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Xingyue Restaurant (Huanshi East Branch)

粤菜 · ⭐ 4.4

1st–3rd Floors, Annex Building, Guang'an Building, No. 328 Huanshi East Road (next to Asia International Hotel)

Dishes

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  Traditional Char Siu Bao

  Traditional char siu bao is a steamed bun made with fermented dough and filled with minced char siu pork. The pork is marinated and roasted, then mixed with sugar, soy sauce, and oyster sauce for the filling. After steaming, the bun becomes soft and fluffy with a white crust and savory filling.
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  Xingyue Fresh Shrimp Dumplings

  Fresh shrimp dumplings made with premium shrimp, pork, and vegetables, steamed to perfection for a delicate, savory bite.
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  Xingyue Fresh Shrimp Dumpling King

  Xingyue Fresh Shrimp Dumpling King is an exquisite Cantonese dim sum. Main ingredients include fresh shelled shrimp, a small amount of pork fat for a smooth texture, and translucent crystal dumpling wrappers made from wheat starch. During preparation, the shrimp is mixed with pork fat, seasoned lightly with salt, sugar, and white pepper, and beaten until sticky. Wheat starch is scalded with boiling water to form a smooth dough, rolled into thin wrappers, filled with the shrimp mixture, and shaped into half-moons or goldfish shapes. Finally, they are steamed over high heat for 5-7 minutes until the wrappers become translucent and the shrimp filling is cooked. The finished dumplings feature crystal-clear skins and a plump, springy shrimp filling with a fresh, sweet flavor.
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  Braised Pork Belly with Caramel Glaze

  A classic Cantonese dish made by braising pork belly in a caramelized sugar glaze until tender and glossy, offering a rich, savory-sweet flavor.
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  Crispy Roasted Pork Belly / 12 Pieces

  Crispy Roasted Pork Belly is a classic Cantonese dish, primarily made with skin-on pork belly. The whole piece of pork belly is first boiled, then the skin is pricked with fine holes, brushed with seasoning, and air-dried or chilled. It is then roasted in a high-temperature oven or over an open flame, causing the skin to form a crispy, bubbly layer while the fat renders and the lean meat remains tender. The finished product is typically cut into neat small cubes and served with white sugar or yellow mustard sauce.
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  Master's West Lake Rice Soup

  A flavorful rice dish made with fresh shrimp, ham, and egg, simmered in broth for a rich taste.
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  Roast Goose

  Roast goose is a dish made from a whole goose, marinated, inflated, and roasted in an open flame. Fresh, high-quality goose is seasoned with various spices and grilled over fire to achieve a crispy skin and tender, juicy meat.
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  Peking Duck

  Peking duck is a dish based on Peking roast duck, using tender Beijing duck as the main ingredient. The duck is marinated and roasted in a挂炉 to achieve crispy skin and tender meat. Sliced thin, it's typically served with lotus leaf pancakes, sweet bean sauce, scallions, and cucumber sticks.
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  Raw Ground Almond Drink

  Almond tea is made by soaking and grinding almonds, then boiling with water. After peeling, almonds are blended into a paste, filtered, sweetened, and heated to create a creamy white drink.
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  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
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  Cheese Baked Lobster Yimian

  A fusion dish featuring fresh lobster meat and slippery yimian noodles, topped with creamy cheese sauce and baked to golden perfection.
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  Cheese Baked Lobster Pasta

  Fresh lobster meat and pasta are cooked with cream and cheese, then baked until golden and rich.
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  Oyster Sauce BBQ Pork Bun

  A steamed bun filled with sweet and savory barbecued pork, seasoned with oyster sauce, a classic Cantonese dim sum dish.
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  Honeycomb Fried Taro Box

  Honeycomb Fried Taro Box is a classic Cantonese dim sum. Main ingredients include Lipu taro, lard, wheat starch, and minced pork belly. The taro is steamed and mashed, then mixed with cooked wheat starch and lard to form a dough. The dough is rolled into thin wrappers, filled with seasoned minced pork, and sealed into box shapes. They are then deep-fried at medium-low temperature until golden and crispy, forming a distinctive honeycomb-like crust. The result is a crispy, porous exterior with a savory, juicy filling.
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  Saucy Chicken Feet

  Saucy chicken feet is a dish made primarily from chicken claws, blanched and then simmered or soaked in a sauce of soy sauce, sugar, vinegar, garlic, and ginger to absorb rich flavors. The finished dish has a bright red color and a soft, chewy texture.
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  Silver Loaf Layered Pastry

  A delicate layered pastry made with thin sheets of dough and filled with sweet cream and fresh silver loa fruit, baked to golden perfection.
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  Braised Chicken Feet in Abalone Sauce

  Braised chicken feet in abalone sauce is a refined Chinese dish, featuring chicken feet as the main ingredient, carefully cooked and finished with a rich abalone sauce. The chicken feet become tender and soft after stewing, while the addition of abalone sauce imparts a savory seafood flavor, resulting in a complex and layered taste experience.
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  Golden Potato Balls

  A crispy fried snack made from mashed potatoes, eggs, and breadcrumbs, golden brown and delicious.

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