Yun Hai Hui

Fish skin deep-fried until golden and crispy. Crispy and delicious. Usually served as an appetizer or with congee.

Tender beef cubes stir-fried with various precious mushrooms. Juicy meat, rich mushroom flavor, unique taste.

Green peppers pan-fried until blistered, stir-fried with fermented black beans and garlic. Slightly spicy and savory, pairs well with rice.

Bamboo fungus and various seasonal vegetables braised together. Light and sweet flavor, with a smooth texture.

Chicken dish cooked in a Sichuan spicy style, combining numbing, spicy, fresh, and fragrant flavors to stimulate the taste buds.

Pork ribs deep-fried until crispy, then stir-fried with salt and pepper. Crispy outside, tender inside, savory and slightly spicy.

Pork stomach cleaned and cooked with pickled mustard greens. The broth has a peppery aroma, the stomach is crisp, and the greens enhance the flavor.

Tofu cubes deep-fried until golden and crispy on the outside, tender on the inside. Simple and delicious.

Selected premium black pork, cooked in a sweet and sour sauce. Similar to sweet and sour pork, but with more tender meat.

Classic Cantonese dish. Eggs scrambled until tender, paired with crisp shrimp. A perfect combination of eggy and fresh flavors.

Various seasonal vegetables quickly stir-fried with garlic, retaining their crispness and sweetness.

A Shunde specialty. Solidified milk coated in batter and deep-fried. Crispy on the outside, rich and creamy milk filling inside.

Pork ribs cooked with preserved olives and honey. A sweet and savory flavor with the unique aroma of preserved olives.

Eggplant braised with minced meat, salted fish, and other ingredients. Soft, flavorful, savory, and appetizing.

Green beans stir-fried with preserved vegetables and minced meat. Crispy texture, savory flavor. A classic home-style dish.

Chef's special fried rice. Intense wok hei, distinct grains of rice, rich ingredients.

Thin noodles stir-fried with premium soy sauce, with bean sprouts and yellow chives. Golden color, rich aroma.

Yi noodles dry-fried with mushrooms and yellow chives. The noodles absorb the essence of the sauce. Tender and chewy texture.

A famous Sichuan dish with tender fish slices, a sour, spicy, and fragrant broth, and crisp pickled vegetables. Very appetizing.

Fresh sea shrimp blanched to perfection, retaining their original sweet and springy texture. Usually served with soy sauce.

Hiroshima oysters coated in batter and deep-fried until golden and crispy. Crispy exterior, tender and juicy oyster meat.

Clams simmered in a Teochew-style broth, highlighting the clams' freshness. The broth is light and sweet.

Fish fillet deep-fried until crispy, served with a sweet corn sauce. Popular with adults and children.

One of the four heavenly kings of Cantonese dim sum. Crystal skin wraps a whole shrimp, translucent, smooth, and springy.

Sweet cake made with oats. Chewy texture with oat goodness. Healthy and delicious.

Classic dim sum with pork and shrimp filling, topped with crab roe. Delicious and firm texture.

Steamed cake with a rich milky flavor. Dense and fluffy texture, moderately sweet.

Translucent dessert with a fresh osmanthus aroma, refreshing and Q-textured.

A chewy sweet cake made with ginger juice. Slightly spicy, warming, with a chewy texture.

Layered cake made with red date paste. Rich date flavor, soft and sweet texture.

Traditional Chinese dessert soup. Red beans simmered until smooth, with dried tangerine peel for aroma. Sweet and smooth.

Steamed cake with a honeycomb-like texture. Soft and chewy, usually with caramel or brown sugar flavor.

Golden in color, rich in coconut flavor, delicate texture, and very elastic.

Sliced roast duck. Crispy skin, tender meat. Usually served with pancakes, shredded scallions, and sweet bean sauce.

Duck breast with a unique smoky aroma. Tender and juicy meat with a distinctive flavor.

Crispy Roast Pork. Golden and crispy skin, with alternating layers of fat and lean meat. Savory and delicious.

Chicken poached in superior broth, enhanced with scallops. Tender meat, fresh and delicious flavor.

Cold appetizer. Chicken feet are crisp and have a rich sand ginger aroma.

Simply seasoned chicken with salt, retaining its original flavor. Crispy skin and tender meat.

Diced pig trotters, with a firm skin and chewy meat, seasoned with sand ginger. Savory and crisp.

A famous Sichuan cold dish. Chicken slices are immersed in a spicy red oil sauce, combining numbing, spicy, fresh, fragrant, tender, and crisp flavors.

Crispy cold appetizer. 'Cat's ear' usually refers to wood ear mushrooms, paired with cucumber. Refreshing and appetizing.

Duck breast seasoned with black pepper. The spiciness of black pepper complements the rich flavor of the duck.

Classic carbonated beverage, refreshing taste with a sweet flavor.

A lemon drink with heat-clearing properties. Sweet and sour, thirst-quenching.

A refreshing drink with 7 Up and lemon, with a Korean-inspired flavor.

A common beer brand in Hong Kong. Refreshing taste with a malt aroma.

Sugar-free version of Coke, retaining the flavor but healthier.

Green tea with apple flavor. Refreshing and pleasant, sweet but not greasy.

Traditional Chinese herbal tea made from simmered winter melon. Sweet and cooling.

House Red Wine (Glass)

Carbonated beverage with grape flavor. Rich fruity aroma.

Guava juice. Unique and rich aroma, smooth texture.

A Hong Kong specialty drink. Cream soda mixed with fresh milk, smooth texture, unique taste.

Table wine, crisp and tart, suitable for pairing with seafood.

Orange-flavored carbonated beverage. Sweet and sour, appetizing.

A type of Phoenix Dancong Oolong tea. Despite its peculiar name, it has an excellent aroma, reminiscent of honeysuckle.

Juice drink from a well-known brand.

Value Combo Set. Choose any two dim sum from the specified selection. An economical breakfast choice.

Value Combo Set. Choose one dim sum from Group A and one from Group B. A rich and diverse selection of pairings.

A platter containing six selected dim sum items, one of each. Satisfies multiple flavor preferences at once.

Chicken rice steamed in herbal medicated broth, with a faint herbal aroma, nourishing and healthy.

Glutinous rice steamed with preserved sausage and cured meat. The fat seeps into the rice, releasing a rich aroma.

Classic steamed rice in a clay pot. The essence of pork ribs and chicken feet seeps into the rice. Delicious and filling.

Smooth white congee served with crispy fried dough sticks. The most traditional Chinese breakfast combination.

Nian gao dipped in egg batter and pan-fried. Crispy outside, soft inside, with a sweet coconut flavor.

Traditional homestyle pancake. Crispy exterior, rich and savory filling.

Soft bun filled with Cantonese preserved sausage. Balanced sweet and savory.

Rice rolls wrapped around 'fried two' (youtiao - fried dough sticks). Smooth on the outside, crispy on the inside. Usually served with sweet sauce and sesame sauce.

Rice rolls with scallions and dried shrimp. Smooth texture with a savory flavor.

Fish maw ('cotton') absorbs the essence of chicken broth and shiitake mushrooms. Soft, tender, and juicy.

Pig trotters steamed in fermented bean curd sauce. Flavorful, tender, and rich in collagen.

Peeled green peppers stuffed with fish or pork paste, pan-fried until fragrant. Slightly spicy and savory.

Thin-skinned, well-filled Xiao Long Bao with abundant soup. Full of flavor.

A classic Cantonese nourishing dish. Pig trotters, ginger, and eggs stewed in sweet vinegar. Sweet and sour, appetizing, and warming.

Classic shrimp dumplings. Translucent skin, with springy and tender shrimp filling.

Beef balls with water chestnuts and cilantro. Tender and juicy, served on a bed of dried tofu skin.

Traditional siu mai, a mix of pork and shrimp, topped with crab roe. Full of fresh flavor.

Transparent wrappers filled with peanuts, minced meat, chives, and other ingredients. Layered texture.

Tofu skin rolls soaked in Bak Kut Teh broth, absorbing the herbal soup's aroma.

Fish maw steamed with chicken. The fish maw absorbs the broth, becoming soft and delicious.

Pork ribs steamed with fried minced garlic. Aromatic with garlic, tender meat.

A Shunde specialty. Mud carp paste is beaten until gelatinous to form fish balls, with a springy and sweet texture.

Traditional Cantonese steamed rice rolls, thin and tender skin, usually served with sweet sauce, sesame sauce, and sesame seeds.

Various steamed rice options. The meat juices seep into the rice, preserving the original flavor.

Rice rolls wrapped around fried dough sticks, sprinkled with scallions. Smooth outside, crispy inside.

Soft, opened bun filled with honey BBQ pork, balanced sweet and savory.

Smooth rice rolls filled with whole shrimp. Rich and fresh flavor.

Rice rolls filled with slices of honey BBQ pork. Classic Cantonese flavor.

Rice rolls filled with minced beef. Smooth texture, savory beef flavor.

A healthy dessert made with oats. Soft and chewy texture with a grain aroma.

Small chicken buns flavored with ginger juice. Unique flavor.

Fried spring rolls with shrimp and garlic filling, crispy on the outside.

Chicken feet are deep-fried, soaked, and steamed, absorbing the fermented black bean sauce. The skin separates from the bone, soft and flavorful.

Classic Cantonese congee. Smooth congee base, with preserved egg and salted lean pork. Rich and delicious.

Traditional Cantonese cake. Golden in color, soft and sweet texture, with an egg aroma.

Glutinous rice skin fried until bubbly, crispy on the outside and soft on the inside, with a savory minced meat filling.