Ke Man Ting

Premium siu mai dim sum, with a base filling of pork and shrimp, topped with a whole small abalone. Delicious and springy texture, a luxurious traditional delicacy.

Classic Cantonese dim sum, with yellow wrappers filled with minced pork and shrimp, topped with orange-red crab roe. The meat is tender and juicy.

Green translucent dumpling wrappers encasing plump fresh shrimp filling, elegantly shaped like jade. Refreshing and sweet flavor.

The most representative Cantonese dim sum, with crystal-clear steamed rice noodle wrappers encasing a whole fresh shrimp. Chewy wrapper, with crisp and springy shrimp.

Steamed buns with thin skin and large filling, containing fresh meat and abundant soup. Be careful of the hot soup when eating; sip the soup first before eating the meat filling.

Large soup dumplings with a rich filling, usually containing seafood and meat, served in superior broth. The broth is fresh and delicious.

A vegetarian dim sum, with transparent steamed rice noodle wrappers filled with various diced vegetables like carrots, celery, etc. Crispy and light in texture.

Fresh eggplant segments stuffed with fish paste or meat paste, steamed with a rich black bean sauce. The eggplant is soft and flavorful.

Beef tripe is braised and then steamed with black pepper sauce. Crispy and chewy texture, with a slightly spicy black pepper aroma.

Bean curd skin wrapped around four ingredients such as chicken, fish maw, ham, or shiitake mushrooms, and steamed. The bean curd skin absorbs the flavors of the ingredients, resulting in a juicy and delicious dish.

Wontons served with a special spicy chili oil sauce. Thin skin, smooth filling, spicy and appetizing.

Classic dim sum, marinated pork ribs and taro cubes steamed together. The ribs are tender, and the taro absorbs the meat juices, becoming soft and savory.

Chicken feet undergo multiple processes of deep-frying, braising, and steaming. They are bright red in color, with meat easily separating from the bone, and a rich, flavorful sauce.

Meatballs made from minced beef mixed with water chestnuts and cilantro, served on a bed of bean curd skin. Tender and juicy, often dipped in Worcestershire sauce.

Bean curd skin wrapped around pork, shrimp, and vegetable filling, steamed in superior broth. Smooth bean curd skin, with a delicious and savory broth.

Pig trotters braised in fermented bean curd sauce. Rich in collagen, springy in texture, with a unique fermented bean curd aroma.

Fish maw stuffed with fresh shrimp paste (hundred flowers), steamed and drizzled with sauce. The texture is both soft and smooth from the fish maw and springy from the shrimp paste.

A Chaozhou specialty dim sum, with a translucent and chewy wrapper filled with peanuts, chives, minced meat, water chestnut, and other rich ingredients, offering layered textures.

Carp meat hand-beaten until gelatinous, with aged tangerine peel added to remove fishiness and enhance flavor. Extremely springy and sweet texture.

Nori seaweed wrapped around fresh shrimp paste and other ingredients, steamed. The oceanic flavor of the seaweed complements the sweetness of the shrimp.

Pink rice noodle rolls made from red rice flour, filled with crispy net pastry and fresh shrimp. Soft outside, crispy inside, rich in texture, and appealing in color.

Smooth and white steamed rice noodle rolls encasing a whole fresh shrimp. Drizzled with special sweet soy sauce, simple yet delicious.

Rice noodle rolls filled with chopped honey-glazed Char Siu. The sweet and savory Char Siu perfectly complements the smooth rice noodle rolls.

Rice noodle rolls filled with marinated minced beef and cilantro. The refreshing aroma of cilantro enhances the savory flavor of the beef.

Plain rice noodle rolls with no filling, showcasing the original fragrance and smooth texture of the rice batter. Usually served with sweet sauce, peanut sauce, or sesame sauce.

A traditional Cantonese nourishing food, made by stewing pig trotters, ginger, and eggs in sweet vinegar for a long time. Sweet and sour, appetizing, with tender pig trotters and warming ginger.

Exquisite baked dim sum, with distinct layers of crispy pastry on the outside and a sweet and juicy shredded radish filling inside. Crispy outside, soft inside.

Slices of radish cake mixed with preserved meat and dried shrimp, pan-fried until golden brown on both sides. Crispy and slightly charred on the surface, soft and dense inside, with the natural sweetness of radish.

Dumplings made from glutinous rice flour, filled with sweet red bean paste and deep-fried. Golden and crispy on the outside, soft and sweet on the inside.

Traditional flaky pastry dim sum, with preserved egg and pickled ginger filling. The pickled ginger balances the flavor of the preserved egg, with a crispy pastry and unique taste.

Spring rolls fried to a golden crisp, with minced garlic added to the filling for aroma. Crispy and savory with a satisfying crunch.

Rice noodle rolls mixed with dried shrimp, cut into sections and pan-fried. Slightly charred on the surface, with a prominent savory and fresh shrimp flavor, usually served with sesame sauce or sweet sauce.

A type of fried shrimp dumpling, with a crispy exterior and fresh shrimp filling, usually served with mayonnaise for a sweet and sour, palate-cleansing taste.

Fried glutinous rice dim sum in an olive shape, with a savory filling of minced pork, dried shrimp, and shiitake mushrooms. The outer skin is slightly sweet and crispy, the inside is soft and glutinous, and the filling is savory.

Pan-fried glutinous rice pancakes, rolled with shredded coconut, crushed peanuts, and sugar. Chewy texture, full of coconut fragrance and crispy sweetness of peanuts.

Bean curd skin wrapped around fresh shrimp and vegetable filling, then deep-fried. Thin and crispy bean curd skin, with a fresh and juicy filling.

Cantonese steamed cake, golden in color, with the aroma of brown sugar. Extremely fluffy texture, with fine pores, sweet and not greasy.

Tender steamed buns with a smooth and rich sesame filling. The aroma of sesame fills the air upon biting, with a moderate sweetness.

A classic bun that is a must-order for yum cha, with the top split open like petals. The bun is fluffy, with a filling of sweet and savory honey-glazed Char Siu.

Small steamed buns filled with shiitake mushrooms and tender chicken. The meat juices seep into the bun, making it flavorful.

A variation of the traditional Char Siu Bao, with the addition of scallion oil seasoning. In addition to the sweet flavor of Char Siu, there is also a savory aroma of scallion oil.

Fresh tender choy sum quickly blanched in broth. Maintains the vegetable's green color and crispness, with a light savory broth flavor.

Crispy lettuce blanched in broth, drizzled with a little cooked oil or oyster sauce. Simple and healthy.

Traditional rice noodle dish, pointed at both ends and thicker in the middle, resembling silver needles. Smooth and chewy texture, stir-fried or steamed with sauce.

Fish paste made from carp meat, cooked with lettuce in superior broth. The fish paste is fresh, sweet, and springy, with a light broth.

Cantonese congee, made with a pork bone broth base, cooked with dried fish and peanuts. The congee is smooth, sweet, and perfectly cooked.