Kangfu Joy Banquet Hall
粤菜 · ⭐ 3.8
No. 3 Xiangtai Road, Unit B1001 (1st Floor), Unit B2001 (2nd Floor), and Unit B3001 (3rd Floor)
Dishes
Steamed CrawfishSteamed crayfish is a dish made primarily with fresh crayfish. After cleaning, the crayfish are seasoned with simple ingredients such as ginger threads and green onion segments, then steamed in a steamer until fully cooked. This preparation method preserves the natural flavor of the crayfish, resulting in tender meat and a refreshing taste.
Steamed FishSteamed fish is a dish made primarily with fresh fish, seasoned with ingredients such as ginger threads and green onion segments, and cooked using steam. The fish meat remains tender and juicy when heated by high-temperature steam, preserving its original flavor.
Australian Wagyu Beef CubesAustralian wagyu beef cubes made from premium imported Australian wagyu, cut into small pieces and quickly stir-fried. Tender, juicy, with even fat marbling for rich flavor.
Beef Brisket Rice Noodle RollA dish combining tender beef brisket with silky rice noodle rolls, offering a rich and satisfying flavor.
White-Cut ChickenWhite-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.
Crispy ChickenCrispy chicken is a dish primarily made with chicken as the main ingredient. To prepare it, first marinate the chicken to infuse flavor, then coat it in a crispy batter or breadcrumbs, and finally bake it in an oven or fry it in hot oil until the skin turns golden and crunchy.
Sichuan Peppercorn and Vinegar Chicken FeetChicken feet are blanched, then mixed with Sichuan pepper, aged vinegar, sugar, and salt. Crisp texture, tangy and spicy flavor, with a strong numbing aroma from the pepper and a refreshing vinegar scent.