Ming Men Yi Hao

A deluxe platter featuring a variety of selected dim sum. Taste different signature flavors at once, suitable for sharing among many. Steamed, fried, and boiled options available to satisfy different preferences.

Fried glutinous rice balls coated with sesame seeds. Crispy outside, soft and chewy inside, usually with a sweet filling. Fragrant and not greasy, a classic Cantonese dessert.

Golden crispy spring rolls, primarily filled with fresh shrimp. Extremely thin and crispy wrapper, with fresh shrimp in every bite. Best served with plum sauce.

A traditional nostalgic 'kung fu' dish where pomelo peel is meticulously processed to remove bitterness. Soft and spongy texture, absorbing rich abalone or meat sauce. Savory and melts in your mouth.

Shrimp paste (hundred flowers) stuffed into soft fish maw and steamed. The fish maw absorbs the broth, paired with springy shrimp paste, creating a rich and layered texture. Fresh and light flavor.

Deep-fried then steamed dumplings, soaked in rich sauce. Skin and bones separate, melts in your mouth, with a hint of spice and fermented black bean flavor. Unforgettable.

Nostalgic dim sum, with a whole quail egg on top of each siu mai. Dense pork filling, rich egg flavor. A classic taste from traditional tea houses.

Premium dim sum from Cantonese tea houses, with crystal-clear wrappers encasing plump fresh shrimp. Crisp and springy texture, full of fresh flavor. A must-order for yum cha.

Tender braised pig trotters served with sweet radish. The broth is clear and delicious, rich in collagen. Refreshing and not greasy.

Translucent rice flour wrappers filled with peanuts, minced meat, chives, etc. Chewy texture, savory and crisp filling. A unique Teochew flavor.

Classic yellow siu mai, topped with orange roe. Dense and juicy filling of pork and shrimp. Rich texture, fresh and delicious.

Steamed beef tripe seasoned with ginger and scallions. Crisp texture, absorbing the aroma of ginger and scallions. A popular offal dim sum.

Crystal skin wraps fresh shrimp and tender green vegetables. Visually appealing green color, crisp and fresh flavor. A healthy and delicious choice.

Deep-fried then steamed chicken feet, soaked in rich sauce. Skin and bones separate, melts in your mouth, with a hint of spice and fermented black bean flavor. Unforgettable.

White steamed buns made with fresh milk, soft and delicate texture. With a light milky flavor. Suitable for eating alone or with condensed milk.

Layered steamed cake with a sweet custard filling. Soft texture, rich milky flavor. An exquisite sweet dim sum.

Duck feet braised with shiitake mushrooms, wood ear mushrooms, and other vegetarian ingredients. Tender and flavorful duck feet, rich sauce. Full of traditional flavor.

Siu mai made with beef as the main ingredient, usually with water chestnut pieces for a crunchy texture. Rich beef flavor, enhanced by plum sauce.

Soft, fluffy white steamed buns with a sweet and savory honey-glazed char siu filling. An iconic dim sum for Cantonese yum cha. Best enjoyed piping hot.

Brown steamed cake, porous after fermentation, extremely soft. With brown sugar aroma, moderately sweet. Texture is as soft as a sponge.

Pan-fried dumplings until golden, filled with chives and minced meat. Crispy skin, juicy inside, with a strong chive aroma. A flavorful dim sum.

Glutinous rice flour outer layer fried until bubbly, crispy outside and soft and chewy inside. Filling is usually savory with pork, dried shrimp, and shiitake mushrooms. Unique sweet and savory combination.

Pan-fried glutinous rice cakes, can be savory or sweet. Chewy texture with a pan-fried aroma. A traditional Cantonese snack.

Golden fried large mud carp balls, served with a unique clam sauce. Springy and fresh fish balls, with a savory clam sauce. Unique flavor.

Green peppers stuffed with fish or pork paste, pan-fried until the skin wrinkles (tiger skin appearance). Slightly spicy peppers with delicious meat filling. Appetizing and fragrant.

Rice rolls cut into sections and pan-fried, with dried shrimp and scallions. Slightly crispy exterior, tender interior. Even more delicious with peanut sauce or sweet sauce.

Cleaned pig intestines, braised or fried. Soft and chewy texture, rich without being greasy. With a rich oily aroma.

A traditional tonic slow-cooked with sweet vinegar, ginger, and pig's trotters. Sweet and sour appetizing flavor, with tender and gelatinous pig's trotters. Warms the stomach and nourishes the body.

Dried squid rehydrated and steamed in curry sauce. Chewy squid with a rich, slightly spicy curry flavor. A flavorful steamed dish.

Large beef balls served on a bed of dried bean curd (fresh bean curd). Beef balls contain water chestnuts and cilantro, soft and juicy. Usually dipped in plum sauce.

Dried bean curd skin wrapped with fish maw, chicken, ham, and other ingredients, then steamed. The bean curd skin absorbs the savory juices of the ingredients. Rich texture, endless flavor.

Diced pork ribs seasoned with fermented black beans and garlic, then steamed. Tender meat with a rich fermented black bean aroma. An essential dim sum for morning tea.

Sticky rice wrapped in lotus leaves with ingredients like chicken and salted egg yolk, then steamed. The rice absorbs the fragrance of the lotus leaves and the richness of the ingredients. Soft, chewy, savory, and fragrant.

Chicken feet stewed with medicinal herbs. The broth is sweet with herbal fragrance, and the chicken feet are tender. Has nourishing and health-promoting effects.

Giant dumplings submerged in hot broth, with a rich and juicy filling. The broth may contain imitation shark fin shreds. Thin wrapper, large filling, eaten with both soup and ingredients, very satisfying.

Dried bean curd rolls soaked in Bak Kut Teh broth. The bean curd skin absorbs the Bak Kut Teh broth with herbs and pepper. Unique flavor, warming and comforting.

Break open the bun to reveal a golden salted egg yolk custard filling that flows like lava. Savory and sweet, with a soft bun. Be careful of the heat, it's delicious.

Thin and juicy soup dumplings with pork jelly filling. Be careful of the hot soup spilling out when bitten. Usually served with ginger shreds and vinegar.

Sweet bun shaped like a walnut or containing walnuts. Sweet and soft, with a nutty aroma. A healthy dessert option.

Steamed rice rolls wrapped with chicken shreds and vegetable shreds. Crisp texture, distinct layers. Relatively light flavor, emphasizing the original taste of ingredients.

Sticky rice steamed in a bamboo tube, with ingredients like preserved meat. The rice has a bamboo fragrance, soft and palatable. Rustic flavor.

Radish cake slices with preserved meat and dried shrimp, pan-fried until fragrant. Crispy on the outside, tender on the inside, full of the sweetness of radish. A must-have for Lunar New Year, also common year-round.

Savory pan-fried glutinous rice cakes, usually with scallions or dried shrimp. Soft and chewy texture, crispy outside. A simple and delicious traditional snack.

Sweet pan-fried glutinous rice cakes, usually filled with crushed peanuts, sesame seeds, and sugar. Crispy outside, soft inside, sweet and delicious. A popular Chinese dessert.

Famous Cantonese congee containing pig's offal (meaning 'top scholar and first place'). Smooth congee base with rich and fresh ingredients.

Congee made with grass carp belly and bones. Fresh and tender fish, sweet congee base. Be careful of fish bones, best enjoyed hot.

Eggplant slices stuffed with mud carp paste and pan-fried. Drizzled with sauce. Soft and absorbent eggplant, springy fish paste. A home-style Shunde dish.

Wontons filled with fresh shrimp, deep-fried until golden and crispy. Crispy skin, fresh meat, usually served with sweet and sour sauce. A crispy and appetizing snack.

Thin and smooth rice rolls wrapped with fresh shrimp and yellow chives. Drizzled with sweet soy sauce. Smooth rice rolls, crisp shrimp, a classic flavor.

Vegetarian rice rolls filled with various mushrooms and vegetables. Crisp and healthy texture, rich mushroom flavor. Suitable for vegetarians.

Plain rice rolls cut into sections. Primarily to enjoy the smooth rice noodle flavor and the mixed flavor of sweet soy sauce, sesame paste, and sweet sauce (mixed sauce rice rolls).

Rice rolls stuffed with minced beef and enoki mushrooms. Tender beef, crisp mushrooms. Rich texture, very popular.

One of the most popular rice rolls, filled with diced honey-glazed char siu. Savory and sweet char siu paired with smooth rice rolls and soy sauce. A perfect match.

Smooth rice rolls wrapped with crispy fried dough sticks (jian liang). Double texture of soft outside and crispy inside. Drizzled with soy sauce and sprinkled with scallions and sesame seeds, endless flavor.

Lettuce and fish paste blanched in savory broth. Fish paste is springy, lettuce is crisp. Clear and fresh soup.

Plump dumplings (usually containing shrimp, wood ear mushrooms, pork) served with seasonal vegetables, cooked in broth. Satisfying as a main dish and refreshing with vegetables.

Blanched water spinach (tong choi) drizzled with a savory and unique fermented bean curd sauce. The unique flavor of fermented bean curd enhances the crispness of the water spinach. A special Cantonese way of preparation.

Tender green choy sum blanched in clear chicken or bone broth. Retains the original flavor and nutrients of the vegetables. Simple and healthy.

Locally grown lettuce blanched in clear broth. Crisp and sweet texture, seasoned with a little oyster sauce or soy sauce.

Usually refers to a combination of three blanched ingredients, such as squid, pig intestines, and pig skin. Different textures, served with dipping sauce. A classic Hong Kong snack.

A famous congee originating from Liwan, Guangzhou. Rich in ingredients, including fish slices, lean meat, fried dough sticks, peanuts, squid, etc. Diverse textures, with a smooth congee base.

One of the most classic Cantonese congees. Salted egg or century egg with shredded lean pork. Salty and fragrant flavor, smooth congee base. A popular choice for breakfast or supper.

Congee with hand-beaten mud carp balls and shredded lettuce. Sweet and springy fish balls, with crisp shredded lettuce. Light and fresh.

Red bean pastry, may contain coconut milk layers. Soft and cool texture, with chewy red bean particles. Sweet and refreshing.

Crystal clear jelly cake with suspended osmanthus flowers. Cool to the palate, with a delicate osmanthus fragrance. An exquisite dessert with imperial flavor.

Pudding with fresh mango pieces, drizzled with evaporated milk. Smooth texture, rich and sweet mango flavor. One of the most popular desserts in summer.

Slow-cooked red bean soup with dried tangerine peel for fragrance. Red beans are smooth and creamy, tangerine peel has a sweet aftertaste. Warms the stomach and dispels cold.

Green bean soup simmered with dried tangerine peel (sweet-scented osmanthus). Green beans clear heat and detoxify, dried tangerine peel has a unique aroma. A traditional Cantonese summer dessert.

Dark brown steamed cake made with brown sugar and honey. Soft and chewy texture with a rich caramelized brown sugar aroma. Healthy and delicious.

Cantonese roast pork, with golden crispy skin and alternating layers of fat and lean meat. Crispy skin and tender meat, savory and appetizing. Usually served with mustard or sugar.

Squid tentacles battered and deep-fried until crispy, stir-fried with salt and pepper, minced garlic, and chili. Spicy, savory, and chewy. An excellent accompaniment to drinks.

Pork ribs deep-fried then coated in a sweet and sour black vinegar sauce. Bright red color, sweet and sour appetizing, tender and crispy meat. A classic cold dish or appetizer.

Crisp cucumber smashed, paired with springy jellyfish. Cold-dressed with minced garlic, vinegar, and sesame oil. Fresh and crisp texture, very appetizing.

Diced tofu deep-fried until golden and crispy outside, tender inside, seasoned with salt and pepper. Bite-sized, crispy outside, soft inside. A simple yet flavorful snack.

Chicken feet slow-cooked in rich abalone sauce for a long time. Gelatinous chicken feet, tender and flavorful. Sauce is sweet and thick.

Rice rolls cut into sections and pan-fried, stir-fried with spicy and savory XO sauce. Crispy outside, soft inside, very flavorful. Fragrant.

Whole pigeon marinated and deep-fried until the skin is crispy and the meat is tender. Rich in juices, even the bones are flavorful. A famous Cantonese dish, suitable for tearing by hand.

Thinly sliced pork belly blanched, then drenched in a generous amount of minced garlic and soy sauce. Meat slices are rich without being greasy, with a strong garlic aroma. A classic cold dish.

Black fungus (cloud ear fungus) cold-dressed with black vinegar. Crisp texture, sour and spicy, appetizing. Has a cleansing effect on the intestines.

White Cloud Chicken Feet preparation: chicken feet are cooked and cooled, skin is crisp and meat is tender. With the unique spiciness of sand ginger. Refreshing and not greasy.

Diced pig trotters cooked to a springy texture, seasoned with sand ginger powder. Crispy skin, rich sand ginger flavor. A great appetizer.

Goose feet and wings slow-cooked in aged brine. Firm and flavorful meat, rich brine aroma. A classic Teochew snack.

Chicken mid-joint wings marinated and roasted or fried, coated with honey. Crispy skin, tender meat, balanced sweet and savory. Loved by adults and children.

Tofu deep-fried until golden and crispy outside, still tender inside. Usually served with a chive and soy dip. Crispy outside, soft inside, rich soy flavor.

Pig stomach cleaned and stewed with pickled mustard greens and white pepper. The soup is spicy from the pepper and tangy from the pickled mustard greens. Warms the stomach and is appetizing.

Boneless chicken feet served with a spicy and sour Thai sauce, with ingredients like onions and cilantro. Crisp texture, spicy and sour stimulation. A very appetizing appetizer.

Beef shank braised in five-spice滷水 (brine) and sliced. Firm texture with beautiful marbling. Rich braised flavor, excellent texture.

Sichuan Spicy Saliva Chicken

A value-for-money lunch set for 2-3 people. Includes two selected dim sum, one main noodle/rice dish, and one special snack. Flexible and diverse choices.

A family lunch set for 4-6 people. Generous portions, including various dim sum, snacks, noodles/rice, and a signature chef's dish. Suitable for family gatherings or friend meetups.

Large lunch set for 7-9 people. Includes plenty of dim sum and various main dishes and snacks, ensuring everyone is full. Excellent value for money.

Banquet-style lunch set for 10-12 people. A wide variety of dim sum, snacks, main courses, and side dishes, almost including all menu options. Suitable for large gatherings or business lunches.

A selection of three signature dinner dishes. Includes sweet and slightly spicy peppered pig stomach and clam soup, crispy Teochew oyster omelet, and savory steamed scallops with garlic. Suitable for small family dinners.

Deluxe Dinner Trio featuring Cheesy Baked Lobster Noodles, Steamed Star Grouper, and Peppered Pig Stomach and Clam Soup. A top choice for seafood lovers.

Four deluxe seafood dishes. In addition to lobster, scallops, and clam soup, it includes flavorful ginger and scallion braised abalone pot. Generous portions, impressive for entertaining.

Premium Dinner Set. Includes lobster, scallops, a whole fish, and a luxurious abalone pot. Precious ingredients, suitable for important celebrations.

Premium Australian lobster, with firm and sweet meat. Paired with E-fu noodles that have absorbed the lobster's savory broth. Price is per lobster. A celebratory main dish.

Fresh live sea fish, choice of Sea Tiger, Grouper, or Sea Bass. Steaming best highlights the tenderness and sweetness of the fish. Price is per fish.