Hakka Cuisine (Tai Po Road Branch)

Monday Special Set: a three-course meal featuring crispy and tender Sweet and Sour Pork Belly, flavorful Steamed White Eel with Black Bean Sauce, and light and healthy Tofu Skin with Braised Vegetables. Perfect for family sharing, with a rich and balanced taste.

Tuesday Special Set. Featuring signature Hakka Sand Ginger Chicken, the chicken is tender with a unique sand ginger aroma; paired with steamed fresh fish and seasonal watercress, offering traditional and authentic flavors.

Wednesday Special Set. Steamed Pork Belly with Preserved Mustard Greens is rich yet not greasy, melting in your mouth; paired with savory Steamed Fish with Preserved Meat and layered Golden Eggs (salted egg and century egg) braised watercress, full of home-style flavor.

Thursday Special Set. Steamed Tiger Grouper is tender and smooth, Braised Chicken with Chestnuts is sweet and flavorful, accompanied by classic Stir-fried Lettuce with Diced Anchovies, making it a hearty Cantonese home-style dinner.

Friday Special Set. Pearl Grouper fish is tender, Peach Pomelo Pork Ribs are sweet and sour, appetizing with a fruity aroma; paired with fish tofu and Chinese cabbage that have absorbed the rich broth essence, it's a delicious and flavorful dish.

Saturday Special Set. Hakka Braised Pork Belly is rich and flavorful, paired with refreshing Stir-fried Garoupa with Bell Peppers and savory Stir-fried Spinach with Preserved Meat. A diverse dish suitable for weekend gatherings.

Sunday Special Set. Nourishing Cordyceps Flower Steamed Fish Head and Belly, paired with signature Sand Ginger Chicken, and Chinese lettuce absorbing the rich lamb brisket sauce, offering a unique and warming flavor.

Whole Boston lobster cut into pieces, served with E-fu noodles. Braised in superior broth, the lobster meat is springy and sweet, and the E-fu noodles fully absorb the essence of the lobster and broth, with a smooth and delicious texture.

Fresh live Patagonian Toothfish, usually steamed to retain its tenderness and original flavor. The flesh is thick and tender, and the skin is rich in collagen. Served with steamed fish soy sauce and shredded scallions.

Smaller Patagonian Grouper, steamed. The fish meat is delicate and white, with a sweet taste, a favorite high-quality seafood dish among Cantonese people.

Steamed Tiger Grouper, with unique patterns on its skin. The flesh is firm and elastic, full of freshness. Simple steaming with ginger and scallions brings out its best flavor.

White eel cut into sections, steamed with fermented black beans, minced garlic, and chili. The eel is plump and crisp, and the savory fermented black beans perfectly remove any fishiness and enhance the freshness.

Selected Dalian abalone, cooked by salt grilling. This locks in the abalone's juices, resulting in a tender and springy texture with a hint of char and sea flavor.

Steamed Dalian Abalone, preserving the abalone's natural sweetness. The meat is tender and moderately soft, usually drizzled with hot oil and soy sauce to enhance freshness, an exquisite seafood appetizer.

Grunt fish is tender with few bones. Steamed with a rich black bean sauce, it's savory, fresh, and appetizing, perfect with rice.

Yellow croaker is cooked in a clay pot over high heat. It sizzles upon arrival, releasing a rich aroma. The fish is tender, the sauce is rich, and it has a strong wok hei.

Grilled fish dish featuring Patagonian Toothfish, served with spicy or rich broth and side dishes. The fish skin is grilled to a crisp, and the fish absorbs the broth, resulting in a rich and stimulating flavor.

Classic Sichuan-style grilled fish, cooked with plenty of pickled vegetables. The sourness of the pickled vegetables perfectly combines with the freshness of the fish. The broth is sour and appetizing, and the fish is tender.

Boiled live prawns, quickly blanched in boiling water. The prawn meat is crisp and sweet, allowing you to taste the original flavor of the prawns. Usually dipped in chili soy sauce.

Luxurious soup, containing precious ingredients like fish maw and vegetarian shark's fin. The broth is usually made with superior stock, thick and delicious, with a rich and smooth texture, high in collagen.

Classic Cantonese soup, made with sweet corn and various seafood bits (like prawns, scallops). Sweet flavor, thick texture, loved by adults and children alike.

Daily selected slow-cooked soup. Different ingredients are used for long simmering according to the season. The soup is clear and sweet, with nourishing and health-promoting effects.

Traditional Hakka dish, featuring braised goose. The goose absorbs the flavor of the sauce, and the meat is fragrant and flavorful, usually cooked with taro or other root vegetables.

Luxurious claypot dish combining abalone and chicken with a spicy aroma. The chicken is tender, the abalone is springy, and the sauce is rich and slightly spicy, very appetizing.

Fresh squid slices (sliced fish) are quickly stir-fried with green vegetables. The squid is crisp, with strong wok hei, a refreshing stir-fried dish.

Live prawns are pan-fried with Mei Kei soy sauce. The prawn shells are fried to a crisp, the prawn meat is sweet, and the savory caramel flavor of the soy sauce coats the entire prawn, with a fragrant aroma.

Pork ribs are deep-fried and then coated in a sweet and sour sauce made from peaches and grapefruit. Rich fruity aroma, balanced sweet and sour, crispy outside and tender inside, very appetizing.

Classic Cantonese home-style dish. Tender scrambled eggs envelop crisp prawn pieces. The egg aroma and seafood flavor blend perfectly, with a moist and smooth texture.

Large prawn balls are deep-fried until golden and crispy, then drizzled with a rich and tangy Thousand Island dressing. Crispy outside, springy inside, with a sweet and sour taste, very popular.

A flavorful Hakka stir-fry, usually containing ingredients like chives, dried squid, dried shrimp, and cashews. Rich in texture, savory and appetizing, it's a delicacy to pair with drinks or rice.

Classic Cantonese stir-fry. Tender beef slices are quickly stir-fried with crisp gai lan. The beef is tender and juicy, the gai lan is crisp, and the ginger and wine aroma enhance the flavor of the entire dish.

One of Hakka's famous dishes. Tofu cubes are stuffed with minced pork, pan-fried until golden brown, then braised until flavorful. The tofu is tender, the filling is savory, and the sauce is rich.

Crispy pork (likely pork jowl) is stir-fried with cauliflower. High heat cooking makes the vegetables crisp and the pork slices springy, with a charred aroma.

A dish that combines soup and vegetables. Tender pork liver (pig's kidney) and watercress are boiled in broth. The broth is sweet and has the flavor of pork liver, while the watercress clears heat and moistens the lungs.

Tender spinach shoots are stir-fried with diced Cantonese preserved meats (sausage, ham). The fat and savory flavor of the preserved meats permeate the vegetables, simple yet delicious.

Stir-fried gai lan with Malaysian-style Mala paste (shrimp paste chili sauce). Savory, slightly spicy, with a strong aroma, very appetizing.

Choose your own seasonal vegetables with different cooking methods. Opt for superior broth to taste the natural sweetness of the vegetables, stir-frying or garlic stir-frying for wok hei, or golden egg (salted egg and century egg) for a rich savory flavor.

Selected plump and sweet Australian scallops are stir-fried with broccoli. The scallops are tender, and the vegetables are crisp, making it a light and elegant seafood stir-fry.

Signature Hakka dish. Free-range chicken with firm flesh is marinated and cooked with sand ginger powder and spices. The chicken skin is smooth, and the chicken is savory and flavorful, with a unique spicy sand ginger aroma.

Crispy cucumber slices stir-fried with fresh squid, seasoned with fermented black beans. Refreshing texture, rich bean aroma, unique flavor.

Large prawns are deep-fried until crispy and then coated in salted egg yolk sauce (golden lava). The sandy texture and savory flavor of the salted egg yolk coat the sweet prawn meat, decadent and delicious.

Cantonese seasonal dish. Gai lan is crisp, stir-fried with sliced preserved sausage or ham. The fat from the preserved meat moistens the vegetables, making it savory and sweet.

An upgraded version of mixed vegetable pot, cooked with dried seafood (such as dried shrimp, dried squid). The vegetables absorb the sweet flavor of the seafood, and the broth is light and delicious.

Classic Cantonese dish. Pork pieces are deep-fried until crispy outside and tender inside, tossed in a sweet and sour sauce with pineapple chunks. Sweet and sour, appetizing, with a bright red color.

Eggplant is soft and flavorful, braised with minced meat (meat floss) and a special fish-flavored sauce. The flavor is a combination of savory, sweet, sour, and spicy, perfect with rice.

Famous Hakka dish. Pork belly undergoes multiple processes: boiling, deep-frying, and steaming. The fat renders out, making it rich but not greasy, melting in your mouth. The sweet preserved mustard greens at the bottom absorb the meat juices, making them fragrant and delicious.

Pork ribs are marinated with Tai O specialty shrimp paste, then deep-fried until golden brown and crispy. The pork ribs are savory and appetizing, with a unique shrimp paste aroma.

Pork intestines are cleaned and deep-fried until the skin is crispy and the inside is soft. Usually served with sweet and sour sauce or mustard sauce, with a rich texture.

Traditional Teochew soup. Cooked with white peppercorns, pickled vegetables, and pork stomach. The broth has the spiciness of pepper and the sourness of pickled vegetables, warming the stomach and dispelling cold. The pork stomach is crisp.

Green beans stir-fried with minced meat, flavored with diced preserved olives. The savory and sweet taste of the olives enhances the flavor of the entire dish, with crisp green beans, it's a home-style dish that goes well with rice.

Rice stir-fried with egg white and shredded dried scallops. The fried rice grains are distinct and separate, with a clean white color. The dried scallop flavor permeates the rice, resulting in a dry and fragrant texture.

A must-have for autumn and winter. Sticky rice is stir-fried with diced preserved meat. The texture is soft and chewy, full of the oily aroma of preserved ham and sausage.

E-fu noodles are braised with various mushrooms. The mushrooms are rich in flavor, and the E-fu noodles absorb the broth, resulting in a smooth texture. A vegetarian-friendly noodle dish.

Fried rice with plenty of garlic and chicken cubes. The garlic aroma is strong, the chicken is tender, and the fried rice is dry and fragrant, suitable for those who prefer strong flavors.

Traditional Hakka staple. Rice noodles are braised with pork belly, dried squid, and other ingredients until flavorful. The rice noodles are moist and smooth, with a rich taste.

Luxurious night market combo, including fresh Boston lobster with E-fu noodles, signature sand ginger chicken, and rich broth vegetables, satisfying your cravings for both seafood and meat at once.

A value-for-money combination for seafood lovers, featuring steamed fresh fish and boiled live prawns, accompanied by healthy seasonal vegetables.

Winter warming choice. Lamb brisket pot is rich and flavorful, bamboo pith absorbs the lamb juice, served with lettuce that can be blanched in the pot to balance the greasiness.

Fresh and crisp lettuce, usually served with hot pot or lamb brisket pot. Lightly blanched to maintain its crispness.

A combination of selected stir-fried dishes and signature chicken. Scallops are sweet, sand ginger chicken is savory, making it a great value dinner option.

A combination of rich meat and seafood platter, including large scallop chicken, live prawns, and your choice of side dish, suitable for sharing among many.

Seasonal vegetables are braised in a rich superior broth. The vegetables are soft and flavorful, and the broth is light and sweet.

Classic Cantonese roasted pigeon, crispy skin and tender meat, rich in juices. Served with Golden Egg braised seasonal vegetables, it's both refreshing and delicious.

A complex Shunde specialty. Mud carp meat is removed, mixed with ingredients to form a paste, then stuffed back into the skin and pan-fried and braised. Springy texture, full of freshness.

Pork ribs seasoned with pomelo sauce, sweet and refreshing, with a fruity pomelo aroma that whets the appetite.

Whole fresh Tiger Grouper steamed to perfection. The meat is tender and delicious, a high-quality seafood choice.

Coral trout is a high-grade fish, with bright red color and white, tender flesh. Steaming best brings out its elegant freshness. Served with a stir-fried vegetable makes it a great value.

Crispy whelk meat tossed with aged vinegar. Sour and appetizing, with a chewy texture, it's an excellent cold dish or appetizer.

Sticky rice is mixed with soft taro cubes and savory preserved meat. The aroma of taro blends with the fat from the preserved meat, resulting in a rich and satisfying texture.

Crisp snow peas are quickly stir-fried with preserved meat. Colorful, crisp, and savory, a classic Cantonese home-style stir-fry.

Served in a clay pot, the high heat brings out the intense aroma of Mala paste. Vegetables are cooked in the pot, steaming hot, spicy, and appetizing.

Cantonese pan-fried noodles. The noodle cake is pan-fried until golden brown and crispy on both sides, then topped with a sauce of bean sprouts and minced pork. Crispy outside, soft inside, unique texture.

Soup made by simmering lotus root and pork ribs for a long time. The soup is clear and sweet, the lotus root is soft, and it has the effect of clearing heat and moisturizing dryness.

À la carte crispy roasted pigeon. The pigeon skin is fried to a glass-like crisp, while the meat remains tender and juicy, with a rich aroma.

Small oysters coated in flour and deep-fried, then sprinkled with salt and pepper. Crispy outside, soft inside, concentrated freshness, an excellent snack to pair with drinks.

Fish tofu is a fish product with a soft, tofu-like texture. Braised in a rich broth with tender Chinese cabbage, it's delicious and light.

Beef slices and vermicelli are braised in a rich satay sauce. The vermicelli absorbs the spicy satay flavor, the beef is tender, and the flavor is rich.

Classic Cantonese dish. White radish is sweet and fiberless, and beef brisket is braised until tender and flavorful. The radish absorbs the beef brisket's juices, making it even tastier than the meat.

Fish head and belly are deep-fried and then braised. Stir-fried with plenty of ginger and scallions, the sauce is thick, the fish is tender, and rich in collagen.

Live prawns are pan-seared with Mei Kei soy sauce, with a balanced sweet and savory flavor, unique aroma, and crispy edible shells.

À la carte Gai Lan stir-fried with beef. The beef is tender, and the gai lan is crisp, a classic and unbeatable combination.

Beef ribs, rich in fat, are pan-seared and then stir-fried with black pepper sauce. The black pepper flavor is strong and spicy, and the beef has a chewy texture, very appetizing.

Fish slices cooked in a pickled vegetable broth. The soup is sour and spicy, appetizing, and the fish slices are tender and boneless. It's sour and stimulating to eat, whetting the appetite.