Hong Bao Central embassy

Black fungus salad in Sichuan style. Sour, salty, and spicy with chili oil and Chinkiang vinegar. Fragrant with sesame oil and a crunchy texture. Refreshing and a great appetizer.

Crisp and fresh Japanese cucumbers seasoned in Sichuan style. Slightly spicy, fragrant with sesame oil and garlic. Refreshing and crispy.

A Sichuan-style Chinese appetizer consisting of smooth tofu and century eggs, drizzled with a spicy, savory, and rich sauce, fragrant with chili and spices. Enjoying them together offers a variety of textures.

Thinly sliced pig ear tossed with Sichuan-style chili oil. Spicy and fragrant with Chinese spices. Crunchy and chewy texture.

Crispy jellyfish seasoned with sesame oil and Sichuan-style sauce. Offers a crunchy texture, fragrant sesame oil, and a slight spiciness.

Tender and juicy steamed chicken, cooked to perfection. Served with fresh ginger and scallion dipping sauce. Mellow flavor, fragrant with ginger.

Chilled Shaoxing wine-soaked chicken. Tender and springy meat, crispy skin, with a subtle aroma of Shaoxing wine. A popular appetizer.

Tender steamed chicken drizzled with mellow soy sauce, fragrant with fried shallots and sesame oil. Perfectly sweet and savory.

Teo Chew style braised duck. Tender duck meat soaked in rich braising liquid, fragrant with Chinese medicinal herbs. Served with a pickled chili and vinegar dipping sauce.

A platter of assorted Teo Chew-style braised duck, including meat, blood, wings, legs, and offal, stewed until tender in a mellow braising liquid.

Double boiled black chicken with Chinese herbs and ginseng. The broth is deeply sweet and fragrant, invigorating. The black chicken meat is tender and melts in your mouth.

Mellow clear soup with fresh, tender fish maw and dried scallops, providing a natural sweetness from the sea.

Thick and rich brown gravy soup. Intense flavor, fragrant with stock and soy sauce. Contains good quality dried fish maw stewed until tender.

A stew of three premium ingredients: sea cucumber, fish maw, and dried scallops in Hong Bao's special broth.

Clear soup with natural sweetness from zucchini and fresh crab meat. Light and refreshing taste, perfect for a soothing meal.

Clear soup with crunchy bamboo fungus. Refreshing and mellow broth with a light aroma of Chinese herbs.

Clear soup with fresh, sweet red grouper and bamboo fungus. The broth is sweet from the fish and offers a variety of textures.

Fresh fish maw soup served in a hot clay pot. Choose between rich red gravy or mellow clear soup. Large pieces of fish maw.

Thin-skinned Xiao Long Bao filled with minced pork and hot soup. Mellow taste, served with shredded ginger and Chinkiang vinegar.

Thin and translucent shrimp dumplings, packed with firm and crispy shrimp, fragrant with sesame oil. A popular dim sum item.

Shrimp and minced pork dumplings, firm and springy with a mellow taste, wrapped in a soft yellow wonton skin.

Shrimp dumplings stuffed with crab meat and minced pork. Thin and chewy wrapper, with the full sweetness of crab meat.

Steamed scallops and spinach dumplings. Translucent wrapper revealing the filling. Sweetness from scallops combined with the tenderness of spinach.

Firm pork dumplings, well-seasoned, steamed hot, served with Chinkiang vinegar.

Pork dumplings topped with whole abalone. Luxurious taste, with tender and chewy abalone complementing the dumplings.

Xiao Long Bao stuffed with foie gras. Rich and melt-in-your-mouth, combined with a mellow soup.

Soft and fragrant glutinous rice wrapped in lotus leaf (or aromatic leaf), stuffed with intensely flavored chicken and BBQ pork, steamed until the flavors meld.

Fried beancurd skin rolls stuffed with pork, steamed and drizzled with mellow brown gravy. The beancurd skin absorbs the sauce well.

Large shrimp wontons, blanched and topped with Sichuan-style red chili oil sauce. Spicy and fragrant.

Shrimp dumplings shaped like beautiful goldfish. The wrapper is thin and translucent, revealing the pinkish shrimp filling. Delicious and visually appealing.

Shrimp dumplings stuffed with seasoned crab meat. Soft and chewy wrapper, with a rich and mellow filling.

Crispy fried shrimp wontons stuffed with wasabi cream. Crispy, creamy, with a slight wasabi kick.

Pan fried pork and chive dumplings, crispy on the bottom and soft on top, with fragrant chive filling.

Crispy fried taro, resembling a bird's nest, crispy outside and soft inside. Stuffed with red pork and shrimp stir-fried in a rich sauce.

Crispy fried chives dumplings, crispy outside and soft inside. Filled with stir-fried chives and dried shrimp, fragrant and delicious in the Teo Chew style.

Radish cake, steamed then fried until the outer skin is beautifully browned. Soft inside with the aroma of radish and spices. Served with dark soy sauce or dipping sauce.

Crispy fried glutinous rice balls stuffed with pork and various seasonings. Tastes similar to Zongzi but fried until crispy outside and soft inside.

Fish cakes made from ground squid mixed with curry paste, fried until golden brown and fragrant. Springy and chewy texture, served with plum sauce.

Crispy fried spring rolls stuffed with delicious roasted duck and various vegetables. Served with a sweet and sour dipping sauce.

Crispy fried spring rolls stuffed with shrimp and Italian truffle. Fragrant with the unique aroma of truffle, complementing the crispy wrapper.

Crispy fried appetizers stuffed with seafood mixed with mayonnaise, wrapped in Vietnamese spring roll wrappers. Creamy and crunchy taste.

Fresh mud crab with firm, sweet meat. Can be prepared in various styles. Price is per weight.

Large Boston Lobster with big claws and abundant, firm, sweet, and springy meat. Cooked fresh for the best taste. Price is per weight.

Phuket Lobster, renowned for its firm, sweet meat and beautiful patterns. A premium ingredient, it can be prepared in various dishes. Price is per weight.

Tender, sweet, and fine-textured grouper. Fresh from the tank. Choose steamed to preserve its natural flavor or fried for crispiness. Price is per weight.

Tiger Grouper with firm, springy meat, excellent taste. Ideal for steamed soy sauce preparation. Requires pre-order. Price is per weight.

Red Grouper, the king of groupers. Beautiful white flesh, sweet, tender, and fine-textured. Popular in top Chinese restaurants. Price is per weight.

Crispy fried soft-shell crab, stir-fried with chili salt and spices. Salty, spicy, fragrant, and mellow. Can be eaten whole.

Generous crab meat stir-fried rapidly with bean sprouts over high heat to achieve a fragrant wok hei. Sweet and juicy crab meat.

Generous crab meat stir-fried with rich curry powder, fragrant with spices. Sweet and savory from egg and condensed milk.

Fresh and crispy squid stir-fried with premium shrimp paste in Malaysian style. Unique aroma and mellow salty-spicy taste.

Squid stir-fried with special XO sauce made from dried seafood and spices. Spicy, fragrant, and rich flavor.

Large, sweet Japanese scallops stir-fried with exquisite XO sauce, adding luxury and a rich flavor to the dish.

Freshly steamed Japanese scallops drizzled with XO sauce to enhance their natural sweetness, blended with the spicy and fragrant sauce.

Japanese scallops seasoned with Hong Bao's unique special sauce, offering a distinctive and mellow flavor.

Large Japanese scallops steamed with glass noodles and minced garlic. Fragrant with fried garlic and seasoned soy sauce.

Premium shark's fin stewed in rich brown gravy, served in a hot clay pot with generous crab meat. A premium health-boosting dish.

Premium shark's fin, large pieces, stewed until tender and smooth. Choose between rich brown soup or mellow clear soup.

Extra large premium grade shark's fin, suitable for special occasions, served with fresh sweet crab meat.

The ultimate premium shark's fin dish, large pieces, meticulously stewed in a superior broth.

Dried shark's fin stir-fried over high heat with egg and crab meat. Fried until dry and fragrant with wok hei. Mellow taste.

Dried fish maw stir-fried with egg and crab meat. Similar to stir-fried shark's fin but with a softer, chewier texture of fish maw.

The ultimate Monk Jumps Over the Wall soup, combining numerous premium ingredients stewed together to create a rich, fragrant, and health-boosting broth.

Fresh and crispy morning glory stir-fried over high heat with chili and garlic, seasoned with Thai-style fermented bean paste. Salty and spicy.

Tender green spinach stir-fried with minced garlic until fragrant. Simple yet mellow flavor, good for health.

Crispy lotus root stuffed with seasoned minced pork, stir-fried with rich XO sauce. Fragrant with spices and varied textures.

Crisp fresh broccoli stir-fried with oyster sauce or garlic. Naturally sweet and crisp.

Tender and crispy Hong Kong Kailan stir-fried over high heat with garlic, retaining its fresh green color and sweet crispiness.

Steamed kale drizzled with mellow oyster sauce, served with fried garlic.

Crisp iceberg lettuce stir-fried quickly or blanched, drizzled with oyster sauce. Crispy and juicy texture.

A mixed vegetable stir-fry with the sweetness of peas and the crunchiness of wood ear mushrooms. Mellow seasoning.