煮而成。這道菜口味鹹香，常配白飯享用，源自廣東地區。

• 601. Braised Assorted Vegetables Pot

  HK$ 92

  For reference only: Braised assorted vegetables pot features a mix of seasonal vegetables slowly cooked in broth. This dish highlights earthy flavors, often seasoned with herbs and spices, served warm as a comforting side or main course. It is popular in various cuisines, emphasizing the use of fresh, local produce.
  
• 602. 魚香茄子煲

  HK$ 92

  僅供參考：魚香茄子煲以茄子、豬肉末、蒜蓉及豆瓣醬為主料，經炒煮而成。此菜色香味濃，通常配白飯享用，源自川菜。
  
• 604. 豉椒油槌煲

  HK$ 92

  僅供參考：豉椒油槌煲由豉椒、油、豬肉和豆腐製成，經燉煮而成。這道菜口味濃郁，通常配白飯享用。
  
• 605. 香芋鮮竹煲

  HK$ 94

  僅供參考：香芋鮮竹煲由香芋、鮮竹、豬肉和香料煮成，味道鮮美。這道菜通常以砂鍋烹調，搭配米飯享用。
  
• 607. Braised Bean Thread Noodles and Mixed Vegetables in Casserole

  HK$ 92

  For reference only: Braised bean thread noodles are combined with mixed vegetables in a casserole. This dish features a savory broth, often seasoned with soy sauce and garlic, and is typically served hot, showcasing a blend of textures and flavors from the vegetables. It is popular in Asian cuisine, highlighting the comfort of home-cooked meals.
  
• 609. å…«ç��豆è…�ç…²

  HK$ 92

  僅供參考：蒜蓉蒸蝦是用新鮮蝦仁和蒜蓉蒸製而成，味道鮮美。通常配以米飯，常見於廣東菜中。
  
• 610. å‹�瓜豆è…�ç…²

  HK$ 92

  僅供參考：蒜蓉豌豆苗炒虾仁以新鮮豌豆苗和蝦仁為主料，經蒜蓉炒製。味道清新，常作為配菜。
  
• 611. Pickled Tuber Mustard, Needle Mushrooms and Tofu in Casserole

  HK$ 92

  For reference only: Pickled tuber mustard, needle mushrooms, and tofu are simmered in a savory broth. This dish features umami flavors and is typically served warm, often accompanied by rice. It reflects traditional Asian cooking techniques and ingredients.
  
• 612. Braised Mixed Vegetables and Tofu with Portuguese Sauce in Casserole

  HK$ 92

  For reference only: Braised mixed vegetables and tofu are simmered in a savory Portuguese sauce. This dish features a medley of seasonal vegetables, tofu, and spices, served in a casserole for a hearty meal.
  
• 614. 香芋扣鱔煲

  HK$ 96

  僅供參考：香芋扣鱔煲由香芋和鱔魚製成，經燉煮而成。此菜餚口感滑嫩，常配米飯享用。
  
• 615. Tofu, Dried Black Moss and Mushroom Pot

  HK$ 96

  For reference only: Tofu, dried black moss, and mushrooms are simmered in a savory broth. This dish features umami flavors and is often served with rice, highlighting its roots in Chinese cuisine.
  
• 617. 鯪魚球煲

  HK$ 96

  僅供參考：鯪魚球煲由鯪魚球、豆腐、蔬菜及高湯煮成。此菜式以清淡鮮味為主，通常配白飯享用。
  
• 619. 南瓜鮮竹煲

  HK$ 96

  僅供參考：南瓜鮮竹煲以南瓜和鮮竹為主料，經燉煮而成。此菜品味道清淡，常配米飯享用。
  
• 620. 南瓜鰻魚煲

  HK$ 96

  For reference only: Braised pumpkin and eel in casserole features tender pumpkin and eel simmered in a savory broth. This dish combines umami flavors with a hint of sweetness, often served with rice or noodles, reflecting traditional Asian culinary practices.
  
• 621. Braised Beancurd Stick with Beef Brisket in Casserole

  HK$ 96

  For reference only: Braised beancurd stick and beef brisket are simmered in a savory sauce. This dish features tender meat and absorbent beancurd, often served with rice, highlighting Cantonese cuisine.
  
• 623. Bo Kwong Vegetarian Pot

  HK$ 104

  For reference only: Bo Kwong Vegetarian Pot features a mix of seasonal vegetables, tofu, and mushrooms, simmered in a savory broth. This dish is typically served with rice and showcases flavors from Chinese cuisine, emphasizing freshness and balance.
  
• 603. Braised Beancurd Stick and Eggplants in Casserole

  HK$ 92

  For reference only: Braised beancurd sticks and eggplants 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 tofu and vegetables.
• 606. Taro and Pumpkin Pot

  HK$ 92

  For reference only: Taro and pumpkin pot features diced taro and pumpkin simmered in coconut milk. This dish combines sweet and earthy flavors, often seasoned with garlic and ginger, and is typically served warm, reflecting a traditional preparation in various Asian cuisines.
• 618. å�—瓜素牛腩煲

  HK$ 96

  僅供參考：牛腩煲是一道以牛腩、土豆和胡萝卜为主料的炖菜。通过慢炖，肉质软嫩，汤汁浓郁，通常配米饭享用。
• 622. 寶光齋鮮竹煲

  HK$ 104

  僅供參考：寶光齋鮮竹煲以鮮竹、豆腐、香菇等為主料，經燉煮而成。此菜品味道清淡，常配米飯享用，源自廣東素食文化。

• 701. Seafood Soup

  HK$ 80

  For reference only: Seafood soup combines various seafood, vegetables, and broth. Typically simmered with herbs, it offers a savory flavor profile and is often served with crusty bread. This dish is popular in coastal regions, showcasing local catches.
  
• 706. Seaweed and Tofu Soup

  HK$ 80

  For reference only: Seaweed and Tofu Soup features seaweed, soft tofu, and broth. It is simmered with garlic and soy sauce, offering umami flavors. Commonly served hot, it is a staple in East Asian cuisine, often enjoyed as a light meal or side dish.
  
• 707. Sweet Corn Soup with Tofu

  HK$ 80

  For reference only: Sweet corn soup features blended sweet corn and silken tofu, simmered with vegetable broth. It offers a mild, creamy flavor, often garnished with green onions and served warm. This dish is popular in various Asian cuisines, highlighting the natural sweetness of corn.
  
• 709. West Lake Beef Soup

  HK$ 80

  For reference only: West Lake Beef Soup features minced beef, mushrooms, and egg in a clear broth. This dish is typically served with cilantro and offers a delicate balance of savory flavors, originating from Hangzhou, China.
  
• 713. Braised Vegetarian Shark's Fin Soup

  HK$ 84

  For reference only: Braised Vegetarian Shark's Fin Soup features mushrooms, tofu, and seaweed simmered in a savory broth. This dish is often served as a luxurious starter in Chinese banquets, offering umami flavors and a rich texture.
  
• 714. 發財雞絲素翅

  HK$ 89

  For reference only: Shredded chicken and faux shark's fin soup features chicken, mushrooms, and egg in a broth. This dish is simmered to create a savory flavor, often served with green onions and cilantro. It is a popular choice in Chinese cuisine, offering a sustainable alternative to traditional shark's fin soup.

  人氣之選
  
• 715. Vegetarian Shark Fin with Bamboo Fungus

  HK$ 96

  For reference only: Vegetarian Shark Fin with Bamboo Fungus features bamboo fungus and plant-based ingredients, mimicking shark fin texture. It is typically served in a clear broth, highlighting umami flavors and often garnished with green onions. This dish is popular in Asian cuisine, offering a sustainable alternative to traditional shark fin soup.
  
• 708. Corn and Diced Winter Melon Soup

  HK$ 80

  For reference only: Corn and diced winter melon soup features sweet corn and tender winter melon simmered in broth. This light dish is often seasoned with ginger and served warm, highlighting a refreshing balance of flavors.

• 白飯

  HK$ 18

  此描述僅供參考：白飯
  
• 另加薑蓉

  HK$ 8

  薑蓉 (1碟)

• 201. 炒貴刁

  從 HK$ 68

  僅供參考：炒貴刁是一道以貴刁米粉為主料的炒菜，通常加入豬肉、蝦和蔬菜。這道菜以醬油和蒜炒製，口感滑順，常配以辣椒醬。
  
• 202. 星洲炒米

  從 HK$ 68

  僅供參考：星洲炒米是一道新加坡风味的炒米粉，主要材料包括米粉、虾、鸡肉和蔬菜。米粉在高温下快速翻炒，加入咖喱粉和酱油，味道浓郁，通常配以青菜和蛋。
  
• 203. 廈門炒米

  從 HK$ 68

  僅供參考：廈門炒米是用米飯、蝦仁、豬肉和蔬菜炒製而成的。這道菜口味鮮美，通常搭配醬油和香油，呈現出廈門的地方特色。
  
• 204. 豉油皇炒麵

  從 HK$ 68

  僅供參考：豉油皇炒麵以炒麵為主料，配以豉油、蔥和豬肉。這道菜色香味俱全，通常作為主食享用。
  
• 205. 乾炒三絲河

  從 HK$ 68

  僅供參考：乾炒三絲河是一道以河粉為主料的炒菜，配有豬肉、蝦仁和青椒。這道菜以高溫快炒的方式製作，味道鮮香，通常搭配醬油和蒜蓉。
  
• 206. Stir-fried Noodles with Peking Sauce

  從 HK$ 72

  For reference only: Stir-fried noodles tossed in Peking sauce, featuring soy sauce, garlic, and vegetables. Often served with sliced meat or tofu, this dish highlights Chinese culinary traditions.
  
• 210. 乾燒伊麵

  從 HK$ 72

  僅供參考：乾燒伊麵是一道以伊麵為主的炒麵，配以豬肉、蝦仁和青菜。這道菜通常用醬油和蒜炒製，味道濃郁，常見於香港的餐廳中。
  
• 211. Stir-fried Noodles with Braised Vegetables

  從 HK$ 72

  For reference only: Stir-fried noodles feature braised vegetables, soy sauce, and garlic. This dish combines textures and flavors, often served with sesame seeds or green onions. Originating from Asian cuisine, it highlights quick cooking methods.
  
• 212. Gluten Puff in Salted Black Beans and Chili Sauce with Stir-fried Noodles

  從 HK$ 72

  For reference only: Gluten puff is cooked in salted black beans and chili sauce, served with stir-fried noodles. This dish combines savory and spicy flavors, often garnished with scallions and sesame seeds. It originates from Chinese cuisine, highlighting the use of gluten as a meat substitute.
  
• 214. Assorted Mushroom with Stir-fried Noodles

  從 HK$ 72

  For reference only: Assorted mushrooms stir-fried with noodles, soy sauce, and garlic. This dish features a mix of textures and umami flavors, typically served with vegetables and herbs.
  
• 216. Stir-fried Udon in Japanese Style

  從 HK$ 72

  For reference only: Stir-fried udon features thick wheat noodles sautéed with vegetables and protein. Commonly 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.
  
• 217. Stir-fried Noodles with Eggplant and Tofu

  從 HK$ 72

  For reference only: Stir-fried noodles feature eggplant and tofu, cooked in a wok with soy sauce. This dish combines savory flavors and is often garnished with green onions, served hot.
  
• 218. 咖哩菇粒炒麵

  從 HK$ 72

  For reference only: Stir-fried noodles combine curry spices and diced mushrooms, creating a savory dish. Typically served with vegetables, this dish reflects Asian culinary traditions.
  
• 219. 菜遠鮮竹炒麵

  從 HK$ 72

  僅供參考：菜遠鮮竹炒麵由菜遠、鮮竹和炒麵組成，經過快炒。這道菜口感清脆，搭配醬油和蒜香，常作為主菜或配菜。
  
• 220. 鮮茄鮮竹炒麵

  從 HK$ 72

  僅供參考：鮮茄鮮竹炒麵以鮮茄和鮮竹為主料，搭配炒麵。這道菜色香味俱全，通常配以醬油和蒜蓉，呈現出清新的口感。
  
• 221. Stir-fried Noodles with Tomato and Diced Mushrooms

  從 HK$ 72

  For reference only: Stir-fried noodles combine tomatoes and diced mushrooms, cooked in a wok with soy sauce. This dish features umami flavors and is often garnished with green onions, served hot.
  
• 222. Stir-fried Squid in Salted Black Beans and Chili Sauce with Noodles

  從 HK$ 72

  For reference only: Stir-fried squid is cooked with salted black beans and chili sauce, served over noodles. This dish features tender squid, savory black beans, and a spicy kick, often garnished with scallions. It is popular in Chinese cuisine, showcasing bold flavors and quick cooking methods.
  
• 223. 乾炒碎牛肉炒河

  從 HK$ 72

  僅供參考：乾炒碎牛肉炒河由碎牛肉、河粉、洋蔥和青蔥製成，經過快炒。這道菜以醬油和胡椒調味，通常配以青菜，呈現出香港街頭小吃的風味。
  
• 224. 菜遠碎牛肉炒麵

  從 HK$ 72

  僅供參考：菜遠碎牛肉炒麵由菜遠、碎牛肉和炒麵組成，經過快炒製作。這道菜口感豐富，通常搭配醬油和蒜蓉，常見於香港的街頭小吃。
  
• 227. Stir-fried Noodles with Fish Belly

  從 HK$ 77

  For reference only: Stir-fried noodles feature tender fish belly, vegetables, and soy sauce. This dish combines savory flavors and is typically served hot, often garnished with green onions. Originating from Asian cuisine, it highlights quick cooking techniques.
  
• 228. 魚片炒麵

  從 HK$ 77

  For reference only: Stir-fried noodles feature sliced fish cake, vegetables, and soy sauce. This dish combines savory flavors and is typically served hot, often garnished with green onions. Originating from Asian cuisine, it highlights quick cooking methods like stir-frying.
  
• 229. 鮮茄豬扒炒麵

  從 HK$ 77

  僅供參考：鮮茄豬扒炒麵由豬扒、鮮茄和炒麵組成，豬扒先煎熟，再與鮮茄和炒麵一同翻炒。這道菜口感豐富，通常配以青菜，適合家庭聚餐。
  
• 230. 咖哩牛腩炒麵

  從 HK$ 77

  僅供參考：咖哩牛腩炒麵由牛腩、咖哩粉和炒麵組成，經過煮熟和翻炒。這道菜結合了咖哩的香氣和牛肉的鮮味，通常配以蔬菜。
  
• 231. Stir-fried Noodles with Corn and Pork Chop

  從 HK$ 77

  For reference only: Stir-fried noodles feature tender pork chops and sweet corn, tossed in soy sauce. This dish combines savory and slightly sweet flavors, often garnished with green onions and served hot.
  
• 234. Stir-fried Noodles with Pineapple and Pork Ribs

  從 HK$ 77

  For reference only: Stir-fried noodles feature tender pork ribs and sweet pineapple, tossed in soy sauce. This dish combines savory and sweet flavors, often garnished with green onions and served hot. It is popular in Asian cuisine, showcasing a balance of textures and tastes.
  
• 235. Stir-fried Noodles with Needle Mushrooms

  從 HK$ 77

  For reference only: Stir-fried noodles feature needle mushrooms, vegetables, and soy sauce. This dish combines umami flavors with a savory sauce, typically served hot and garnished with green onions. Originating from Asian cuisine, it highlights quick cooking techniques over high heat.
  
• 236. 火腿三絲炒麵

  從 HK$ 77

  僅供參考：這道炒麵以火腿和各式刨絲餃子為主料，口感滑順，味道鮮美。
  
• 207. Stir-fried Noodles with Shredded Vegetables and Pork

  從 HK$ 68

  For reference only: Stir-fried noodles feature shredded vegetables and pork, cooked in a wok with soy sauce. This dish combines savory flavors and is often served with a side of chili sauce.
• 208. Stir-fried Noodles with Beancurd Ball

  從 HK$ 72

  For reference only: Stir-fried noodles feature beancurd balls, vegetables, and soy sauce, cooked in a hot wok. This dish combines savory flavors and is often served with chili sauce or fresh herbs.
• 209. Stir-fried Noodles with Marinated Toppings

  從 HK$ 72

  For reference only: Stir-fried noodles feature marinated proteins and vegetables, cooked quickly in a hot wok. This dish combines savory soy sauce, garlic, and ginger, often served with fresh herbs and lime.
• 213. Stir-fried Noodles with Pickled Tuber Mustard and Chicken Tenderloin

  從 HK$ 72

  For reference only: Stir-fried noodles feature pickled tuber mustard and chicken tenderloin, cooked in a wok. This dish combines savory and tangy flavors, often garnished with green onions and served hot. Originating from Asian cuisine, it highlights the balance of textures and tastes.
• 215. Shiitake Mushrooms with Stir-fried Noodles

  從 HK$ 72

  For reference only: Shiitake mushrooms are stir-fried with noodles, soy sauce, and vegetables. This dish features umami flavors and is commonly served in Asian cuisine.
• 225. Stir-fried Noodles with Beancurd Stick and Tofu

  從 HK$ 77

  For reference only: Stir-fried noodles feature beancurd sticks and tofu, cooked with vegetables in soy sauce. This dish combines savory flavors and is often served with chili sauce for added heat.
• 232. Stir-fried Noodles with Pork Ribs in Salted Black Beans and Chili Sauce

  從 HK$ 77

  For reference only: Stir-fried noodles feature tender pork ribs, salted black beans, and chili sauce. This dish combines savory and spicy flavors, typically served with vegetables and garnished with scallions. Originating from Chinese cuisine, it highlights the balance of umami and heat.
• 233. Braised Rice Vermicelli with Eggplant and Minced Pork

  從 HK$ 77

  For reference only: Braised rice vermicelli features tender eggplant and minced pork, cooked in a savory sauce. This dish combines umami flavors with a hint of sweetness, often garnished with green onions and served warm. Originating from Asian cuisine, it highlights the balance of textures and tastes.
• 238. Stir-fried Noodles with Bamboo Fungus

  從 HK$ 86

  For reference only: Stir-fried noodles feature bamboo fungus, vegetables, and soy sauce. This dish combines umami flavors with a chewy texture, often served with a side of chili sauce. Originating from Asian cuisine, it highlights the use of fresh ingredients and quick cooking methods.

• 301. 三菇燴飯

  從 HK$ 60

  僅供參考：三菇燴飯由香菇、金針菇和草菇製成，米飯與高湯燴煮。這道菜口感滑順，常配以青菜，適合素食者。
  
• 302. Yangzhou Fried Rice

  從 HK$ 62

  For reference only: Yangzhou Fried Rice features rice stir-fried with shrimp, ham, peas, and eggs. This dish is seasoned with soy sauce and often garnished with green onions, reflecting its origins in Jiangsu province, China.
  
• 303. Braised Vegetables with Rice

  從 HK$ 60

  For reference only: Braised vegetables, including carrots, zucchini, and bell peppers, are slowly cooked with rice. This dish features savory flavors from herbs and spices, often served with a drizzle of olive oil. It is a staple in various cuisines, highlighting seasonal produce and comforting textures.
  
• 304. Braised Eggplant and Tofu with Rice

  從 HK$ 60

  For reference only: Braised eggplant and tofu are simmered in a savory sauce, served over steamed rice. This dish features soy sauce, garlic, and ginger, highlighting Asian culinary traditions.
  
• 305. Tomato and Tofu with Rice

  從 HK$ 60

  For reference only: Tomato and Tofu with Rice features sautéed tomatoes and tofu served over steamed rice. This dish combines savory and tangy flavors, often seasoned with soy sauce and garlic, reflecting Asian culinary traditions.
  
• 307. Braised Tofu with Rice

  從 HK$ 60

  For reference only: Braised tofu is simmered in a savory sauce, served over steamed rice. This dish features soy sauce, garlic, and ginger, offering a comforting meal often enjoyed in Asian cuisine.
  
• 308. 紅燒鮮竹飯

  從 HK$ 60

  僅供參考：紅燒鮮竹飯由鮮竹、米飯和醬油燒製而成，味道濃郁。通常配以青菜，常見於廣東地區。
  
• 311. 咖哩鮮竹飯

  從 HK$ 60

  僅供參考：咖哩鮮竹飯由鮮竹、咖哩醬和米飯製成，通常以蒸的方式烹調。這道菜結合了咖哩的香氣和鮮竹的口感，常配以蔬菜。
  
• 312. Braised Eggplants and Beancurd Stick with Rice

  從 HK$ 60

  For reference only: Braised eggplants and beancurd sticks are simmered in a savory sauce, served over rice. This dish features umami flavors from soy sauce and garlic, typical in Asian cuisine.
  
• 313. Vegetables and Shiitake Mushroom with Rice

  從 HK$ 60

  For reference only: Vegetables and shiitake mushrooms are stir-fried and served over steamed rice. This dish features umami flavors from the mushrooms, complemented by seasonal vegetables, and is often enjoyed in Asian cuisine.
  
• 314. Braised Bitter Melon and Squid with Rice

  從 HK$ 60

  For reference only: Braised bitter melon and squid served over rice features tender squid and slightly bitter melon. The dish combines soy sauce, garlic, and ginger for a savory flavor, often enjoyed in Asian cuisine.
  
• 316. Double Squid Rice in Salted Black Beans and Chili Sauce

  從 HK$ 60

  For reference only: Double Squid Rice features squid cooked with salted black beans and chili sauce. Served over rice, it combines savory and spicy flavors, typical in Chinese cuisine.
  
• 317. 芙蓉煎蛋飯

  從 HK$ 68

  僅供參考：芙蓉煎蛋飯由雞蛋、米飯和蔬菜製成，通常用油煎至金黃色。這道菜口感滑嫩，常配以醬油或辣椒醬，適合早餐或輕食。
  
• 320. Tomato and Diced Mushrooms with Rice

  從 HK$ 60

  For reference only: Tomato and diced mushrooms with rice features sautéed mushrooms and fresh tomatoes combined with cooked rice. This dish offers a savory flavor profile, often seasoned with herbs and served as a side or main course.
  
• 322. Scrambled Egg with Fresh Tomatoes Rice

  從 HK$ 60

  For reference only: Scrambled eggs are cooked with fresh tomatoes and served over rice. This dish combines savory and tangy flavors, often enjoyed as a comforting meal in Chinese cuisine.
  
• 324. Sausage and Diced Vegetable Fried Rice

  從 HK$ 62

  For reference only: Sausage and diced vegetable fried rice features stir-fried rice with sliced sausage and mixed vegetables. Seasoned with soy sauce and garlic, it is typically served as a main dish or side.
  
• 325. 白切雞飯

  從 HK$ 60

  僅供參考：白切雞飯由白切雞和香米組成，雞肉經水煮至熟，保持原汁原味。通常配以醬油和香油，飯上淋上雞湯，口感清淡，適合各種場合。
  
• 326. Western Style Fried Rice with Tomato Sauce

  從 HK$ 62

  For reference only: Western Style Fried Rice with Tomato Sauce features cooked rice stir-fried with vegetables and protein, topped with tangy tomato sauce. This dish combines savory flavors and is often served as a main course or side, reflecting a fusion of Western and Asian culinary traditions.
  
• 327. 魚香茄子飯

  從 HK$ 60

  僅供參考：魚香茄子飯由茄子、豬肉末、蒜蓉和醬油製成，經炒煮而成。這道菜以魚香味為主，通常配白飯食用，源自川菜。
  
• 328. Fried Rice with Beef

  從 HK$ 62

  For reference only: Fried rice with beef features stir-fried rice combined with marinated beef, vegetables, and soy sauce. This dish is often garnished with green onions and served as a main course in various Asian cuisines.
  
• 329. Scramble Egg and Minced Beef with Rice

  從 HK$ 60

  For reference only: Scrambled eggs and minced beef are stir-fried together and served over steamed rice. This dish combines savory flavors and is often enjoyed as a hearty meal in various Asian cuisines.
  
• 332. 咖哩牛腩飯

  從 HK$ 65

  僅供參考：咖哩牛腩飯由牛腩、咖哩醬和米飯組成，牛腩慢煮至軟嫩。這道菜通常配有蔬菜，味道濃郁，常見於香港的咖哩店。
  
• 334. Braised Fish Belly with Rice

  從 HK$ 65

  For reference only: Braised fish belly is simmered with soy sauce, ginger, and garlic, served over rice. This dish highlights the rich flavors of the fish, often accompanied by steamed vegetables, and is popular in Asian cuisine.
  
• 336. Pork Ribs in Salted Black Beans and Chili Sauce with Rice

  從 HK$ 65

  For reference only: Pork ribs are braised in salted black beans and chili sauce, served with rice. This dish features savory and spicy flavors, often accompanied by steamed vegetables, highlighting its Chinese culinary roots.
  
• 337. 粟米魚片飯

  從 HK$ 65

  僅供參考：粟米魚片飯由魚片、粟米和米飯組成，魚片經過煎炒。這道菜口感鮮嫩，通常配以清湯或醬油，常見於香港的快餐店。
  
• 338. Sweet and Sour Pork Ribs with Rice

  從 HK$ 68

  For reference only: Sweet and Sour Pork Ribs with Rice features tender pork ribs cooked in a tangy sauce. The dish combines soy sauce, vinegar, and sugar, served over steamed rice, often garnished with bell peppers and pineapple. It originates from Chinese cuisine, highlighting a balance of flavors.
  
• 340. Fried Rice with Vegetarian Shark's Fin

  從 HK$ 68

  For reference only: Fried rice with vegetarian shark's fin features rice stir-fried with vegetables and plant-based shark's fin. It combines umami flavors with soy sauce and sesame oil, often served with chili sauce or pickled vegetables. This dish is popular in Asian cuisine, offering a vegetarian alternative to traditional shark's fin soup.
  
• 340. Fried Rice with Ham

  從 HK$ 68

  For reference only: Fried rice with ham features cooked rice stir-fried with diced ham, vegetables, and soy sauce. This dish is often garnished with green onions and served as a main or side dish in various Asian cuisines.
  
• 341. Fried Rice with Nuts

  從 HK$ 68

  For reference only: Fried rice with nuts features cooked rice stir-fried with assorted nuts, vegetables, and soy sauce. This dish offers a crunchy texture and savory flavor, often served as a side or main course in Asian cuisine.
  
• 343. 鹹魚雞粒炒飯

  從 HK$ 86

  For reference only: Fried rice features diced chicken and salted fish, stir-fried with vegetables and soy sauce. This dish combines savory flavors and is often served with a side of pickled vegetables.
  
• 344. Hokkien Fried Rice

  從 HK$ 86

  For reference only: Hokkien Fried Rice features stir-fried rice with shrimp, pork, vegetables, and soy sauce. This dish originates from the Fujian province in China and is often served with chili sauce for added heat.
  
• 309. Braised Bitter Melon and Pickled Vegetables with Rice

  從 HK$ 60

  For reference only: Braised bitter melon is cooked with pickled vegetables, served over rice. This dish features a balance of bitter and tangy flavors, often enjoyed in Asian cuisines.
• 321. 鮮茄鮮竹飯

  從 HK$ 60

  僅供參考：鮮茄鮮竹飯由新鮮番茄和竹筍製成，米飯吸收了食材的鮮味。通常以蒸的方式烹調，搭配醬油或香油享用。
• 330. Braised Beancurd Stick and Tofu with Rice

  從 HK$ 65

  For reference only: Braised beancurd stick and tofu are simmered in a savory sauce, served over rice. This dish features soy sauce, garlic, and vegetables, highlighting Asian culinary traditions.
• 331. Satay Pork Chop with Rice

  從 HK$ 65

  For reference only: Satay pork chop features marinated pork grilled and served with rice. It combines savory peanut sauce and spices, often accompanied by cucumber and pickled vegetables, reflecting Southeast Asian culinary traditions.
• 333. Pork Chop in Sweet Corn Sauce with Rice

  從 HK$ 65

  For reference only: Pork chop is pan-seared and served with a sweet corn sauce over steamed rice. This dish combines savory pork with the sweetness of corn, often accompanied by vegetables for balance.
• 339. Fried Rice with Pineapple and Sausage

  從 HK$ 68

  For reference only: Fried rice combines cooked rice, pineapple, and sausage, stir-fried with soy sauce and vegetables. This dish offers a sweet and savory flavor profile, often garnished with green onions and served as a main or side dish. It reflects a fusion of Asian and tropical influences.