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Tun Kou Xiong's Steak & Homemade Pasta (Jinian Hall Branch)

西餐 · ⭐ 3.3

Asia Financial Center

Dishes

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  Happy Potato

  A crispy fried potato snack seasoned with salt and pepper or chili powder, popular as a casual treat in Chinese cuisine.
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  Deep-sea Cod Fillet

  Deep-sea cod fillets are made from fresh cod meat, carefully marinated and then pan-fried until golden and crispy. The cod has a tender texture and is rich in nutrients, with simple seasonings that bring out the freshness of the ocean.
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  Stir-Fried Beef Noodles with Fire

  Beef strips stir-fried with fire, served with pasta for a bold flavor.
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  Corn and Pork Rib Soup

  Corn and pork rib soup is mainly made from pork ribs and corn. After blanching the ribs, they are cooked together with corn in a pot, adding water and simmering until the ribs are tender and the corn is sweet, resulting in a clear or slightly yellowish broth.
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  Charcoal-grilled Black Pepper Pork Sausage

  Made from premium pork and seasoned with black pepper, this sausage is grilled over charcoal for a crispy exterior and juicy, flavorful interior.
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  Classic Thick Black Pepper Steak Pasta

  Classic thick-cut black pepper steak pasta features thick beef steak with Italian pasta, seasoned with a black pepper sauce made from crushed black pepper, onion, garlic, and broth. The steak is perfectly cooked, the pasta al dente, and the sauce evenly coats both.
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  Sichuan Pepper Chicken Tips

  Feng椒 chicken wing tips are primarily made from chicken wing tips, marinated and then deep-fried until the skin is crispy. They are then stir-fried with Sichuan pepper, garlic slices, ginger slices, and other seasonings. The finished dish has a golden color, with a crispy exterior and tender interior, and features a rich Sichuan pepper aroma.
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  Crispy Chicken Cutlet with Tomato Meat Sauce Pasta

  Crispy chicken cutlet served with tomato meat sauce over pasta, combining crunchy texture and rich flavor.
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  Golden Butterfly Shrimp

  Golden Butterfly Shrimp is made with fresh large shrimp. After removing the shells, the shrimp are split open from the back without cutting through completely, forming a butterfly shape. The shrimp meat is coated in a thin layer of mixed egg and starch batter, then deep-fried until golden and crispy. The finished dish has a golden color and a butterfly-wing-like appearance.

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