Wei Lai Kitchen · Modern Fusion Cuisine (Hujing Branch)
特色菜 · ⭐ 4.8
No. 26 Hu Jing Road, Shop P094
Dishes
M12 Australian Wagyu BeefPremium Australian Wagyu beef with rich marbling, slow-cooked or grilled to perfection for a tender and juicy experience.
Thick-cut Salmon BellyThick-cut salmon belly gently cooked and seared for a tender texture, served with lemon butter or soy-ginger sauce.
Grilled Beef TongueThick-braised beef tongue is a dish featuring beef tongue as the main ingredient. After blanching, it's slowly simmered with soy sauce, sugar, and cooking wine until tender and flavorful.- Beef Rice BowlA savory dish featuring tender beef slices stir-fried with vegetables and served over steamed rice.
Angus Prime Ribeye SteakAngus Prime Ribeye Steak is made from the ribeye cut of high-quality Angus beef, known for its even marbling. The primary cooking method involves bringing the steak to room temperature, seasoning with salt and black pepper, and then quickly searing it on a high-heat grill or pan to the desired doneness (typically medium-rare or medium). Butter, garlic, and herbs may be added during cooking for aroma. After cooking, the steak is rested before slicing to retain juices. It is commonly served with simple roasted vegetables or mashed potatoes.
Angus Beef Fried RiceA savory dish made with tender Angus beef, rice, eggs, and vegetables, stir-fried to perfection.
Signature Char Siu RiceA classic Cantonese dish featuring tender, sweet-savory barbecued pork served over steamed rice.- Japanese Sukiyaki (Single Portion)Japanese sukiyaki (single portion) features beef slices, tofu, onions, and konjac noodles simmered in a sweet soy-based broth, offering a rich, savory flavor.
日式鳗鱼炒饭日式鳗鱼炒饭以米饭为基础，加入煮熟的鳗鱼块、洋葱、鸡蛋和少许酱油翻炒而成。鳗鱼通常经过烤制或蒸制后切段，与调味后的米饭混合，使米饭吸收鳗鱼的鲜香。炒制过程中加入少量糖和味醂提升风味，最后撒上葱花或芝麻点缀。
Deep-Sea Tiger ShrimpFresh deep-sea tiger shrimp steamed or blanched to preserve natural sweetness, served with ginger, scallion, and garlic for a delicate, succulent flavor.
Australian Wagyu Beef Rib Strips with PineappleThis dish features Australian Wagyu beef rib strips as the main ingredient, known for their tender, juicy texture and rich marbling. The rib strips are lightly marinated and then cooked by pan-frying or grilling until the surface is slightly charred while the interior remains pink and tender. They are paired with fresh pineapple chunks, which can be served raw or lightly grilled to enhance their natural sweetness and fruity aroma. The dish combines the rich, savory flavor of the beef with the bright, tangy sweetness of the pineapple, typically plated with the beef and pineapple arranged alternately or side by side.
OysterOysters, using fresh oysters as the main ingredient, are typically served with lemon juice or a special sauce. The preparation is simple: open the oyster shells, keep the half-shell containing the oyster meat, clean it thoroughly, and enjoy raw, or enhance the flavor with additional seasonings.
Pureblood M9 Wagyu SteakThe Pureblood M9 Wagyu Steak is made from authentic Australian Wagyu beef with a grade of M9, featuring evenly distributed, fine intramuscular fat that creates a marble-like pattern. The main ingredient is the Wagyu steak, typically cut 2-3 cm thick. The basic preparation involves searing the steak surface at high heat to caramelize and lock in juices, then cooking to the desired doneness, commonly medium-rare to medium. Only sea salt and black pepper are used for seasoning to highlight the beef's rich, buttery flavor and tender texture.
American Angus Prime RibeyePremium American Angus ribeye, slow-cooked and grilled to perfection, offering tender, juicy meat with rich beef flavor.
US Angus Grain-Fed Beef TongueThe main ingredient is US-imported Angus grain-fed beef tongue. After cleaning and blanching, the tongue is slowly braised or marinated until tender and flavorful. It is typically sliced and served on a plate, often accompanied by a dipping sauce. The finished dish has a firm, delicate, and elastic texture.
Bluefin Tuna BellyBluefin tuna belly is made from the fatty abdominal part of bluefin tuna, served fresh or gently cooked at low temperature to preserve its delicate texture and rich oil content.- Iron Plate Premium Beef TenderloinPremium beef tenderloin seared on a hot iron plate, served with black pepper or red wine sauce for rich flavor and tender texture.
- Pan-Seared Flounder SteakFresh flounder fillets seasoned and pan-seared to golden perfection, offering a crispy exterior and tender, flavorful interior.
Pan-Seared Foie GrasPan-seared foie gras is a Western dish featuring fresh liver slices cooked slowly over low heat or quickly over high heat, resulting in a slightly crispy exterior and tender, smooth interior, typically served with toasted bread, fruit jam, or red wine sauce.
Pan-Seared CodPan-seared cod is a dish featuring cod as its main ingredient. After marinating, the cod is pan-fried until golden brown, with a crispy exterior and tender, juicy flesh inside. It can be served simply with basic seasonings.