Full Kee Restaurant Menu

Crispy pork chop with spicy seasoning, garnished with chopped green onions and garlic.

Shrimp, beef and chicken.

Six pieces.

Two pieces.

Six pieces.

Served in half or whole options. Juicy chicken with a fragrant mix of ginger and scallions.

Hot & spicy. For one.

Spicy.

Wok-fried rice featuring tender chicken and savory salted fish, typically includes eggs, green onions, and a hint of soy sauce for added depth.

Shrimp, beef and chicken.

Savory Roast Pork Blended with Classic Stir-Fried Rice and Vegetables

Succulent shrimp tossed with flavorful fried rice and fresh veggies.

Wok-tossed jasmine rice with a medley of broccoli, carrots, peas, and eggs, accented with soy sauce and green onions.

Shrimp & roast pork, no soy sauce.

Rice porridge with pieces of duck blood, offering a unique texture and taste.

Rice porridge combined with seasoned minced beef, offering a simple yet fulfilling meal.

Rice porridge combined with minced beef, squid, pig skin, and peanuts, offering a diverse texture and rich flavor profile.

Rice porridge combined with tender slices of beef, typically seasoned to enhance the savory notes of the dish.

Spicy.

Spicy.

Tender beef sauteed with fresh broccoli

Sliced beef stir-fried with fresh green peppers and onions, served in a savory brown sauce.

Savory stir-fried beef with fresh, crunchy snow peas.

Spicy.

Tender beef strips glazed in a savory sesame sauce.

Shrimp paste encased in soft bean curd, stir-fried with onions and bell peppers, served in a rich black bean sauce.

Sliced beef stir-fried with bamboo shoots and black mushrooms, accompanied by a selection of seasonal Chinese vegetables in a savory brown sauce.

Stir-fried sliced beef and Chinese broccoli, typically includes garlic and a savory brown sauce.

Crispy spicy bean curd is deep-fried tofu seasoned with salt, pepper, and spices, typically including a blend of aromatic herbs.

Crispy pork chop with spicy seasoning, garnished with chopped green onions and garlic.

Hot & spicy.

Hot & spicy.

Shell-on shrimp, deep-fried to achieve a crisp texture, typically accompanied by a blend of spices and sauces for added flavor.

Hot & spicy.

Diced beef and broccoli sautéed in a robust black pepper sauce, known as bò lúc lắc in Vietnamese cuisine.

Battered pork chop fried and sautéed with a distinctive blend of sweet and sour sauce, typically accompanied by pineapple for a unique flavor profile.

Salted fish and chicken stir-fried with chive flowers, incorporating a blend of savory and aromatic flavors.

Scallops and shrimp paste, typically includes onions and bell peppers, served in a traditional black bean sauce.

A savory blend of select seafood sautéed with vegetables, highlighted by the distinctive and aromatic X.O. sauce.

Scallops sautéed with a robust black pepper sauce, typically includes onions and bell peppers, served sizzling on a hot plate.

Sautéed shrimp in a robust black pepper sauce, presented sizzling to enhance its flavors and aroma.

Served on a hot plate, this dish features tender steak slices, often accompanied by onions and bean sprouts, prepared in a classic Cantonese sauce.

Steak ribs served on a hot plate, sautéed with onions and bell peppers, enveloped in a robust black pepper sauce.

Sizzling steak in black pepper sauce typically consists of a steak served on a hot plate, accompanied by a rich black pepper sauce, often prepared with onions and bell peppers.

Sour cabbage and thinly sliced beef stir-fried, typically includes a blend of spices and herbs to enhance the flavors.

Stir-fried pig intestine with fermented sour cabbage, typically includes a blend of spices for enhanced flavor.

Sour cabbage and fresh squid stir-fried, typically featuring a blend of tangy pickled cabbage with tender squid slices.

Steamed jumbo shrimp, traditionally served with a dipping sauce that typically includes soy sauce and other seasonings for enhanced flavor.

Jumbo shrimp steamed with a generous amount of garlic, typically served in a light, savory sauce.

Stuffed tofu, eggplant, and bell pepper, generously filled with shrimp, are simmered in a savory black bean sauce, embodying the essence of traditional Chinese cuisine.

Pork chop, deep-fried and served with a tangy sweet and sour sauce, typically includes bell peppers, onions, and pineapple, following the Hong Kong style.

Tofu balls served in a savory crab meat gravy, a dish that typically includes a blend of herbs and spices to enhance the flavors.

Small Steamed Rice

Spicy. Bean curd with ground pork.

With four pancakes.

Spicy.

Spicy.

Roast pork with snow peas typically includes tender slices of roasted pork and crisp snow peas, often accompanied by water chestnuts and carrots in a savory brown sauce.

Tender pork pieces in a tangy sweet and sour sauce.

Slow-cooked beef brisket, typically includes a savory sauce, served over steamed rice.

Minced beef on a bed of rice, often accompanied by subtle seasonings and vegetables to enhance the flavor.

Sautéed beef and sweet leaf vegetables, served atop steamed rice.

Soy chicken on rice, or cơm dĩa gà xì dầu, features tender chicken marinated in soy sauce, served atop a bed of white rice.

Four pieces.

Six pieces.

Six pieces.

Six pieces.

Two pieces.

Six pieces.

Two pieces.

Spicy.

Spicy.

Savory stir-fried chicken with mushrooms and vegetables in a light sauce.

Crispy chicken coated in a tangy sweet-and-sour sauce.

Spicy.

Chicken and scallops sautéed with a medley of mixed vegetables in a savory sauce, typically found in Hunan Szechuan cuisine.

Spicy.

Succulent Chicken in a Zesty Lemon Glaze

Spicy.

Tender chicken in a savory sesame glaze, served with a sprinkle of sesame seeds.

1 lb.

1 lb.

Hong Kong style BBQ roast duck, available in whole or half options.

Butterfly duck seasoned with chao, available in whole or half.

Served in half or whole options. Juicy chicken with a fragrant mix of ginger and scallions.

Soy Sauce Chicken, also known as Gà Xì Dầu, available in whole or half sizes.

A medley of meats and seafood paired with tofu, simmered together in a savory broth, typically includes a variety of vegetables.

Tender beef and golden needle mushrooms cooked in a savory sate sauce, served in a traditional hot pot.

Eggplant and chicken are simmered with salted fish in a traditional casserole, embodying a classic blend of flavors.

Salted fish, chicken, and tofu are simmered together in a traditional casserole, offering a blend of savory flavors.

Sautéed chicken and eggplant in a rich sate sauce, served in a traditional casserole.

Eggplant and ground pork are stewed together in a savory brown sauce, typically complemented by onions and garlic, served in a traditional casserole.

A harmonious blend of select meats and vegetables, slowly simmered to perfection in a traditional Chinese sauce, served in a hearty casserole.

Lamb and bean curd thread gently stewed together, typically includes a variety of traditional Chinese spices and sauces, served in a casserole.

Seafood eggplant casserole typically includes a mix of seafood and eggplant, simmered together in a savory sauce, often enhanced with garlic and traditional Chinese seasonings.

A savory blend of tofu, shrimp, scallops, carrots, and mushrooms in a rich, flavorful sauce.

Shrimp, tofu, and golden mushrooms slowly simmered in a savory sauce, typically includes a blend of traditional Chinese seasonings.

Vermicelli noodles combined with a medley of vegetables, typically includes a variety of seasonal greens, simmered together in a savory broth.

Beef brisket, known as bò kho full kee, is marinated and served chilled, drawing on traditional Chinese culinary techniques.

Boneless pig's knuckle, also known as giò nguội, thinly sliced and served chilled, typically includes traditional seasonings.

Jellyfish, typically marinated and served cold, often accompanied by a dressing that may include sesame oil and soy sauce.

Crispy deep-fried pork intestines garnished with fresh cilantro, served on a bed of pickled carrots and daikon radish.

Duck blood coagulated and sliced, typically includes a dressing of ginger and scallions.

Thinly sliced jellyfish and pig's knuckle, typically dressed with a light, seasoned sauce, often featuring hints of sesame and soy.

Marinated meats and offal, typically includes a blend of spices and sauces, served as a cold appetizer.

Marinated cuttlefish, typically served with a blend of herbs and spices, offering a unique taste and texture.

Thinly sliced pig skin paired with crisp turnip, typically marinated in a savory sauce with hints of garlic and chili.

Pig skin and duck blood combined, typically served in a savory sauce, reflecting traditional Chinese flavors.

Stir-fried mixed vegetables and tofu, typically includes mushrooms, bamboo shoots, and water chestnuts in a savory brown sauce.

Hot & spicy.

Fried bean curd, sautéed with green vegetables, typically includes a mix of broccoli and other seasonal greens in a light, savory sauce.

Stir-fried assortment of seasonal vegetables such as broccoli, carrots, mushrooms, and snow peas in a light, savory sauce.

Stir-fried mixed vegetables, typically including cabbage, mushrooms, and green onions, served with plum sauce and four thin pancakes for wrapping.

Hot & spicy.

Chinese broccoli stir-fried with garlic, often complemented by oyster sauce for a savory finish.

Stir-fried chive flowers, typically includes a light blend of garlic and possibly a hint of soy sauce for a simple yet aromatic dish.

Fresh spinach quickly stir-fried with minced garlic, typically prepared in a light, savory sauce.

Shrimp, beef and chicken.

Succulent roast pork nestled in a bed of delicious, stir-fried egg noodles.

Succulent shrimp tossed with traditional Lo Mein noodles and vegetables

Stir-fried soft noodles with a mix of broccoli, carrots, mushrooms, cabbage, bean sprouts, and onions, tossed in a traditional lo mein sauce.

Wide rice noodles stir-fried with a medley of shrimp, chicken, beef, and assorted vegetables, embodying a diverse flavor profile.

Crispy noodles topped with a savory mix of pork, chicken, shrimp, and assorted vegetables, embodying a classic Chinese stir-fry technique.

Wide, flat rice noodles stir-fried with slices of beef and Chinese broccoli, typically seasoned with a savory sauce.

Pan-fried flat rice noodles, beef, and Chinese broccoli, typically includes a savory brown sauce.

E mein noodles stir-fried with crab meat, typically incorporating traditional Cantonese seasonings and a mix of vegetables for a balanced dish.

Egg noodles stir-fried with a variety of vegetables, typically without sauce for a dry texture.

Wide, flat rice noodles and beef, stir-fried with bean sprouts, onions, and green onions, typically seasoned with soy sauce. This dish is known for its dry, savory profile.

Crispy pan-fried noodles topped with shrimp, scallops, and a variety of seafood, typically accompanied by mixed vegetables in a savory sauce.

E-mein noodles stir-fried with a variety of vegetables, following a Cantonese approach, typically includes a savory sauce.

Wide rice noodles stir-fried with an assortment of vegetables in a savory sauce, known as hủ tiếu xào chay in Vietnamese.

Pan-fried noodles served with a variety of vegetables, typically including bok choy, carrots, mushrooms, and broccoli, prepared without animal products.

Vermicelli noodles stir-fried Fujian style, typically includes shrimp and roast pork with a savory blend of vegetables.

Hot & spicy.

Vermicelli tại pang style typically includes stir-fried vermicelli noodles with a mix of vegetables and proteins, often seasoned with a unique blend of spices.

Egg noodles served in a savory broth, accompanied by tender fish balls, commonly garnished with green onions.

Pork meatballs with Hong Kong style wheat noodles, typically includes a freshly prepared broth and garnished with green onions.

Pickled cabbage and vermicelli in broth with choice of chicken, duck, or pork.

Roast duck with egg noodles, typically includes a savory broth and a variety of vegetables.

Boiled egg noodles served with handmade shrimp dumplings in a traditional Hong Kong-style broth.

Homemade shrimp dumplings served in a clear, savory broth, a Hong Kong style delicacy.

Handmade wontons filled with shrimp, served in a traditional broth, often accompanied by scallions.

Egg noodles served in a savory broth, accompanied by soy-marinated chicken, often garnished with green onions.

For two.

For two.

For one.

A rich soup combining sweet corn with the unique texture of fish maw, often enhanced with egg.

Hot & spicy. For one.

For two.

For two.

For two.

For one.

Shrimp, scallops, and squid, stir-fried with a variety of mixed vegetables in a traditional Hunan Szechuan style sauce.

Shrimp and scallops prepared Peking style, typically includes a savory sauce with hints of sweet and tangy flavors, served with select Chinese vegetables.

Spicy.

Spicy.

Shrimp sautéed with peas, carrots, and water chestnuts in a savory lobster sauce, often accompanied by a hint of egg.

Spicy.

Succulent shrimp in a tangy sweet and sour glaze

A savory mix of shrimp, chicken, and beef, stir-fried with a variety of vegetables in a rich and spicy Hunan sauce.

A crisp, refreshing taste you know and love with zero calories.

Change up your routine with the bright, bubbly, fruity orange flavor.

The cold, refreshing flavors of lemon and lime, perfectly blended.

Refreshing, crisp ginger-flavored carbonated soft drink.

Steamed beef tripe infused with the aromatic essence of ginger and scallions.

Steamed or baked coconut cake, often made with shredded coconut and a hint of sweetness, creating a soft and moist texture.

Shredded taro and shrimp, enveloped in a crisp coating, deep-fried to achieve a golden texture.

Deep-fried taro dumplings are encased in a crispy shell, typically filled with a savory mix of minced pork and aromatic spices, complemented by the creamy texture of taro.

Crispy wontons filled with shrimp, lightly fried and served with mayonnaise.

Pan-fried shrimp and chive dumplings feature a mix of minced shrimp and chives, encased in a lightly crisped wrapper.

Steamed beef balls wrapped in bean curd skin, typically including a mix of minced beef and select seasonings.

Chicken feet, marinated and then steamed with a savory black bean sauce, offering a tender texture and rich flavor.

Soft, steamed buns traditionally filled with a sweet and creamy custard center, known as Baozi.

Steamed dumplings filled with a mix of minced pork, peanuts, and distinctive Chiu Chow seasonings, wrapped in a delicate dough.

Steamed buns filled with a rich, molten salted egg yolk custard, offering a sweet and slightly salty taste experience.

Steamed spare ribs typically include pork ribs marinated in a blend of garlic and fermented black bean sauce.

Steamed xiu mai, also known as Shumai, typically includes minced pork and shrimp, encased in a thin, pleated dough wrapper.

Steamed water chestnut cake, typically includes shredded Chinese water chestnuts mixed into a sweet, jelly-like base.