Wah Shook Seafood Restaurant

Famous Sichuan dish. Chicken pieces are deep-fried until golden and crispy, then stir-fried with plenty of dried chili peppers, Sichuan peppercorns, and peanuts. The chicken is crispy on the outside and tender on the inside, with a numbing, spicy, and fragrant flavor, full of 'wok hei', a delicacy for pairing with drinks or rice.

Traditional Cantonese nourishing soup pot, simmered with plenty of white peppercorns, pork stomach, and chicken pieces. The broth is milky white, with a rich peppery aroma, warming and dispelling cold, the pork stomach is crisp, and the chicken is tender.

A casserole dish of chicken pieces braised in a secret spicy sauce. The chicken absorbs the essence of the sauce, spicy and appetizing, usually with ingredients like onions and cilantro, rich in texture.

Classic Sichuan dish, using fatty and lean pork belly, first boiled then stir-fried. Stir-fried with garlic sprouts, fermented black beans, and chili bean paste. The meat slices are bright red, rich but not greasy, with a savory and slightly spicy flavor.

Fresh shrimp are deep-fried until the shells are crispy, then stir-fried with chili, Sichuan peppercorns, and spices. The shrimp are sweet and springy, the shells are coated with spicy flavor, dry and crispy texture.

Traditional Sichuan boiled dish, with a bright red broth filled with chili oil and Sichuan peppercorns. Ingredients (like fish fillet or beef) are blanched in the spicy broth, usually served over bean sprouts or lettuce stems, with a numbing and tender texture.

Similar to peppered pork stomach and chicken soup, but with chicken feet added. The broth has a strong pepper flavor, the chicken feet are stewed until tender and flavorful, rich in collagen, nourishing and warming.

A fusion of Chinese and Japanese cuisine. Tender beef tenderloin strips are stir-fried and coated in a Japanese wasabi sauce. The beef is tender and juicy, with the unique pungent and refreshing taste of wasabi.

Pan-fried or deep-fried pork chop pieces, served with a special Japanese wasabi sauce. The pork chop is firm, slightly crispy on the outside, and the spiciness of the sauce balances the greasiness of the meat.

Deep-fried chicken mid-joint wings, tossed with Japanese wasabi powder or sauce. Crispy skin, tender chicken, the spiciness of the wasabi whets the appetite.

Hong Kong dai pai dong style dish. Fresh clams are cooked in a broth with chili, chili bean paste, and rice wine. The clams are sweet and absorb the wine and spicy flavor, the broth is rich, suitable for pairing with drinks.

Hong Kong Typhoon Shelter style cooking. Chicken wings are deep-fried until crispy, then stir-fried with plenty of fried minced garlic, fermented black beans, and chili. The garlic aroma is strong, the texture is dry and crispy, savory and slightly spicy.

Hunan specialty dish. Fresh fish head (fish maw) is steamed with a thick layer of marinated chopped chili. The fish meat is tender and rich in collagen, the chopped chili's sour and spicy flavor penetrates the fish, making it appetizing and refreshing.

Classic Cantonese dish. Fresh shrimp are deep-fried and then coated in a golden sauce made from salted egg yolk stir-fried until crumbly. The crumbly salted egg yolk has a rich aroma and perfectly combines with the sweetness of the shrimp.

Steamed rice in a bamboo basket, topped with dried seafood like dried scallops and dried shrimp. Steamed with lotus leaves at the bottom, the rice absorbs the savory sweetness of the seafood and the fragrance of the lotus leaves, with a soft and sticky texture.

Chicken pieces are wrapped in lotus leaves and steamed in a bamboo basket. The chicken is tender and juicy, with a faint lotus leaf fragrance, retaining the original flavor of the ingredients, light and not greasy.

Butterflied fresh shrimp laid over rice, steamed with plenty of minced garlic. The shrimp are crisp and springy, the garlic oil seeps into the rice grains, and every bite of rice is full of garlic and seafood flavor.

Chicken mid-joint wings are pan-fried or deep-fried, then coated in butter and minced garlic sauce. The creamy butter and pungent garlic blend, the skin is crispy and oily, with a unique flavor.

Thick-cut pork chop pan-fried until golden, drizzled with garlic butter sauce. The pork chop is tender and juicy, with a rich buttery garlic flavor that is very appetizing.

Chicken mid-joint wings are marinated and then deep-fried, coated in a sweet honey sauce. Golden and glossy in color, with a sweet and savory flavor, loved by adults and children alike.

Pork chop cooked through, coated in a thick honey sauce. The meat is tender, with a prominent sweetness, a classic Hong Kong home-style dish.

Deep-fried pork chop pieces, served with a sweet and sour salad dressing (mayonnaise). Sometimes served with fruit or vegetables, crispy on the outside and tender on the inside, the sauce is sweet and sour, appetizing and refreshing, and cuts through the richness.

Restaurant's signature stir-fried rice noodles, with abundant ingredients including shrimp, shredded pork, eggs, and vegetables. The rice noodles are stir-fried until dry and springy, full of 'wok hei', with a balanced flavor.

Traditional Cantonese fried noodles, pan-fried until golden brown and crispy on both sides, topped with a gravy made from shredded pork, bean sprouts, and yellow chives. Crispy on the outside and soft on the inside, with rich layers of texture.

Assorted stir-fried noodles with a variety of ingredients, usually including pork, squid, offal, and vegetables. A thick gravy is poured over crispy pan-fried noodles, generous portion.

Noodles topped with pork ribs stir-fried with black bean sauce and chili. The ribs are savory and slightly spicy, with a strong fermented black bean flavor, served with springy noodles.

A classic Hong Kong breakfast or congee and noodle shop dish. Thin noodles quickly stir-fried with premium soy sauce, bean sprouts, and yellow chives and onions. Emphasizes 'wok hei', uniform color, simple yet delicious.

Rice noodles stir-fried with marinated beef slices and satay sauce. The rich peanut and spice flavor of the satay sauce coats the rice noodles, resulting in a dry and spicy texture.

Fish-fragrant eggplant (stir-fried with salted fish bits, eggplant, minced meat) combined with rice noodles. The rice noodles absorb the savory and fresh flavor of the fish-fragrant sauce, with a unique and rich taste.

Stir-fried rice noodles with curry flavor, typically served with char siu, shrimp, eggs, and vegetables. Golden in color, slightly spicy and fragrant, dry and crisp.

Sweet and sour stir-fried rice noodles, usually with sweet and sour sauce or ketchup. Rich ingredients, appetizing flavor, the rice noodles are relatively moist.

Malaysian-style stir-fried rice noodles, usually with preserved sausage, fish slices, shrimp, eggs, and bean sprouts, seasoned with dark soy sauce and chili sauce. Dark in color, savory, spicy, and fragrant.

Ho fun noodles stir-fried with seasonal vegetables and beef slices, usually with a moist gravy. The beef is tender, the vegetables are crisp, and the ho fun noodles are smooth.

Similar to seasonal vegetable ho fun, but with pork slices instead of beef. The flavor is lighter and more home-style, suitable for those who don't eat beef.

Fresh squid slices stir-fried with black bean sauce and green and red peppers, poured over rice noodles. The squid is crisp, the black bean sauce is savory and appetizing, a popular staple from dai pai dongs.

Steamed pork ribs in black bean sauce as a topping poured over ho fun noodles. The ribs are flavorful and tender, the sauce is rich, making the ho fun more flavorful.

Ho fun noodles are stir-fried until fragrant, then topped with a gravy made from scrambled eggs and shrimp. The egg is tender and smooth, the shrimp are crisp, with a moist and smooth texture.

Beef cooked in rich satay sauce, poured over ho fun noodles. The satay flavor is rich and slightly spicy, the beef is tender, full of flavor.

One of Hong Kong's most classic stir-fried noodle dishes. Ho fun noodles stir-fried over high heat with beef, bean sprouts, yellow chives, and onions. Emphasizes 'wok hei', uniform color of ho fun, tender beef, dry and not greasy.

Xiamen Fried Rice

Winter seasonal hot pot, lamb brisket stewed with fermented bean curd, chu hou sauce, and various medicinal herbs. The lamb is tender and flavorful, without any gamey taste, the broth is rich, usually served with lettuce or dried bean curd.

A nourishing soup pot made with soft-shelled turtle (terrapin), stewed with medicinal herbs. The soup is delicious and rich in collagen, with functions of nourishing yin and tonifying the kidneys.

A hot pot version of peppered pork stomach and chicken, with a peppery broth that can be used to cook other ingredients. Warming and dispelling cold, unique flavor.

Soup base made with Hua Diao wine and medicinal herbs, with fresh chicken pieces added. The broth has a rich wine aroma, the chicken is sweet, and it has nourishing effects of promoting Qi circulation and invigorating blood.

Sichuan-style chicken hot pot, with a numbing and spicy broth, and flavorful chicken. Suitable for those who like strong flavors and spicy food.

A pot dish with carp as the main ingredient, braised with dried bean curd. The carp meat is tender, and the dried bean curd absorbs the essence of the fish broth, with a sweet flavor.

High-quality Angus beef slices with rich marbling. Lightly blanched in the hot pot for a few seconds, the meat is tender and has a rich beef flavor.

Large oysters from the United States, plump and juicy. After being blanched in the hot pot, they are sweet and juicy, with a taste of the ocean.

A light hot pot broth, mainly with tofu and vegetables. The taste is fresh and light, suitable for those who want to taste the original flavor of the ingredients or eat lightly.

Classic Hong Kong hot pot broth, with preserved egg and plenty of cilantro. The soup is cooling and detoxifying, with a unique aroma, becoming richer as it cooks.

Rich peanut satay flavored broth, fragrant and slightly spicy. Especially delicious for dipping beef or meat, it holds the soup well.

Sichuan-style spicy and numbing soup base, using a large amount of dried chili peppers and Sichuan peppercorns. The soup is bright red, with a numbing and spicy stimulating flavor, suitable for chili lovers.

A hot pot with carp pieces and dried bean curd. The carp meat is firm, the fish flavor is sweet, and the dried bean curd absorbs the essence of the fish broth, making it delicious.

Fresh squid paste. Spooned into the pot to cook, it has a crisp and springy texture, full of freshness.

Fresh shrimp paste made from minced shrimp. Pink when cooked, sweet and springy to the bite, with a real shrimp texture.

Fresh white eel (eel) slices. The meat is crisp and springy, rich in fish oil, and tastes excellent when blanched in hot pot.

Precious dried ingredient, a product of fish maw. After soaking, it is cooked until soft in the pot, with a soft, sticky, and smooth texture, full of collagen.

The restaurant's signature assorted casserole, usually containing a variety of luxurious ingredients such as seafood, meat, and dried goods. Rich ingredients, delicious and rich broth.

A light casserole dish combining various seafood (like shrimp, squid) and seasonal vegetables. The broth is sweet and fresh, the vegetables are crisp, healthy and delicious.

Frog meat stir-fried with ginger slices and scallion segments, then braised in a pot. The frog meat is as tender as chicken, the ginger and scallions remove any gaminess, with a rich flavor.

Traditional Cantonese braised dish. Duck feet braised until tender and falling off the bone, fish maw is soft and sticky, and shiitake mushrooms are thick and meaty. The sauce is thick and rich in collagen, with a mellow flavor.

A popular casserole dish. Sliced beef, enoki mushrooms, and vermicelli are cooked in satay sauce. The vermicelli absorbs the rich satay broth, very appetizing and good with rice.

White eel slices braised with roasted pork belly (char siu) and plenty of garlic. The white eel is crisp and oily, the roasted pork adds savory flavor, and the garlic cloves are soft, a rich and flavorful dish.

Tender chicken pieces braised with dried shrimp in XO sauce. The spicy and savory XO sauce enhances the freshness of the chicken and dried shrimp, with a fragrant aroma.

Large fish head pan-fried then braised in a clay pot, usually with ginger, scallions, and a rich sauce. The fish head is rich in collagen, the meat is tender, and it has full 'wok hei'.

Fish head pot braised with plenty of ginger and scallions. The pungent aroma of ginger and scallions perfectly removes the fishiness, highlighting the freshness of the fish head.

Fish fillet is tender, braised with fish maw (gluten balls). Dried scallops are sprinkled on top for freshness, and the fish maw absorbs the sweet broth.

Pork offal (like pork liver, pork intestines, etc.) is cleaned and cooked with vermicelli in satay soup. The offal is crisp, the satay flavor is rich, and the vermicelli is flavorful.

Deep-fried fish fillet braised with soft eggplant. The fish fillet is crispy on the outside and tender on the inside, the eggplant absorbs the fish-fragrant sauce, with a soft and creamy texture, very good with rice.

Frog legs coated in a thin batter and deep-fried until golden, then stir-fried with salt and pepper, chili bits, and minced garlic. Crispy on the outside and tender on the inside, savory and slightly spicy, an excellent accompaniment to drinks.

Frog meat is gently cooked in warm oil to maintain extreme tenderness. Usually seasoned simply with ginger and scallions or yellow chives, light and delicious.

Cantonese stir-fry, combining various dried ingredients (like dried shrimp, fresh squid) and seasonal vegetables (like cauliflower). Full of 'wok hei', crisp and savory texture, colorful.

Stuffed three delicacies (usually green peppers, eggplant, and tofu stuffed with fish paste) stir-fried with typhoon shelter-style fried garlic and chili. A sophisticated rendition of a traditional street snack, crispy and appetizing.

Deep-fried fish fillet braised with soft tofu. The tofu is tender, the fish fillet is delicious, and the gravy is light and moderate, suitable for all ages.

Chicken pieces are dry-braised in a hot clay pot, making a 'sizzling' sound when served. The sauce is rich and fragrant, the chicken is dry and flavorful, with great 'wok hei'.

Similar to the sizzling tender chicken pot, emphasizing the charred aroma from the hot clay pot. The chicken is fragrant, with a dry and flavorful taste, and great 'wok hei'.

Classic home-style dish. The unique savory flavor of salted fish bits permeates the tender tofu and diced chicken. The flavor is savory and fresh, very suitable for eating with rice.

Deep-fried tofu braised with various ingredients (like meat slices, fresh squid, shiitake mushrooms, etc.). Rich ingredients, delicious sauce, diverse textures.

Tofu is pan-fried then braised, served with braised sauce and vegetables. The tofu has a slightly chewy exterior and a tender interior, the sauce is rich, a vegetarian dish (or with a small amount of minced meat) that is good with rice.

Eggplant braised with salted fish bits, minced meat, minced garlic, and chili. The unique savory flavor of salted fish is the soul, the eggplant is soft and absorbs flavor, with a savory and spicy rich taste.

Homemade hand-beaten mud carp balls, springy and with a fish flavor. Served with a clear broth with plenty of lettuce, the soup is sweet and refreshing.

A casserole dish combining various seasonal vegetables, usually cooked with clear broth or stock. Retains the natural sweetness of the vegetables, healthy and light.

Hong Kong-style curry flavor, beef brisket stewed until tender and flavorful. The curry sauce is rich, slightly spicy, with a coconut milk aroma, perfect with white rice or bread.

Mixed vegetables and vermicelli cooked in satay broth. The vegetables are crisp with a rich satay flavor, and the vermicelli is smooth and flavorful.

Fresh shrimp and vermicelli combination, with a flavorful satay sauce. The sweetness of the fresh shrimp blends into the slightly spicy rich broth, with endless flavor.

Silver bean sprouts (with ends removed) stir-fried with shredded pork, shredded red pepper, etc. Emphasizes heat control, bean sprouts remain crisp, fresh taste.

Traditional vegetarian dish, containing various vegetarian ingredients such as shiitake mushrooms, wood ear mushrooms, bamboo shoots, fried tofu puffs, etc. Braised in oyster sauce or vegetarian broth, with a delicious and rich flavor.

Mud carp paste stuffed into green peppers, eggplant, and tofu, then pan-fried until golden brown. Drizzled with soy sauce, crispy on the outside and soft on the inside, the fish paste is springy.

Exquisite fried rice with shredded dried scallops (conpoy) and egg white. The dried scallop flavor is prominent, the egg white is tender, the fried rice grains are distinct, with a light and elegant flavor.

A type of wet-fried rice. Fried rice base topped with a rich gravy, usually with shrimp, chicken, shiitake mushrooms, and diced vegetables. The sauce is thick and the texture is moist.

Classic Hong Kong cha chaan teng dish. The unique savory flavor of salted fish combines with the tender diced chicken. The flavor is savory and fresh, very suitable for eating with rice.

A gravy made with scrambled eggs and shrimp poured over white rice. The eggs are semi-cooked, tender and smooth, the shrimp are crisp, and it's very palatable eaten with rice.

One of the most common fried rice dishes. Ingredients include diced char siu, shrimp, eggs, and scallions. Golden in color, full of 'wok hei', savory and delicious.

Fried rice featuring fresh shrimp as the main ingredient, with eggs and scallions. Simple and direct, highlighting the sweetness of the shrimp and the fragrance of the rice.

Chicken slices stir-fried with black bean sauce and green and red peppers, served over white rice. The chicken is tender, the black bean sauce is savory and appetizing.

Fresh squid slices stir-fried with black bean sauce and chili, poured over rice. The squid is crisp, the sauce is rich, a good companion for rice.

Steamed or stir-fried pork ribs with black bean sauce, served with white rice. The ribs are flavorful, with a rich fermented black bean aroma.

Sweet and sour chicken balls rice. Chicken balls are deep-fried until crispy, coated in sweet and sour sauce, with pineapple and green peppers. Sweet and sour, appetizing, very popular.

Hong Kong-style curry chicken, served over white rice. The curry is fragrant and slightly spicy, the chicken is tender, and the potatoes are soft.

Shredded chicken stir-fried with rice, usually with shredded lettuce or vegetables. Dry texture, tender shredded chicken, light and delicious flavor.

Pan-fried tender egg omelet (with char siu, scallions, onions) served over white rice, drizzled with sweet soy sauce. Rich egg aroma, simple and satisfying.

Sichuan flavor, tender tofu with a spicy minced meat sauce. The flavor is numbing, spicy, and fragrant, very good with rice.

Braised tofu poured over white rice. Tofu is pan-fried then braised, absorbing the savory flavor of oyster sauce, excellent with rice.

A popular rice dish for children. A creamy sauce made with sweet corn kernels and minced pork is poured over rice. Sweet flavor, rich texture.

Steamed fragrant rice, cooked to be distinct grains. Moderately soft and sticky texture, with a rice aroma.

Pork chop deep-fried or pan-fried, served with a sweet and sour red Kyoto sauce (similar to sweet and sour sauce). Sweet and sour, appetizing, the pork chop is thick and juicy.

A large amount of onion slices stir-fried with pork chops, drizzled with sauce. Onions are caramelized, sweet and flavorful, very delicious with pork chops.

A sauce made from fresh tomatoes poured over pork chops and white rice. The tomato is sweet and sour, fresh, and balances the greasiness of the pork chop.

Seasonal vegetables (choy sum) with pork ribs, drizzled with gravy. The ribs are savory, the vegetables are crisp, and it's nutritionally balanced.

Beef tenderloin strips stir-fried with black pepper sauce. The black pepper is pungent and flavorful, the beef is tender, a dish with a strong flavor served over rice.

Beef slices stir-fried with black bean sauce and green and red peppers, served over rice. Classic dai pai dong flavor, savory black bean sauce and tender meat.

Beef slices cooked in curry sauce, served over rice. The curry is rich in spices, and the beef is tender.

One of the most common rice dishes. Beef slices quickly stir-fried with seasonal vegetables (like choy sum) and thickened. The beef is tender, and the vegetables are crisp.

Beef slices stir-fried with satay sauce served with rice. The rich peanut and spice flavor coats the beef, very appetizing.

Minced or sliced beef stir-fried with rice, with shredded lettuce. Grains are distinct, full of 'wok hei', beef flavor is fragrant.

A raw egg (or semi-cooked egg) is cracked over minced beef rice. After mixing, the egg liquid coats the rice grains and beef, resulting in a smooth and rich texture.

A sweet and sour sauce made with fresh tomatoes and beef slices poured over rice. Appetizing and refreshing, rich in nutrients.

A rice dish version of fish-fragrant eggplant casserole. The eggplant is soft and flavorful, the salted fish aroma is strong, excellent with rice.

Grouper fillet served with sweet corn sauce. Grouper meat is tender, and the sweet sauce is suitable for those who don't eat spicy food.

Classic rice dish. Deep-fried fish fillet is crispy on the outside and tender on the inside, topped with a sweet corn and egg drop sauce. Rich in texture, loved by adults and children alike.

Fish fillet stir-fried with seasonal vegetables and thickened. The flavor is lighter than the corn sauce version, allowing the freshness of the fish to be tasted more.

Light beer, lower in calories. Crisp taste, less bitter, suitable for pairing with various dishes.

Classic lager beer. Rich malt flavor, smooth and crisp texture, a common beer for pairing with meals in Hong Kong.