Wei Gong Fang

A common all-day set meal in Hong Kong tea restaurants. Includes a main noodle dish, ham omelette, and buttered toast. Generous portion, an economical choice.

A Hong Kong-style burger similar to Macau pork chop bun. Uses a crispy-skinned, soft-crumbed short baguette (piggy bun), filled with pan-fried pork chop or scrambled eggs. Rich in texture and full of bread aroma.

Fried fish fillet served with fries or French toast for afternoon tea. The fish fillet is crispy outside and tender inside, suitable for a light meal.

A classic Hong Kong-style "Club Sandwich", typically containing multiple layers of fillings such as ham, egg, cheese, lettuce, and tomato. Rich in texture and generous in portion.

Hong Kong-style French toast. Slices of bread are dipped in egg mixture and deep-fried until golden brown and crispy. Often filled with peanut butter. Served with a pat of butter and syrup, sweet and rich.

Crispy fried chicken wings served with wavy fries. A simple and savory classic afternoon tea snack.

Large fried pork chop with fries. The pork chop is usually marinated and fried until golden and crispy.

Whole fried chicken leg with fries. The chicken leg has crispy skin and tender meat, rich in juices. A popular choice for Hong Kong fast food.

Pan-fried or deep-fried pork chop with noodle soup. You can choose instant noodles (Doll noodles) or rice noodles. The soup base is usually clear chicken broth or pork bone broth flavor.

Pan-fried chicken chop with noodle soup. The chicken chop is tender, served with hot noodle soup to warm the stomach and fill you up.

Chicken wings with noodle soup. The chicken wings are usually braised or fried, with a rich flavor.

Steamed rolled rice noodle sheets, with a soft and smooth texture. Usually eaten with sweet sauce (hoisin sauce), peanut sauce, and sesame seeds. A classic street snack.

A type of Cantonese dim sum, a steamed meatball made from minced beef mixed with water chestnuts and other ingredients. Chewy and juicy, usually eaten with "kip sauce" (Worcestershire sauce).

Hong Kong's most iconic street food. Fish balls are simmered in a rich, slightly spicy curry sauce until flavorful. Chewy texture with a strong spice flavor.

Fish siu mai, primarily made from fish paste and flour, coated with a yellow wrapper. Usually eaten with soy sauce and chili oil, with a chewy texture.

Teochew style dumplings with a translucent, thick wrapper filled with peanuts, chives, minced pork, etc. Soft and chewy wrapper with a rich and crispy filling.

A classic breakfast combination of rice noodle rolls and fish siu mai. Enjoy two authentic Hong Kong flavors at once.

Rice noodle rolls served with slightly spicy and chewy curry fish balls. A popular and invigorating breakfast.

A combination of rice noodle rolls and Teochew dumplings, with a soft and rich texture.

Rice noodle rolls served with juicy beef balls. A satisfying breakfast.

A combination of two self-selected dim sum items, served with a drink.

Assorted Hong Kong-style hot drinks. Including smooth milk tea, rich coffee, or a blend of both (Yuenyeung). Usually prepared with evaporated milk, resulting in a thick and smooth taste.

Hong Kong-style iced drinks with ice. Suitable for hot weather, refreshing and thirst-quenching.

Canned or bottled Coca-Cola.

Classic Hong Kong boxed soy milk drinks. Vitasoy is original soy milk, Malt is malt-flavored soy milk, sweet in taste.