Shing Fat Chiu Chow Restaurant

A classic Hong Kong cha chaan teng drink. Choose between smooth milk tea or rich coffee. Thick and smooth texture, suitable for both hot and cold.

A characteristic drink mixing milk tea and coffee, combining the aroma of tea and the richness of coffee. Classic Hong Kong flavor.

Malt milk drink, sweet and mild, caffeine-free, suitable for all ages.

Sweet drink made from watercress essence, with functions of clearing heat and moistening lungs. Sweet and unique taste.

Black tea or water with fresh lemon slices. Lemon tea is sweet and sour, lemon water is refreshing and thirst-quenching. Use a spoon to squeeze the lemon for flavor.

Honey water with fresh lemon, soothes the throat, balanced sweet and sour taste, smoother than regular lemon water.

Coke or coffee with lemon slices. 'Ning Lok' is hot coke with lemon, 'Ning Fei' is a Hong Kong-style lemon coffee combination.

Coke is boiled with ginger. It's a common folk remedy in Hong Kong, said to help relieve cold symptoms. Spicy and sweet taste, good for warming the body.

7 Up soda with pickled salted lemon. A mix of sweet and salty, with full carbonation, very thirst-quenching and cooling, helps soothe a sore throat.

Chinese herbal cooling tea made from monk fruit. Sweet taste, with functions of clearing heat, moistening lungs, resolving phlegm, and relieving cough.

A signature dish of Teochew cold appetizers. Fresh crab is steamed and then cooled to lock in the sweet juices. The meat is firm, usually served with Zhejiang vinegar to enhance freshness.

A type of Teochew cold fish, using bigeye snapper. The fish is tender and delicious, and eating it cold allows you to appreciate its natural sweetness.

Teochew cold fish, black carp is rich in oil and firm in texture. After steaming and cooling, the fish oil solidifies, resulting in a fragrant taste.

Cold yellow croaker, with meat that flakes like petals, fresh and rich in fish flavor. A favorite bar snack for Teochew people.

Bitter melon is braised with pork ribs. The bitter melon has a bitter-sweet aftertaste, absorbing the fat from the ribs, while the ribs are tender and flavorful, with a unique taste.

Salted pickled greens are cooked with eel. The sourness of the pickled greens balances the fishiness and is appetizing, while the eel meat is crisp and springy.

Tender pork blood curd is paired with crisp chives, seasoned with pepper. Rich in texture, spicy and warming.

Classic Teochew snack. The pork blood curd is tender like tofu, absorbing the essence of the soup, served with plenty of chives for aroma.

Diced meat is stir-fried with chili sauce. Savory and slightly spicy, goes very well with rice.

Pork belly is braised with Teochew specialty spring cabbage. The spring cabbage absorbs the fat from the pork belly, becoming oily and fragrant, while the pork belly is fatty but not greasy.

Peanuts are braised with collagen-rich pig trotters or chicken feet for a long time. The sauce is thick, and the ingredients are soft and flavorful.

Chicken feet seasoned with sand ginger powder, with a unique spicy aroma. Chicken feet are crisp and springy, a great accompaniment to drinks.

Marinated threadfin bream is battered and deep-fried. Crispy outside, tender inside, savory and flavorful, perfect as a bar snack.

Fresh clams are shelled and quickly stir-fried with chives. The clams are fresh and delicious, the chives are crisp, and the wok hei is full.

Bean curd skin wrapped with various fillings (e.g., minced meat, vegetables) and deep-fried. Has a five-spice aroma, crispy exterior.

Pork large intestines are stuffed with seasoned sticky rice and peanuts, then sliced and pan-fried or steamed. Chewy and fragrant.

Teochew specialty fried items. Shrimp balls are made mainly from shrimp meat, crab balls mainly from crab meat, mixed with water chestnuts and other ingredients into balls and deep-fried. Sweet and springy.

Cleaned pork large intestines are braised and then deep-fried. The skin is golden and crispy, the inside is tender and fatty, usually served with sweet sauce for dipping.

Fresh oysters are battered with sweet potato flour and deep-fried into a cake. Crispy outside, soft inside, oysters are plump and juicy, rich flavor.

A traditional Teochew dish. Oysters are fried with duck eggs and plenty of scallions and cilantro. Compared to oyster omelet, it emphasizes egg flavor more and has a softer texture.

Shredded silky gourd is mixed with batter and pan-fried. Sweet and crisp, with a crispy exterior, it's a refreshing vegetarian option.

Lizardfish meat is extremely tender like tofu. After removing the bones, it is pan-fried into a fritter. Crispy golden exterior, fish melts in your mouth.

Crispy goose intestine. Blanched to retain original flavor, served with soy sauce; stir-fried with fermented black beans for full wok hei, spicy and appetizing.

Pig ears are cut into strips and stir-fried with dried beans. Pig ears are crisp, dried beans are savory and fragrant, a flavorful stir-fry.

Small lizardfish are mixed with eggs and pan-fried into a cake. The fish is tender and fresh, with a rich egg aroma, a simple and delicious home-style dish.

Omelet with diced bitter melon, minced meat, and preserved radish. A combination of bitter, savory, and fragrant, with rich texture.

Classic Teochew omelet, with diced crisp preserved radish and minced meat. Savory and appetizing, excellent with congee.

A flavorful omelet with sweet char siu, fragrant onions, and crunchy preserved radish.

A famous Sichuan dish, but often adjusted for Teochew restaurants. Tender tofu served with minced meat and chili sauce, spicy and goes well with rice.

Tofu cubes are deep-fried until golden brown, sprinkled with salt and pepper and chili flakes. Crispy outside, tender inside, savory and slightly spicy.

Tofu is marinated in saltwater until flavorful, then deep-fried. Crispy outside, savory and tender inside, usually served with chive and salt dipping sauce.

Stir-fried beef slices with rich satay sauce, served with seasonal fresh vegetables (usually gai lan or choi sum). Rich and appetizing flavor.

Imitation abalone slices are stir-fried with broccoli. Crisp texture, sweet taste.

Large shrimp balls are crisp and springy, served with green broccoli, drizzled with sauce. Colorful and refreshing.

The silky gourd is sweet, the fish maw is soft and absorbs soup, with minced meat added for umami. A light and nourishing dish.

Silky gourd, minced meat, fresh fish, and shrimp are cooked together. The soup is sweet and fresh, with abundant ingredients.

Diced four beans are stir-fried with salted fish paste. Savory and rich flavor. Usually wrapped in lettuce for a refreshing texture.

Teochew preserved olive leaves are stir-fried with minced meat and four beans. The unique savory flavor of preserved olive leaves is the soul of this dish, very good with rice.

Quickly stir-fried sweet silky gourd. Customers can choose to pair it with sliced pork, fish fillet, squid, or cured meat. Light and refreshing flavor.

Simmered seasonal vegetables in superior broth with salted egg (gold) and century egg (silver). The broth is rich and delicious, the vegetables are sweet.

A classic home-style dish. The savory flavor of canned fermented black bean dace perfectly complements the crisp and slightly bitter oil lettuce.

Sweet and tender baby cabbage is simmered in superior broth with dried shrimp for added freshness. The taste is sweet and light.

Winter melon is soft, vermicelli absorbs the essence of dried shrimp and vegetable broth. A traditional Cantonese home-style dish.

Crisp gai lan is stir-fried with salted fish paste. The unique savory aroma of salted fish greatly enhances the flavor of the vegetables.

Simple stir-fried seasonal vegetables with garlic, retaining the original flavor and crisp texture of the vegetables.

Rich garlic aroma, crisp gai lan or sweet chives, stir-fried over high heat with full wok hei.

Broccoli florets are stir-fried with minced garlic. Healthy and refreshing, with a strong garlic aroma.

A classic Cantonese combination. The savory flavor of bitter melon and fermented black beans is a perfect match, choose with beef, sliced pork, or fried fish fillet.

A home-style stir-fry of seasonal vegetables with seafood or meat. Abundant ingredients and balanced nutrition.

Sliced meat is tender, vegetables are crisp. Stir-fried over high heat to lock in the juices.

Fresh squid is scored and stir-fried with chives. Squid is fresh and springy, chives are crisp and sweet.

A clay pot dish made with whole crab. Crab flavor permeates the vermicelli or eggplant, full of aroma and rich taste.

Frog meat is as tender as chicken, stir-fried with plenty of ginger and scallions, then braised in a clay pot. Full of wok hei and fragrant.

Fish belly is fatty, eggplant is soft and absorbs oil, tofu is tender. Various ingredients are braised together, with a rich and dense texture.

Carp belly is cut into pieces, pan-fried until fragrant, then stir-fried with ginger and scallions. The fish skin is crispy, the fish meat is tender, and ginger and scallions remove the fishy smell and enhance freshness.

A clay pot dish combining various seafood (e.g., shrimp, squid) with tofu. The soup is sweet and fresh, tofu is tender and smooth.

Beef and vermicelli are cooked in a rich satay sauce. The vermicelli absorbs the rich satay flavor, slightly spicy and appetizing.

Classic Cantonese clay pot dish. The savory flavor of salted fish is the highlight, enhancing the freshness of chicken and tofu.

Eggplant is braised with salted fish and minced meat. The eggplant is soft and flavorful, the salted fish is savory, a famous dish that goes well with rice.

Various vegetables are braised with vermicelli in superior broth. Light and healthy, with sweet vegetables.

Boneless chicken balls are tender and meaty, stir-fried with ginger and scallions for a rich aroma, served in a clay pot to maintain heat.

Bigeye snapper is cooked with sweet and sour tomatoes. The soup is appetizing, rich in nutrients, and the fish is very fresh.

A famous Cantonese cooling soup. Coriander is fragrant, century egg is rich, fish head (fish cloud) is sweet, and the soup is milky white.

Simple and delicious fish soup. Fish belly is fatty, tofu is tender, and the soup is sweet and not greasy.

Smooth egg drop and beef soup, with cilantro for aroma. Thick and smooth texture, tender minced beef.

Classic Teochew soup. A large amount of white pepper provides a spicy and warming sensation, paired with salted pickled vegetables and crunchy pork stomach, it is very appetizing.

Seaweed broth with four types of Teochew meatballs (e.g., fish balls, squid balls). The broth is light and refreshing, the meatballs are springy.

A cooling and detoxifying soup. Bitter melon has a sweet aftertaste, pork ribs are braised until tender, suitable for summer consumption.

Classic fried rice with diced char siu and crisp preserved radish. Moderately sweet and savory, with rich texture.

The Yi noodles absorb the soup and have a soft texture. Dried flounder adds a unique savory and fresh flavor.

A Teochew-style pan-fried noodle dish. The noodle cake is pan-fried until golden and crispy on both sides, then drizzled with sweet and sour sauce. Crispy outside, soft inside, sweet and sour, appetizing.

A representative of wet-fried rice. Egg fried rice base is topped with a rich gravy containing chicken, shiitake mushrooms, shrimp, and other abundant ingredients.

Premium fried rice. Egg white is light and tender, dried scallop shreds are savory and flavorful, rice grains are distinct.

Fried rice with a slightly spicy curry aroma, mixed with diced seafood. Rich aroma, stimulates appetite.

A must-have in Cantonese cha chaan teng. The unique savory aroma of salted fish penetrates the chicken and rice, very fragrant.

Fried rice with diced broccoli and preserved radish. Crisp texture, fragrant and fresh taste.

Simple and delicious fried rice, usually containing minced meat, preserved radish, and egg, with full wok hei.

The most classic fried rice. Rich ingredients including char siu, shrimp, egg, and scallions, colorful.

Fried rice with Teochew specialty preserved olive leaves and minced meat. Dark in color but rich and fragrant in taste.

Fine vermicelli is stir-fried with yellow chives, shredded meat, etc. The vermicelli is dry and springy, with full wok hei.

Rice noodles are stir-fried with rich satay sauce and beef. The rice noodles are smooth, the beef is tender, and the flavor is rich and slightly spicy.

A signature dish from Cantonese noodle and congee shops. The rice noodles are evenly colored, the beef is tender, the bean sprouts are crisp, and the wok hei is full.

Fried rice with plenty of ginger and eggs. Ginger is spicy and warming, suitable for cold weather or for dispelling chills.

Yi noodles are dry-braised with yellow chives and shredded shiitake mushrooms. Soy sauce flavor is rich, and the noodles are dry and chewy.

Choose two braised dishes (e.g., pork belly, pork large intestine, tofu) served with rice. The braising sauce is excellent with rice.

Soup noodles served with four types of Teochew meatballs (e.g., fish balls, squid balls). The broth is sweet and clear.

A Teochew congee dish. Uses fresh grass carp slices, the fish is delicious, and the congee water is sweet with distinct grains.

Congee with dried flounder and minced meat. Dried flounder is savory, minced meat is fresh and sweet, a local Teochew flavor.

A representative Teochew congee. Oysters are plump and sweet, served with minced meat, cilantro, and pepper. The soup is fresh and delicious.

A luxurious congee with abalone slices and various shredded ingredients (e.g., shiitake mushroom shreds, chicken shreds). Rich and premium texture.

Traditional Teochew style, with distinct rice grains and more broth. Various toppings, delicious taste.

Whole fresh shrimp and crab are cooked in congee. The essence of the seafood is fully integrated into the congee water, extremely sweet and fresh.

The perfect companion to cold appetizers. Rich in rice aroma, light and refreshing.

Steamed White Rice

A signature dish of Teochew cold appetizers. High-quality lion head goose, deboned and sliced. Tender meat, with a rich braised aroma.

Braised goose slices paired with another braised side dish, satisfying two tastes at once.

A rich braised platter, including goose slices and two other selected braised dishes.

A favorite for bone gnawers. Goose head and neck, tender meat, most flavorful braised part.

Braised goose meat cut into pieces with bone. Smooth skin, tender meat, flavorful bones.

Braised goose slices paired with another braised dish.

Braised goose meat paired with two other braised dishes.

Choose any two braised side dishes (excluding goose meat), such as large intestine, tofu, eggs, etc.

Choose any three braised side dishes.

A generous combination of four braised side dishes.

Chef's selection of assorted braised side dishes, suitable for sharing among multiple people.

Tender goose slices paired with gelatin-rich goose feet or wings.

Braised goose meat with bone, served with goose feet or wings.

Puning tofu is deep-fried and then simmered in braising liquid. The skin has moderate chewiness, the inside is tender and smooth, absorbing the braising sauce.

Goose feet and wings are braised until tender and flavorful, with smooth skin and fragrant meat, rich in collagen.

A classic Teochew cold appetizer combination, including crisp preserved radish, appetizing salted pickled greens, and braised peanuts.

Teochew plain congee, with distinct grains and thick congee water.

Fresh crab prepared in various ways. Choose between rich curry stir-fry, fragrant ginger and scallion stir-fry, or steamed to retain original flavor.

A famous Hong Kong dish. Stir-fried crab with plenty of fried garlic, chili, and fermented black beans. Spicy and crispy, with a rich garlic aroma.

Black carp meat is firm and oily. Steamed with lemon is refreshing and degreasing, steamed with fermented black beans is savory and appetizing.

Whole grass carp is pan-fried until golden brown on both sides. The skin is crispy, and the fish meat is tender and sweet.

Seasoned with plum sauce and cooked at the table. Sweet and sour, it balances the richness of the black carp.

Steamed yellow croaker with Puning fermented bean curd and ginger. The unique savory flavor of fermented bean curd penetrates the fish, enhancing its freshness.

Yellow croaker is first pan-fried then braised with bitter melon. The fish absorbs the sauce, and the bitter melon has a sweet aftertaste.

Salt and pepper preparation is crispy and flavorful, even the shells are seasoned; simmered in oil and salt water highlights the natural sweetness of the mantis shrimp.

Various preparations of fresh shrimp. Salt and pepper fried until crispy, stir-fried in sauce until rich, or simmered in soy sauce for a balanced savory-sweet flavor, each with its own unique taste.

Steamed in a bamboo basket with lotus leaves at the bottom. Shrimp meat has a light lotus fragrance, tender and sweet.

Oysters are full of umami. Salt and pepper fried until crispy, or stir-fried with scallions until tender and juicy.

Marble goby meat is tender and delicious. Steamed with hot oil, the skin is slightly crispy, the meat is tender and smooth, served with soy sauce and shredded scallions.

Fresh squid is crisp, vermicelli absorbs garlic and seafood sauce, with a rich garlic flavor.

Whole lizardfish is battered and deep-fried with salt and pepper. Crispy and delicious, edible with bones, like a bar snack.

Small savory fish or squid deep-fried. Crispy outside, tender inside, full of oceanic flavor.

A cooking method of pan-frying then braising. The fish is pan-fried until fragrant, then braised until flavorful, with a rich sauce.

Fresh squid is cut into pieces, deep-fried until golden, and tossed with salt and pepper. Spicy and crispy, squid is springy.

Dai Pai Dong style. Clams are sweet and fresh, the fermented black bean sauce is savory and spicy, and the wok hei is full.

Clams are simmered in light saltwater with a little ginger to remove the fishy smell. This allows you to best appreciate the natural umami of the clams.

Clams are cooked with XO sauce and wine. Spicy and rich flavor, the wine aroma enhances the umami of the seafood.

Fish head and belly are rich in collagen, red-braised with bitter melon. The sauce is thick and suitable for pairing with rice.

Whole grass carp is red-braised with bitter melon. The fish is tender, and the bitter melon is flavorful.

Silky gourd is sweet, shrimp is crisp, XO sauce adds a fresh and spicy flavor.

A nourishing soup dish. Fish maw absorbs the soup, silky gourd is sweet, minced meat adds texture.

Simple and delicious. The sweetness of fresh shrimp dissolves into the soup, and the silky gourd is soft.

A classic dish, crispy outside and soft inside. Lizardfish meat is tender like tofu, the batter is crispy, and the salt and pepper seasoning is appetizing.

Deboned grass carp slices are stir-fried with preserved olive leaves. Preserved olive leaves are savory and fragrant, fish is boneless and delicious.

Teochew specialty marinated chicken. Crispy skin, savory and firm meat, unique flavor.

In Teochew cuisine, 'Chuan Jiao' refers to pepper and chili, not Sichuan peppercorns. Sliced meat is tender, with a unique spicy aroma, usually served with fried pearl leaves.

Various preparations of pork ribs. Teochew-style ribs are savory, milk-flavored ribs have a fermented bean curd taste, and Kyoto-style ribs are sweet and sour.

Bitter melon has a sweet aftertaste, fermented black beans are savory and fragrant, and the beef is tender. The three are perfectly combined.

Yellow chives are fresh and sweet, quickly stir-fried with tender shredded chicken. Crisp and refreshing.

Choose different meats to pair with bitter melon and fermented black beans. Frog is tender, beef is rich.

Meat deep-fried until golden and crispy, seasoned with salt and pepper. Crispy outside, tender inside, savory and spicy.

Eggplant absorbs the rich garlic oil flavor, soft and flavorful.

Pork rib cubes are deep-fried and stir-fried with salt and pepper. Bone aroma and tender meat, addictive.

Classic Cantonese dish. Chicken balls are deep-fried and coated in a sweet and sour sauce, served with pineapple and green peppers. Sweet and sour, appetizing.

A Teochew stir-fry. Pig ears are crisp, paired with the savory flavor of Puning fermented bean curd and the fragrance of celery.

Crispy pig ears are stir-fried with fermented bean curd and celery. Rich in savory flavor and aroma.

A Teochew stir-fry combining various ingredients (pork stomach, large intestine, braised pork, squid). Celery and garlic add aroma.

The spiciness of XO sauce perfectly blends with the umami of seafood. The clams are fresh and delicious, and the sauce is rich.

Crispy pork neck is stir-fried with XO sauce. Slightly spicy and fragrant, goes very well with rice.

A classic home-style delicacy. Hand-chopped pork patty is steamed with salted egg or salted fish. Rich in juices, moderately savory.