高高酒家 (深水埗) Go Go Restaurant

• 勝瓜雲耳炒魚鬆

  從 HK$ 117HK$ 130

  僅供參考：青瓜豆腐魚餅配黑木耳清香咸鮮。炒得爽口帶嫩滑口感，清爽不膩。
  
• 辣子雞軟骨

  從 HK$ 117HK$ 130

  僅供參考：香辣炒雞軟骨，味道鮮明濃郁。口感彈牙略脆，越嚼越香。
  
• 韭菜花炒鹹肉

  從 HK$ 117HK$ 130

  僅供參考：鹹香下飯嘅韭菜花炒鹹豬肉。口感嫩滑帶香氣，咸鮮濃郁。
  
• 啫啫豬潤肉排煲

  從 HK$ 149.4HK$ 166

  僅供參考：砂鍋濃香以豬肝為主，慢煮後外香內嫩，帶陣陣鹹鮮肉汁。伴豬扒，口感濃稠軟滑。
  
• 豉油皇吊桶仔

  從 HK$ 127.8HK$ 142
  
• 砂鍋枝竹火腩大魚頭

  從 HK$ 192.6HK$ 214
  
• 特製野山椒炒牛仔肉

  從 HK$ 127.8HK$ 142
  
• 鐵板和味炒大腸

  從 HK$ 117HK$ 130
  
• 鐵板滋味魷魚鬚

  從 HK$ 127.8HK$ 142
  

• 海皇豆腐羹

  HK$ 149.4HK$ 166

  僅供參考：海皇豆腐羹由豆腐、海鮮和高湯製成，經煮沸後勾芡。這道羹品味鮮美，通常配以香蔥和胡椒粉，常見於廣東餐廳。
  
• 瑤柱粟米羹

  HK$ 138.6HK$ 154

  僅供參考：瑤柱粟米羹由瑤柱、粟米和高湯煮成，味道鮮美。通常作為湯品，搭配米飯享用。
  

• 新鮮劏龍躉兩味

  從 HK$ 376.2HK$ 418

  清蒸斑頭腩及翡翠炒斑球
  

• 高高小炒皇

  從 HK$ 149.4HK$ 166

  僅供參考：高高小炒皇是一道以牛肉、豬肉、蝦仁和多種蔬菜為主的炒菜。這道菜通常用大火快炒，搭配蒜蓉和醬油，味道鮮美，常作為主菜享用。
  
• 杞棗豬潤浸時蔬

  從 HK$ 127.8HK$ 142

  For reference only: A dish featuring pork intestines simmered with goji berries and jujubes, served with seasonal vegetables. The flavors are earthy and slightly sweet, highlighting traditional Chinese culinary techniques. Typically enjoyed as a comforting meal, it reflects regional Chinese cuisine's emphasis on balance and nourishment.
  
• 拍薑芥蘭

  從 HK$ 95.4HK$ 106

  僅供參考：拍薑芥蘭由芥蘭和拍碎的薑製成，通常用蒸或炒的方式烹調。這道菜以薑的香味和芥蘭的清脆口感為主，常作為配菜，搭配白飯或其他主菜。
  
• 生炒菜心

  從 HK$ 95.4HK$ 106

  僅供參考：生炒菜心由新鮮菜心和蒜蓉炒製而成，味道清新。通常作為配菜，搭配米飯或其他主菜。
  
• 魚滑浸菜苗

  從 HK$ 117HK$ 130

  僅供參考：魚滑浸菜苗由魚漿製成，輕輕煮熟，搭配清炒菜苗。此菜品口感滑嫩，常見於廣東飲食文化中。
  
• 蠔王柚皮扒時蔬

  從 HK$ 149.4HK$ 166

  僅供參考：蠔王柚皮扒時蔬由蠔油、柚皮及各類時令蔬菜製成，經炒製而成。此菜色鮮香，常作為配菜，搭配米飯或麵食。
  
• 芥蘭炒臘味

  從 HK$ 127.8HK$ 142

  季節
  
• 雪裡紅芥蘭

  從 HK$ 95.4HK$ 106

  For reference only: Snowy red mustard greens are stir-fried with garlic and ginger, offering a slightly bitter flavor. Commonly served as a side dish in Chinese cuisine, they pair well with rice or noodles.
  
• 魚肚浸菜苗

  從 HK$ 127.8HK$ 142
  

• 原籠蒸糯米蝦

  從 HK$ 203.4HK$ 226

  糯米底
  
• 剁椒蒸鮮魚雲

  從 HK$ 160.2HK$ 178

  僅供參考：剁椒蒸鮮魚雲以新鮮魚片為主料，搭配剁椒蒸製。此菜品味道鮮辣，常配米飯享用，源自湖南地區。
  
• 子薑蒸鮮魚雲

  從 HK$ 160.2HK$ 178

  僅供參考：子薑蒸鮮魚雲以鮮魚和子薑為主料，蒸製而成。魚肉鮮嫩，搭配子薑的香氣，常作為廣東菜的清淡選擇。
  
• 籠仔荷香梅菜蒸菜心

  從 HK$ 106.2HK$ 118

  僅供參考：籠仔荷香梅菜蒸菜心由菜心、梅菜和荷葉製成，蒸熟後呈現清香。此菜品常作為廣東點心，搭配米飯享用。
  
• 瑤柱肉鬆蒸水蛋

  從 HK$ 117HK$ 130

  僅供參考：瑤柱肉鬆蒸水蛋由瑤柱、肉鬆和雞蛋製成，蒸熟後口感滑嫩。常作為早餐或小吃，搭配白飯享用。
  
• 鹹蛋蒸肉餅

  從 HK$ 106.2HK$ 118

  僅供參考：鹹蛋蒸肉餅由豬肉、鹹蛋和香料製成，蒸熟後保持肉質鮮嫩。通常配白飯，為廣東家庭常見的家常菜。
  
• 小馬友蒸肉餅

  從 HK$ 138.6HK$ 154

  僅供參考：小馬友蒸肉餅由豬肉、蝦仁和香菇製成，蒸熟後保持鮮嫩。通常配以米飯，適合家庭聚餐。
  
• 荷葉蒸田雞

  從 HK$ 149.4HK$ 166

  僅供參考：荷葉蒸田雞以田雞為主料，配以香料，包裹在荷葉中蒸熟。此菜肴保留了田雞的鮮味，常搭配米飯享用，源自廣東地區。
  
• 豉汁蒸大鱔

  從 HK$ 246.6HK$ 274

  僅供參考：豉汁蒸大鱔以大鱔為主料，配以豆豉蒸製。味道鮮美，常搭配白飯享用。
  
• 藥膳蒸農家雞 (半隻)

  從 HK$ 203.4HK$ 226

  僅供參考：藥膳蒸農家雞使用新鮮農家雞，搭配中藥材蒸製。雞肉鮮嫩，藥材增添風味，通常配米飯享用。
  
• 南非鮮鮑魚 (1隻)

  HK$ 73.8HK$ 82

  可選果皮蒸或鹽燒
  

• 咖喱牛腩煲

  從 HK$ 181.8HK$ 202

  僅供參考：咖喱風味的牛腩煲，濃郁鹹香、溫潤惹味。牛腩軟腍入味，湯汁醇厚順滑。
  
• 蘿蔔炆牛腩

  從 HK$ 160.2HK$ 178

  僅供參考：蘿蔔炆牛腩由牛腩和蘿蔔製成，經燉煮至軟嫩。這道菜以醬油、八角和生薑調味，通常配白飯享用。
  
• 正宗銀山砵酒桶蠔煲

  從 HK$ 246.6HK$ 274

  僅供參考：正宗銀山砵酒桶蠔煲以新鮮蠔、米酒、蒜蓉為主料，經蒸煮而成。此菜品呈現海鮮鮮味，通常配以白飯享用，源自廣東地區。
  
• 薑蔥桶蠔煲

  從 HK$ 246.6HK$ 274

  僅供參考：薑蔥桶蠔煲以新鮮桶蠔為主料，配以薑和蔥炒香。這道菜通常用砂鍋煮，味道鮮美，適合搭配白飯享用。
  
• 台式三杯蠔煲

  從 HK$ 246.6HK$ 274

  僅供參考：台式三杯蠔煲以新鮮蠔、醬油、米酒和香油烹煮。這道菜以濃郁的醬汁和香氣為特色，通常搭配白飯享用，源自台灣的經典料理。
  
• 薑蔥魚卜煲

  從 HK$ 138.6HK$ 154

  僅供參考：薑蔥魚卜煲由魚卜、薑和蔥製成，經燉煮而成。此菜餚味道鮮美，通常配白飯享用。
  
• 涼瓜田雞煲

  從 HK$ 127.8HK$ 142

  僅供參考：涼瓜田雞煲由涼瓜和田雞製成，經燉煮而成。此菜餚味道清淡，常配米飯享用。
  
• 魚香茄子煲

  從 HK$ 106.2HK$ 118

  僅供參考：魚香茄子煲由茄子、豬肉末、蒜蓉和豆瓣醬製成，經炒煮而成。此菜以酸辣味為主，通常配米飯享用，源自川菜。
  
• 茄子斑腩煲

  從 HK$ 214.2HK$ 238

  鮮頭腩
  
• 海皇一品煲

  從 HK$ 192.6HK$ 214

  僅供參考：海皇一品煲由多種海鮮如蝦、蟹和貝類組成，經燉煮而成。這道菜以鮮味為主，通常配有米飯，適合家庭聚餐。
  
• 沙嗲金菇肥牛煲

  從 HK$ 117HK$ 130

  僅供參考：沙嗲金菇肥牛煲由肥牛、金菇和沙嗲醬製成，經煮煲而成。這道菜以濃郁的沙嗲味和鮮美的肉質為特色，通常配以米飯享用。
  
• 梅菜肉筋茄子煲

  從 HK$ 117HK$ 130

  僅供參考：梅菜肉筋茄子煲由梅菜、肉筋和茄子製成，經燉煮而成。這道菜味道鮮美，通常配白飯享用。
  
• 溫公齋煲

  從 HK$ 106.2HK$ 118

  僅供參考：溫公齋煲是一道以豆腐、時蔬和香菇為主的煲仔菜。這道菜通常以清湯煮製，搭配生抽和香油，呈現出素食的鮮味，適合搭配白飯享用。
  
• 水煮原條活海斑

  從 HK$ 311.4HK$ 346

  僅供參考：水煮原條活海斑以新鮮海斑為主料，經水煮後保持原味。搭配辣椒油和香菜，口感鮮美，常作為海鮮宴的主菜。
  
• 秘製煮滑豬紅

  從 HK$ 95.4HK$ 106

  僅供參考：秘製煮滑豬紅以豬紅為主料，經過慢煮和調味，口感滑嫩。通常配以蒜蓉和香菜，常見於廣東酒樓。
  
• 黑椒粉絲大蝦煲

  從 HK$ 257.4HK$ 286
  

• 蜆蚧鯪魚球

  從 HK$ 117HK$ 130

  僅供參考：蜆蚧鯪魚球由蜆、蚧和鯪魚製成，經過攪拌和炸製。這道菜口感鮮嫩，通常配以醬油或辣椒醬享用。
  
• 回味欖角骨

  從 HK$ 138.6HK$ 154

  For reference only: 回味欖角骨 features braised pork ribs cooked with black olives and spices. This dish combines savory and slightly tangy flavors, often served with steamed rice, highlighting its Cantonese roots.
  
• 味菜鵝腸

  從 HK$ 160.2HK$ 178

  For reference only: Wei Cai E Chang features goose intestines stir-fried with vegetables, soy sauce, and spices. This dish is popular in Chinese cuisine, often served as a side or appetizer.
  
• 豉油皇鵝腸

  從 HK$ 160.2HK$ 178

  For reference only: Soy sauce goose intestines are stir-fried with garlic and scallions, offering savory flavors. Typically served as a side dish in Cantonese cuisine, they pair well with rice or noodles.
  
• 黑椒薯仔牛柳粒

  從 HK$ 160.2HK$ 178

  僅供參考：黑椒薯仔配牛柳粒，鹹香濃郁。薯仔鬆軟外脆、牛柳嫩滑多汁。
  
• 欖菜肉鬆四季豆

  從 HK$ 127.8HK$ 142

  僅供參考：以肉鬆配欖菜，鹹香開胃，口感脆嫩多汁。四季豆清爽伴嚼勁，風味層次豐富。
  
• 黃金單骨雞中翼

  從 HK$ 127.8HK$ 142

  For reference only: Golden chicken mid-wings are marinated, deep-fried, and served with a savory soy sauce glaze. This dish is popular in Chinese cuisine, often enjoyed as a snack or appetizer.
  
• 生煎蓮藕餅

  從 HK$ 127.8HK$ 142

  For reference only: Sheng Jian Lian Ou Bing features lotus root patties pan-fried until crispy. Served with soy sauce, this dish originates from Chinese cuisine, highlighting the earthy flavor of lotus root.
  
• 香煎龍躉片

  從 HK$ 203.4HK$ 226

  For reference only: Pan-seared grouper fillets are cooked until golden, seasoned with salt and pepper. Typically served with a side of vegetables or rice, this dish highlights the fresh flavors of the fish, common in coastal cuisines.
  
• 銀盆酸菜魚

  從 HK$ 203.4HK$ 226

  For reference only: Silver platter pickled fish features fish fillets cooked in a sour broth with pickled vegetables. This dish is typically served hot, accompanied by rice, and is popular in Chinese cuisine, particularly in Sichuan.
  
• 客家煎釀豆腐

  從 HK$ 117HK$ 130

  僅供參考：客家煎釀豆腐，鹹香濃郁，外皮香脆內裡軟嫩。豆腐口感細滑，帶微微肉香。
  
• 黑松露炒大蝦球

  從 HK$ 181.8HK$ 202

  For reference only: Stir-fried prawns with black truffle feature fresh prawns sautéed in a rich truffle oil. This dish highlights umami flavors and is often served with steamed rice or vegetables, showcasing a fusion of Chinese and gourmet culinary traditions.
  
• 豉汁蒸帶子豆腐

  從 HK$ 138.6HK$ 154

  For reference only: Steamed scallops and tofu are seasoned with black bean sauce. This dish features umami flavors and is typically served with rice, highlighting Cantonese cuisine.
  
• 大廚蠔餅

  從 HK$ 149.4HK$ 166

  For reference only: Oyster omelette features fresh oysters mixed with eggs and starch, pan-fried until set. Commonly served with a sweet and spicy sauce, it is a popular street food in Taiwan.
  
• 黑松露炒帶子

  從 HK$ 203.4HK$ 226

  僅供參考：黑松露炒帶子，濃郁鮮香偏鹹。帶子爽彈滑嫩，口感精緻。
  
• 鐵板燒汁牛仔骨

  從 HK$ 149.4HK$ 166

  For reference only: Teppanyaki beef short ribs are marinated, grilled on a hot plate, and served with soy sauce. This Japanese dish features tender meat, often accompanied by vegetables and rice.
  
• 上湯焗大蝦球

  從 HK$ 225HK$ 250

  配伊麵底
  
• 芝士焗大蝦球

  從 HK$ 225HK$ 250

  配伊麵底
  
• 懷舊煎魚腸

  從 HK$ 117HK$ 130

  For reference only: Nostalgic fried fish intestines are seasoned and deep-fried until crispy. Often served with dipping sauce, this dish is popular in various Asian cuisines, highlighting traditional cooking methods.
  
• 羅漢齋扒豆腐

  從 HK$ 106.2HK$ 118

  For reference only: Braised tofu is prepared with mushrooms, vegetables, and soy sauce. This dish features umami flavors and is often served with rice, highlighting its roots in Chinese vegetarian cuisine.
  
• 醒胃話梅豬手

  從 HK$ 160.2HK$ 178

  For reference only: 醒胃話梅豬手 features braised pork knuckles cooked with preserved plums and spices. This dish offers a balance of savory and tangy flavors, typically served with rice or noodles, highlighting Cantonese culinary traditions.
  
• 脆皮炸大腸

  從 HK$ 127.8HK$ 142

  For reference only: Crispy fried pig intestines are deep-fried until golden brown, offering a crunchy texture. Often served with dipping sauces, this dish is popular in Taiwanese street food culture.
  
• 脆皮咕嚕肉

  從 HK$ 127.8HK$ 142
  
• 芥辣牛柳粒

  從 HK$ 160.2HK$ 178
  
• 涼瓜肉鬆煎蛋角

  從 HK$ 127.8HK$ 142
  
• 豉油皇中蝦 (例牌)

  從 HK$ 257.4HK$ 286
  
• 胡椒鹹菜鮮粉腸

  從 HK$ 127.8HK$ 142
  
• 白灼豬潤粉腸

  從 HK$ 127.8HK$ 142
  
• 鐵板黑椒汁牛仔骨

  從 HK$ 149.4HK$ 166
  
• XO醬乾爆墨魚仔

  從 HK$ 127.8HK$ 142
  
• 粟米鮮斑塊

  從 HK$ 203.4HK$ 226

  新鮮斑片
• 頭抽煎焗魚雲

  從 HK$ 160.2HK$ 178

• 冰川無骨咕嚕肉

  從 HK$ 160.2HK$ 178

  僅供參考：冰川無骨咕嚕肉由無骨豬肉製成，經過炸至金黃，然後與酸甜醬汁拌炒。這道菜通常配有米飯，源自廣東地區，深受食客喜愛。
  
• 蝦籽柚皮

  從 HK$ 127.8HK$ 142

  For reference only: Braised pomelo peel is cooked with shrimp roe, offering a unique texture and umami flavor. This dish is typically served warm, highlighting the combination of citrus and seafood influences.
  
• 脆皮炸豬手

  從 HK$ 203.4HK$ 226

  僅供參考：脆皮炸豬手是用豬手經過醃製後，炸至外皮酥脆的菜式。通常搭配蒜蓉醬或辣椒醬，口感豐富，常見於廣東酒樓。
  
• 啫啫芥蘭爽肉

  從 HK$ 117HK$ 130

  For reference only: Stir-fried Chinese broccoli with marinated pork, seasoned with garlic and soy sauce. Served hot, often with rice, this dish highlights Cantonese flavors and cooking techniques.
  
• 啫啫蝦乾時令菜

  從 HK$ 117HK$ 130

  For reference only: Stir-fried shrimp with seasonal vegetables, seasoned with garlic and soy sauce. Served hot, often enjoyed in Cantonese cuisine.
  
• 啫啫鮮豬雜

  從 HK$ 127.8HK$ 142

  For reference only: 啫啫鮮豬雜 features assorted fresh pork parts, simmered in a clay pot with soy sauce, garlic, and spices. This Cantonese dish is typically served with rice, highlighting the rich flavors of the pork and seasonings.
  
• 招牌鹹香雞 (半隻)

  從 HK$ 203.4HK$ 226

  僅供參考：招牌鹹香雞（半隻）由醃製雞隻經油炸而成，外皮酥脆，肉質鮮嫩。通常配以白飯或蔥油，適合家庭聚餐。
  
• 頭抽霸王雞 (半隻)

  從 HK$ 203.4HK$ 226

  For reference only: Head soy sauce chicken features poached chicken marinated in soy sauce, ginger, and garlic. Served with rice, it highlights savory flavors and is a popular dish in Cantonese cuisine.
  
• 蒜頭生啫雞 (半隻)

  從 HK$ 203.4HK$ 226

  For reference only: Garlic steamed chicken features tender chicken pieces marinated in garlic and soy sauce, then steamed. This Cantonese dish is often served with rice and garnished with green onions, highlighting its savory flavors.
  
• 三杯雞 (半隻)

  從 HK$ 203.4HK$ 226

  For reference only: Three Cup Chicken features chicken cooked with soy sauce, sesame oil, and rice wine. This Taiwanese dish is typically simmered with garlic, ginger, and basil, resulting in a savory and aromatic flavor profile. It is often served with steamed rice, making it a popular choice for family meals.
  
• 紅燒乳鴿 (1隻)

  從 HK$ 84.6HK$ 94

  For reference only: Braised pigeon is prepared by simmering the bird in soy sauce, ginger, and garlic. This dish features rich umami flavors and is often served with steamed rice, highlighting its Chinese culinary roots.
  
• 泡椒煮鮮魚卜

  從 HK$ 160.2HK$ 178

  僅供參考：泡椒煮鮮魚卜以鮮魚卜和泡椒為主料，經煮製而成。此菜品味道酸辣，常搭配米飯享用，源自川菜。
  
• 泡椒煮鮮田雞

  從 HK$ 149.4HK$ 166

  For reference only: 泡椒煮鮮田雞 features fresh field chicken simmered with pickled chili peppers. This dish combines spicy and savory flavors, often served with rice to balance the heat. Originating from Sichuan cuisine, it highlights the region's love for bold, spicy dishes.
  
• 泡椒煮鮮魚雲

  從 HK$ 160.2HK$ 178

  僅供參考：泡椒鮮魚雲以酸辣鮮香見稱。口感嫩滑多汁，湯汁濃郁微爽。
  
• 沙拉明蝦球

  從 HK$ 160.2HK$ 178

  For reference only: Shrimp salad balls consist of minced shrimp, vegetables, and seasonings, shaped into balls. Typically served cold, they are popular in Asian cuisine, often accompanied by dipping sauces.
  
• 苦盡甘來

  從 HK$ 127.8HK$ 142

  涼瓜蛋白
  
• 黃金桶蠔

  從 HK$ 246.6HK$ 274

  For reference only: Golden bucket oysters are fresh oysters topped with a savory mixture of garlic, butter, and breadcrumbs. They are baked until golden and served hot, often accompanied by lemon wedges for added zest. This dish is popular in seafood restaurants and showcases the natural brininess of the oysters.
  
• 金沙軟殼蟹

  從 HK$ 160.2HK$ 178

  For reference only: 金沙軟殼蟹 features soft-shell crabs coated in a golden, crispy batter. Typically stir-fried with garlic, chili, and salted egg yolk, it offers a savory flavor profile. This dish is popular in Chinese cuisine, often served with steamed rice or as part of a seafood platter.
  
• 黃金脆蝦球

  從 HK$ 160.2HK$ 178
  

• 瑤柱蛋白炒飯

  HK$ 117HK$ 130

  僅供參考：瑤柱蛋白炒飯由瑤柱、蛋白和米飯製成，經過快炒。這道菜口感清淡，常配以青蔥和胡椒，適合作為主食或配菜。
  
• 午餐肉蒜香蛋白炒飯

  HK$ 117HK$ 130

  僅供參考：午餐肉蒜香蛋白炒飯由午餐肉、蛋白和蒜蓉炒製而成，味道鮮香。這道炒飯通常配以青蔥，適合快速午餐。
  
• 海皇福建炒飯

  HK$ 138.6HK$ 154

  僅供參考：海皇福建炒飯由米飯、海鮮、蛋和蔬菜炒製而成，味道鮮美。這道菜通常配以醬油和香油，呈現出福建的風味。
  
• 西施海皇泡飯

  HK$ 138.6HK$ 154

  炸米
  
• 蟹籽龍皇炒飯

  HK$ 149.4HK$ 166

  For reference only: Crab roe fried rice features rice stir-fried with crab roe, vegetables, and soy sauce. This dish is popular in Chinese cuisine, often served as a main course or side dish.
  
• 生炒糯米飯

  HK$ 127.8HK$ 142

  僅供參考：生炒糯米飯由糯米、豬肉、蝦仁和蔬菜炒製而成，口感豐富。這道菜通常配以醬油和香蔥，常見於廣東地區的餐廳。
  
• 家鄉炒米

  HK$ 117HK$ 130

  僅供參考：家鄉炒米是用米飯、豬肉、蝦仁和蔬菜炒製而成的。這道菜通常加入醬油和胡椒粉，口味鮮香，常作為主食或配菜。
  
• 豉油皇炒麵

  HK$ 117HK$ 130

  僅供參考：豉油皇炒麵是用蛋麵炒製，主要材料包括豉油、蔬菜和肉類。這道菜以醬油調味，通常配有青菜和蛋，口感滑順。
  
• 鐵板蟹籽炒粉絲

  HK$ 117HK$ 130

  僅供參考：鐵板蟹籽炒粉絲由粉絲、蟹籽和蔬菜炒製而成，使用鐵板加熱。這道菜口感滑順，蟹籽增添海鮮風味，通常配以香菜和青蔥。
  
• 蠔仔肉碎湯飯

  HK$ 127.8HK$ 142

  僅供參考：蠔仔肉碎湯飯由蠔仔、豬肉碎和米飯製成，湯底清淡。通常配以蔥花，口感鮮美，適合早餐或輕食。
  
• 各式湯粉麵

  HK$ 52.2HK$ 58

  For reference only: Various soup noodles feature a base of broth with different types of noodles. Common ingredients include meat, vegetables, and seasonings like soy sauce and ginger. Typically served hot, these dishes are popular in many Asian cuisines, offering a comforting and flavorful experience.
  
• 豆豉鯪魚炒飯

  HK$ 117HK$ 130

  For reference only: Fermented black bean and mackerel fried rice features cooked rice stir-fried with mackerel, garlic, and scallions. This dish combines savory and umami flavors, often served with pickled vegetables for added contrast. Originating from Chinese cuisine, it highlights the use of fermented ingredients for depth.
  
• 欖菜肉鬆炒飯

  HK$ 117HK$ 130

  For reference only: Olive vegetable and pork floss fried rice features stir-fried rice with savory olive vegetable and pork floss. This dish combines umami flavors with a hint of saltiness, often served with pickled vegetables. Originating from Chinese cuisine, it offers a unique twist on traditional fried rice.
  

• 椒鹽豆腐

  HK$ 73.8HK$ 82

  僅供參考：香口炸豆腐配辛香鹽，鹹香濃郁。外脆內嫩，酒香襯托得更過癮。
  
• 椒鹽鮮魷

  HK$ 127.8HK$ 142

  僅供參考：炸魷魚配香鹹胡椒鹽，鹹香濃郁。外脆內嫩，適合配酒作小食。
  
• 椒鹽孖寶

  HK$ 149.4HK$ 166

  九肚魚拼鮮魷
  
• 香煎墨魚餅

  HK$ 149.4HK$ 166
  
• 老乾媽虎皮尖椒

  HK$ 95.4HK$ 106
  
• 椒鹽九肚魚

  HK$ 106.2HK$ 118
  
• 椒鹽雞軟骨

  HK$ 84.6HK$ 94
  
• 泡椒雞腳

  HK$ 73.8HK$ 82
  
• 風沙茄子片

  HK$ 73.8HK$ 82
  
• 皮蛋酸薑

  HK$ 73.8HK$ 82
  
• 黃金涼瓜

  HK$ 106.2HK$ 118
  
• 黃金即炸魚皮

  HK$ 106.2HK$ 118
  
• 涼拌魚皮

  HK$ 95.4HK$ 106
  
• 避風塘粟米

  HK$ 117HK$ 130
  

• 脆炸湯圓

  HK$ 95.4HK$ 106

  For reference only: . Crispy fried glutinous rice balls filled with sweet or savory fillings, often served with syrup. This dish features a crunchy exterior and a chewy interior, commonly enjoyed during festivals in China.
  

• 芬達 (罐裝)

  HK$ 15.3HK$ 17

  僅供參考：芬達汽水清甜味濃，帶氣泡清爽。入口輕盈滑順，適合解膩。
  
• 王老吉 (1罐)

  HK$ 17.1HK$ 19

  僅供參考：涼茶味飲品，清甜回甘順口，口感輕潤不膩。含多層草本風味，爽快解渴。
  
• 奶茶 (凍)

  HK$ 23.4HK$ 26

  僅供參考：冰奶茶口感滑順，香濃的茶味與奶香交融，清涼解渴。
  
• 雪碧 (1罐)

  HK$ 15.3HK$ 17
  
• 可樂 (1罐)

  HK$ 15.3HK$ 17
  
• 忌廉梳打 (1罐)

  HK$ 15.3HK$ 17
  
• 零系可樂 (1罐)

  HK$ 15.3HK$ 17
  
• 咖啡 (凍)

  HK$ 23.4HK$ 26
  
• 檸茶 (凍)

  HK$ 23.4HK$ 26
  
• 檸水 (熱)

  HK$ 23.4HK$ 26
  
• 檸水 (凍)

  HK$ 23.4HK$ 26
  
• IF 椰青水

  HK$ 19.8HK$ 22
  
• 津路烏龍茶

  HK$ 19.8HK$ 22
  

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。

• 藍妹啤酒 (大樽裝 | 1支)

  HK$ 41.4HK$ 46

  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。
  
• Hoegaarden 清新小麥白啤酒 (大樽裝 | 1支)

  HK$ 45HK$ 50

  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。
  
• 藍妹清啤 (大樽裝 | 1支)

  HK$ 41.4HK$ 46

  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。
• 森堡啤酒 (大樽裝 | 1支)

  HK$ 27.9HK$ 31

  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。
• 百威啤酒 (大樽裝 | 1支)

  HK$ 32.4HK$ 36

  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。