King's Bistro Xiǎo Huáng Fǔ

Wontons made with fresh shrimp, thin skin and good filling, with a smooth and chewy texture. Served with sweet soup or special sauce for noodles, full of flavor.

Traditional Fengcheng style wontons, with a filling of fresh shrimp and other ingredients, rich in texture. Can be enjoyed with soup noodles or dry noodles.

Beef tendon and brisket slow-cooked in "Chu Hou" sauce until tender and flavorful, rich in collagen. The rich sauce flavor is a perfect match for noodles.

Pork knuckle braised in fermented bean curd sauce, with a bright red color, savory and appetizing. Crispy skin and tender meat, full of collagen.

Homemade dace fish balls, seasoned with ginger and scallions to remove fishiness and enhance flavor, with a springy and delicious texture. Authentic Cantonese flavor.

Fresh pork liver slices, cooked with ginger and scallions, with a crisp yet tender texture. The soup is sweet and rich in nutrients.

Tender beef slices, simply seasoned with ginger and scallions, preserving the original flavor of the beef. The meat is smooth and tender.

Handmade meatballs, mixed with shrimp paste and pork, offering a texture that is both crisp from the shrimp and sweet from the pork.

Thick shiitake mushrooms braised in oyster sauce, with a rich mushroom flavor and a soft, juicy texture. A delicious choice for vegetarians.

A luxurious noodle combination, including abalone, fish maw, and goose web. Ingredients are braised until tender and flavorful, rich in collagen, with a thick sauce.

Special sauce with minced meat, slightly spicy and sweet, served with refreshing cold noodles. Rich in soy and pepper aroma, especially appetizing in summer.

Fine silver needle noodles sprinkled with savory dried shrimp roe, tossed with ginger and scallion oil. A simple yet flavorful Cantonese dry noodle dish.

Noodles enhanced with oyster sauce and dried shrimp roe. Every strand of noodle is coated with shrimp roe, savory and delicious.

Simple broth with thin noodles, which are smooth and slippery, in a clear and fresh soup. Suitable for those who prefer a light taste.

Classic Cantonese congee, smooth white congee with homemade dace fish balls and crisp lettuce shreds. The fish balls are springy, and the congee is sweet.

Tender chicken pieces and shiitake mushrooms simmered in congee. The chicken is tender, and the mushroom aroma permeates the congee, creating a rich flavor.

Freshly sliced fish simmered in broth, the fish is tender and not fishy. Ginger and scallions add aroma and remove fishiness.

Selected fatty fish belly, rich in oil, with a smooth texture. The congee absorbs the rich flavor of the fish oil.

Slow-cooked stove-fired white congee, enhanced with conpoy and dried fish for freshness. The congee is smooth and has a rich, sweet seafood flavor.

Signature fried rice, using high-quality Sishui rice with abundant ingredients. Full of wok hei, with distinct and dry grains of rice.

Rice steamed in lotus leaf, with a refreshing lotus leaf aroma. The sweetness of pumpkin, the freshness of dried shrimp, and the tenderness of diced chicken are perfectly combined.

Traditional style stir-fried rice noodles, enhanced with dried shrimp for freshness. The rice noodles are springy and chewy, savory and appetizing.

Rice noodles pan-fried until golden brown and crispy on both sides, topped with smooth egg custard and a sweet scallop sauce. Crispy outside, soft inside.

E-fu noodles absorb the essence of the superior broth made from Shanghai shrimp, the noodles are soft and flavorful. The shrimp are sweet and chewy.

Seafood rice stir-fried with rich shrimp paste, with an appetizing color. Every bite is full of savory ocean flavor.

Classic Fujian fried rice style, egg fried rice base topped with a rich scallop sauce. Moist and delicious, full of umami.

A light and elegant fried rice, stir-fried with egg whites, shredded conpoy, and diced scallops. Refreshing texture with a prominent fresh flavor.

Selected premium 'Diao Long' beef cut, tender and smooth. Stir-fried with premium soy sauce over high heat with 'Ho Fun' noodles, releasing a strong wok hei and soy sauce aroma.

Vegetarian option, stir-fried noodles with various mushrooms and vegetables. The noodles are crisp or soft, with abundant and healthy ingredients.

Stir-fried rice with appetizing tomato sauce, served with crisp large prawns. Rich flavor, suitable for all ages.

Crispy pan-fried rice noodles topped with scrambled eggs and thick garoupa fillet in sauce. The fish is tender, the egg sauce is smooth, and the texture is rich.

Soup noodles with cilantro and minced beef. The soup is clear and sweet with the unique aroma of cilantro, and the minced beef adds texture.

Silver needle noodles with a chewy texture, stir-fried with fresh shrimp and savory, crisp preserved radish. Unique flavor and rich texture.

Nourishing stewed soup with ingredients that change with the season. Cooked thoroughly, the soup is clear and rich, with health benefits.

Rich chicken broth base with wontons and chicken. The soup is rich in collagen and has a delicious, thick flavor.

Classic Cantonese soup, with sweet corn kernels and smooth fish maw. Thick and smooth texture.

Pork stomach soup with a peppery aroma, stewed with Ginkgo nuts (Fu Guo). Warms the stomach and dispels cold, with a crisp pork stomach.

Bean curd skin wrapped around sticky rice and preserved meat, rolled and deep-fried. Crispy exterior, soft and savory interior.

Japanese Spanish Mackerel is extremely tender like tofu, coated and deep-fried until crispy, sprinkled with crispy garlic. Crispy outside, tender inside, with a strong garlic aroma.

Squid paste mixed with corn kernels, pan-fried into cakes. Chewy texture with the sweetness of corn.

Rice noodle rolls pan-fried until slightly charred, stir-fried with XO sauce. Slightly spicy and flavorful, with smooth rice noodle rolls.

A cold dish with layers of braised ingredients wrapped in bean curd skin. Dense and juicy texture, with a sweet soy sauce flavor. A traditional vegetarian appetizer.

Chicken feet braised in abalone sauce until tender and flavorful. Rich in collagen, with a thick and sweet sauce.

Ribs cut into small pieces and deep-fried until crispy, with a strong garlic flavor. Bite-sized, making them a great appetizer or accompaniment to drinks.

Traditional vegetarian claypot with fermented bean curd flavor, including vermicelli, dried bean curd, shiitake mushrooms, and other vegetarian ingredients. Rich flavor, perfect with rice.

Tender tofu and fresh mushrooms are stir-fried with scallions. The tofu absorbs the umami of the mushrooms and the aroma of scallion oil.

Traditional Cantonese nourishing dish, pork trotters and ginger slow-cooked in sweet vinegar. Sweet and sour, appetizing, with tender and flavorful pork trotters.

Classic Cantonese dish, deep-fried crispy pork pieces coated in sweet and sour sauce, served with fresh fruit. Crispy outside, tender inside, sweet and sour, appetizing.

Pork ribs cooked in aged vinegar, with a mellow sourness. The meat is tender, and the sauce is thick and clings to the bone.

Precious 'Feng Men Liu' (diaphragm muscle) beef, rich in flavor, stir-fried with onions and scallions. Full of wok hei, tender and juicy.

A refreshing stir-fry, a combination of crisp celery, crunchy cashews, and tender diced chicken. Rich in texture and fresh in taste.

Fish pieces deep-fried until golden and crispy, drizzled with sweet corn sauce. The fish is tender, and the sauce is suitable for all ages.

Sweet scallops paired with crisp broccoli and sweet, crunchy amber walnuts. A dish with rich textures and a premium feel.

Fresh lettuce served with dried shrimp and pork floss. Dried shrimp enhances freshness, while the vegetables are sweet and crisp.

Cauliflower and minced meat cooked in a dry pot, slightly spicy and charred. The cauliflower is crisp and flavorful, very good with rice.

Soft bun filled with a molten salted egg yolk custard. Golden filling flows out when torn, a mix of salty and sweet.

Traditional Hong Kong hot dessert, sago pudding with a golden baked top and a smooth, creamy interior with lotus seed paste filling.

Pudding made with Hokkaido milk, rich in milk flavor, with a delicate and smooth texture.

Rich and smooth hot almond tea with egg white foam. Moisturizing and beautifying, with a strong almond aroma and smooth texture.

Traditional deep-fried snack, light and crispy texture, drizzled with maltose and sesame. Sweet and crunchy.

Layered steamed cake with a hint of ginger's spiciness and brown sugar's sweetness. Soft, chewy, and glutinous texture.

Sweet cake with crunchy water chestnut pieces, pan-fried until the surface is charred. Sweet and crisp texture.

Homemade barley water with fresh lemon. Clears heat and dampness, sweet and sour, and thirst-quenching.

Rich and smooth hot soy milk, with a strong soy flavor. A healthy and beautifying drink option.

Soda water with pickled salted lemon. Salty, sour, and fizzy, very refreshing and cuts through richness.

7-Up with salted lemon. A classic Hong Kong-style tea restaurant drink, a mix of salty and sweet, refreshing and invigorating.

Canned carbonated beverages.

Bottled drinking water.

Small bottle of beer. Crisp taste with a malt aroma.