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Jingfugong Korean Cuisine (Xianggang West Road Branch)

小吃快餐 · ⭐ 4.0

No. 43 Xianggang West Road, within the State Development and Reform Commission Sanatorium Compound (directly opposite Haitian Center)

Dishes

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  Cold Noodles

  Cold noodles made primarily with noodles, vegetables, and meat. After cooking and rinsing with cold water, seasonings are added and mixed well. The noodles are smooth and silky, paired with fresh vegetables and savory meat for a rich and satisfying taste.
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  Pumpkin Soup

  Pumpkin soup is made primarily from fresh pumpkin, steamed and then blended into a smooth puree. A small amount of cream or coconut milk can be added to enhance the texture, while a pinch of salt and pepper adds flavor. The finished dish has a golden color, a silky texture, and emits a subtle pumpkin aroma.
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  Mashed Potatoes

  A creamy dish made from mashed potatoes blended with butter, cream, and seasonings, served as an appetizer.
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  Imperial Stewed Beef Tail

  A rich and flavorful dish made by slow-cooking beef tail with vegetables until tender, traditionally served in imperial cuisine.
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  Signature LA Steak

  Signature LA steak made from premium beef, marinated and grilled to perfection—crispy outside, juicy inside. Served with vegetables and sauce, featuring steak, olive oil, black pepper, garlic, rosemary.
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  Seafood Pancake

  Seafood pancakes are made primarily with fresh seafood such as shrimp and squid, combined with scallions, eggs, and an appropriate amount of flour to form a pancake shape. After frying, the seafood pancakes have a golden crispy exterior and a tender, juicy filling, delivering a rich seafood flavor.
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  Stir-Fried Mixed Vegetables

  Stir-fried mixed vegetables is a dish made by stir-frying a combination of various vegetables. Main ingredients include carrots, spinach, bean sprouts, and onions, with flexible搭配 based on season and personal taste. The preparation method is simple: wash and slice the vegetables, then stir-fry them in a pan one by one, finally adding seasonings and mixing well.
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  Charcoal-Grilled Wagyu Beef

  Premium wagyu beef grilled over charcoal, offering a rich, tender texture with a smoky aroma.
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  Charcoal-Grilled Yellow Croaker

  Charcoal-grilled yellow croaker is a dish featuring fresh yellow croaker. After cleaning, cuts are made on both sides of the fish to enhance flavor absorption. It's marinated, then grilled over charcoal until the skin is slightly charred and the flesh is fully cooked.
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  Grilled Pork Belly

  Grilled pork belly is a dish primarily made with pork belly. To prepare it, the pork belly is sliced, marinated, and then grilled on a rack over moderate heat. It's ready when both sides are golden brown and the edges slightly curl, resulting in tender and juicy meat that can be enjoyed with simple seasonings.
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  Grilled Eel

  Grilled eel is a dish made by marinating fresh river eel and roasting it over charcoal or in an oven, resulting in a crispy skin and tender, flavorful meat.
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  Grilled Ox Tongue

  Grilled beef tongue is a unique dish, primarily made with fresh beef tongue. After careful marination, the tongue is slowly roasted over charcoal until golden and crispy on the outside, with a fragrant charred crust and tender, delicate inner texture that preserves the meat's fine mouthfeel.
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  Ox Tail Soup

  Beef tail soup is made primarily with beef tails, blanched and then simmered with ginger slices, green onions, and other seasonings for several hours until tender. Some recipes add carrots and potatoes for enhanced flavor and nutrition.
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  Stone Pot Rice Bowl

  Bibimbap is a dish made with rice as the main ingredient, combined with various vegetables, meat or seafood, and a special spicy sauce. It is heated at high temperature in a stone pot and mixed before eating. Its特色 lies in the high temperature of the stone pot, which locks in the freshness of the ingredients, allowing the rice to fully blend with the toppings for a rich and flavorful experience.

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