Hong Kong Style Roast Meats
粤菜 · ⭐ 3.6
No. 405, Xiasha South Road, Zhonghao Qige

Dishes
Char Siu and Roast Chicken RiceA classic Hong Kong dish featuring tender char siu and succulent roast chicken served over steamed rice.
Char Siu and Roast Chicken RiceA Hong Kong-style dish featuring sweet and savory char siu and tender roast chicken served over steamed rice.
Signature Braised EggA classic Chinese snack made by simmering boiled eggs in a savory sauce until flavorful and tender.
Stir-Fried Rice NoodlesStir-fried rice noodles is a dish primarily made with rice noodles, accompanied by vegetables, meat, or seafood. Stir-fried at high heat, the rice noodles blend thoroughly with the ingredients, resulting in an appealing color and aroma.
Roast Duck with Spare Ribs RiceRoast duck and spare rib rice features marinated duck roasted to perfection and ribs blanched then stewed or braised, served over rice with sauce.
Roast Duck and Poached Chicken RiceA rice dish featuring crispy roast duck and tender poached chicken, both prepared using traditional methods and served with a secret sauce for rich flavor.
Green Pepper Shredded Pork RiceGreen pepper and pork stir-fry rice is made by stir-frying sliced pork tenderloin with green pepper strips, adding seasonings and mixing well, then serving over rice. The main ingredients are pork, green peppers, and rice.
Spiced Braised Chicken FeetSpicy braised chicken feet is a dish made by blanching chicken feet and simmering them slowly in a seasoned sauce containing star anise, cinnamon, bay leaves, Sichuan pepper, ginger, scallions, soy sauce, rock sugar, and cooking wine until tender and flavorful.
Spiced Braised Chicken Leg RiceSpiced braised chicken leg rice features tender, flavorful chicken legs simmered with spices and seasonings, served over steamed white rice with sauce. Often includes a boiled egg or side vegetables like bok choy.
Spicy Boiled Fish RiceSpicy boiled fish rice features tender fish slices and vegetables in a rich, numbingly spicy sauce, served over steamed rice.