Golden Bay Parkway喜尚嘉喜 Menu

Scrambled eggs gently mixed with baby shrimps, served over a bed of rice.

Crispy chicken coated in a savory sesame sauce, served over steamed rice.

Crispy chunks of chicken, typically served over rice with a sweet and spicy sauce, drawing from General Tso's classic recipe.

Sliced beef and string beans stir-fried and served over steamed rice, incorporating common elements like garlic and soy sauce for seasoning.

Steamed rice topped with a stir-fried medley of seasonal vegetables, offering a simple yet hearty dish.

Tender squid and pickled vegetables served over steamed rice, offering a combination of sour and savory flavors.

Preserved meat and Chinese broccoli served over steamed rice, following traditional cooking methods.

Steamed rice topped with gently cooked fish and soft tofu, typically includes a savory sauce.

Chicken and eggplant, typically stir-fried with garlic and soy sauce, served over steamed rice.

Chicken and broccoli, served over steamed rice, typically includes a savory sauce.

Lightly breaded chicken, deep-fried and tossed with pineapple, onions, and bell peppers in a classic sweet and sour sauce, served over steamed rice.

A medley of seafood and meats with broccoli, served over steamed rice.

Jumbo shrimp and broccoli served over steamed rice, typically includes a savory sauce.

Crispy pork chop seasoned with salt and pepper, served over steamed rice.

Thinly sliced pork chop, fried and tossed in a sweet and spicy Peking-style sauce, served over steamed rice.

Pork chop and onions, pan-fried to a golden finish, served over a bed of steamed rice.

Tender beef ribs in a robust black pepper sauce, served over steamed rice.

Steamed rice topped with a medley of seafood, typically includes shrimp, scallops, and squid.

Tender chicken pieces, salted fish, and sautéed eggplant served over steamed rice.

Salted fish, diced chicken, and tofu served over steamed rice, combining traditional flavors in a single dish.

Shrimp sautéed with minced pork and green peas, served in a delicate egg and lobster sauce over rice.

Tender spare ribs and sliced bitter melon served over steamed rice, typically prepared with a savory sauce.

Tender beef navel cooked in a rich and aromatic curry sauce, served over steamed rice.

Lamb stew with bean curd sticks over rice typically includes tender lamb pieces and rehydrated bean curd sticks, simmered in a savory sauce, served atop steamed rice.

Duck and bean curd sticks simmered in a savory sauce, served over steamed rice.

Roast pig and tofu served over steamed rice, typically including a savory sauce to complement the dish.

Steamed grass carp prepared in various styles, served over rice, typically includes a selection of traditional seasonings and garnishes.

Pork feet and peanuts served over steamed rice, typically includes a savory sauce.

Sliced beef and bitter melon stir-fried with traditional spices, served over steamed rice.

Beef navel and bean curd sticks simmered in a savory sauce, served over steamed rice.

Tender slices of beef and broccoli florets cooked in a savory sauce, served over steamed rice.

Stir-fried noodles with dried squid typically includes egg noodles tossed with soy sauce and thinly sliced dried squid, often accompanied by select vegetables.

Stir-fried noodles with a savory soy sauce, typically includes a mix of vegetables and is served as a hearty dish.

Stir fried vegetables and noodles.

Spicy. spicy. / .

Amoy style fried rice noodle typically includes stir-fried rice noodles with a mix of seafood, possibly including shrimp and squid, seasoned with Amoy (Xiamen) style sauces and spices.

E-fu noodles served with crab meat, typically prepared in a dry style.

E-fu noodles stir-fried with a selection of seafood, typically includes shrimp, squid, and scallops.

Crispy pan-fried noodles topped with a selection of seafood, typically including shrimp, squid, and scallops, mixed with vegetables in a lightly seasoned sauce.

Crispy pan-fried noodles served with tender slices of beef and a selection of vegetables, typically includes a savory sauce.

Vegetarian.

Stir fried vegetables and noodles.

Stir fried vegetables and noodles.

A cut of meat from the bottom section of the ribs.

Stir fried vegetables and noodles.

Noodle dish made from rice flour and water.

Rice noodles served with shredded pork and preserved vegetables, typically includes a savory sauce.

Stir fried.

Stir fried.

Stir fried.

Fried rice in two flavors typically includes a harmonious blend of two distinct tastes, often featuring a combination of seafood and chicken, mixed with vegetables and eggs.

Stir fried.

Stir fried.

Stir fried.

Chinese fried rice dish.

Sautéed chicken with lo mein noodles, typically includes vegetables such as carrots, bean sprouts, and onions.

Beef lo mein includes sautéed slices of beef with broccoli, celery, carrots, snow peas, baby corn, and black mushrooms, mixed with soft noodles.

Stir-fried noodles with shrimp, typically includes vegetables such as cabbage, carrots, and scallions.

Soft thin egg noodles stir-fried with a mix of seafood, typically including shrimp, scallops, and vegetables such as carrots and onions.

Soft noodles stir-fried with a mix of beef, chicken, shrimp, and assorted vegetables.

Roast pork tossed with soft egg noodles, typically includes carrots, bean sprouts, and onions in a savory sauce.

Deep-fried silver fish seasoned with salt and pepper.

Crispy fried pig's intestine, deep-fried until golden and served with a dipping sauce.

Thinly sliced pork chop, deep-fried and coated in a sweet and sour Peking sauce, often accompanied by hints of garlic and spices.

Deep-fried spare ribs seasoned with a blend of salt and pepper, offering a crispy texture.

Spare ribs with bitter melon typically involves tender pork ribs cooked with slices of bitter melon, often seasoned with a blend of spices for balance.

Spicy.

Spicy.

Sweetened sauce with vinegar base.

A cut of meat from the bottom section of the ribs.

Minced pork and salted fish steamed together to form a savory patty, a traditional blend of flavors.

Pork knuckle stewed until tender with peanuts in a savory broth, seasoned with fermented bean curd.

Sautéed Chinese cauliflower and cured meat combine in this dish, often featuring garlic and traditional seasonings to complement the flavors.

Sautéed beef and broccoli in a traditional brown sauce, often accompanied by garlic and soy flavors.

Beef stir-fried with pickled vegetables, typically including a tangy blend of preserved greens for a unique flavor profile.

Stir-fried beef and eggplant, typically includes a savory sauce and mixed vegetables.

Steak fillet, prepared in a Chinese style, typically includes a savory blend of spices and sauces, served with a selection of vegetables.

Battered and cooked in a sweet orange sauce.

Tender beef steak cubes sautéed with fresh asparagus, typically includes a savory sauce.

Slow cooked soup.

Curry seasoned dish.

Beef brisket and bean curd sticks slow-cooked in a savory sauce, typically includes ginger and scallions.

Stewed oxtail with tender bean curd sticks, typically includes aromatic spices and a rich broth.

Roasted lamb rack served with a sweet honey sauce, typically includes a blend of herbs and spices to complement the dish.

Grilled lamb rack served with a topping of fried dry onion, typically includes a blend of herbs and spices for enhanced flavor.

Slow cooked soup.

Deep fried with sweet and spicy sauce.

Chunks of chicken, deep-fried and coated in a sweet and savory sesame sauce, garnished with sesame seeds.

Sliced chicken breast sautéed with broccoli in a light soy-based sauce.

Crispy deep-fried chicken, available as half or whole serving.

Crispy chicken coated in golden garlic sauce. Size options: half or whole.

Sweetened sauce with vinegar base.

Steamed chicken with black fungus typically includes tender chicken pieces paired with earthy black fungus, delicately steamed to preserve their natural flavors.

Slow-stewed chicken with chestnuts and mushrooms, typically includes a savory sauce.

Home style duck typically includes a duck prepared in a traditional manner, often roasted or braised, garnished with simple, homely spices and sauces to enhance its natural flavors.

Each. / 每隻。

Stir-fried with a selection of seafood and vegetables, typically featuring a special house sauce.

Steamed fish fillet and soft tofu, gently cooked with light soy sauce and garnished with green onions.

Fried fish fillet prepared in a traditional country style, typically includes a mix of vegetables and a savory sauce.

Stir-fried clams prepared in a distinctive Hong Kong style, typically featuring a savory blend of spices and aromatics.

Clams sautéed with a savory black bean sauce, typically including hints of garlic and onion.

Shrimp sautéed with cashew nuts, typically includes celery and water chestnuts, served in a savory brown sauce.

Scrambled eggs gently mixed with tender baby shrimps, offering a simple yet satisfying combination.

Prawns are lightly fried and tossed with a blend of salt, pepper, garlic, and scallions, typically garnished with chili for a hint of spice.

Jumbo shrimps prepared with a savory lobster sauce, typically includes minced pork, peas, and carrots, enriched with egg whites for a smooth texture.

Sliced dried squid sautéed with fresh asparagus, typically includes a blend of light sauces to enhance the flavors.

Sautéed jumbo shrimp paired with cashew nuts, often accompanied by a mix of vegetables in a savory brown sauce.

Sweetened sauce with vinegar base.

Deep-fried squid seasoned with salt and pepper, typically includes a light batter and a hint of garlic.

Fried fish fillets, seasoned with a unique blend of spices and garnished with crispy garlic and chili, capturing the essence of Hong Kong's culinary style.

Stir-fried seafood and vegetables in a rich X.O. sauce, typically including shrimp, scallops, and squid.

Silver fish and egg lightly fried together, offering a unique blend of textures and flavors.

Silver fish stir-fried with select vegetables, typically including bell peppers and onions, offering a light yet savory dish.

Steamed grass carp, typically served with a blend of soy sauce, ginger, and spring onions, highlighting the fish's natural flavors.

Grass carp and tofu simmered together, typically includes a savory broth with herbs and vegetables.

Egg tofu paired with a variety of fresh mushrooms, typically sautéed together to highlight their natural flavors.

Sautéed you choy, typically involves lightly frying the leafy greens in oil, often flavored with garlic.

Mustard greens sautéed with a hint of oil and salt, offering a simple yet savory leafy green dish.

Chinese broccoli sautéed with minced garlic, offering a simple yet aromatic dish.

String beans and minced pork are sautéed together, typically including garlic and chili for a savory blend of flavors.

Braised bean curd, or 紅燒豆腐, typically includes tofu slowly cooked in a savory sauce with a blend of spices and possibly garnished with green onions.

Spicy tofu braised with a bold mix of Szechuan peppercorns, garlic, and other seasonings, typically served in a rich, savory sauce.

Vegetarian.

Egg tofu and eggplant stir-fried with a Thai sauce, typically featuring garlic, chili, and fish sauce.

Soup that is made from beaten eggs and broth.

Watercress and tofu soup, enriched with thin slices of pork, offers a delicate blend of flavors in a clear broth.

Savory broth with mixed seafood, including shrimp and crab meat, combined with soft tofu and hints of egg white.

Crab meat and fish maw soup, typically includes a savory broth enriched with egg whites and select seasonings.

Minced chicken and sweet corn in a lightly thickened broth, typically includes egg for added texture.

Salted egg and mustard green soup features thinly sliced pork in a broth enriched with salted egg and mustard greens.

Sliced fish fillet, soft tofu, and fresh parsley in a clear, savory broth.

Spicy.

Spicy.

Spicy.

Spicy.

Fish and pickled vegetables simmered together in a savory broth, typically accented with Szechuan spices for a distinctive tangy flavor.

Spicy.

Spicy.

Rice porridge.

Rice porridge.

Rice porridge.

Rice porridge.

Rice porridge.

Rice porridge.

Rice porridge combined with shrimp, pork, and fish cake, following the traditional 艇仔粥 style.

Rice porridge.

Rice porridge combined with tender pork balls, pork stomach, and liver, offering a hearty and traditional congee experience.

Salted fried fritte, a crispy and golden deep-fried dough, is a savory addition to congee, offering a delightful texture contrast.

Noodle soup with tender beef stew, typically includes a rich broth and soft wheat noodles, garnished with greens.

Seasoned broth with filled wonton dumplings.

Fish balls and noodles served in a traditional seafood broth.

Thin egg noodles and roast pork in a savory broth, typically includes green onions and vegetables.

Roast duck and noodles served in a savory broth, typically garnished with green onions and cilantro.

Thin noodles with tender slices of fish in a savory seafood broth.

Tender chicken leg and noodles served in a seasoned chicken broth, typically includes a mix of vegetables.

Tender duck leg with noodles, served in a savory broth, garnished with traditional herbs and vegetables.

Seasoned broth with filled wonton dumplings.

Roast pork and soy sauce chicken served with noodles in a traditional broth, typically including a mix of vegetables.

Noodles in a savory broth, complemented by shredded pork and pickled cabbage, offering a balance of tangy and meaty flavors.

Noodles in a savory broth, typically includes a mix of shrimp, scallops, squid, and various vegetables.

Rice bowl featuring two proteins: choose from chicken, duck, roast pig, or spare ribs.

Rice bowl with three BBQ meats: choose from chicken, duck, roast pig, spare ribs, or pork. Served over rice.

Served over rice with choice of chicken or duck.

Double chicken or duck leg served over rice, with choice of leg type.

Rice topped with a choice between chicken or duck drumstick and an option of chicken, duck, roast pig, or spare ribs from a range of seafood-inspired BBQ meats.

Per lb. / .

Half chicken or whole chicken / .

Half or whole duck / .

Brine duck marinated in seasoned broth. Options for whole or half servings.

One pound / 一磅.

One pound / 一磅.

Per lb. / .