Sing Maan Hoi Sun Siu Ngo Jyun Mun Dim

Famous Japanese beer brand, crisp and clean taste, with malt aroma.

Long-established Japanese beer brand, mellow taste, moderate bitterness.

Belgian wheat beer, with unique notes of coriander and dried tangerine peel, refreshing taste.

Popular German Pilsner-style beer, smooth on the palate, with a golden hue.

Cost-effective beer option, with a more popular taste.

Brewed using a special process, smooth and delicate texture, with fine bubbles.

Traditional Beijing Roast Duck, crispy skin, tender meat. Usually served by wrapping duck skin and meat in thin pancakes with shredded scallions, cucumber, and sweet bean sauce.

Fresh sea prawns halved, steamed with minced garlic and vermicelli. The vermicelli absorbs the prawn's freshness and garlic aroma, full of flavor.

Pork slices stir-fried with vinegar, black beans, and garlic, served with chili peppers, sour and spicy appetizer.

Bite-sized oyster pieces coated and deep-fried, golden and crispy on the outside, tender and juicy on the inside.

Ribs cut into small pieces (Golden Sand Ribs), brushed with honey sauce and roasted, sweet flavor.

Hong Kong typhoon shelter style, stir-fried soft-shell crab and squid tentacles with plenty of fried garlic and chili, spicy and flavorful.

Smelt deep-fried with salt and pepper until crispy, served with potato wedges, suitable as a snack with drinks.

Salted egg yolk (Golden Sand) coating crispy shrimp balls and zucchini, rich and savory.

Double Roast Meats Platter, including honey-glazed ribs and crispy pork belly.

A precious deep-sea grouper, with red skin, white and delicate flesh, delicious taste, usually steamed.

A type of grouper, with firm and springy flesh, rich fish flavor.

Coral trout has thick, gelatinous skin and tender flesh, best when steamed.

Garoupa is a large grouper, with thick and chewy skin, sweet flesh, and excellent texture.

Characterized by a head resembling a mouse, the meat is very tender and delicious, a high-grade edible fish.

Lobster from Australia, larger in size, plump and springy meat, full of freshness.

Lobster from Western Australia, with thin shell and abundant meat, tender and sweet.

Yellow croaker fish is tender, braised with slightly bitter melon and black bean sauce, unique flavor.

Sea prawns quickly blanched in boiling water to preserve their natural sweetness, served with soy sauce.

Steamed small Sabah garoupa, tender fish, light and fresh.

Razor clam meat is sweet and crisp, steamed with minced garlic and vermicelli, full of aroma.

Sea prawns halved and steamed with minced garlic, garlic flavor permeates the prawn meat, fresh and delicious.

Premium light soy sauce pan-fried and baked sea prawns, crispy shells, sweet and flavorful prawn meat.

Canadian lobster meat is tender, baked with superior broth, served over E-fu noodles to absorb the essence of the broth.

Whole Sabah Garoupa steamed, preserving the original fresh taste of the fish, skin is rich in collagen.

Traditional Cantonese slow-cooked soup, simmered for a long time with Pueraria root and mud carp, has a heat-clearing effect.

Sea prawns deep-fried, then stir-fried with plenty of minced garlic, chili, and salt and pepper, crispy and flavorful.

Large prawns and E-fu noodles baked with a rich cheese sauce, strong milky flavor.

Australian lobster meat is crisp and sweet, served with superior broth E-fu noodles, a common dish for festive banquets.

White eel slices, tofu, and garlic seasoned with black bean sauce, steamed in a bamboo basket, rich and flavorful fish.

South African abalone is thick and pan-fried with 'Mei Ji' fresh soy sauce to enhance its flavor.

Fresh meat crab pieces stir-fried and baked with ginger and scallions, sweet crab meat, full of wok hei.

Golden Flower Garoupa is a large grouper. Choose between steamed with bamboo pith, or steamed as fish balls with 'Qilin' (ham and mushroom stuffing).

Plump American bucket oysters stir-fried with ginger and scallions to remove gaminess and add aroma.

Razor clams steamed with minced garlic and vermicelli, sweet and delicious.

Scallops are thick and sweet, minced garlic and vermicelli are a classic pairing.

Canadian lobster halved and baked, firm meat, superior broth enhances the freshness.

Grouper head and belly stir-fried with ginger and scallions, then braised in a clay pot, rich aroma, tender and smooth fish.

Sweet scallops served with tender steamed egg white (Furong), delicate texture.

Sea prawns pan-fried with 'Mei Ji' fresh soy sauce, balanced savory taste, springy prawn meat.

Meat crab is sweet, vermicelli absorbs the crab juice and ginger-scallion aroma, a warming and flavorful claypot dish.

Large prawns and E-fu noodles with a rich cheese sauce, suitable for those who like Western flavors.

Australian lobster meat is abundant and fresh, superior broth E-fu noodles soak up the sauce, luxurious and satisfying.

Traditional Cantonese slow-cooked soup, simmered daily with selected ingredients, nourishing and healthy.

Adenophora and Solomon's Seal have yin-nourishing and dryness-relieving effects, stewed with shark fin cartilage, clear, sweet, and nourishing.

A rich set menu including roast meats and garoupa dishes, suitable for family gatherings.

A hearty four-person dinner set, including soup, roast goose, large prawns, and oxtail casserole, great value.

Cantonese roast goose with crispy skin and tender meat, rich in fat, served with plum sauce to cut through the richness.

Roasted suckling pig with golden-red skin, extremely crispy texture, tender meat.

A platter of assorted roast meats, satisfying different tastes at once.

Imperial Concubine Chicken has yellow skin and white meat, poached to just cooked, exceptionally tender meat with herbal aroma.

Chicken braised in rose wine and soy sauce, glossy appearance, balanced sweet and savory taste.

Chicken skin deep-fried until crispy, while the meat remains tender.

Pipa suckling pig platter with other roast meats, crispy skin and fragrant meat.

Pork belly roasted until the skin is crispy and crackling, with alternating layers of fat and lean meat, rich texture.

Pork marinated and roasted, brushed with maltose, reddish in color, sweet and tender.

Goose feet and wings slow-cooked in a special brine, flavorful and chewy.

Chicken feet are smooth and chewy, with a unique sand ginger aroma.

Shrimp balls and bamboo shoots stir-fried with sauce, crisp and fresh.

Whelk slices and okra quickly stir-fried in a hot clay pot with sauce, aromatic (sizzling sound).

Sea cucumber threads stir-fried with lingzhi mushrooms, crisp and smooth texture, rich in nutrients.

Vermicelli tossed with various dried seafood, full of umami.

Pork ribs, soybeans, and bitter melon braised together, with a rich and mellow flavor.

Various vegetables (e.g., vermicelli, wood ear mushrooms, dried tofu skin) braised in fermented bean curd sauce, savory and flavorful.

Homestyle claypot dish, winter melon is sweet, dried shrimp adds flavor, vermicelli absorbs the soup.

Oxtail braised until tender and flavorful, rich in collagen, with a thick sauce.

Water spinach and beef stir-fried with savory shrimp paste, unique flavor.

Malabar spinach blanched in soup, with preserved egg, salted egg, and shredded conpoy, fresh soup and tender greens.

Ribs deep-fried until golden, with a rich garlic aroma, crispy outside and tender inside.

Fresh abalone braised with chicken pieces, the freshness of seafood and poultry blend together, luxurious and delicious.

Fish tofu is soft and smooth, braised with various vegetables and dried seafood, sweet soup base.

Premium Angus beef cubes, served with honey walnuts (amber) and wasabi sauce, rich in texture.

Assorted crisp ingredients (e.g., chives, squid, dried shrimp) quickly stir-fried, full of wok hei, great with drinks.

Garoupa pieces deep-fried until crispy, served with wasabi sauce, crispy outside and tender inside.

Traditional cake made with red dates, chewy texture, rich date aroma, with beauty benefits.

Light osmanthus jelly layered with sweet red bean paste, refreshing texture.

Mango flavored pudding, smooth texture, with a rich fruity aroma.

Steamed bun with a molten salted egg yolk and butter filling, flows out when hot, a mix of salty and sweet.

Traditional Chinese steamed cake, made with brown sugar, soft texture, with a simple sweetness.