Tim Ho Wan (Shin Kong Mitsukoshi Xinyi A8)

Famous Hong Kong dim sum. The outer layer is a crispy pineapple bun crust, with a sweet and savory honey BBQ pork filling. Crispy on the outside, soft on the inside, full of aroma.

Steamed bun with a molten salted egg yolk and cream filling. When torn open, the golden filling flows out, sweet and savory, with a delicate texture.

Cantonese fried rice, stir-fried over high heat with preserved sausage, cured meat, and slightly spicy XO sauce. Grains of rice are distinct, full of wok hei and umami.

Classic Hong Kong dim sum, filled with pork and shrimp, topped with crab roe. Chewy texture, rich umami.

Cantonese lo mein, served with wontons or dumplings. Noodles are springy and chewy, mixed with sauce.

Sichuan-style red oil wontons. Thin skin, large filling, drizzled with spicy red oil and spices, numbing, spicy, and appetizing.

Classic Cantonese fried noodles, made with whole egg noodles, shredded BBQ pork, and bean sprouts, stir-fried over high heat with soy sauce. Noodles are dry and chewy.

Steamed marinated chicken feet with fermented black bean sauce on rice. Chicken feet are tender and flavorful, rice absorbs the sauce and collagen.

Steamed rice topped with fermented black bean marinated pork ribs. Ribs are tender and juicy, with the sauce seeping into the rice below, releasing a fragrant aroma.

Steamed rice with Cantonese preserved sausage, shiitake mushrooms, and tender chicken. The fat from the preserved sausage and the freshness of the chicken blend into the rice.

Cantonese congee with preserved egg (golden egg) and salted egg (silver egg) and lean pork. Congee base is smooth and creamy, with a delicious flavor.

Steamed glutinous rice with chicken, mushrooms, and other fillings wrapped in lotus leaves. Glutinous rice absorbs the lotus leaf's fragrance and the filling's oil. Soft and chewy texture.

Deluxe BBQ Pork Rice. Made with premium pork for honey BBQ pork, meat is tender and juicy, served with white rice.

Fried rice topped with large pieces of fried pork chop. Pork chop is crispy on the outside and tender on the inside, fried rice is distinct.

Deluxe lo mein, served with three classic toppings. Noodles are springy, with rich flavors.

King of Cantonese dim sum. Translucent steamed dough skin filled with whole shrimp and bamboo shoots. Chewy skin, crisp and sweet filling.

Mushrooms steamed with chicken. Chicken is tender, with a rich mushroom aroma, a home-style dim sum dish.

Delicate steamed dumplings with a filling of vegetables and seafood, garnished with truffle sauce to enhance the aroma.

Beef short ribs are cut into pieces, marinated with black pepper sauce, then steamed. Meat is tender and juicy, with a rich and slightly spicy black pepper flavor.

Classic Hong Kong-style chicken feet. Chicken feet are deep-fried then steamed, absorbing a rich sauce. Tender texture, meat easily separates from the bone.

Bean curd skin wrapped around pork and vegetable filling, deep-fried then steamed, drizzled with oyster sauce gravy. Bean curd skin absorbs the sauce, rich in texture.

Transparent dumpling skin reveals the green of spinach. Filling combines the crisp sweetness of shrimp and the fresh aroma of spinach.

Pork ribs are cut into small pieces, marinated with fermented black beans and garlic, then steamed. Meat is tender and juicy, with a rich fermented black bean aroma.

Handmade beef balls with shredded dried tangerine peel and cilantro. Chewy and juicy texture, the citrus aroma of dried tangerine peel cuts through richness and stimulates appetite.

Thin skin made from rice flour, rolled with fresh shrimp and chives. Rice noodle rolls are smooth, served with a special sweet soy sauce.

Red rice flour steamed rice noodle rolls, filled with crispy fried dough sticks (Zha Liang) and shrimp. Soft exterior, crispy interior.

Rice noodle rolls filled with slices of honey BBQ pork. The smooth noodle skin complements the sweet and savory BBQ pork.

Steamed rice noodle rolls filled with seasoned minced beef. Beef is tender, rice noodle rolls are smooth.

Radish cake with preserved sausage and dried shrimp, sliced and pan-fried until golden and crispy. Soft inside, with the natural sweetness of radish.

Crispy fried sweet cheese dessert. Crispy exterior, with a hot, melted sweet cheese filling.

Glutinous rice dough deep-fried until puffed, shaped like an olive. Filling is curry-flavored pork and vegetables. Crispy and chewy exterior, savory and slightly spicy filling.

Bean curd skin wrapped around fresh shrimp and chives, deep-fried until golden and crispy. Crispy texture, full of umami, often served with "cip" (Worcestershire sauce).

Tofu cubes deep-fried until crispy on the outside and tender on the inside. Usually sprinkled with salt and pepper or served with a dipping sauce.

Daily selected slow-cooked soup. Brewed for a long time with meat and Chinese herbs or seasonal vegetables. Rich and nourishing broth.

Seasonal fresh vegetables (such as Chinese broccoli, choy sum, etc.), usually blanched and drizzled with oyster sauce or garlic oil. Crisp and refreshing.

A variation of Portuguese egg tart. Crispy tart shell with custard filling and brown sugar mochi. Rich texture, with brown sugar aroma.

A piping hot pineapple bun filled with a slice of ice-cold thick-cut butter. The contrast of hot and cold, and the interplay of sweet and salty flavors are its signature.

Traditional Cantonese steamed cake. Made with brown sugar, dark brown in color, fluffy and soft texture, with a sweet caramel flavor.

Classic Hong Kong dessert soup. Made with mango, pomelo pulp, sago, and coconut milk. Refreshing, moderately sweet and sour, with a rich fruit aroma.

Rich taro soup with sago. Taro is cooked until smooth, coconut milk adds aroma. Warm and smooth.

Traditional red bean soup, simmered with dried tangerine peel and osmanthus. Red beans are creamy, dried tangerine peel and osmanthus add a unique aroma.

A rich dessert combination, including grass jelly, taro balls, pearls, and other toppings, drizzled with milk or coconut milk. Diverse and rich texture.

Delicate chilled cake, with a layer of transparent osmanthus jelly on top and red bean cake below. Lightly sweet and refreshing, with floral notes.

Hong Kong-style lemon tea. Strong tea flavor, with fresh lemon slices. Pierce the lemon when drinking to release the sourness.

Made with evaporated milk and Ceylon black tea. Rich tea flavor, smooth and mellow texture.

A mixed drink of coffee and silk stocking milk tea. Combines the richness of coffee and the smoothness of milk tea.

Lemon with soda (Sprite or Coke). Strong carbonation, sweet, sour, and refreshing.

Salted lemon with soda (Sprite or Coke). Strong carbonation, a blend of salty and sweet, very thirst-quenching.

Locally produced lager beer from Taiwan. Refreshing taste, low bitterness, suitable for pairing with fried foods.

Hot Hong Kong milk tea. Rich tea aroma, mellow and smooth milk, warm and comforting.

Premium Taiwanese Oolong tea. Golden tea liquor, with a long-lasting sweet aftertaste, suitable for cutting through richness.

A healthy drink made from coix seed. Lightly sweet flavor, with properties to clear heat and remove dampness.

Internationally renowned brand of carbonated beverage.

Fresh and sweet orange juice.