Deep-fried squab (young pigeon) with crispy golden skin.
Cubed beef tenderloin in a French-style sauce.
Crispy flounder fillet pieces shaped into small, bite-size balls.
Chicken in a clay pot with soy sauce, rice wine, sesame oil, garlic, ginger, and basil.
Clay pot stew of beef brisket and turnip.
Clay pot casserole of chicken with aromatic ginger and scallions.
Poached chicken over rice, Hainan style.
Bone-in pork chop glazed in Peking-style sauce, Kyoto pork chop style.
Roasted duck with crispy skin and tender meat, thinly sliced.
Pork chop pieces tossed with spicy salt (salt-and-pepper style).
A mix of seafood and tofu, cooked in a clay pot.
Roasted duck with crispy skin and succulent meat.
Cantonese-style pork in sweet-and-sour sauce with pineapple chunks.
Sichuan-style shredded pork stir-fried in spicy garlic sauce.
Traditional steamed chicken, a house specialty.
Beef with fermented black bean sauce and peppers.
Sliced beef with broccoli in brown sauce.
Stir-fried beef with string beans. (四季豆炒牛肉)
Beef in a Cantonese-style curry sauce.
Stir-fried beef with peanuts and dried chili peppers in a savory Kung Pao sauce.
Stir-fried diced chicken with peanuts and dried red chilies in savory sauce.
Silky scrambled eggs with tender beef slices.
Chicken pieces in fermented black bean sauce with peppers.
Beef brisket stewed in curry sauce.
A mix of chicken, beef, and pork in Kung Pao sauce.
Chicken pieces in a bright lemon-citrus sauce, Cantonese style.
Sliced beef with scallions in a savory brown sauce.
Chicken coated in orange-citrus sauce.
Sole fillets coated in a spicy salt-and-pepper blend.
Bite-size chicken pieces coated in a tangy sweet-and-sour glaze, a Chinese restaurant classic.
Braised beef brisket in a savory sauce served over steamed rice.
Braised eggplant with minced pork in yuxiang (fish-fragrant) sauce, served in a clay pot.
Chicken with yu xiang (fish-fragrant) spicy garlic sauce.
Pan-fried sole with a crispy exterior and a tender, flaky interior.
Chicken stewed in curry sauce.
Fish fillets in fermented black bean sauce with peppers.
Sliced fish fillets paired with seasonal Chinese greens.
Fish fillet pieces coated in a spicy salt-and-pepper blend.
Hong Kong typhoon shelter-style fried shrimp coated in crunchy garlic bits.
Shrimp in Sichuan-style Kung Pao sauce.
Stir-fried mix of two vermicelli noodles with diced chicken and salted fish.
Shrimp in Sichuan yu xiang (fish-fragrant) spicy garlic sauce.
Choice of egg noodle and rice noodle or vermicelli. (可選麵、河粉、米粉)
Boneless fish fillet pieces coated in a sweet and sour glaze.
House special noodles with choice of egg noodles, rice noodles, or vermicelli.
Minced beef in a savory sauce over steamed rice, topped with a fried egg.
Silky rice porridge with salted chicken pieces.
Soft-scrambled eggs with shrimp.
Savory shrimp coated in a spicy salt-and-pepper blend.
Crispy squid pieces tossed with spicy salt (salt-and-pepper style).
Shrimp coated in a tangy sweet-and-sour glaze.
Stir-fried wide rice noodles with beef in black bean sauce.
Stir-fried wide rice noodles with sliced beef and Chinese greens.
Rice congee with sliced beef.
Bone-in pork spareribs with fermented black bean sauce over rice.
Stir-fried chicken with your choice of egg noodle, rice noodle, or vermicelli. (可選麵、河粉、米粉)
Battered shrimp with candied walnuts in a creamy honey sauce.
Choice of egg noodle and rice noodle or vermicelli. (可選麵、河粉、米粉)
Beef with satay sauce; choice of chow mein (egg noodles) or ho fun (wide rice noodles).
Shrimp with choice of egg noodles, rice noodles (chow fun), or vermicelli.
Fried rice with shrimp and pineapple, served in a carved pineapple shell.
Squid in fermented black bean sauce with peppers.
Tofu with a medley of mushrooms in a traditional clay pot.
Stir-fried wide rice noodles with beef.
Stir-fried noodles with beef. Choice of egg noodles, rice noodles, or vermicelli.
Savory rice congee with minced beef.
Cantonese-style fried rice with salted fish and diced chicken.
Choice of egg noodle and rice noodle or vermicelli. (可選麵、河粉、米粉)
Cooked-to-order congee with assorted seafood.
Stir-fried rice vermicelli, Singapore style.
Cantonese-style crispy chicken wings coated in a spicy salt-and-pepper blend.
Beef with tomatoes in savory sauce over steamed rice.
Chinese-style stir-fried rice with beef.
Choice of egg noodle and rice noodle or vermicelli. (可選麵、河粉、米粉)
Rice congee with sliced grass carp.
Tofu in a spicy Sichuan-style Kung Pao sauce, meatless.
Cantonese rice porridge with chicken and shiitake mushrooms.
Wok-tossed rice with mixed seafood.
Fluffy stir-fried rice with shrimp, a Cantonese classic.
Tofu braised in a savory, Chinese-style soy-based brown sauce.
Wok-fried rice with chicken, savory seasoning, and a hint of wok aroma.
Wok-fried rice with dried scallop and tender egg whites.
Smooth rice congee with sliced fish.
Crispy, golden-fried shrimp appetizer.
House signature take on classic fried rice, with an assorted mix of ingredients.
Cooked-to-order Cantonese congee (rice porridge); the house special.
Soft tofu in a spicy Sichuan-style sauce, meatless.
Rice porridge with salted pork bones and dried greens.
Tender pea leaves in superior broth with salted egg and century egg, a classic gold-and-silver egg pairing.
Choice of egg noodle and rice noodle or vermicelli. (可選麵、河粉、米粉)
Cantonese classic of wok-tossed rice in the Yangzhou style.
Chinese pancake rolled with sliced beef.
Japanese-style egg tofu braised with two kinds of mushrooms.
Crispy tofu tossed with spicy salt (salt-and-pepper style).
Minced beef in seasoned broth.
Tofu and mixed seafood in a light broth. (海鮮豆腐湯)
Choice of egg noodle and rice noodle or vermicelli. (可選麵、河粉、米粉)
Chicken pieces and sweet corn kernels in seasoned broth.
Classic Cantonese gai lan (Chinese broccoli) with oyster sauce. (蠔油芥蘭)
Chinese flowering cabbage (choy sum) stir-fried with minced garlic in a light sauce.
Silky Cantonese rice porridge with sliced lean pork and diced century egg, a classic pairing.
Tomatoes stir-fried with scrambled eggs, a classic Chinese homestyle entree.
Wontons in a seasoned broth.
Choy sum (Chinese greens) served in clear chicken broth.
Fish maw (swim bladder) and crab meat in broth.
Pea leaves sauteed with garlic, a crisp-tender vegetable dish.
Fried stick-shaped egg rolls filled with shrimp. 6 pieces.
Soy sauce stir-fried noodles. Choice of egg noodles, rice noodles (chow fun), or vermicelli.
Mixed vegetables with choice of egg noodles, rice noodles, or vermicelli.
Dumplings fried until golden and crisp, with a savory filling.
Tangy, peppery Chinese soup in a savory broth.
Steamed soup-filled dumplings, 8 pieces. (小籠包)
Stir-fried rice with mixed vegetables. No meat.
Crisp egg rolls with a savory filling (4 pieces).
8 golden wonton dumplings fried for a light, crispy bite.
Light, clear broth with silky egg ribbons.
Stir-fried rice vermicelli, home-style.
Assorted vegetables in a light, savory sauce.
Dry-sauteed string beans, Sichuan style.
Plain rice congee, Cantonese style. (白粥)
Pan-fried Chinese scallion flatbread, sliced.
Steamed white rice.
Brewed tea over ice with lemon, lightly tart and citrusy.
Choice of Sprite or Coke. (雪碧/可樂)
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