菜單
前 菜 starters
涼拌醉鮑魚 drunken abalone 每件$58
以糟鹵丶玫瑰露和日本味醂醃製，味道清新芬芳。 2件起
太史戈渣 deep-fried custard of chicken broth 每件$25
原是北京街頭小吃，以上湯和雞蛋製作，江孔殷太史將之精緻 4件起
化，成菜香酥軟糯兼而有之 。
留家香雲吞 deep fried stinky tofu $128
雲吞皮包裹臭豆腐炸之，香脆可口。
留家叉燒 Kin’s barbeque pork $188
選用豬隻稀少部位「脢頭嘴」，不用鬆肉粉和人造色素，
以廖孖記醬料醃製，香滑而不肥膩。即叫即燒，需時約10分鐘。
酥炸普寧豆腐 deep fried artisanal tofu $98
選用潮州普寧豆腐，以傳統鹽鹵製作，滑糯而豆味濃。蘸普寧豆醬食。
豬腳凍 gelled pig knuckle $98
九轉大腸 deep fried pork intestine $128
苔條九肚魚 deep fried harpoon fish with seaweed $128
頭抽炒粟米 pan-fried sweet corn with premium soy sauce $88
推介菜式 recommended 素食 vegetarian
湯 羹 soups
鮮蟹肉菜茸羹 soup of vegetable and fresh crab meat 每位 $78
採用時令鮮蔬，湯料急涷至-18°C，打至粉碎後加入鮮蟹肉煮成嫩滑清香的湯羮。
杏汁菜膽燉白肺 double-boiled soup of pig lung 每位 $88
with Chinese cabbage and almond milk
花旗參燉竹絲雞 double-boiled soup of silky fowl with 每位 $88
American ginseng
牛肝菌竹笙燉雞 double-boiled soup of chicken with 每位 $88
porcini mushroom and bamboo fungus
是日老火湯 soup of the day 每位 $45
時令冬瓜盅 double-boiled soup of winter melon and 小/大 $398/638
六至九月供應 diced roasted goose and assorted seafood small/large
家 禽 poultry
留家煙燻雞 Kin’s smoked chicken 全/半隻 $408/208
留家廚房招牌菜式，本地優質活雞以鹵汁浸熟後以乾玫瑰花蕾丶 whole/half
片糖和甘蔗煙燻成，色丶香丶味俱全。
古法鹽焗雞 salt-baked chicken 全/半隻 $628/315
本地優質活雞以紗紙包裹，放在300°C高溫的粗鹽中焗熟， whole/half
功夫繁多，但風味迥然不同。
銅盤燒焗雞 hot pan fry diced chicken with mushroom, ham & date $488
新鮮雞件加上乾蔥頭丶紅棗丶火腿丶薑粒和冬菇放在銅盤內明火燒焗，鮮香惹味。
72°C醉乳鴿 pigeon slow cooked in shaoxing wine sauce $138/隻
以攝氏72度低溫烹調，肉質鮮嫩多汁。
京蔥炸乳鴿 deep-fried pigeon with leek $158/隻
京蔥夾著斬件乳鴿同炸，香氣樸鼻，惹味非常。
海 鮮 seafood
獅頭魚炒生菜膽 stir-fried lion-head fish fillets with lettuce shoot $380
本港水域獅頭魚起肉，加陳皮丶乾蔥頭一起炒生菜膽，老少咸宜的菜式。
留家明蝦 sautéed tiger prawn with napa cabbage $328
原隻虎蝦加上特製蝦醬汁，白菜吸收了蝦的鮮味，倍加鮮甜。
上湯焗大蝦皇 sautéed king prawn with broth 每隻$148
豉油皇乾煎蝦 sautéed king prawn with soy sauce 每隻$148
黃金炒大蝦皇 sautéed king prawn with salted egg yolk 每隻$148
翡翠炒斑球 stir-fried grouper fillet with seasonal greens $428
石斑兩味 grouper two ways $548
魚肉炒球，頭腩蒸或古法炆。
鴛鴦魷炒唐芹 stir-fried fresh & dried squid with Chinese celery $168
選用新鮮魷魚及正宗九龍吊片，鮮香惹味。
柚子蝦球 light-fried prawns with citrius sauce $208
咕嚕蝦球 light-fried prawns with sweet & sour sauce $208
酥炸廣島蠔 deep-fried Hiroshima oyster $168
薑蔥焗廣島蠔 pot-baked Hiroshima oyster with ginger & spring onion $168
蝦子燜大烏參 braised Australian sea-cucumber with shrimp roe $518
薑蔥扣海參煲 braised sea-cucumber with ginger & spring onion $418
另每日有游水野生海魚，請詢問服務員
please inquire about our daily’s catch
肉 類 meat
虎掌菌扣肉 steamed pork belly with sarcodon mushrooms $218
雲南野生虎掌菌丶泡椒和五花腩一起蒸，肥而不膩，味道芳香。
頭抽豬腳筋 pork tendon with premium soy sauce $188
從豬腳挑出蹄筋，質感黏糯中帶點爽口，配優質「大孖」頭抽同吃。
艇曬蝦醬蒸玻璃肉 steamed pork belly with shrimp paste $188
「玻璃肉」乃豬隻胸部半肥瘦部位，切薄片與漁民自製蝦醬同蒸，味道與別不同。
怪味金錢𦟌 stir-fried beef sheen with fermented bean powder $188
炒金錢𦟌加上特製豆豉粉末。
頭菜陳皮蒸金錢𦟌 steamed beef sheen with pickle and tangerine peel $188
鴛鴦魷墨汁蒸肉餅 steamed pork patty with fresh and dried squid and ink $168
蒸/煎鹹魚肉餅 steam/pan-fried pork meat patty with salted fish $128
香酥扣肉卷 crispy roll of braised pork and taro $40 /pc
2 件起 2 pcs minimum
菠蘿咕嚕肉 sweet and sour pork $138
蒜片牛仔粒 pan-fried beef cube with garlic slices $188
日本芥末牛仔粒 pan-fried beef cubes in wasabi sauce $188
熱 葷 mains
清炒欖仁河蝦仁 stir-fried fresh-water shrimp with Indian almond $248
鮮拆河蝦味道鮮甜。
鳳凰焗魚腸 baked fish intestine with egg $128
家傳食譜製作，甘香軟滑。
蝦子生根炆豆腐 braised tofu and bean sheet with dried shrimp roe $128
仁稔醬肉鬆茄子 braised minced pork and egg-plant with $108
Chinese olive paste
羊肚菌燴豆腐 braised tofu with morel mushroom $118
羊肚菌蒸蛋白 steamed egg-white with morel mushroom $133
生煎蜆蚧鯪魚餅 pan-fried fish paste with clam sauce $128
柚皮羅漢上素 braised pomelo peel and assorted vegetables $148
金黃肉鬆炒涼瓜 stir-fried bitter melon with salted egg-yolk & minced pork $108
古法柚皮鵝掌 braised goose feet with pomelo peel 每位 $108 per person
北菇扣鵝掌 braised goose feet with shitake mushroom 每位 $88 per person
蝦子百花釀豆腐 braised bean curd with minced shrimp $118
蝦子柚皮 braised pomelo peel with dried shrimp roe $168
瓜 菜 類 greens
野山椒肉碎冬瓜 stewed winter melon with pickled chili and minced pork $108
野山椒丶肉末和蝦米茸提升冬瓜的鮮味。
雲腿扒時蔬 seasonal vegetables with Yunnan ham $128
瑤柱扒時蔬 seasonal vegetables stewed with shredded dried scallops$128
蝦仁燒茄子 braised egg-plant with fresh water shrimp $128
魚湯雜菜煲 pot of fish soup with assorted vegetables $148
素 食 vegetarian
生炒北菇白菜 white cabbage sautéed with shitake mushroom $128
梅菜蒸芥膽 steamed mustard green with preserved vegetable $128
清炒時蔬 stir-fried seasonal vegetable $108
素煮生根炆豆腐 braised tofu and bean sheet $128
braised tofu with morel mushroom $118
頭抽炒粟米 pan-fried sweet corn with premium soy sauce $88
deep fried artisanal tofu $98
粉 麵 飯 noodles and rice
蝦子乾巴菌拌麵 egg noodle with Ganba mushroom paste 每位 $80 per person
雲南特產乾巴菌味道媲美黑松露，加上雲腿丶瑤柱和欖仁熬製成醬，用來拌彈牙的手作竹昇麵。
雪山飛龍 黃鱔炒飯 fried rice with shredded yellow eel $138
留家炒飯 fried rice with barbeque pork, shrimp and eggs $138
瑤柱蛋白炒飯 fried rice with shredded dried scallop and egg white $138
瑤柱蛋白炒糙米飯 mixed grain rice with shredded scallop and egg white $138
欖菜牛肉鬆炒飯 fried rice with minced beef and pickled vegetable $138
蝦子薑蔥竹昇麵 handmade egg noodle with scallion, ginger & shrimp roe $128
葱油拌竹昇麵 handmade egg noodle with scallion oil and soy sauce $108
乾炒牛河 fried flat rice noodle with beef $138
肉絲炒麵 crispy noodle with shredded pork $128
湯麵/米粉 noodle/ vermicelli in broth $40
白飯/白粥 steamed rice/ congee $16
甜 品 dessert
時令水果雪芭 handmade seasonal fruit sorbet $48
純天然，無添加，用新鮮水果製作。
蛋白杏仁茶 sweet soup of egg white and blended almond $48
湯丸蛋白杏仁茶 sweet soup of egg white and blended almond $58
with glutinous rice ball $
金桂糕 pan-fried water-chestnut and sticky rice cake $28
是日甜品 sweet soup of the day $28
特 別 菜 式 special order
須提前預訂 Advance order is required
雪菜野生黃魚麵 noodles in yellow croker soup 每位 $80 per person
選用野生小黃魚炮製，黃魚熬成的湯底甘甜清香， 4 碗起 4 orders minimum
黃魚肉佐以雪菜丶筍絲丶薑絲，麵條爽滑，鮮美異常。
遠年陳皮燉老鴨湯 double-boiled soup with duck and vintage tangerine peel $1200/ 600
遠年陳皮清香隽永，和老鴨丶赤肉丶老薑同燉六小時，香氣四溢，味道甘美而飽滿。
三代同堂 chicken soup with Chinese radish and pickled radish 每位 $80 per person
新陳菜脯湯: 把蘿蔔丶菜脯丶四十年老菜脯和鮮雞一起燉湯，佐以京蔥絲。4 碗起 4 orders minimum
柴爐花彫雞 braised chicken with taro and onion in Shaoxing wine $528
這是五十年代一道很特別的菜式，工序繁多: 雞隻經過蒸丶焗後和芋頭丶洋蔥同炆，味道渾厚。
栗子煀雞 braised chicken with chesnut $568
把鮮雞原隻在鑊中煎熟再加入粟子和粟子蓉炮製而成，僅在冬季供應。
鳳眼果煀雞 braised chicken with noble bottle nut (seasonal) $568
鳳眼果亦稱為貧婆，於夏天當造，用來煀雞，有奇香。(時令)
頭抽雞 braised chicken with soy and sesame sauce $428
以靚頭抽和上等麻醬製成，風味獨特。
煲仔海南雞飯 clay pot Hoinan chicken rice $618
用上等靚雞和新鮮香料炮製。
生扣鴛鴦雞 steamed chicken pieces with shitake mushroom and $528
ham served with deep-fried bones
鮮雞起肉和冬菇丶火腿扣在碗內同蒸，並以南乳炸骨件。
京酥鴨 braced duck stuffed with lotus seed and salted duck egg $588
鴨內釀有蓮子、薏米、瑤柱及咸蛋黃，以上好陳皮將鴨燜腍，將鴨撈起炸得酥香，
再將鴨汁澆上，留家獨特菜式。
蜜汁火方 honey braised Yunnan ham with lotus seed $1000六至八位用
用上雲南宣威火腿，經3天制作而成，味道香而不鹹，和蓮子丶層餅同吃。 For 6-8 persons
金銀肘子 braised pork knuckle with Yunnan ham $1380六至八位用
把雲腿釀在去骨元蹄內清燉6小時而成。 For 6-8 persons
慢煮牛肋排 short rib with cheese & fermented tofu sauce 每位 $80 per person
加拿大牛肋排以低溫慢煮24小時，佐以腐乳和Stilton 芝士製成的醬汁。 4 位起 4 orders minimum
普洱蜂蜜煙燻腩排 smoked side rib with Pu’er tea and honey 每位 $80 per person
一字排用普洱丶醬油和蜂蜜熬煮，再用茶葉煙燻。 10 位起 10 orders minimum
潮式炊鯧魚 steamed pomfret with pickled plums and tomato 時價 seasonal price
「炊」即蒸的意思，鯧魚用上酸梅、鹹酸菜、蕃茄、冬菇和肥豬肉同蒸，既開胃又鮮美。
鴛鴦蝦 king prawn stuffed with mince pork and mushrooms 每位 $168 per person
蝦頭和蝦尾釀入葡汁磨菇肉碎炸熟，蝦身卷著唐芹丶火腿和甘筍炒成， 2 位起 2 orders minimum
拌以牛油上湯茨，一蝦兩吃。
金錢蟹盒 deep fried golden coin with crab meat 每位 $168 per person
薄切肥豬肉包着帶子和蟹肉炸至酥脆。 2 位起 2 orders minimum
合浦珠還 deep fried prawn and walnut with sweet and sour sauce 每位 $158 per pc
合桃釀在大蝦，炸至酥脆。 2 件起 2 orders minimum
香露蝦 stir-fried prawn with fish sauce and cilantro 時價 seasonal price
花雕蛋白蒸花蟹 steamed coral crab with Shaoxing wine and egg white 時價 seasonal price
白玉羅漢（素菜） braised winter melon with assorted vegetable 每位 $80 per person
4 位起 4 orders minimum
茗茶開水每位$16，堂食另收10%服務費，切餅費: 每枱$150
tea and hot water charges $16 per person, 10% service charges apply, cake charge $150 per table
涼拌醉鮑魚 drunken abalone 每件$58
以糟鹵丶玫瑰露和日本味醂醃製，味道清新芬芳。 2件起
太史戈渣 deep-fried custard of chicken broth 每件$25
原是北京街頭小吃，以上湯和雞蛋製作，江孔殷太史將之精緻 4件起
化，成菜香酥軟糯兼而有之 。
留家香雲吞 deep fried stinky tofu $128
雲吞皮包裹臭豆腐炸之，香脆可口。
留家叉燒 Kin’s barbeque pork $188
選用豬隻稀少部位「脢頭嘴」，不用鬆肉粉和人造色素，
以廖孖記醬料醃製，香滑而不肥膩。即叫即燒，需時約10分鐘。
酥炸普寧豆腐 deep fried artisanal tofu $98
選用潮州普寧豆腐，以傳統鹽鹵製作，滑糯而豆味濃。蘸普寧豆醬食。
豬腳凍 gelled pig knuckle $98
九轉大腸 deep fried pork intestine $128
苔條九肚魚 deep fried harpoon fish with seaweed $128
頭抽炒粟米 pan-fried sweet corn with premium soy sauce $88
推介菜式 recommended 素食 vegetarian
湯 羹 soups
鮮蟹肉菜茸羹 soup of vegetable and fresh crab meat 每位 $78
採用時令鮮蔬，湯料急涷至-18°C，打至粉碎後加入鮮蟹肉煮成嫩滑清香的湯羮。
杏汁菜膽燉白肺 double-boiled soup of pig lung 每位 $88
with Chinese cabbage and almond milk
花旗參燉竹絲雞 double-boiled soup of silky fowl with 每位 $88
American ginseng
牛肝菌竹笙燉雞 double-boiled soup of chicken with 每位 $88
porcini mushroom and bamboo fungus
是日老火湯 soup of the day 每位 $45
時令冬瓜盅 double-boiled soup of winter melon and 小/大 $398/638
六至九月供應 diced roasted goose and assorted seafood small/large
家 禽 poultry
留家煙燻雞 Kin’s smoked chicken 全/半隻 $408/208
留家廚房招牌菜式，本地優質活雞以鹵汁浸熟後以乾玫瑰花蕾丶 whole/half
片糖和甘蔗煙燻成，色丶香丶味俱全。
古法鹽焗雞 salt-baked chicken 全/半隻 $628/315
本地優質活雞以紗紙包裹，放在300°C高溫的粗鹽中焗熟， whole/half
功夫繁多，但風味迥然不同。
銅盤燒焗雞 hot pan fry diced chicken with mushroom, ham & date $488
新鮮雞件加上乾蔥頭丶紅棗丶火腿丶薑粒和冬菇放在銅盤內明火燒焗，鮮香惹味。
72°C醉乳鴿 pigeon slow cooked in shaoxing wine sauce $138/隻
以攝氏72度低溫烹調，肉質鮮嫩多汁。
京蔥炸乳鴿 deep-fried pigeon with leek $158/隻
京蔥夾著斬件乳鴿同炸，香氣樸鼻，惹味非常。
海 鮮 seafood
獅頭魚炒生菜膽 stir-fried lion-head fish fillets with lettuce shoot $380
本港水域獅頭魚起肉，加陳皮丶乾蔥頭一起炒生菜膽，老少咸宜的菜式。
留家明蝦 sautéed tiger prawn with napa cabbage $328
原隻虎蝦加上特製蝦醬汁，白菜吸收了蝦的鮮味，倍加鮮甜。
上湯焗大蝦皇 sautéed king prawn with broth 每隻$148
豉油皇乾煎蝦 sautéed king prawn with soy sauce 每隻$148
黃金炒大蝦皇 sautéed king prawn with salted egg yolk 每隻$148
翡翠炒斑球 stir-fried grouper fillet with seasonal greens $428
石斑兩味 grouper two ways $548
魚肉炒球，頭腩蒸或古法炆。
鴛鴦魷炒唐芹 stir-fried fresh & dried squid with Chinese celery $168
選用新鮮魷魚及正宗九龍吊片，鮮香惹味。
柚子蝦球 light-fried prawns with citrius sauce $208
咕嚕蝦球 light-fried prawns with sweet & sour sauce $208
酥炸廣島蠔 deep-fried Hiroshima oyster $168
薑蔥焗廣島蠔 pot-baked Hiroshima oyster with ginger & spring onion $168
蝦子燜大烏參 braised Australian sea-cucumber with shrimp roe $518
薑蔥扣海參煲 braised sea-cucumber with ginger & spring onion $418
另每日有游水野生海魚，請詢問服務員
please inquire about our daily’s catch
肉 類 meat
虎掌菌扣肉 steamed pork belly with sarcodon mushrooms $218
雲南野生虎掌菌丶泡椒和五花腩一起蒸，肥而不膩，味道芳香。
頭抽豬腳筋 pork tendon with premium soy sauce $188
從豬腳挑出蹄筋，質感黏糯中帶點爽口，配優質「大孖」頭抽同吃。
艇曬蝦醬蒸玻璃肉 steamed pork belly with shrimp paste $188
「玻璃肉」乃豬隻胸部半肥瘦部位，切薄片與漁民自製蝦醬同蒸，味道與別不同。
怪味金錢𦟌 stir-fried beef sheen with fermented bean powder $188
炒金錢𦟌加上特製豆豉粉末。
頭菜陳皮蒸金錢𦟌 steamed beef sheen with pickle and tangerine peel $188
鴛鴦魷墨汁蒸肉餅 steamed pork patty with fresh and dried squid and ink $168
蒸/煎鹹魚肉餅 steam/pan-fried pork meat patty with salted fish $128
香酥扣肉卷 crispy roll of braised pork and taro $40 /pc
2 件起 2 pcs minimum
菠蘿咕嚕肉 sweet and sour pork $138
蒜片牛仔粒 pan-fried beef cube with garlic slices $188
日本芥末牛仔粒 pan-fried beef cubes in wasabi sauce $188
熱 葷 mains
清炒欖仁河蝦仁 stir-fried fresh-water shrimp with Indian almond $248
鮮拆河蝦味道鮮甜。
鳳凰焗魚腸 baked fish intestine with egg $128
家傳食譜製作，甘香軟滑。
蝦子生根炆豆腐 braised tofu and bean sheet with dried shrimp roe $128
仁稔醬肉鬆茄子 braised minced pork and egg-plant with $108
Chinese olive paste
羊肚菌燴豆腐 braised tofu with morel mushroom $118
羊肚菌蒸蛋白 steamed egg-white with morel mushroom $133
生煎蜆蚧鯪魚餅 pan-fried fish paste with clam sauce $128
柚皮羅漢上素 braised pomelo peel and assorted vegetables $148
金黃肉鬆炒涼瓜 stir-fried bitter melon with salted egg-yolk & minced pork $108
古法柚皮鵝掌 braised goose feet with pomelo peel 每位 $108 per person
北菇扣鵝掌 braised goose feet with shitake mushroom 每位 $88 per person
蝦子百花釀豆腐 braised bean curd with minced shrimp $118
蝦子柚皮 braised pomelo peel with dried shrimp roe $168
瓜 菜 類 greens
野山椒肉碎冬瓜 stewed winter melon with pickled chili and minced pork $108
野山椒丶肉末和蝦米茸提升冬瓜的鮮味。
雲腿扒時蔬 seasonal vegetables with Yunnan ham $128
瑤柱扒時蔬 seasonal vegetables stewed with shredded dried scallops$128
蝦仁燒茄子 braised egg-plant with fresh water shrimp $128
魚湯雜菜煲 pot of fish soup with assorted vegetables $148
素 食 vegetarian
生炒北菇白菜 white cabbage sautéed with shitake mushroom $128
梅菜蒸芥膽 steamed mustard green with preserved vegetable $128
清炒時蔬 stir-fried seasonal vegetable $108
素煮生根炆豆腐 braised tofu and bean sheet $128
braised tofu with morel mushroom $118
頭抽炒粟米 pan-fried sweet corn with premium soy sauce $88
deep fried artisanal tofu $98
粉 麵 飯 noodles and rice
蝦子乾巴菌拌麵 egg noodle with Ganba mushroom paste 每位 $80 per person
雲南特產乾巴菌味道媲美黑松露，加上雲腿丶瑤柱和欖仁熬製成醬，用來拌彈牙的手作竹昇麵。
雪山飛龍 黃鱔炒飯 fried rice with shredded yellow eel $138
留家炒飯 fried rice with barbeque pork, shrimp and eggs $138
瑤柱蛋白炒飯 fried rice with shredded dried scallop and egg white $138
瑤柱蛋白炒糙米飯 mixed grain rice with shredded scallop and egg white $138
欖菜牛肉鬆炒飯 fried rice with minced beef and pickled vegetable $138
蝦子薑蔥竹昇麵 handmade egg noodle with scallion, ginger & shrimp roe $128
葱油拌竹昇麵 handmade egg noodle with scallion oil and soy sauce $108
乾炒牛河 fried flat rice noodle with beef $138
肉絲炒麵 crispy noodle with shredded pork $128
湯麵/米粉 noodle/ vermicelli in broth $40
白飯/白粥 steamed rice/ congee $16
甜 品 dessert
時令水果雪芭 handmade seasonal fruit sorbet $48
純天然，無添加，用新鮮水果製作。
蛋白杏仁茶 sweet soup of egg white and blended almond $48
湯丸蛋白杏仁茶 sweet soup of egg white and blended almond $58
with glutinous rice ball $
金桂糕 pan-fried water-chestnut and sticky rice cake $28
是日甜品 sweet soup of the day $28
特 別 菜 式 special order
須提前預訂 Advance order is required
雪菜野生黃魚麵 noodles in yellow croker soup 每位 $80 per person
選用野生小黃魚炮製，黃魚熬成的湯底甘甜清香， 4 碗起 4 orders minimum
黃魚肉佐以雪菜丶筍絲丶薑絲，麵條爽滑，鮮美異常。
遠年陳皮燉老鴨湯 double-boiled soup with duck and vintage tangerine peel $1200/ 600
遠年陳皮清香隽永，和老鴨丶赤肉丶老薑同燉六小時，香氣四溢，味道甘美而飽滿。
三代同堂 chicken soup with Chinese radish and pickled radish 每位 $80 per person
新陳菜脯湯: 把蘿蔔丶菜脯丶四十年老菜脯和鮮雞一起燉湯，佐以京蔥絲。4 碗起 4 orders minimum
柴爐花彫雞 braised chicken with taro and onion in Shaoxing wine $528
這是五十年代一道很特別的菜式，工序繁多: 雞隻經過蒸丶焗後和芋頭丶洋蔥同炆，味道渾厚。
栗子煀雞 braised chicken with chesnut $568
把鮮雞原隻在鑊中煎熟再加入粟子和粟子蓉炮製而成，僅在冬季供應。
鳳眼果煀雞 braised chicken with noble bottle nut (seasonal) $568
鳳眼果亦稱為貧婆，於夏天當造，用來煀雞，有奇香。(時令)
頭抽雞 braised chicken with soy and sesame sauce $428
以靚頭抽和上等麻醬製成，風味獨特。
煲仔海南雞飯 clay pot Hoinan chicken rice $618
用上等靚雞和新鮮香料炮製。
生扣鴛鴦雞 steamed chicken pieces with shitake mushroom and $528
ham served with deep-fried bones
鮮雞起肉和冬菇丶火腿扣在碗內同蒸，並以南乳炸骨件。
京酥鴨 braced duck stuffed with lotus seed and salted duck egg $588
鴨內釀有蓮子、薏米、瑤柱及咸蛋黃，以上好陳皮將鴨燜腍，將鴨撈起炸得酥香，
再將鴨汁澆上，留家獨特菜式。
蜜汁火方 honey braised Yunnan ham with lotus seed $1000六至八位用
用上雲南宣威火腿，經3天制作而成，味道香而不鹹，和蓮子丶層餅同吃。 For 6-8 persons
金銀肘子 braised pork knuckle with Yunnan ham $1380六至八位用
把雲腿釀在去骨元蹄內清燉6小時而成。 For 6-8 persons
慢煮牛肋排 short rib with cheese & fermented tofu sauce 每位 $80 per person
加拿大牛肋排以低溫慢煮24小時，佐以腐乳和Stilton 芝士製成的醬汁。 4 位起 4 orders minimum
普洱蜂蜜煙燻腩排 smoked side rib with Pu’er tea and honey 每位 $80 per person
一字排用普洱丶醬油和蜂蜜熬煮，再用茶葉煙燻。 10 位起 10 orders minimum
潮式炊鯧魚 steamed pomfret with pickled plums and tomato 時價 seasonal price
「炊」即蒸的意思，鯧魚用上酸梅、鹹酸菜、蕃茄、冬菇和肥豬肉同蒸，既開胃又鮮美。
鴛鴦蝦 king prawn stuffed with mince pork and mushrooms 每位 $168 per person
蝦頭和蝦尾釀入葡汁磨菇肉碎炸熟，蝦身卷著唐芹丶火腿和甘筍炒成， 2 位起 2 orders minimum
拌以牛油上湯茨，一蝦兩吃。
金錢蟹盒 deep fried golden coin with crab meat 每位 $168 per person
薄切肥豬肉包着帶子和蟹肉炸至酥脆。 2 位起 2 orders minimum
合浦珠還 deep fried prawn and walnut with sweet and sour sauce 每位 $158 per pc
合桃釀在大蝦，炸至酥脆。 2 件起 2 orders minimum
香露蝦 stir-fried prawn with fish sauce and cilantro 時價 seasonal price
花雕蛋白蒸花蟹 steamed coral crab with Shaoxing wine and egg white 時價 seasonal price
白玉羅漢（素菜） braised winter melon with assorted vegetable 每位 $80 per person
4 位起 4 orders minimum
茗茶開水每位$16，堂食另收10%服務費，切餅費: 每枱$150
tea and hot water charges $16 per person, 10% service charges apply, cake charge $150 per table