Fei Zai Hong Kong Style Tea Restaurant

Fried rice stir-fried over high heat with XO sauce and tender shrimp. XO sauce is a slightly spicy seafood sauce originating from Hong Kong, with a rich and savory flavor, and distinct grains of rice.

Crispy fried pork chop with egg fried rice. The pork chop is marinated to perfection, and the fried rice has the aroma of egg and scallions. It's a very filling main course.

Spring rolls deep-fried until golden and crispy, usually with minced meat and vegetables inside. Crispy texture, with hot steam and filling aroma escaping when bitten.

A classic dish from Hong Kong's Typhoon Shelter. Soft-shell crab is deep-fried until crispy, then stir-fried with plenty of fried garlic, fermented black beans, and chili. Spicy, crispy, and great with drinks.

Spiral-shaped fried or steamed buns with a rich milky flavor. Golden brown outside, fluffy inside, usually dipped in condensed milk.

A must-order dim sum in Hong Kong style. Steamed with rice flour, shredded radish, preserved meat, or dried shrimp, then pan-fried until golden brown and fragrant. Tender, savory, and aromatic.

A dessert made with water chestnut flour. Crispy outside, soft and chewy inside with coconut milk aroma and the crispness of water chestnuts.

Deep-fried glutinous rice balls coated in white sesame seeds. Chewy texture, usually filled with red bean paste or lotus seed paste, sweet and delicious.

Classic Hong Kong bun. Steamed fluffy white bun, filled with savory and sweet char siu pork filling.

A common Hong Kong street snack. Chewy fish balls stewed in a special curry sauce, with a slightly spicy and aromatic flavor.

Crispy fried chicken wings, marinated to perfection, with tender and juicy meat.

Spring rolls deep-fried until golden and crispy, with a rich filling and layered texture.

Chicken feet are deep-fried then steamed, absorbing the rich oyster sauce. Tender texture, meat easily separates from the bone, rich in collagen.

Pork ribs cut into small pieces, steamed with fermented black beans, minced garlic, and chili. The ribs are tender, and the fermented black beans are very aromatic.

When you break open the bun, the steaming hot salted egg yolk custard filling flows out like lava. A rich and smooth blend of sweet and savory.

Thin yellow skin wraps a filling of mixed pork and shrimp, often topped with crab roe or carrot. Firm and chewy texture.

Shrimp and filling wrapped in tofu skin and deep-fried. The tofu skin is crispy, and the filling is fresh and juicy, usually dipped in 'gie zai' (Worcestershire sauce).

Translucent crystal skin wraps whole shrimp and diced bamboo shoots. The skin is chewy, and the filling is crisp and sweet, a classic dim sum.

Small steamed buns with thin skin and abundant filling. Rich soup flows out when bitten. The filling is usually pork, served with ginger slices and vinegar.

Japanese udon noodles stir-fried with beef slices and vegetables. The udon is smooth and chewy, absorbing the savory sauce.

Stir-fried Udon with Pan-fried Pork Chop. The pork chop is thick, the udon is chewy, and it's a hearty noodle dish.

Uses classic Hong Kong "Gong Zai" noodles (instant noodles), stir-fried with XO sauce and pork chop. The noodles are chewy and curly, and the XO sauce provides a slightly spicy seafood aroma.

"Gong Zai" noodles stir-fried with beef slices and XO sauce. The beef is tender, and the noodles are flavorful with a unique Hong Kong style.

Also known as 'liang mian huang', noodles are fried until crispy, then topped with a thickened seafood and vegetable sauce. The noodles soften as they absorb the sauce, resulting in a semi-crispy, semi-soft texture.

Nyonya style noodle soup. The broth is stewed with curry, coconut milk, and spices, rich and slightly spicy. Served with smooth ho fun noodles, full of exotic flavor.

'Yi Ding' refers to 'Chao Chian Yi Ding' instant noodles. This is a classic tea restaurant noodle soup, with ingredients like luncheon meat (can), fried egg (egg), and pork chop. The broth is usually sesame oil flavored.

A dish that tests the chef's skill in Cantonese cuisine. Ho fun noodles, beef slices, bean sprouts, and yellow chives are stir-fried over high heat, emphasizing 'wok hei' and being dry and not greasy, with even sauce color.

Similar preparation to Stir-fried Beef Ho Fun, but with fresh, crisp shrimp as the main ingredient. The ho fun is chewy and full of savory sauce.

Pork chop, cut into pieces or whole, stir-fried with ho fun, usually with the aroma of soy sauce.

Radish cake is cut into pieces, coated in batter and deep-fried, then stir-fried with XO sauce, bean sprouts, and yellow chives. Crispy outside, soft inside, spicy and flavorful.

Shrimp fried rice flavored with XO sauce, rich aroma.

XO sauce fried rice with crispy fried pork chop, rich and savory flavor.

Simple and delicious egg fried rice with crispy fried pork chop, suitable for those who don't eat spicy food.

Fried rice with sakura shrimp. After stir-frying, the sakura shrimp release a rich seafood aroma, making the rice fragrant.

Fried rice with diced Cantonese preserved sausage and liver sausage. The fat from the preserved meats seeps into the rice, with a balanced sweet and savory flavor, unique taste.

Fried rice cooked with Typhoon Shelter elements (fried garlic, chili). Crispy and spicy.

Stir-fried with black pepper and beef slices, with a spicy black pepper aroma.

One of the most classic Chinese fried rice dishes, with rich ingredients including shrimp, diced char siu, egg, and scallions. Emphasizes 'wok hei' (breath of the wok), refreshing and delicious.

Vegetarian fried rice stir-fried with toon leaf paste. Toon leaf has a unique herbal aroma, similar to scallions and garlic but more intense.

Chicken marinated and steamed, tender and juicy, served with white rice.

Thick-cut pork chop, pan-fried or deep-fried, served over rice, usually drizzled with a special sauce.

Scrambled eggs with sliced beef, moist and tender, served over white rice.

Scrambled eggs with crisp shrimp, smooth and delicious texture, a very popular rice dish.

Scrambled eggs with sliced char siu, a savory and sweet combination that pairs perfectly with the tender eggs.

A classic of Hong Kong steamed claypot rice. Phoenix claws and pork ribs are placed on top of rice and steamed together, allowing the juices to seep into the rice, releasing a rich aroma.

Plain white rice.

Stir-fried cabbage with sakura shrimp for added flavor. Crisp texture.

Stir-fried seasonal vegetables, usually stir-fried with garlic.

Blanched Chinese broccoli, drizzled with oyster sauce or soy paste. Crisp texture with a slightly bitter aftertaste.

Soup stewed with various mushrooms and chicken. The broth is clear and sweet, rich in nutrients.

Daily stewed soup at Hong Kong restaurants, usually slow-cooked (lao huo tang), with the essence of ingredients infused into the soup for nourishment and health benefits.

Literally 'Iced Lemon Tea'. Ceylon black tea with sugar and fresh lemon slices. Before drinking, poke the lemon slices with a spoon to release the sourness. Sweet and sour, refreshing.

Hong Kong's most representative beverage. Black tea filtered through a mesh bag (commonly known as a 'silk stocking'), with evaporated milk added. Silky smooth texture, rich tea aroma.

A blend of milk tea and coffee, usually 70% milk tea and 30% coffee. Combines the fragrance of tea and the richness of coffee.

Hong Kong style coffee, strong flavor, usually with sugar and milk.

Coke with fresh lime slices, adding a citrusy aroma and sourness.

A drink made with honey and lemon juice, sweet and sour, refreshing.

Honey is added to lemon tea, giving it a milder flavor than regular syrup.

Malted chocolate drink, sweet and rich, a common hot or cold drink in tea restaurants.

Coke with preserved salted lemon. The sweet and salty fizzy taste is unique and is said to have a soothing effect on the throat.

7UP soda with salted lemon. The saltiness balances the sweetness of the soda, making it more refreshing and thirst-quenching.

Ribena (blackcurrant juice drink) with lemon slices, sweet and sour, appetizing, with a berry aroma.

Hot or cold drink made from ground almonds, rich aroma, smooth texture. Traditionally believed to moisten the lungs and relieve coughs.

Classic afternoon tea set. Includes a hot pineapple bun with ice butter, paired with a Hong Kong style drink.

Weekday special offer: discounted price for adding a drink to a lunch set.

A piping hot pineapple bun, sliced horizontally and filled with a slice of cold, thick butter. A blend of hot and cold, sweet, savory, crispy, and fragrant.

Hong Kong style sweet bun, topped with a crispy sweet crust (similar to cookie texture), resembling a pineapple in appearance.

Hong Kong Style French Toast (Xido Si). Two slices of toast with peanut butter in between, dipped in egg batter and deep-fried until golden brown. Drizzled with syrup and butter, sweet and decadent.

Almond tofu with a smooth, pudding-like texture and a fresh almond aroma. Sweet but not cloying, usually served chilled.

A sweet soup based on coconut milk, with transparent, chewy sago pearls. Sweet and rich, with a Nyonya flavor.

Hot sweet soup made from ground black sesame seeds. Thick texture, extremely rich sesame aroma, smooth taste.