The Murray Fine Dining (Jinsha Tianjie Branch)
粤菜 · ⭐ 3.8
5th Floor, Building B, Longhu Jinsha Tianjie, Tianchen Road (at junction of Buildings A and B)
Dishes
Socks Milk TeaSocks milk tea, based on black tea, is repeatedly poured through a specially designed filter to allow the tea liquor to fully interact with air, bringing out the rich aroma of the tea leaves. Finally, milk or non-dairy creamer is added to create a smooth and silky texture, delivering the classic Hong Kong-style milk tea flavor.
Thai Basil Three-Cup ChickenNine-layered basil three-cup chicken is a dish made with chicken and seasoned with holy basil, garlic, ginger, chili, rice wine, soy sauce, and sesame oil, slowly stewed over low heat.
Ice Fire Pineapple BunIce Fire Pineapple Bun is a dessert and snack combination, primarily made with freshly baked pineapple buns and cold butter. The preparation involves placing frozen butter slices into the warm pineapple bun; the butter melts upon contact with heat, perfectly blending with the sweet aroma of the bun.
Chilled Lemon TeaFrozen lemon tea is a beverage made with black tea as the base, mixed with fresh lemon juice and an appropriate amount of sugar. Ice cubes are added at the end to keep the drink cool and refreshing.
Salted Egg Yolk Shrimp BallsA dish made of shrimp balls coated in salted egg yolk and deep-fried, offering a crispy exterior and tender interior with a rich, savory flavor.
Dry-Fried Beef Rice NoodlesDry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
Signature Shenjing Roast GooseSignature Shenjing roast goose uses优质仔鹅, marinated, inflated, and roasted in a挂炉. The skin turns golden-red, with tender, juicy meat and rich fruitwood aroma.
晶莹虾饺皇晶莹虾饺皇以新鲜虾仁为主料，搭配猪肥膘和淀粉制成馅料，包裹在透明薄皮中，通过蒸制而成。虾饺皮由澄面、生粉和水调制，蒸熟后呈半透明状，可见内馅。虾仁与肥膘混合，口感弹牙鲜美。
Hong Kong-style Basil Three-Cup ChickenA Hong Kong-style chicken dish with basil, garlic, and a savory sauce made from rice wine, soy sauce, and sesame oil, slow-cooked to perfection.
Secret Curry Beef BrisketA flavorful dish made with beef brisket simmered in a special curry sauce, tender and aromatic.
Gold-Flake Salted Egg Yolk Shrimp BallsGold-Flake Salted Egg Yolk Shrimp Balls is a Chinese dish made with fresh shrimp, salted egg yolk, and gold flakes. Shrimp meat is minced and mixed with salted egg yolk, then shaped into balls and fried until golden and crispy. It has a crisp exterior and tender interior.
Hong Kong Iced Lemon TeaA classic Hong Kong beverage made with black tea, fresh lemon slices, and sugar syrup, served chilled for a refreshing, tangy taste.
Golden Custard BunGolden custard buns are Chinese pastries made with flour dough and a filling of salted egg yolk and sugar-oil mixture. The fermented dough is wrapped around the flowing custard filling and steamed, resulting in a soft outer skin and a molten inner filling.