大中華素食 Sino Vegetarian Restaurant

目前最多人訂購的餐點

• 糖醋菠蘿咕嚕肉 配例湯,白飯&2個是日小食

  HK$ 88

  配2個是日小食，是日例湯及白飯
  

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• XO醬腸粉煲

  HK$ 88

  For reference only: Rice noodle rolls are made from rice flour, filled with shrimp or pork, and served with XO sauce. The dish features a savory, umami flavor profile, often garnished with scallions and sesame seeds. Commonly found in Cantonese cuisine, it is typically enjoyed as a dim sum item.
  

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• 酥炸茘芋卷

  HK$ 98

  For reference only: Deep-fried taro rolls consist of mashed taro wrapped in rice paper and deep-fried until golden. They are often served with a sweet and sour dipping sauce, popular in Asian cuisine.
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• 咕嚕肉

  HK$ 98

  For reference only: Sweet and Sour Rib with Pineapple features tender pork ribs braised with pineapple, vinegar, and sugar. This dish balances tangy and sweet flavors, often served with steamed rice, reflecting Asian culinary traditions.
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• 干炒牛河

  HK$ 88

  配 白飯,2小食 及 白飯
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• 紅油抄手

  HK$ 68
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• 糖醋菠蘿咕嚕肉 配例湯,白飯&2個是日小食

  HK$ 88

  配2個是日小食，是日例湯及白飯

  人氣之選
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• 欖菜义燒四季豆

  HK$ 88

  配 2個 是日小食, 是日例湯 及 白飯
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• 腰淮山雲耳炒蝦仁

  HK$ 88

  附送兩款是日小食、米飯及是日例湯
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• 牛油果軟殼蟹飯卷拼鮮果沙律

  HK$ 88

  配 2個 是日小食 及 是日例湯
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• 魚香茄子豆腐煲

  HK$ 88

  配例湯, 白飯 及 2是日小食
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• 瑤柱福建燴飯

  HK$ 88

  配 白飯,2小食 及 白飯
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• 干炒牛河

  HK$ 88

  配 白飯,2小食 及 白飯

  人氣之選
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• 黑松露牛油果多士

  HK$ 58

  僅供參考：香脆的烤麵包上鋪滿牛油果和黑松露醬，口感滑順，風味獨特。
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• 牛油果薄餅

  HK$ 108
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• 每日例湯

  從 HK$ 38

  僅供參考：每日例湯是用新鮮蔬菜和肉類熬製的湯品，通常每日更換。這道湯品提供清淡的味道，常作為開胃菜或主菜的配搭。
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• 冬蔭功海鮮湯

  從 HK$ 48

  For reference only: Spicy and Sour Shrimp Soup features shrimp simmered in a broth with tamarind, chili, and herbs. This dish is typically served hot, garnished with fresh cilantro and lime, reflecting Southeast Asian culinary traditions.

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• 海皇南瓜素翅

  從 HK$ 48

  僅供參考：海皇南瓜素翅由南瓜、素翅和海鮮風味調料製成，經蒸煮而成。這道菜呈現清淡的海鮮風味，通常配以米飯或蔬菜。
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• 太史蛇皇羹

  從 HK$ 58

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• 西湖牛肉羮

  從 HK$ 48

  For reference only: West Lake Beef Soup features minced beef, mushrooms, and egg in a clear broth. This dish is traditionally prepared by simmering ingredients to create a delicate flavor, often garnished with green onions and served hot. Originating from Hangzhou, it reflects the region's culinary emphasis on fresh, light flavors.
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• 竹笙粟米羮

  從 HK$ 48

  For reference only: Bamboo fungus and sweet corn soup features bamboo fungus, sweet corn, and vegetable broth. This light soup is simmered to blend flavors, often garnished with green onions and served warm. It is popular in Asian cuisine for its delicate taste and health benefits.
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• 竹笙四喜素翅

  從 HK$ 58

  僅供參考：竹笙四喜素翅由竹笙、素翅、香菇、瑤柱等材料製成，經蒸煮而成。此菜品味道鮮美，常作為宴席中的素菜選擇，搭配清湯或醬油享用。
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• 欖菜四季豆

  HK$ 88

  For reference only: Green beans are sautéed with olive leaves, creating a dish with herbal notes. Often served as a side, it highlights Mediterranean flavors and pairs well with grilled meats.
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• 薑汁翡翠苗

  HK$ 82

  For reference only: Pea sprout stir-fried with ginger offers a fresh, earthy flavor. Typically served as a side dish in Asian cuisine, it highlights the natural taste of the sprouts.
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• 欖菜咸肉炒藕片

  HK$ 88

  For reference only: Braised pork is slow-cooked until tender, paired with stir-fried lotus root. The dish features savory soy sauce and garlic, offering a balance of rich and earthy flavors. Typically served with steamed rice, it highlights Chinese culinary traditions.
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• 杞子魚腐浸時蔬

  HK$ 88

  For reference only: Fish tofu and vegetables in soup features fish tofu, assorted vegetables, and a light broth. The dish is simmered to blend flavors, often seasoned with soy sauce and ginger, served hot. It is popular in East Asian cuisine, offering a comforting and nutritious meal.
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• XO醬鱈魚炒蜜豆

  HK$ 92

  For reference only: XO Sauce Fish Fillet features fish fillets sautéed in a savory XO sauce, served with honey-glazed beans. This dish combines umami flavors from the sauce with the sweetness of the beans, often enjoyed in Chinese cuisine.
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• 美極猴頭菇

  HK$ 98

  For reference only: Pan-fried Monkey Head Mushroom features sautéed mushrooms with a firm texture and umami flavor. Typically served with soy sauce and garnished with green onions, this dish highlights Asian culinary traditions.
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• 西檸雞

  HK$ 98

  For reference only: Lemon Fried Soft Chicken features marinated chicken pieces, lightly battered and fried until golden. It is seasoned with lemon zest and served with a side of dipping sauce, often enjoyed in casual dining settings.
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• 黑椒金錢扒

  HK$ 98

  僅供參考：黑椒金錢扒由豬肉和黑椒醬製成，經煎至金黃色。此菜品口味濃郁，常配米飯或蔬菜。
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• 咕嚕肉

  HK$ 98

  For reference only: Sweet and Sour Rib with Pineapple features tender pork ribs braised with pineapple, vinegar, and sugar. This dish balances tangy and sweet flavors, often served with steamed rice, reflecting Asian culinary traditions.

  人氣之選
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• 冰梅金沙骨

  HK$ 98

  僅供參考：冰梅金沙骨由豬骨、冰梅和金沙醬製成，經過燒烤和醃製。這道菜口味酸甜，常作為下酒小菜，搭配白飯享用。
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• 大中華拼盤

  HK$ 168

  包括乳豬、叉燒、椒鹽骨、荔芋卷及掛包6件
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• 欖角蜜汁叉燒

  HK$ 98

  For reference only: Pan-fried barbecue pork features marinated pork cooked in a skillet, served with olives. The dish combines savory pork flavors with the briny taste of olives, often accompanied by rice or bread.
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• 蜜桃拔絲骨

  HK$ 98

  僅供參考：蜜桃拔絲骨是一道以豬肉為主料的菜式，經過炸製和拔絲處理。這道菜的特色在於蜜桃的甜味與豬肉的鹹香相結合，通常搭配米飯享用。
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• 腰果露荀炒淮山

  HK$ 108

  For reference only: Pan-fried Chinese yam is combined with asparagus and cashew nuts. The dish features sautéed yam and asparagus, offering a nutty flavor from the cashews. It is typically served warm, highlighting a balance of textures and tastes, often enjoyed in Chinese cuisine.
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• 黃耳愉耳蒸豆腐

  HK$ 98

  僅供參考：花菇愉耳扒翡翠苗由花菇、愉耳和翡翠苗製成，經蒸煮而成。此菜品呈現清淡的鮮味，通常作為健康的配菜。
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• 客家炆豆腐

  HK$ 98

  僅供參考：客家炆豆腐以豆腐、豬肉、香菇及醬油為主料，經燉煮而成。這道菜味道鮮美，通常配白飯享用，源自客家文化。
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• 五柳松子魚

  HK$ 98

  僅供參考：五柳松子魚是一道以鮮魚為主料，配以松子和五柳調味。魚肉經過清蒸，保留鮮味，松子增添香脆口感，常搭配米飯享用。此菜源自廣東，適合家庭聚餐。

  受歡迎程度第%s名
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• 雙珍豆腐煲

  HK$ 92

  For reference only: Beancurd and Mushroom in Hotpot features soft beancurd and assorted mushrooms simmered in a savory broth. This dish is typically served with fresh vegetables and dipping sauces, highlighting flavors from soy sauce and garlic, popular in Chinese cuisine.
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• 欖油炒雜菜

  HK$ 82

  For reference only: Mixed vegetables are sautéed with olive leaves, offering a blend of earthy flavors. This dish typically includes seasonal vegetables and is often served as a side, highlighting Mediterranean culinary traditions.
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• 牛肝菌籠仔蒸飯

  HK$ 108

  For reference only: Steamed chicken is combined with cordyceps flowers and rice, creating a savory dish. The chicken is marinated, then steamed to retain moisture, served with fragrant rice, often enjoyed in Chinese cuisine for its health benefits.
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• 黃耳愉耳蒸豆腐

  HK$ 98

  僅供參考：黃耳愉耳蒸豆腐以黃耳和愉耳為主料，搭配嫩豆腐蒸製而成。此菜品口感滑嫩，常配以醬油和香油，適合清淡飲食。
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• 枝竹羊腩煲

  HK$ 98

  For reference only: Lamb stew features tender lamb simmered with beancurd sheets, vegetables, and spices. This dish is typically served with rice or bread, showcasing a blend of savory and umami flavors.
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• 濃湯胡椒勝瓜蟲草花海鮮菇

  HK$ 108

  僅供參考：濃湯胡椒勝瓜蟲草花海鮮菇是一道以海鮮菇、勝瓜和蟲草花為主料的湯品。這道湯以胡椒調味，煮至濃郁，常作為開胃菜。
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• 蜜汁叉燒伴掛包 (6件)

  HK$ 128

  僅供參考：蜜汁叉燒伴掛包由蜜汁叉燒和蒸掛包組成。叉燒經過醃製和烤製，味道甜美，搭配柔軟的掛包，常作為點心或主菜享用。
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• 碧綠玉環燴鮑魚

  HK$ 118

  僅供參考：碧綠玉環燴鮑魚由鮑魚、青豆和蘆筍製成，經過燴煮。這道菜呈現海鮮與蔬菜的鮮味，通常搭配米飯享用，源自廣東地區。
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• 陳皮骨 拼 芥末骨

  HK$ 128

  For reference only: Steamed abalone features tender mollusks, often served with soy sauce. Hokkien fried rice combines rice, vegetables, and proteins, stir-fried with garlic and soy sauce, creating a savory dish. Together, they offer a blend of oceanic and umami flavors, commonly enjoyed in Chinese cuisine.
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• 黑松露碧綠淮山羊肚菌

  HK$ 128

  For reference only: Stir-fried morels, yam, and sugar peas are sautéed with black truffle oil. This dish features earthy morels, sweet yams, and crisp sugar peas, often served as a side or main course. It highlights the umami of truffles, showcasing a blend of textures and flavors.
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• 鹿茸菇醬爆腩片

  HK$ 108

  僅供參考：鹿茸菇醬爆腩片由豬肉、鹿茸菇和特製醬料製成，經爆炒而成。這道菜口感鮮嫩，常配米飯享用，具有獨特的香氣和風味。
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• XO醬蘆筍炒牛肝菌

  HK$ 118

  僅供參考：XO醬蘆筍炒牛肝菌以蘆筍和牛肝菌為主料，使用XO醬炒製。這道菜結合了海鮮醬的鮮味和蘆筍的清脆，通常作為主菜或配菜。
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• 啫啫芥蘭煲

  HK$ 88

  僅供參考：蚝油生菜是用生菜和蚝油炒制而成，味道鮮美。通常作為配菜，搭配米飯或其他主菜。
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• 咖喱羊腩煲

  HK$ 92

  For reference only: Curry lamb and potato hotpot features tender lamb and potatoes simmered in a spiced curry broth. This dish is typically served with rice or bread, highlighting flavors from various spices and herbs, reflecting a rich culinary tradition.
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• 荔芋椰香南瓜雞煲

  HK$ 98

  For reference only: Taro, pumpkin, and chicken are simmered in a rich coconut sauce. This dish features a blend of savory and sweet flavors, often served with rice, highlighting its Southeast Asian roots.
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• 茄子豆角煲

  HK$ 92

  For reference only: Eggplant and green beans are simmered in a spicy broth with garlic and soy sauce. This dish is typically served in a hotpot, allowing for communal dining and customization with additional ingredients.
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• 竹笙海皇雜菜煲

  HK$ 108

  僅供參考：竹笙海鮮配什菜火鍋，鮮香微辣濃湯。口感爽滑鮮嫩，味道清甜和諧。
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• XO醬腸粉煲

  HK$ 88

  For reference only: Rice noodle rolls are made from rice flour, filled with shrimp or pork, and served with XO sauce. The dish features a savory, umami flavor profile, often garnished with scallions and sesame seeds. Commonly found in Cantonese cuisine, it is typically enjoyed as a dim sum item.

  人氣之選
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• 涼瓜倉魚豆腐煲

  HK$ 92

  僅供參考：涼瓜倉魚豆腐煲由涼瓜、倉魚和豆腐製成，經燉煮而成。這道菜口味清淡，常配白飯享用，適合夏季食用。
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• 胡椒芥菜雲吞煲

  HK$ 112

  For reference only: Wontons filled with leaf mustard and pepper are boiled and served in a savory broth. This dish features a balance of umami and spice, often accompanied by chili oil or soy sauce. Originating from Chinese cuisine, it highlights the use of fresh greens and delicate dumpling wrappers.
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• 南乳素煲

  HK$ 98

  僅供參考：香煎豆腐，配以蒜蓉和醬油，外脆內嫩，常作為素食小菜。
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• 三杯豆腐雞煲

  HK$ 92

  For reference only: Fried beancurd and chicken are stir-fried with soy sauce, garlic, and scallions. This dish features tender chicken pieces and crispy beancurd, often served with steamed rice.
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• 涼瓜枝竹豆腐煲

  HK$ 92

  For reference only: Bitter gourd and beancurd are simmered in a spicy broth. This dish features a balance of bitter and savory flavors, often served with rice or noodles, popular in Asian cuisine.
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• 胡椒芥菜猴頭菇煲

  HK$ 108

  僅供參考：胡椒芥菜猴頭菇煲由猴頭菇、胡椒和芥菜煮成，味道鮮香。這道菜通常以煲的方式烹調，適合搭配米飯享用。
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• 日式芝麻醬冷豆腐

  HK$ 68

  For reference only: Chilled beancurd is served with a sesame dressing made from ground sesame seeds, soy sauce, and vinegar. This dish features a smooth texture and nutty flavor, often garnished with scallions and served as a refreshing appetizer in East Asian cuisine.
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• 日式南瓜薯餅

  HK$ 68

  For reference only: Pan-fried pumpkin and potato cake features grated pumpkin and potatoes, mixed with spices. The mixture is pan-fried until golden brown, creating a crispy exterior. Often served with yogurt or chutney, this dish is popular in various cultures as a savory snack or side.
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• 雜錦魚生拼盤

  HK$ 128

  For reference only: A Mixed Sashimi Set features assorted raw fish, typically including tuna, salmon, and yellowtail. Served chilled, it highlights the freshness of seafood, accompanied by soy sauce, wasabi, and pickled ginger, reflecting Japanese culinary traditions.
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• 牛油果芒果苜蓿芽手卷(每個)

  HK$ 38

  For reference only: Alfalfa sprouts hand roll features fresh alfalfa sprouts wrapped in nori with sushi rice. Typically served with soy sauce, it offers a light, crunchy texture and a subtle earthy flavor. This dish is popular in Japanese cuisine, emphasizing fresh ingredients and simplicity.
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• 芒果飯卷 (4件)

  HK$ 48

  僅供參考：芒果飯卷由新鮮芒果、米飯和海苔製成，通常以捲的方式呈現。這道菜口感清新，常搭配醬油或甜醬，適合作為小吃或開胃菜。
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• 軟壳蟹手卷(每個)

  HK$ 38

  For reference only: Soft shell crab hand roll features crispy fried crab wrapped in sushi rice and nori. Typically served with wasabi and soy sauce, this Japanese dish highlights the delicate flavor of the crab.
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• 叉燒壽司 (2件)

  HK$ 28

  For reference only: Barbecue pork sushi features seasoned sushi rice wrapped around tender, grilled pork. Served with soy sauce and pickled ginger, it combines smoky flavors with a hint of sweetness, reflecting a fusion of Japanese and barbecue cuisine.
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• 吞拿魚刺身

  HK$ 68

  僅供參考：吞拿魚刺身由新鮮吞拿魚切片製成，通常生食。搭配醬油和芥末，呈現海鮮的鮮味。
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• 中華沙律軍艦 (2件)

  HK$ 28

  僅供參考：中華沙律軍艦由蝦仁、雞肉、沙律醬及蔬菜製成，經混合後包裹在海苔中。這道菜通常作為開胃小吃，口感清新，適合搭配米飯或單獨享用。
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• 吞拿魚壽司 (2件)

  HK$ 28

  僅供參考：吞拿魚壽司由新鮮吞拿魚和醋飯製成，通常以生食方式享用。這道壽司常見於日本料理，搭配醬油和芥末。
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• 壽司拼盤

  HK$ 128

  For reference only: A mixed sushi set features various types of sushi, including nigiri, maki, and sashimi. Typically served with soy sauce, wasabi, and pickled ginger, it showcases fresh fish, rice, and seaweed, reflecting Japanese culinary traditions.
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• 韓式泡菜飯卷 (4件)

  HK$ 48

  僅供參考：韓式泡菜飯卷由米飯、泡菜和海苔製成，通常以捲的方式呈現。這道菜口味酸辣，常搭配醬油或芝麻油，適合作為小吃或便餐。
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• 椒鹽豆腐

  HK$ 88

  僅供參考：椒鹽豆腐是用豆腐炸至金黃，然後撒上椒鹽調味。這道菜口感酥脆，常作為小吃或下酒菜。
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• 椒鹽魚塊

  HK$ 88

  僅供參考：椒鹽魚塊由新鮮魚肉切塊，裹上粉漿後油炸，外脆內嫩。以椒鹽調味，通常配以檸檬片，適合作為小吃或下酒菜。
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• 椒鹽淮山

  HK$ 98

  僅供參考：椒鹽淮山是用淮山切片，裹上椒鹽粉炸至金黃。這道菜口感酥脆，常作為小吃或配菜。
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• 避風塘大蝦

  HK$ 98

  For reference only: Deep-fried spicy shrimp features shrimp coated in a seasoned batter and deep-fried until crispy. Typically served with a tangy dipping sauce, this dish is popular in various coastal cuisines.
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• 避風塘茄子

  HK$ 98

  For reference only: Deep-fried spicy eggplant features battered and fried eggplant slices, seasoned with chili and garlic. Often served with a tangy dipping sauce, this dish is popular in Asian cuisine.
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• 酥炸茘芋卷

  HK$ 98

  For reference only: Deep-fried taro rolls consist of mashed taro wrapped in rice paper and deep-fried until golden. They are often served with a sweet and sour dipping sauce, popular in Asian cuisine.

  人氣之選
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• 乾炒牛肉炒河

  從 HK$ 92

  僅供參考：乾炒牛肉炒河由牛肉、河粉、洋葱和豆芽製成，經過快炒。這道菜以醬油和胡椒調味，通常配以青菜，呈現出廣東風味。
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• 星州炒米

  從 HK$ 88

  For reference only: Fried vermicelli features stir-fried rice noodles with vegetables, shrimp, and soy sauce. This dish is commonly served with lime and chili, reflecting Singapore's diverse culinary influences.
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• 乾炒三絲炒麵

  從 HK$ 92

  僅供參考：乾炒三絲炒麵由細麵、豬肉絲、雞蛋絲和胡蘿蔔絲製成，經過快炒。這道菜以醬油調味，口感滑順，通常配以青菜。
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• 羅漢齋炒麵

  從 HK$ 88

  For reference only: Fried noodle with mixed vegetables features stir-fried noodles combined with a variety of vegetables. Common ingredients include bell peppers, carrots, and broccoli, seasoned with soy sauce and garlic, often served with a side of chili sauce. This dish is popular in Asian cuisine, showcasing a balance of textures and flavors.
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• 豉油皇雜菌炒麵

  從 HK$ 92

  For reference only: Stir Fried Noodles with Soy Sauce features wheat noodles sautéed with vegetables and soy sauce. This dish offers savory flavors and is often garnished with green onions, served hot.

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• XO醬三絲炒年糕

  從 HK$ 88

  For reference only: Pan-fried rice cakes are stir-fried with XO sauce, scallions, and vegetables. This dish features savory and umami flavors, often served as a snack or appetizer in Chinese cuisine.
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• 鹹魚雞粒炒飯

  從 HK$ 98

  For reference only: Fried rice with chicken and salted fish features stir-fried rice, diced chicken, and salted fish. This dish combines savory flavors with a hint of umami, often garnished with green onions and served as a main course in various Asian cuisines.
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• 太極鴛鴦炒飯

  HK$ 108

  僅供參考：太極鴛鴦炒飯由米飯、蝦仁、雞肉和蔬菜炒製而成，口味鮮美。這道菜通常配有醬油，呈現出獨特的色彩和風味。
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• 鮮茄豬扒焗飯

  HK$ 98

  僅供參考：鮮茄豬扒焗飯由豬扒、鮮茄、米飯和芝士製成，焗至金黃。這道菜結合了豬肉的鮮味和番茄的酸甜，通常配以沙律。
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• 黑松露牛油果炒飯

  HK$ 108

  僅供參考：黑松露牛油果炒飯由米飯、黑松露和牛油果製成，經過翻炒。這道菜融合了松露的香氣和牛油果的滑順，通常搭配香蔥和醬油。
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• 魚香茄子炆米

  HK$ 88

  僅供參考：XO醬炒淮山麵由淮山、麵條和XO醬炒製而成，味道鮮香。這道菜通常搭配青菜，口感滑順，適合各種場合享用。
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• 羅漢齋湯麵

  從 HK$ 58

  僅供參考：羅漢齋湯麵由多種蔬菜和豆腐製成，湯底清淡。通常配有米粉，適合素食者。
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• 印尼炒飯

  HK$ 88

  此描述僅供參考：加入醬油及雜錦配料的印尼炒飯
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• 椰香咖喱雞焗飯

  HK$ 98

  僅供參考：椰香咖喱雞焗飯由雞肉、椰漿和咖喱粉製成，焗至金黃。這道菜結合了椰子的香氣和咖喱的風味，通常配以沙拉或蔬菜。

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• 欖菜肉崧脆米炒飯

  HK$ 92

  僅供參考：欖菜肉崧脆米炒飯是一道以米飯、欖菜和肉崧為主料的炒飯。米飯與脆米混合，搭配鹹香的肉崧，口感豐富。
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• 甜梅菜茄子蒸飯

  HK$ 98

  僅供參考：素鮪魚沙拉黑松露炒飯由素鮪魚、黑松露、米飯和新鮮蔬菜製成。米飯炒至金黃，搭配清爽沙拉，風味獨特。
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• 白飯

  從 HK$ 12

  此描述僅供參考：飯
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• 欖菜肉碎三色炒飯

  從 HK$ 98

  僅供參考：欖菜肉碎三色炒飯是一道以米飯、欖菜、豬肉碎和各種蔬菜炒製而成的炒飯。這道菜色香味俱全，通常搭配醬油和香油，呈現出獨特的鹹香風味。
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• 鰻魚肉崧脆米炒飯

  HK$ 92

  僅供參考：鰻魚肉崧脆米炒飯由鰻魚、肉崧和脆米製成，炒至金黃。這道飯香脆可口，通常配以青蔥和醬油。
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• 薑蓉松子煲仔飯

  HK$ 98

  For reference only: Fried rice features cooked rice stir-fried with ginger, pine nuts, vegetables, and soy sauce. This dish offers a nutty flavor and is often garnished with green onions, making it a popular choice in Asian cuisine.
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• 冬蔭功湯河

  HK$ 68

  僅供參考：蒜蓉蒸扇貝是以新鮮扇貝為主料，配以蒜蓉和豉油蒸製而成。這道菜保留了海鮮的鮮味，通常搭配米飯享用。
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• 越南雞絲湯河

  HK$ 68

  For reference only: Vietnamese Chicken Soup Noodle features rice noodles, chicken, and herbs in a savory broth. Typically garnished with lime, bean sprouts, and cilantro, this dish is a staple in Vietnamese cuisine, known for its comforting flavors and aromatic profile.
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• 泡菜炒飯

  HK$ 88

  僅供參考：泡菜炒飯是用米飯、泡菜和蔬菜炒製而成的。這道菜通常搭配蛋或肉類，味道酸辣。
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• 菠蘿海鮮炒飯

  HK$ 108

  For reference only: Seafood fried rice is stir-fried rice mixed with shrimp, squid, and vegetables, served in a pineapple. The dish features soy sauce, garlic, and a hint of sweetness from the pineapple. It is a popular dish in Southeast Asian cuisine, often garnished with fresh herbs.
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• 喇沙湯米粉

  HK$ 68

  僅供參考：腸粉是用米漿蒸製的薄米皮，內餡通常有豬肉或蝦。常配以醬油和花生醬，口感滑嫩。
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• 亞麻子叉燒飽 (3件)

  HK$ 48
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• 中華餃子

  HK$ 68

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• 紅油抄手

  HK$ 68

  人氣之選
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• 酸辣木耳

  HK$ 48

  僅供參考：香辣酸爽的菌菇開胃小食。口感爽脆彈滑，酸辣層次突出。
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• 手拍青瓜

  HK$ 48
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• 涼伴牛蒡絲

  HK$ 48
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• 迷你春卷

  HK$ 58

  僅供參考：迷你春卷外脆內嫩，口感清爽，帶有香脆的風味。
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• 沙嗲雞串

  HK$ 58

  4 Skewers
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• 泰式咖喱魚

  HK$ 112

  配法包
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• 紅咖喱雜菜

  HK$ 112

  配法包
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• 東南亞拼盤

  HK$ 128

  春卷、巴東羊肉、沙嗲雞串及泰式炸魚
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• 咖喱角

  HK$ 58
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