Tandao Hong Kong Restaurant_Xinyi Store

Classic Hong Kong dim sum, with a translucent steamed dumpling skin filled with whole shrimp and diced pork. The skin is thin and chewy, and the filling is fresh and juicy. Best enjoyed hot to experience the crispness of the shrimp.

Pork ribs with soft bones, steamed with fermented black beans, minced garlic, and chili. The meat is tender and flavorful, with a rich savory fermented black bean aroma. An essential steamed dim sum for tea time.

Chicken feet are deep-fried and then steamed in a fermented black bean sauce. The skin has a tiger-like pattern, the texture is soft and melts in your mouth, and the meat easily separates from the bone. The taste is savory and slightly spicy, rich in collagen.

Traditional Cantonese steamed bun, with the white skin naturally splitting at the top. The filling is filled with moderately sweet and savory honey-glazed char siu. The bun is soft and not sticky, perfectly complementing the rich filling.

Yellow thin skin wraps a filling of mixed pork and shrimp, topped with fish roe. The texture is firm and elastic, with the sweetness of fresh meat and the umami of seafood in every bite.

Cabbage baked with a rich creamy white sauce and cheese. The top is golden and browned, while the vegetables inside are sweet and full of creamy flavor. The texture is smooth and moist, suitable for all ages.

Sticky rice, chicken, shiitake mushrooms, and other fillings are wrapped in dried lotus leaves and steamed. The sticky rice absorbs the fragrance of the lotus leaves and the oil from the chicken, resulting in a soft, chewy, and aromatic texture.

Round, plump buns filled with sweet and rich custard. The texture is soft, and the filling has a strong milky and eggy aroma. A popular sweet dim sum.

Radish cake with preserved sausage and dried shrimp, pan-fried until golden and crispy on the surface. The inside is soft and dense, with the sweetness of shredded radish and the savory flavor of preserved meat. Can be dipped in garlic sauce.

Thin bean curd skin wrapped with shrimp filling and deep-fried. The skin is extremely crispy, and the filling is fresh and juicy. Served with "Gip" sauce (Worcestershire sauce) to cut through the greasiness and enhance the flavor.

Chicken wings marinated in Southern fermented bean curd, fried until crispy. It has a unique fermented bean aroma and a sweet and savory flavor. The chicken is tender and juicy, with a special aroma.

The filling is packed with fresh chives and seafood, pan-fried until golden brown on both sides. The crust is crispy, and the filling is full of the rich aroma of chives and the sweetness of seafood.

Layered puff pastry wraps a moist shredded radish filling. One bite, and the crust is crispy and crumbly, while the filling is sweet and juicy. It's a handmade dim sum that tests the chef's skill.

Smooth rice noodle rolls filled with crispy fried dough sticks (Zha Liang). The texture is soft outside and crispy inside, with distinct layers. Drizzled with special sweet soy sauce, it's simple yet infinitely flavorful.

Crystal-clear rice noodle rolls filled with whole shrimp and chives. The texture is smooth and slippery, the shrimp is crisp, and the chives add a special aroma. Served with soy sauce.

Rice noodle rolls filled with chopped honey-glazed char siu. The sweet and savory sauce of the char siu contrasts with the smooth, plain rice noodle rolls. A classic flavor of Cantonese rice noodle rolls.

Thick toast filled with peanut butter, dipped in egg batter, deep-fried until golden, and topped with a pat of butter. The texture is crispy outside and soft inside, full of eggy aroma and rich peanut flavor. Drizzle with syrup for an evil and delicious treat.

A pancake combining taro paste and salted egg yolk (golden sand). The outer layer is crispy, and the filling is smooth taro paste with a savory, flowing salted egg yolk. A rich blend of sweet and savory flavors.

Layers of puff pastry filled with vegetarian char siu. Golden and tempting in appearance, with a crispy texture. The filling is moderately sweet and savory, a Hong Kong dim sum suitable for vegetarians.

Milk is solidified, then coated and deep-fried. The crust is golden and crispy, while the inside is a semi-melted, tender milk jelly. The texture is hot outside and cool inside, with a rich milky flavor, slightly sweet and not greasy.

A pancake made with various vegetables and vegetarian seafood ingredients. The crust is pan-fried until golden and fragrant, and the filling is rich in texture. Suitable for dipping sauce.

Thin and crispy spring roll wrappers filled with various shredded vegetables, deep-fried. Extremely crispy texture, with a refreshing and juicy vegetable filling. Can be dipped in sweet and sour sauce for added flavor.

A classic of Cantonese roast meats, the duck skin is roasted to a reddish-brown and crispy color, with rich fat underneath. The duck meat is tender and juicy, with a hint of spices. Usually served with plum sauce to cut through the richness.

Chicken legs braised with premium soy sauce and rose wine. The chicken skin is smooth and glossy, and the chicken meat is infused with the savory and slightly sweet braising liquid. The meat is extremely tender.

Pork belly with skin, roasted and brushed with malt syrup. The color is bright red and tempting, with a slightly caramelized aroma around the edges. The texture is tender, with a blend of sweet and savory.

A roast meat platter that satisfies three cravings at once, including roast duck, char siu, and oil chicken. Suitable for those who want to try multiple flavors or share with others. Each type of meat has its unique flavor and texture.

The chicken skin is deep-fried until paper-thin and crispy by continuously pouring oil over it. The chicken remains tender and juicy, with no excess oil between the skin and meat. It tastes even better with salt and pepper.

Whole soft-shell crab coated and deep-fried, then stir-fried with plenty of crispy garlic and chili. The crab shells are crispy and can be eaten directly, with a rich garlic aroma and slight spiciness. An excellent appetizer.

Shrimp deep-fried and served with typhoon shelter-style crispy garlic and chili. The shrimp shells are crispy, and the shrimp meat is springy. Every bite is full of intense garlic and spicy aroma.

Green beans stir-fried with minced pork and preserved olive vegetables over high heat. The green beans are crisp, and the preserved olive vegetables provide a unique savory and sweet flavor. A very appetizing home-style dish.

Diced radish cake stir-fried with XO sauce, bean sprouts, and chives. The radish cake is slightly charred on the outside, and the spicy umami of the XO sauce completely coats it. Full of wok hei and fragrant.

Tender tofu and shrimp are simmered in a rich golden broth. The tofu is tender and flavorful, and the broth has a sandy texture and umami from the salted egg yolk. Excellent for pouring over white rice.

A classic Cantonese clay pot dish featuring salted fish, diced chicken, and tofu simmered together. The savory flavor of the salted fish permeates the tofu, making it rich and appetizing.

Beef brisket slow-cooked for a long time, paired with radish. The broth is rich and mellow, the beef brisket is tender and flavorful, and the radish is sweet and juicy. It warms the stomach and is great with rice.

Large fresh shrimp stir-fried with eggs, keeping the egg mixture semi-cooked and tender. The texture is moist and smooth, with a perfect blend of egg aroma and shrimp freshness. Light and not greasy.

Deep-fried pork pieces stir-fried with pineapple and green peppers in sweet and sour sauce. The pork pieces are crispy outside and tender inside, with an appetizing sweet and sour sauce. The fruity flavor of pineapple balances the greasiness.

Chicken thigh meat balls braised with thick shiitake mushrooms and sweet chestnuts. The chicken is tender and smooth, and the chestnuts are soft, fragrant, and sweet. The sauce is rich and has a strong autumn flavor.

Fish fillets cooked in a broth of pickled vegetables and Sichuan peppercorns. The fish is delicate and tender, the broth is sour and invigorating, with a slight numbing sensation from the Sichuan peppercorns at the end. Appetizing and satisfying.

A milky white broth made from simmering pork bones, with added corn, radish, and other ingredients. The broth is sweet and rich, high in collagen. Drink the soup and eat the ingredients for nourishment and warmth.

Fried rice topped with a large pan-fried pork chop. The fried rice grains are distinct and dry, and the pork chop is firm and savory. Generous portion, very filling.

The signature Cantonese fried rice, with ingredients including shrimp, diced char siu, egg, and scallions. The rice is stir-fried to be loose and not greasy, full of wok hei, and rich in various ingredients.

Rice stir-fried with egg whites and black truffle paste, served with shrimp. The truffle aroma is rich, the egg whites are tender and smooth, and the overall flavor is lighter and more elegant than regular fried rice.

Rice cooked in a clay pot, topped with Cantonese preserved sausage and liver sausage. The rice absorbs the oily aroma of the preserved meats, and the bottom of the pot has crispy rice crust. Drizzle with special sweet soy sauce and mix before eating.

Tender chicken pieces and shiitake mushrooms are placed on top of rice and simmered. The chicken juices seep into the rice, making every bite full of chicken sweetness. The rice crust is crispy, with rich layers of texture.

Fish slices and small scallops are blanched in a boiling porridge base in the style of Cantonese congee. The porridge base is smooth and delicate, with the umami of seafood infused into it. Light and delicious.

Classic preserved egg and lean pork congee with added scallops for enhanced umami. The preserved egg is chewy, the lean pork is tender, and the congee base is thick and smooth. A comforting and stomach-warming congee.

Instant noodles are cooked, drained, tossed with fragrant scallion oil, and served with a pan-fried chicken chop. The noodles are chewy, and the scallion oil is savory and appetizing. A classic combination from tea restaurants.

Ho fun noodles stir-fried with beef slices, bean sprouts, and chives over high heat. The ho fun is evenly colored and unbroken, full of wok hei. The beef is tender and smooth, with a rich and non-greasy texture.

Stir-fried ho fun noodles with char siu slices instead of beef. The sweetness of the char siu combines with the saltiness of the soy sauce, paired with smooth ho fun noodles. Unique flavor, balanced sweet and savory.

Instant noodles stir-fried with XO sauce, slightly spicy and savory. Served with a large pan-fried pork chop. The noodles absorb the essence of the XO sauce, resulting in a rich and intense flavor.

Thin noodles stir-fried with chives and onion shreds using only soy sauce king (premium soy sauce) over high heat. The noodles are dry and springy, with a rich soy sauce aroma. Simple yet requires skillful wok control.

Hong Kong-style alkaline noodles served with five plump shrimp wontons. The broth is usually made from dried fish, which is incredibly delicious. The wontons have thin skin and large fillings, with whole shrimp inside.

The milky white broth has a rich and spicy white pepper aroma. The pork tripe is cleaned and crisp, and the chicken is tender. A bowl of this warms the whole body and has a warming effect.

Chicken soup stewed with abalone and cordyceps flower. The soup is clear, with a delicious and sweet taste. The aroma of the mushrooms blends with the essence of seafood and land ingredients, nourishing and healthy.

Pork ribs stewed with fermented black garlic and fo-ti root herbs. The soup is dark, sweet, and mellow, without a pungent herbal taste. The pork ribs are stewed until tender.

A Cantonese slow-cooked soup that changes daily according to seasonal ingredients. After long simmering, the essence of the ingredients is fully infused into the soup. It's an essential nourishing soup for Cantonese tables.

Clear broth with six large wontons, no noodles. For those who only want to enjoy the delicious taste of wontons. The wontons are smooth and slippery, with sweet and tender shrimp.

Water spinach stir-fried over high heat with fermented bean curd sauce. The unique savory and fermented flavor of the fermented bean curd perfectly complements the crisp and tender texture of the water spinach. Unique and appetizing flavor.

Sweet cabbage stir-fried with savory fermented bean curd. The fermented bean curd adds layers of flavor to the vegetables while retaining the cabbage's crispness.

Blanched Chinese broccoli drizzled with oyster sauce. The stems of the Chinese broccoli are crisp, with a slight bitter taste, which pairs perfectly with the savory, slightly sweet oyster sauce.

Water spinach quickly stir-fried with garlic. It retains the vibrant green color and crisp texture of the vegetables. Light and healthy flavor.

Cabbage stir-fried over high heat, retaining its natural sweetness and crispness. A classic home-style vegetable dish.

Sponge gourd braised with salted egg (gold) and century egg (silver). The sponge gourd is tender and sweet, and the soup is full of the rich aroma and umami of both eggs. Smooth texture.

Classic Hong Kong dessert, made with mango puree and coconut milk as a base, with pomelo pulp and sago. The texture is rich and sweet, with the slight sourness and fragrance of pomelo. Refreshing and cooling.

Smooth and tender almond tofu, like pudding, floating in sugar water. It has a delicate almond aroma and melts in your mouth. Refreshing and cuts through richness.

A sweet soup made from freshly ground almonds. Rich aroma, smooth and mellow texture. Warm when hot, cool when cold, full of old-fashioned flavor.

A black, jelly-like dessert made from simmering various Chinese medicinal herbs. It has a slightly bitter herbal taste and is usually served with honey or syrup. It has heat-clearing and detoxifying effects.

The restaurant's signature Portuguese-style egg tart with 192 layers of puff pastry. The tart crust is extremely crispy, and the custard filling is smooth and sweet. Most delicious when served hot from the oven.

Mini freshly baked pineapple bun filled with a thick slice of cold butter. Enjoy the contrast of hot and cold, and the crispy sweetness of the pineapple bun with the savory butter. Drizzle with syrup for an indulgent treat.

The crispy crust of the pineapple bun hides a moist filling of sweet and savory char siu. The outer layer is crispy and sweet, while the filling is rich and savory. It's a creative combination of Hong Kong dim sum and baking.

The pineapple bun is filled with smooth and creamy taro paste. The natural aroma of taro perfectly combines with the milky flavor of the pineapple crust. Rich texture without being too sweet.

A gift box of six signature crispy egg tarts. Suitable for takeout or as a gift.

Signature Hong Kong-style coffee, rich and full-bodied, with a slight burnt bitterness and sourness. It tastes even better with sugar and milk, refreshing and invigorating.

Hong Kong-style milk tea that has undergone the "tea bumping" process, with a strong tea flavor and smooth milkiness. The texture is silky smooth, a classic among Hong Kong beverages.

A mixed drink of coffee and silk stocking milk tea. It combines the richness of coffee with the smoothness of milk tea. Perfect for those who have trouble choosing or want a double treat.

Rich black tea with fresh lemon slices. Stir the lemon with a straw or spoon before drinking to release the sourness and aroma. Sweet and sour, it cuts through richness and leaves a pleasant aftertaste.

Cold Coke with fresh lemon slices. The sourness of the lemon balances the sweetness of the Coke, and the carbonation is strong. Perfect with fried food or heavy-flavored dishes.

A classic malt chocolate drink. Rich and sweet taste with a unique malt aroma. It's a taste from many people's childhood memories.

A drink made with fresh lemon juice and honey. Moderately sweet and sour, it soothes the throat. Caffeine-free, suitable for drinking at any time.

Seven Up soda with pickled salted lemon. A unique sweet and salty flavor with strong carbonation. Said to help relieve throat discomfort.

A combination of lemon, honey, and sparkling water. Refreshing and appetizing with a sweet and sour taste. Perfect for hot weather.

A Taiwanese specialty honey-scented black tea, with an amber-colored liquor. It has a natural honey aroma upon entry and a sweet aftertaste without bitterness. Perfect for enjoying slowly with dim sum.

A classic Taiwanese lager beer. It is crisp and smooth, with low bitterness and a distinct malt aroma. Very satisfying with stir-fries or fried foods.

Made by simmering roselle flowers and smoked plums, with a little salted lemon for flavor. The color is as beautiful as a ruby, and the taste is sour, sweet, and thirst-quenching. Appetizing and cuts through richness.

An herbal drink made with perilla leaves. It has a unique refreshing herbal aroma. The taste is crisp and refreshing, helping to soothe and relax.

A traditional Cantonese herbal tea brewed according to a classic recipe. It has a bitter taste and a rich herbal aroma. It has heat-clearing and detoxifying effects.

Hot tea brewed with dried longan and red dates. It has a natural sweetness and fruity aroma, with a mellow taste. Nourishing and suitable for cold weather.

A hot drink made with ginger and lemon. The mild spiciness of ginger warms the body, while the sourness of lemon adds a refreshing touch. A good choice for preventing colds or warming the stomach.

Roasted black beans brewed. It has a rich roasted bean aroma and is caffeine-free. The taste is light and sweet, healthy and nourishing.