Nathan Road Tea Restaurant

Steamed chicken feet, tender and soft, soaked in rich fermented black bean sauce. Chewy texture, savory and slightly spicy flavor, a classic must-order for yum cha.

Small pork ribs steamed with fermented black beans and chili. The meat is tender and juicy, rich in sauce, with a unique flavor of garlic and fermented black beans.

Beef tripe steamed for a long time, with a chewy and springy texture. The oyster sauce is delicious and rich, fully infused into the tripe.

The black exterior encases a molten salted egg yolk filling. When torn open, the golden filling flows out, with a sweet and savory taste and a delightful grainy texture.

Pan-fried until golden and crispy on the outside, soft and dense on the inside. You can taste the natural sweetness of the radish and the savory aroma of preserved meat. Recommended with chili sauce.

Pork and shrimp filling, topped with roe. Springy texture, full of umami, one of the representative dim sum dishes in Hong Kong.

Thin, crispy bean curd skin wrapped around fresh shrimp filling, deep-fried until fragrant. Crispy outside and tender inside, with sweet shrimp meat in every bite.

Round cakes made from fresh shrimp paste and deep-fried. Thick and springy texture, rich shrimp flavor, golden and crispy on the outside.

Tender chicken steamed with Hong Kong-style preserved sausage. The fat from the preserved sausage seeps into the chicken, creating a rich flavor that is perfect with rice.

Rich Hong Kong-style curry sauce poured over beef and white rice. The curry flavor is mild with coconut notes, and the beef is stewed until tender and flavorful.

Half-cooked scrambled eggs covering tender beef, served over hot rice. The egg liquid is moist and smooth, and the sauce is sweet and savory.

A thick sauce made from a medley of seafood, meat slices, and vegetables, served over rice. Generous portions, with a rich and delicious flavor.

Deep-fried fish pieces braised with tofu. The fish is crispy outside and tender inside, and the tofu absorbs the sauce. A classic dish that goes well with rice.

A large, thick pan-fried pork chop served with two sunny-side-up eggs. The runny yolk is mixed with rice and soy sauce for a simple yet satisfying meal.

Classic honey-glazed char siu served with a fried egg and greens. The char siu is a perfect balance of fat and lean meat, sweet and savory, recreating a classic movie taste.

Golden, thick egg omelet served over rice, containing char siu shreds, bean sprouts, and other ingredients. Rich egg flavor, crispy outside and tender inside.

A taste of three types of Hong Kong roast meats (usually Char Siu, Soy Chicken, Roast Duck). The meat is fresh and delicious, served with special scallion oil and sauce, offering a rich texture.

Choose any two of your favorite roast meats. Perfect for those who want to try different flavors.

Assorted wild mushrooms braised with Hong Kong-style curry sauce. The mushrooms have a chewy texture, and the curry aroma is rich, suitable for those who love vegetarian flavors.

A flavorful rice dish combining tender scrambled eggs with delicious wild mushrooms. Moist and smooth texture, with a refreshing and sweet taste.

Beef brisket stewed for a long time in Hoisin sauce. The meat is tender and flavorful, the sauce is rich and savory, and it's even more delicious with radish.

Raw beef slices are quickly stir-fried with rice over high heat. The rice grains are distinct, with a 'wok hei' aroma, and the beef is tender and juicy.

Assorted wild mushrooms diced and stir-fried with rice. Rich mushroom aroma, refreshing and not greasy.

Thin noodles stir-fried with beef, onions, and bean sprouts over high heat with soy sauce. The noodles are dry and springy, with a full soy sauce aroma.

Hong Kong-style instant noodles (instant noodles) stir-fried with beef slices. The noodles are chewy and absorb the savory sauce, a common cha chaan teng staple.

Classic fried rice with generous ingredients including diced char siu, shrimp, egg, and scallions. Colorful and rich in texture.

Stir-fried rice noodles with curry powder, served with char siu, shrimp, bean sprouts, etc. Golden in color, with a slightly spicy curry aroma.

Noodles pan-fried until golden and crispy on both sides, then topped with a medley of stir-fried ingredients in a thick sauce. Crispy outside and soft inside, with distinct layers of texture.

Noodles stir-fried in a rich black bean sauce with tender pork ribs. Rich and slightly spicy flavor, very appetizing.

Ho fun noodles stir-fried with beef, bean sprouts, and yellow chives over high heat. Emphasizes 'wok hei', the ho fun is evenly glossy and has a smooth, chewy texture.

Diced radish cake stir-fried with XO sauce, bean sprouts, and chives. Crispy outside and soft inside, with the spicy seafood flavor of XO sauce.

Pan-fried pork chop served over fried rice. The fried rice grains are distinct, the pork chop is firm, and the portion is generous.

Fried rice with diced salted fish and chicken. The unique savory aroma of salted fish enhances the overall umami, with a distinctive flavor.

Chicken cubes fried rice with XO sauce. Every bite is filled with the spicy and savory aroma of dried scallops and dried shrimp.

Similar to stir-fried beef ho fun, but with sweet and crisp shrimp as the star. The texture remains smooth and slippery, full of 'wok hei'.

Malaysian-style Char Kway Teow. Seasoned with dark soy sauce, with shrimp, preserved sausage, egg, etc. Salty, sweet, and rich flavor.

Instant noodles stir-fried with XO sauce, served with pan-fried pork chop. The slightly spicy sauce coats the chewy noodles, with a strong flavor.

Assorted mushrooms stir-fried with instant noodles in XO sauce. The sweetness of the mushrooms and the spiciness of the XO sauce are perfectly combined.

Thick udon noodles stir-fried with tender beef and XO sauce. Rich flavor.

Shrimp fried rice flavored with XO sauce. Full of seafood flavor, slightly spicy and appetizing.

Udon noodles stir-fried with assorted seafood (shrimp, squid, etc.). The sauce is delicious, and the udon absorbs the essence of the seafood.

A type of wet-fried rice. Egg fried rice base, topped with a thick sauce made from chicken, shrimp, and diced shiitake mushrooms. Moist and rich texture.

Fried rice with shredded scallops and egg white, served with large shrimp. White and elegant in color, light and delicious in taste.

Fried rice with diced preserved meats (like lap cheong and lap yuk) in Teochew style. The rich oil from the preserved meats coats the rice, giving it a unique flavor.

Luxurious fried rice with assorted seafood flavored with XO sauce. A blend of umami and spiciness, rich and satisfying.

Instant noodles stir-fried with XO sauce and generous seafood. The noodles are chewy and flavorful, and the seafood is tender.

Three types of roast meats served on dry tossed noodles, usually accompanied by oyster sauce for mixing. Satisfies multiple meat cravings at once.

Assorted roast meats served with springy Hong Kong-style fresh noodles. The noodles typically have an alkaline taste and a crisp texture.

Plump fresh shrimp wontons served with dry tossed noodles. Comes with a bowl of soup, so you can enjoy the wontons' freshness while eating noodles.

Tender braised beef brisket served on tossed noodles, drizzled with rich beef brisket sauce. Every bite of noodles is coated with the savory sauce.

Chicken feet and pork ribs are placed on top of rice and cooked in a clay pot. The rice absorbs the meat juices, and the bottom of the pot has a crispy, browned crust. Best enjoyed with sweet soy sauce.

A classic combination of shiitake mushrooms and tender chicken. The chicken is tender, the mushrooms are delicious, and the clay pot rice is fragrant.

The oily richness of preserved sausage and the savory flavor of pork ribs seep into the rice. The preserved sausage is translucent after steaming, with an excellent flavor.

Includes various preserved meats such as preserved sausage, liver sausage, and cured meat. Rich in fat, very fragrant when mixed with rice.

Beef patty placed on rice, topped with a raw egg. Stir the egg into the hot rice and beef while hot for a smooth and rich texture.

Fluffy white rice, perfect to accompany any dish.

Fresh seasonal vegetables, simply stir-fried to retain their original flavor and crisp tenderness.

Stir-fried water spinach with fermented bean curd sauce. The unique savory flavor of fermented bean curd pairs perfectly with the crisp water spinach.

Cooked with salted duck eggs (gold) and century eggs (silver) along with seasonal vegetables. The soup is delicious and rich, with a complex texture.

Deep-fried crispy pork chop, stir-fried with salt and pepper, minced garlic, and chili. Crispy outside and tender inside, savory and slightly spicy, perfect with drinks or rice.

Tender beef slices stir-fried with shredded green peppers. The beef is tender, the green peppers are crisp, and the black bean sauce seasoning is just right.

Poached white cut chicken, tender and smooth, usually braised in a special broth. The meat is fresh and delicious, the skin is crisp, best enjoyed with ginger-scallion oil.

Golden, tender scrambled eggs enveloping large shrimp. The egg flavor and seafood sweetness are perfectly combined, with a moist texture.

Salted fish, chicken, and tender tofu clay pot. The aroma of salted fish permeates the tofu, making it very appetizing.

Eggplant stewed with salted fish and minced pork. The eggplant is soft and absorbs oil, the sauce is rich, salty, and spicy, a classic Cantonese clay pot dish.

Chicken pieces stir-fried with plenty of shallots and fermented black beans. The chicken is tender and flavorful, with a rich shallot aroma and intense 'wok hei'.

A medley of assorted mushrooms simmered to retain their natural sweetness and rich flavor, offering a delightful texture.

Assorted seafood (shrimp, squid, etc.) quickly stir-fried in black bean sauce. A blend of umami and spiciness, with a crisp texture.

Fried chicken balls stir-fried with pineapple, green and red peppers in sweet and sour sauce. Appetizingly sweet and sour, crispy on the outside and tender on the inside.

Assorted seafood (shrimp, squid, etc.) braised with fried tofu. The soup is rich and delicious, and the tofu absorbs the essence of the seafood.

Beef brisket and radish stewed for a long time. The beef brisket is tender and not tough, rich in collagen, and has a rich flavor.

A la carte roast meat platter, choose any two meats. Larger portion than rice dishes, suitable for sharing.

A simple, classic cha chaan teng set meal: instant noodles with ham slices and a fried egg. A warm and comforting taste.

Pan-fried pork chop and egg served over instant noodles. The pork chop is marinated and tender.

Soup noodles served with fried or braised chicken wings. The chicken wings are usually crispy-skinned and tender.

Soup base seasoned with satay sauce, served with beef slices. The broth is rich with the unique aroma of satay.

Uses the specific 'Chu-Oi-Yat-Ding' brand instant noodles, which have a better texture than regular instant noodles. Served with a double portion of pork chop and chicken wings.

A mix of rice noodles and ho fun noodles (yin-yang), braised with shredded scallops and enoki mushrooms. Absorbs the broth, offering a rich and multi-layered texture.

Vermicelli cooked in satay broth with beef. The vermicelli absorbs the rich soup, warm and appetizing.

Vermicelli cooked in a light seafood broth. The sweetness of the seafood is fully released into the soup.

Clay Pot Beef Noodles with Sichuan Spicy Flavor. The broth is spicy and stimulating, and the beef is tender.

Assorted roast meats served with Hong Kong-style fresh noodle soup. The soup is clear and flavorful, allowing you to enjoy multiple types of meat at once.

Assorted roast meats served with Hong Kong-style fresh noodle soup. The soup is light and flavorful, allowing you to enjoy multiple types of meat at once.

Classic wonton noodles. The wontons have thin wrappers and generous fillings, containing whole fresh shrimp. The broth is usually made with dried flounder, incredibly delicious.

Tossed noodles with braised beef brisket in Hoisin sauce. The rich beef brisket sauce blends into the noodles, making them even more flavorful.

Daily special soup, slow-simmered with seasonal ingredients. The soup is rich and nourishing, an important part of Cantonese cuisine.

A light and home-style soup containing assorted mushrooms, vegetables, tofu, and egg drops. Mild and healthy flavor.

A thick soup containing minced beef, egg white, cilantro, etc. Smooth texture, delicious flavor.

A thick soup made with diced seafood and tofu. Smooth texture, full of seafood sweetness.

Adds shredded scallops to the seafood and tofu soup. Enhances the umami.

Wonton soup without noodles. Enjoy the delicious wontons and fresh broth to the fullest.

Carbonated beverages.

Lemon-flavored carbonated beverage.

Beer.

Classic Hong Kong-style milk tea, with a rich tea flavor and smooth milky taste. Thick in texture, with a unique astringency and a long-lasting sweet aftertaste.

A blend of milk tea and coffee. Combines the aroma of tea with the richness of coffee, with a unique taste.

Hong Kong-style coffee, strong and aromatic, usually with evaporated milk. Rich and mellow.

Black tea with fresh lemon slices. Squeeze the lemon slices while drinking to release the sourness, refreshing and cuts through richness.

Fresh lemon slices in sugar water. Simple, refreshing, and rich in Vitamin C.

A rich and smooth chocolate malt drink. Sweet and popular.

A drink made with Korean citron tea. Contains citron pulp, sweet and refreshing.

Coke with fresh lemon slices. The sourness of the lemon balances the sweetness of the Coke, making it more refreshing.

7-Up with fresh lemon slices.

Honey citron sauce mixed with sparkling water. Refreshing and stimulating.

Coke with salted lemon and fresh lemon. A unique blend of salty, sweet, and sour flavors.

Pickled salted lemon added to 7-Up. A mix of salty and sweet, with plenty of fizz, very thirst-quenching and cooling.

A hot pineapple bun filled with a cold, thick slice of butter. The contrast of hot and cold, sweet and savory, crispy and soft, is iconic of Hong Kong afternoon tea.

Toast dipped in egg batter and deep-fried until golden brown, usually filled with peanut butter, drizzled with syrup or condensed milk, and topped with a pat of butter. Sinful and delicious.

French toast with a special emphasis on the peanut butter filling. The rich peanut butter melts when heated, creating a decadent texture.

French toast with a molten salted egg yolk filling that flows out when cut. Sweet and savory flavor, a surprising texture.

Crispy French fries.

Hong Kong-style omelet with diced ham filling. The egg crepe is pan-fried until tender and fragrant.

Short baguette sliced and baked until crispy, spread with condensed milk and butter. Crispy and sweet texture.

Crispy pork bun filled with a pan-fried bone-in pork chop. The meat is tender and juicy, and the bun is crispy outside and soft inside.

A snack combo of fried chicken wings and french fries. Great for sharing.

Crispy and juicy fried chicken mid-wings. Crispy skin, marinated and flavorful.

Japanese-style breaded pork cutlet with french fries. Crispy breading, firm meat.

Springy fish balls simmered in a special spicy curry sauce until flavorful. A common Hong Kong street snack, spicy and refreshing.

Lunch set includes a main dish and a drink or soup. Economical and satisfying.

A classic cha chaan teng rice dish, combining pork chop, ham, and a fried egg.