隨變雞煲 As You Like Chicken Pot

所有原材料食品未經烹調，請煮熟後再享用

• 隨變麻辣雞煲 (生上)

  從 HK$ 186.3HK$ 207

  選擇 主食
  

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• 回辣香辣雞煲 (生上)

  從 HK$ 186.3HK$ 207

  選擇 主食
  

  0
• 酸燙豬肚雞煲 (生上)

  從 HK$ 219.6HK$ 244

  選擇 主食
  0
• 饞嘴麻辣雞煲 (生上)

  從 HK$ 186.3HK$ 207

  選擇 辣度
  0
• 養生雜菌雞煲 (生上)

  從 HK$ 186.3HK$ 207

  所有原材料食品未經烹調，請煮熟後再享用
  0
• 原味清湯雞煲 (生上)

  從 HK$ 186.3HK$ 207

  所有原材料食品未經烹調，請煮熟後再享用
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• 鮮茄濃湯雞煲 (生上)

  從 HK$ 186.3HK$ 207

  所有原材料食品未經烹調，請煮熟後再享用
  0
• 酸燙魚嘴煲 (生上)

  HK$ 261.9HK$ 291

  選擇 辣度
  0
• 酸紅湯羊蹄煲 (生上)

  HK$ 285.3HK$ 317

  選擇 煲類, 主食
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• 隨變麻辣雞煲 (熟上)

  從 HK$ 186.3HK$ 207

  選擇 主食
  0
• 回辣香辣雞煲 (熟上)

  從 HK$ 186.3HK$ 207

  選擇 主食
  0
• 酸燙豬肚雞煲 (熟上)

  從 HK$ 219.6HK$ 244

  選擇 主食
  0
• 饞嘴麻辣雞煲 (熟上)

  從 HK$ 186.3HK$ 207

  選擇 主食
  0
• 酸燙魚嘴煲 (熟上)

  HK$ 261.9HK$ 291

  選擇 主食
  0
• 酸紅湯羊蹄煲 (熟上)

  HK$ 285.3HK$ 317

  選擇 主食
  0
• 養生雜菌雞煲 (熟上)

  從 HK$ 186.3HK$ 207
  0
• 原味清湯雞煲 (熟上)

  從 HK$ 186.3HK$ 207
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• 鮮茄濃湯雞煲 (熟上)

  從 HK$ 186.3HK$ 207
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• 椒鹽豆腐

  HK$ 65.7HK$ 73

  此描述僅供參考：椒鹽炸切粒豆腐
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• 燒爆爆腸

  HK$ 31.5HK$ 35

  選擇 辣度
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• 燒魷魚

  HK$ 24.3HK$ 27

  此描述僅供參考：香烤魷魚
  0
• 牛油燒粟米 (1串)

  HK$ 31.5HK$ 35

  僅供參考：牛油燒粟米以新鮮粟米為主料，塗上牛油後燒烤至香脆。常作為小吃，搭配鹽和黑胡椒調味。
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• 牛油燒香菇 (1份)

  HK$ 27.9HK$ 31

  For reference only: Beef butter roasted mushrooms feature mushrooms sautéed in beef fat, enhancing umami flavors. Typically served as a side dish, they pair well with grilled meats and rice. This dish is popular in Asian cuisine, showcasing the rich taste of mushrooms.
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• 燒豆卜 (1串)

  HK$ 22.5HK$ 25

  僅供參考：燒豆卜是一種用豆腐製作的小吃，通常串在竹籤上。豆卜經過燒烤，外層微焦，內部柔軟，常配以醬油或辣醬食用。
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• 特色蝦醬燒豆卜

  HK$ 18.9HK$ 21

  選擇 辣度
  0
• 燒鵪鶉蛋 (1串)

  HK$ 27.9HK$ 31

  僅供參考：燒鵪鶉蛋由鵪鶉蛋製成，經炭火燒烤。外焦內嫩，常配以醬油或辣椒醬。
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• 燒墨魚丸 (1串)

  HK$ 31.5HK$ 35

  此描述僅供參考：燒墨魚丸
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• 燒多春魚 (1份 | 4條)

  HK$ 37.8HK$ 42

  選擇 辣度
  0
• 燒白鱔 (1串)

  HK$ 63.9HK$ 71

  僅供參考：燒白鱔由新鮮白鱔製成，經過燒烤至金黃色。搭配蒜蓉醬和香菜，風味獨特。
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• 海鹽燒鯖魚

  HK$ 51.3HK$ 57

  僅供參考：海鹽燒鯖魚以新鮮鯖魚為主料，使用海鹽醃製後燒烤。魚肉鮮嫩，搭配檸檬片，常見於日本料理中。
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• 雙椒烤豬腦

  HK$ 82.8HK$ 92

  選擇 辣度
  0
• 燒豬頸肉

  HK$ 48.6HK$ 54

  此描述僅供參考： 香氣四溢，肉質鮮美，帶有淡淡的煙燻味。調味恰到好處，令人垂涎欲滴。
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• 燒手工雞皮 (1份 | 2串)

  HK$ 33.3HK$ 37

  For reference only: Grilled chicken skin skewers are seasoned with salt and grilled until crispy. Often served with dipping sauces, they are a popular street food in various Asian cuisines.
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• 兩情相悅 (2串)

  HK$ 48.6HK$ 54

  雞皮蝦滑拼煙肉墨魚滑
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• 燒雞軟骨 (1串)

  HK$ 35.1HK$ 39

  此描述僅供參考：香烤串在竹籤上的雞軟骨
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• 燒雞腎

  HK$ 37.8HK$ 42

  此描述僅供參考：燒雞腎
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• 燒雞肝

  HK$ 21.6HK$ 24

  此描述僅供參考：香烤雞肝
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• 燒雞腎

  HK$ 34.2HK$ 38

  此描述僅供參考：燒雞腎
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• 燒雞心

  HK$ 34.2HK$ 38

  此描述僅供參考： 香味煙燻，加上雞心的口感，令人回味。
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• 一夜情 (2隻)

  HK$ 37.8HK$ 42

  中翼夾芝士腸
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• 燒羊架 (1件)

  HK$ 63.9HK$ 71

  僅供參考：燒羊架由羊肉、香料和醬料製成，經過烤制而成。通常配以蔬菜和米飯，風味獨特，常見於中東和地中海地區。
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• 孜然牛肉串

  HK$ 37.8HK$ 42

  僅供參考：孜然牛肉串由牛肉、孜然粉和辣椒粉製成，經過烤制。這道菜具有香辣味，通常搭配蔬菜和米飯享用，源自中東地區。
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• 內蒙古羔羊串

  HK$ 26.1HK$ 29

  選擇 辣度
  0
• 黑牛封門柳 (1串)

  HK$ 40.5HK$ 45

  選擇 辣度
  0
• 燒牛舌心

  HK$ 62.1HK$ 69

  此描述僅供參考：燒牛舌
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• 牛胸爽

  HK$ 34.2HK$ 38

  此描述僅供參考：牛胸肉
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• 蒜蓉燒扇貝

  HK$ 72HK$ 80

  僅供參考：蒜蓉燒扇貝以新鮮扇貝為主料，配以蒜蓉和橄欖油，燒烤至熟。此菜品呈現海鮮的鮮味，常搭配檸檬片享用。
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• 燒蟶子皇

  HK$ 94.5HK$ 105

  僅供參考：燒蟶子皇以新鮮蟶子為主料，經過燒烤製作。蟶子外焦內嫩，搭配蒜蓉和香菜，常作為酒席小吃。
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• 涼拌酸菜四片德陽薯粉

  HK$ 54HK$ 60

  For reference only: Chilled pickled mustard greens with four slices of Deyang sweet potato starch. Served cold, this dish features a tangy flavor profile, often enjoyed as a refreshing appetizer in Sichuan cuisine.
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• 香拌雞蛋乾

  HK$ 37.8HK$ 42

  不辣
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• 涼拌青瓜

  HK$ 39.6HK$ 44

  此描述僅供參考：凍食青瓜件配上蒜蓉、醋及調味汁
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• 涼拌海帶

  HK$ 42.3HK$ 47

  此描述僅供參考：凍海帶絲拌蒜蓉及辣椒
  0
• 涼拌萵筍

  HK$ 44.1HK$ 49

  僅供參考：涼拌萵筍是用新鮮萵筍製作的涼菜，通常加入醋、蒜和辣椒調味。這道菜清爽可口，常作為開胃菜或配菜。
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• 偶然相遇

  HK$ 44.1HK$ 49

  蓮藕拌秋耳
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• 尖椒皮蛋

  HK$ 49.5HK$ 55

  此描述僅供參考：尖椒皮蛋
  0
• 泡椒雞翼尖

  HK$ 38.7HK$ 43

  必辣
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• 涼拌花甲

  HK$ 106.2HK$ 118

  微辣
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• 麻辣豬肚絲

  HK$ 49.5HK$ 55

  含花生碎
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• 麻辣豬耳

  HK$ 49.5HK$ 55

  含花生碎
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• 涼拌隨變粉

  HK$ 54HK$ 60

  僅供參考：涼拌隨變粉由米粉、各種蔬菜和調味料製成，通常用醋、醬油和香油拌勻。這道菜清爽可口，適合夏季食用，常作為小吃或配菜。
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• 夫唱婦隨

  HK$ 54HK$ 60

  金錢肚及牛舌
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• 黃金魚皮

  HK$ 70.2HK$ 78

  此描述僅供參考：脆炸魚皮，並加入鹹蛋黃翻炒
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• 乾鍋醬汁雞

  從 HK$ 231.3HK$ 257

  For reference only: Dry pot chicken features chicken pieces stir-fried with vegetables and spices in a dry pot. This dish is known for its bold flavors, often enhanced with garlic, ginger, and chili peppers, and is typically served with rice. Originating from Sichuan cuisine, it emphasizes a spicy and numbing taste profile.
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• 乾鍋醬汁大腸雞煲

  從 HK$ 305.1HK$ 339

  For reference only: Dry pot chicken with intestines features chicken, intestines, and vegetables stir-fried in a spicy sauce. This dish is popular in Sichuan cuisine, known for its bold flavors and numbing spices, typically served with rice.
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• 乾鍋海蝦 (10隻)

  從 HK$ 323.1HK$ 359

  選擇 辣度, 湯底
  0
• 辣子海蝦 (10隻)

  從 HK$ 323.1HK$ 359

  For reference only: Spicy shrimp dish featuring deep-fried shrimp tossed with dried chili peppers and garlic. Typically served with rice or as an appetizer, it originates from Sichuan cuisine, known for its bold flavors.
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• 辣子田雞

  從 HK$ 310.5HK$ 345

  此描述僅供參考：加入辣椒的炒田雞
  0
• 乾鍋醬汁大腸煲

  從 HK$ 265.5HK$ 295

  選擇 辣度, 湯底
  0
• 乾鍋田雞

  從 HK$ 310.5HK$ 345

  此描述僅供參考：乾鍋田雞
  0
• 乾鍋蠔煲 (10隻)

  從 HK$ 288HK$ 320

  For reference only: Dry pot oysters feature fresh oysters stir-fried with garlic, ginger, and chili peppers. This dish is typically served in a hot pot style, allowing the flavors to meld together, and is popular in Sichuan cuisine.
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• 乾鍋龍躉背翅

  從 HK$ 333.9HK$ 371

  僅供參考：乾鍋龍躉背翅由龍躉背翅、辣椒、蒜和香料製成，經乾鍋烹調。這道菜以香辣味為主，通常配米飯享用，源自中國西南地區。
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• 辣子龍躉背翅

  從 HK$ 333.9HK$ 371

  For reference only: Spicy dragon fish fin features sautéed fish fins, chili peppers, and garlic. This dish is popular in Chinese cuisine, often served with rice to balance the heat.
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• 乾鍋雜菜煲

  HK$ 105.3HK$ 117

  For reference only: Dry pot mixed vegetables feature a variety of seasonal vegetables stir-fried with spices. Typically served in a hot pot, it emphasizes bold flavors from garlic, ginger, and chili, often enjoyed in Chinese cuisine.
  0

有原材料食品未經烹調，請煮熟後再享用

• 新鮮有膏鵝腸 (1碟)

  HK$ 94.5HK$ 105

  有原材料食品未經烹調，請煮熟後再享用
  0
• 新鮮本地雞子 (1碟)

  HK$ 134.1HK$ 149

  有原材料食品未經烹調，請煮熟後再享用
  0
• 午餐肉

  HK$ 26.1HK$ 29

  此描述僅供參考：預先烹煮的罐頭肉類，多以豬肉加入澱粉製成
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• 鵪鶉蛋 (1份)

  HK$ 48.6HK$ 54

  有原材料食品未經烹調，請煮熟後再享用
  0
• 白牛柏葉

  HK$ 26.1HK$ 29

  此描述僅供參考：牛柏葉
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• 芝士腸

  HK$ 18HK$ 20

  此描述僅供參考：芝士腸
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• 日本蟹柳

  HK$ 26.1HK$ 29

  僅供參考：日本蟹柳由蟹肉和魚漿製成，經過蒸煮或油炸。口感鮮嫩，常用作壽司或沙拉的配料。
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• 豬腦 (2隻)

  HK$ 60.3HK$ 67

  For reference only: Pig brains are typically boiled or sautéed, served with spices and herbs. This dish is often enjoyed in various Asian cuisines, highlighting rich flavors and creamy textures.
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• 年糕 (1份)

  HK$ 43.2HK$ 48

  有原材料食品未經烹調，請煮熟後再享用
  0
• 新鮮有膏雞腸 (1碟)

  HK$ 82.8HK$ 92

  For reference only: Fresh chicken intestines are cleaned, boiled, and often served with dipping sauces. This dish is popular in various Asian cuisines, highlighting the unique texture and flavor of offal.
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• 水魷魚頭 (1碟)

  HK$ 48.6HK$ 54

  For reference only: Water squid head is typically boiled or steamed, featuring a mild seafood flavor. It is often served with dipping sauces and garnished with herbs, popular in Asian cuisine.
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• 砂爆豬皮

  HK$ 22.5HK$ 25

  For reference only: 砂爆豬皮, or crispy pork skin, features deep-fried pork skin seasoned with salt and spices. This dish is often served as a snack or appetizer, highlighting a crunchy texture and savory flavor, popular in various Asian cuisines.
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• 鴨紅 (1碟)

  HK$ 60.3HK$ 67

  For reference only: Duck red features roasted duck served with a sweet and savory red sauce. It is often accompanied by steamed rice and pickled vegetables, showcasing Cantonese culinary traditions.
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• 炸魚皮 (1碟)

  HK$ 48.6HK$ 54

  For reference only: Crispy deep-fried fish skin seasoned with salt and spices, often served as a snack or appetizer. Commonly enjoyed in Asian cuisines, it pairs well with dipping sauces.
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• 水魷魚鬚

  HK$ 26.1HK$ 29

  此描述僅供參考：嫩滑多汁，帶著微妙的海洋味道。
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• 豬紅

  HK$ 22.5HK$ 25

  此描述僅供參考：豬紅
  0

有原材料食品未經烹調，請煮熟後再享用

• 黑牛柏葉

  HK$ 103.5HK$ 115

  僅供參考：黑牛柏葉是一道以黑牛肉為主料的菜餚，通常經過燒烤或煎製。這道菜的味道濃郁，常搭配蒜蓉醬或醬油，適合與米飯一同享用。
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• 美國安格斯肥牛 (小)

  HK$ 145.8HK$ 162

  For reference only: Angus beef from the United States, thinly sliced and grilled. Served with dipping sauces and vegetables.
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• 手切本地新鮮牛頸脊

  從 HK$ 197.1HK$ 219

  僅供參考：手切本地新鮮牛頸脊以新鮮牛肉為主料，手工切割。肉質鮮嫩，通常以燒烤或煎製方式烹調，搭配蒜蓉醬或醬油，適合與米飯或蔬菜一同享用。此菜品在廣東地區受歡迎，展現了當地對新鮮食材的重視。
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• 頂級手切封門柳

  從 HK$ 219.6HK$ 244

  有原材料食品未經烹調，請煮熟後再享用
  0
• 美國安格斯牛柳粒

  從 HK$ 99.9HK$ 111

  For reference only: Angus beef tenderloin cubes are seared and sautéed, often served with vegetables and sauces. This dish highlights the rich flavor of high-quality beef, commonly enjoyed in American cuisine.
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• 鮮爽黃喉

  HK$ 99.9HK$ 111

  For reference only: 鮮爽黃喉 features fresh pork throat, typically blanched and served with a tangy dipping sauce. This dish is popular in Chinese cuisine, highlighting the natural flavors of the meat with a crisp texture.
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• 牛筋

  HK$ 106.2HK$ 118

  此描述僅供參考：牛筋
  0

有原材料食品未經烹調，請煮熟後再享用

• 滷豬大腸

  HK$ 79.2HK$ 88

  此描述僅供參考： 香口多汁，酸鹹可口。
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• 紐西蘭肥羊

  HK$ 134.1HK$ 149

  For reference only: New Zealand lamb features tender cuts of lamb, often roasted or grilled. It is seasoned with herbs like rosemary and served with seasonal vegetables or potatoes, showcasing the region's pastoral farming heritage.
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• 鮮豬粉腸

  HK$ 89.1HK$ 99

  此描述僅供參考：新鮮豬小腸
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• 先爽豬肚

  HK$ 89.1HK$ 99

  For reference only: Xian Shuang Zhu Du features pork tripe, blanched and tossed with garlic, chili, and vinegar. This dish originates from Chinese cuisine, offering a balance of savory and tangy flavors, typically served cold as an appetizer.
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• 三黃雞 (半隻)

  HK$ 139.5HK$ 155

  山上
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• 西班牙黑毛豬

  HK$ 152.1HK$ 169

  僅供參考：西班牙黑毛豬是用黑毛豬肉製作的，經過慢燒或烤製。肉質鮮嫩，搭配海鹽和香料，常與橄欖油和新鮮蔬菜一起享用。這道菜源自西班牙，特別是在伊比利亞地區。
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• 內蒙羔羊腩

  HK$ 243HK$ 270

  有原材料食品未經烹調，請煮熟後再享用
  0
• 滷羊蹄

  HK$ 189HK$ 210

  有原材料食品未經烹調，請煮熟後再享用
  0

有原材料食品未經烹調，請煮熟後再享用

• 紐西蘭蟶子皇 (1隻)

  HK$ 87.3HK$ 97

  For reference only: New Zealand clam, steamed or grilled, offers a briny flavor. Typically served with lemon and herbs.
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• 脆口大美魷 (原隻)

  HK$ 106.2HK$ 118

  For reference only: Crispy whole squid is deep-fried until golden, featuring a savory and slightly briny flavor. Typically served with dipping sauces, it is a popular dish in Asian seafood cuisine.
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• 游水海蝦 (6隻)

  HK$ 152.1HK$ 169

  有原材料食品未經烹調，請煮熟後再享用
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• 龍躉斑片

  HK$ 162.9HK$ 181

  For reference only: Dragon grouper fillet is a dish featuring tender fish fillets, typically steamed or pan-fried. It is seasoned with soy sauce, ginger, and scallions, often served with rice and vegetables, highlighting Cantonese culinary traditions.
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• 沙爆魚肚

  HK$ 84.6HK$ 94

  此描述僅供參考： 香脆美味，帶有海鮮風味。
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• 百花釀油條

  HK$ 106.2HK$ 118

  僅供參考：百花釀油條是將油條內部填入豬肉、蝦仁和香菇等餡料，然後炸至金黃。這道小吃常見於廣東地區，通常搭配醬油或辣椒醬享用。
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• 即劏田雞 (2隻)

  HK$ 69.3HK$ 77

  有原材料食品未經烹調，請煮熟後再享用
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• 非一般手打蝦滑

  HK$ 111.6HK$ 124

  有原材料食品未經烹調，請煮熟後再享用
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• 新鮮花甲 (1碟)

  HK$ 94.5HK$ 105

  For reference only: Fresh clams are steamed with garlic, ginger, and scallions, enhancing their natural brininess. Typically served with a side of dipping sauce, this dish highlights coastal flavors and is popular in Chinese cuisine.
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• 加拿大桂花蚌

  HK$ 173.7HK$ 193

  僅供參考：加拿大桂花蚌以新鮮桂花蚌為主料，通常蒸或煮熟。味道鮮美，常搭配醬油或蒜蓉。此菜源自海鮮文化，適合配飯或作為小吃。
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• 珊瑚蚌

  HK$ 162.9HK$ 181

  此描述僅供參考：珊瑚蚌
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• 香滑鱸魚片

  HK$ 152.1HK$ 169

  有原材料食品未經烹調，請煮熟後再享用
  0
• 日本廣島蠔 (2隻)

  HK$ 45.9HK$ 51

  有原材料食品未經烹調，請煮熟後再享用
  0
• 白鱔片

  HK$ 152.1HK$ 169

  此描述僅供參考：白鱔片
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• 台山桶蠔 (1桶)

  HK$ 231.3HK$ 257

  For reference only: Tai Shan bucket oysters are fresh oysters steamed with garlic and ginger. Served in a bucket, they highlight the natural brininess and are often enjoyed with a dipping sauce. This dish originates from the coastal region of Taishan, known for its seafood.
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• 鯇魚嘴

  HK$ 63HK$ 70

  僅供參考：鯇魚嘴是用鯇魚的嘴部製作的菜餚，通常以蒸或煮的方式烹調。這道菜的味道鮮美，常配以醬油和香蔥，適合搭配米飯享用。
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• 鮮魚卜

  HK$ 94.5HK$ 105

  僅供參考：鮮魚卜由新鮮魚肉製成，經過蒸煮或煎炸。通常搭配醬油或辣椒醬，常見於廣東地區的海鮮餐廳。
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• 蟹籽墨魚滑

  HK$ 111.6HK$ 124

  僅供參考：蟹籽墨魚滑由墨魚和蟹籽製成，經過蒸煮。口感滑嫩，搭配醬油或蒜蓉。此菜常見於廣東海鮮餐廳。
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• 脆鯇片

  HK$ 76.5HK$ 85

  此描述僅供參考： 口感爽脆，魚片香氣四溢。
  0
• 脆鯇骨腩

  HK$ 82.8HK$ 92

  此描述僅供參考：脆鯇骨腩
  0

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• 重點必食魚皮餃

  HK$ 37.8HK$ 42

  For reference only: Fish skin dumplings are made with fish skin, minced meat, and vegetables, steamed or pan-fried. They offer a savory flavor and are often served with dipping sauces, popular in Chinese cuisine.
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• 不可錯過雲吞王

  HK$ 48.6HK$ 54

  有原材料食品未經烹調，請煮熟後再享用
  0
• 超強魚片頭

  HK$ 34.2HK$ 38

  有原材料食品未經烹調，請煮熟後再享用
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• 粟米蓮藕餃

  HK$ 34.2HK$ 38

  有原材料食品未經烹調，請煮熟後再享用
  0
• 炸魚蛋 (1碟)

  HK$ 60.3HK$ 67

  For reference only: Fried fish balls are made from minced fish, seasoned, and deep-fried until golden. They are often served with dipping sauces and are popular in Asian street food culture.
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• 手打蝦丸

  HK$ 48.6HK$ 54

  僅供參考：手打蝦丸由新鮮蝦仁製成，經過手工打製而成。這道菜通常以清湯或炸的方式烹調，口感彈牙，常配以醬油或辣椒醬。
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• 手打牛筋丸

  HK$ 38.7HK$ 43

  此描述僅供參考： 味道濃郁，牛肉香氣十足，口感帶有嚼勁。
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• 台式貢丸

  HK$ 37.8HK$ 42

  僅供參考：台式貢丸由豬肉和魚漿製成，經過搓揉成球狀。通常用於湯品或火鍋，口感彈牙，搭配醬油或辣椒醬食用。
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• 芹菜木耳餃

  HK$ 34.2HK$ 38

  For reference only: Celery and wood ear mushroom dumplings are filled with finely chopped vegetables. They are typically steamed or boiled, offering a savory flavor profile. Commonly served with soy sauce or vinegar for dipping, these dumplings are popular in Chinese cuisine.
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• 手打墨魚丸

  HK$ 48.6HK$ 54

  此描述僅供參考：以墨魚及魚滑製成的球狀食物
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• 蟹粉流沙丸

  HK$ 35.1HK$ 39

  For reference only: Crab roe lava dumplings feature a delicate dough filled with crab roe and savory broth. Steamed until soft, they are typically served with a dipping sauce, showcasing flavors from Chinese cuisine.
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• 西洋菜餃

  HK$ 34.2HK$ 38

  僅供參考：西洋菜餃由西洋菜和豬肉餡製成，包裹在薄麵皮中。通常以水煮或蒸的方式烹調，搭配醬油或醋食用。
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• 回味鮮魚腐

  HK$ 34.2HK$ 38

  有原材料食品未經烹調，請煮熟後再享用
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• 自製韭菜餃

  HK$ 34.2HK$ 38

  僅供參考：自製韭菜餃以韭菜、豬肉和餃子皮製成，蒸或煮熟。餃子內餡鮮香，常搭配醬油或醋食用，為中國北方的傳統小吃。
  0

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• 隨變粉

  HK$ 34.2HK$ 38

  有原材料食品未經烹調，請煮熟後再享用
  0
• 天使米粉

  HK$ 27.9HK$ 31

  有原材料食品未經烹調，請煮熟後再享用
  0
• 東北紅薯粉

  HK$ 29.7HK$ 33

  For reference only: Tohoku sweet potato starch is made from ground sweet potatoes, commonly used in Japanese cuisine. It is often used to create chewy noodles or dumplings, providing a subtle sweetness and smooth texture. Typically served in soups or as a base for various dishes, it reflects the agricultural heritage of Japan's Tohoku region.
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• 芋絲

  HK$ 45HK$ 50

  此描述僅供參考：日式蒟蒻麵
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• 出前一丁

  HK$ 19.8HK$ 22

  此描述僅供參考：出前一丁
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• 白飯

  HK$ 12.6HK$ 14

  此描述僅供參考：蒸飯
  0

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• 炸響鈴卷

  HK$ 37.8HK$ 42

  此描述僅供參考：炸響鈴
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• 雞髀菇

  HK$ 20.7HK$ 23

  此描述僅供參考：雞髀菇
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• 冬瓜片

  HK$ 20.7HK$ 23

  此描述僅供參考：冬瓜片
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• 鮮冬菇

  HK$ 20.7HK$ 23

  此描述僅供參考：鮮冬菇
  0
• 超甜粟米

  HK$ 20.7HK$ 23

  此描述僅供參考：內含高糖份的粟米
  0
• 海帶

  HK$ 20.7HK$ 23

  此描述僅供參考：海帶
  0
• 蓮藕片

  HK$ 20.7HK$ 23

  此描述僅供參考：蓮藕片
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• 土豆片

  HK$ 20.7HK$ 23

  此描述僅供參考：薯仔片
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• 白蘿蔔片

  HK$ 20.7HK$ 23

  此描述僅供參考： 爽口微甜
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• 炸枝竹

  HK$ 20.7HK$ 23

  此描述僅供參考：炸枝竹
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• 金菇

  HK$ 20.7HK$ 23

  此描述僅供參考：金菇
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• 大豆芽

  HK$ 43.2HK$ 48

  此描述僅供參考： 新鮮脆口，帶堅果和清新香味。適合炒菜和沙律。
  0
• 油麥菜

  HK$ 26.1HK$ 29

  此描述僅供參考：油麥菜
  0
• 生根

  HK$ 35.1HK$ 39

  此描述僅供參考：生根
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• 唐生菜

  HK$ 26.1HK$ 29

  此描述僅供參考：唐生菜
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• 新鮮淮山

  HK$ 45.9HK$ 51

  此描述僅供參考：新鮮淮山
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• 萵筍

  HK$ 43.2HK$ 48

  此描述僅供參考：萵筍
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• 木耳

  HK$ 21.6HK$ 24

  此描述僅供參考： 味道爽甜，能增添湯和炒菜的層次感，是一種具有豐富味道的菌類，常用於烹調中。
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• 豆卜

  HK$ 18.9HK$ 21

  此描述僅供參考：豆腐卜
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• 炸芋粒

  HK$ 48.6HK$ 54

  For reference only: 炸芋粒 consists of diced taro that is deep-fried until golden. It features a crispy exterior and a soft, starchy interior, often served as a snack or appetizer in Chinese cuisine.
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• 鮮腐竹

  HK$ 40.5HK$ 45

  此描述僅供參考：鮮腐竹
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• 酸菜

  HK$ 51.3HK$ 57

  此描述僅供參考：雪菜肉絲
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• 野生靚竹筍

  HK$ 128.7HK$ 143

  有原材料食品未經烹調，請煮熟後再享用
  0
• 娃娃菜

  HK$ 26.1HK$ 29

  此描述僅供參考：娃娃菜
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• 凍豆腐

  HK$ 22.5HK$ 25

  此描述僅供參考： 清新輕盈，帶微甜和淡淡醬油味。
  0