Harbor Village Cuisine Menu

Sliced beef and broccoli stir-fried with garlic in a savory brown sauce.

Steamed rice served per person, consisting of plain white rice steamed to a soft and fluffy texture.

Stir-fried jasmine rice with diced BBQ pork, peas, carrots, and eggs, seasoned with soy sauce and garnished with green onions.

Vegetarian, spicy.

Pan-fried dumplings, filled with a blend of mandarin-flavored fillings, wrapped in a thin dough.

Served with cake noodle for an extra charge.

Stir-fried rice with shrimp, typically includes egg, peas, carrots, and green onions.

Served with cake noodle for an extra charge.

Vegetarian.

Deep-fried pork combined with pineapple, bell peppers, and onions, enveloped in a tangy sweet and sour sauce.

Tender pork, marinated in honey and roasted, typically includes a sweet glaze and is served sliced.

Deep-fried egg rolls, typically filled with a mixture of vegetables and possibly a type of meat, served as a set of four pieces.

Spicy.

Spicy.

Dried scallop soup typically includes finely shredded dried scallops in a rich broth, often enhanced with ingredients such as mushrooms and chives for added texture and flavor.

Diced melon and crab meat combined in a clear broth, typically includes egg whites.

Sliced pork and tender abalone served in a clear, savory broth, typically accompanied by select vegetables.

Shrimp, scallops, squid, and fish maw combined in a rich, thick chicken broth, typically includes egg whites.

Spinach, tofu, and pork come together in a clear, savory broth, offering a harmonious blend of flavors and textures.

Minced beef and parsley in a clear broth, typically includes egg whites and a hint of green onions for added flavor.

Spicy.

Shrimp, scallops, and tofu simmered together in a clear, savory broth, often accompanied by delicate egg whites and select vegetables.

Minced fish and soft tofu in a broth, typically includes parsley for added freshness.

Hot and spicy.

Scallops stir-fried with bell pepper and onion, typically includes a savory black bean sauce.

Battered shrimp, deep-fried and tossed with pineapple, bell peppers, and onions in a sweet and sour sauce.

Whole papio fish, fried and served with a savory shoyu (soy sauce) blend.

Sautéed shrimp, typically prepared with a light seasoning to enhance its natural flavors.

Sautéed shrimp paired with silky scrambled eggs, a classic combination often enjoyed for its delicate texture and subtle flavors.

Spicy.

Spicy.

Scallops sautéed to tender perfection, typically includes a blend of aromatic vegetables and a savory sauce.

Spicy.

Baked fresh oysters typically include ginger and onion sauce, offering a savory blend of aromatic flavors.

Sautéed clams with black bean sauce typically include bell peppers, onions, and garlic.

Shrimp sautéed with a variety of fresh vegetables, typically including broccoli, carrots, and snow peas, served in a delicate white sauce.

Shrimp sautéed with broccoli, typically includes carrots and a savory garlic brown sauce.

Spicy.

Spicy.

Squid stir-fried with sour mustard cabbage, typically includes hints of garlic and peppers, offering a tangy and slightly spicy taste.

Scallops sautéed with a mix of vegetables, typically served in a kung pao sauce, known for its spicy and savory notes.

Squid stir-fried with a savory and aromatic harm ha sauce, a traditional Chinese shrimp paste known for its rich umami flavor.

Spicy.

Fish fillet sautéed and served with a delicate wine sauce, typically accompanied by vegetables.

Spicy.

Scallops stir-fried with crisp broccoli florets, often accompanied by a light, savory sauce.

Sautéed squid served in a robust black bean sauce, typically accompanied by onions and bell peppers.

Sautéed fish filet with seasonal vegetables, typically includes a mix of fresh greens and a light, savory sauce.

Squid stir-fried with a seasonal selection of vegetables, offering a harmonious blend of textures and flavors.

Pan-fried minute chicken typically includes tender chicken pieces quickly fried and served with a selection of aromatic spices.

Spicy.

Half a chicken stir-fried with ginger and onion, coated in a savory shoyu (soy sauce) base.

Gently boiled half chicken, typically served in a rich, savory broth with a selection of Chinese greens.

Half a chicken, served cold, coated in a sauce rich with ginger and onion.

Spicy.

Stir-fried chicken and seasonal vegetables, offering a balanced mix of flavors and textures in a light sauce.

Spicy.

Boneless chicken, typically includes pineapple, bell peppers, and onions, served in a sweet and sour sauce.

Tender chicken steamed alongside mushrooms and lup cheong (Chinese sausage), typically includes a blend of aromatic herbs.

Stir-fried chicken with bell peppers and onions, coated in a savory black bean sauce.

Spicy.

Roasted Peking Duck: Crispy skin, tender meat. Served with thin pancakes, scallions, cucumber. Choose Half or Whole.

Minced pork steamed with a blend of traditional Chinese seasonings, typically served as a tender and moist hash.

Spicy.

Minced pork steamed with salted egg, garnished with shredded ginger.

Deep-fried pork combined with pineapple, bell peppers, and onions, enveloped in a tangy sweet and sour sauce.

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

Sliced beef tenderloin stir-fried with a mix of vegetables, typically served in a savory and slightly sweet sauce, embodying the essence of Chinese culinary traditions.

Deep-fried pork chop coated in a sweet and sour Peking style sauce, typically including onions.

Shredded pork sautéed with cabbage, eggs, and wood ear mushrooms, wrapped in four mandarin pancakes with a side of hoisin sauce.

Beef stir-fried with a rich and creamy satay sauce, typically includes onions and bell peppers.

Spicy.

Spicy.

Steamed minced pork hash topped with salted fish and garnished with shredded ginger.

Spicy.

A hot pot featuring a blend of meats, seafood, and tofu, typically simmered in a savory broth.

Braised beef brisket with dried bean curd sticks and daikon, prepared in a traditional Chinese hot pot.

Chicken with wine and garlic, typically includes mushrooms, celery, and carrots, prepared in a traditional hot pot.

Braised fish fillet and tofu, typically includes soy sauce, ginger, and green onions, cooked together in a savory sauce.

Salted fish, diced chicken, and eggplant, typically stir-fried together with ginger and garlic in a savory clay pot.

Braised pork belly and taro, typically includes soy sauce, ginger, and garlic, cooked in a hot pot.

Spareribs and bitter melon cooked together, typically includes a savory black bean sauce.

Spicy.

Spicy.

Tender beef tenderloin stir-fried with a blend of Chinese spices and sauces, served sizzling on an iron platter.

Spicy.

Sautéed chicken with black bean sauce, typically includes green bell peppers and onions, served on a hot sizzling platter.

Scallops sautéed with bell peppers and onions in a savory black bean sauce, served sizzling on an iron plate.

Spicy.

Sliced beef served on a hot iron plate, typically includes bell peppers and onions, all simmered in a savory black bean sauce.

Stir-fried shrimp with onions and green peppers, served in a savory black bean sauce on a sizzling iron plate.

Oysters cooked in black bean sauce, served on a sizzling iron plate.

Tender fish filet sautéed with onions and bell peppers, coated in a savory black bean sauce, served on a hot sizzling platter.

Spicy.

Sliced lup cheong (Chinese sausage) stir-fried with Chinese broccoli, typically served in a savory sauce, embodying a harmonious blend of flavors.

Vegetarian.

Vegetarian, spicy.

Vegetarian.

Chinese broccoli stir-fried with bits of dried flounder, offering a unique blend of textures and flavors.

Vegetarian.

Vegetarian, spicy.

Fried tofu combined with dragon fruit and mixed vegetables, typically served in a savory sauce unique to Fujian cuisine.

Stir-fried rice with pieces of salted fish and chicken, typically includes egg and scallions. Not made with soy sauce.

Stir-fried rice with slices of beef, typically includes egg, peas, carrots, and green onions.

Steamed rice served per person, consisting of plain white rice steamed to a soft and fluffy texture.

Shrimp stir-fried with rice and a savory tomato sauce, typically includes eggs and a mix of vegetables.

Foo Kin Style Fried Rice typically includes a savory blend of egg fried rice served with a hearty seafood gravy, often featuring a mix of shrimp, scallops, and mushrooms.

Stir-fried rice with shrimp, typically includes egg, peas, carrots, and green onions.

Dried scallop and ham stir-fried with egg white and rice, typically includes green onions.

Stir-fried white rice with shrimp, BBQ pork, egg, and a mix of vegetables, typically peas and carrots.

Served with cake noodle for an extra charge.

Served with cake noodle for an extra charge.

Served with cake noodle for an extra charge.

Served with cake noodle for an extra charge.

Served with cake noodle for an extra charge.

Served with cake noodle for an extra charge.

Served with cake noodle for an extra charge.

Spicy. Served with cake noodle for an extra charge.

Served with cake noodle for an extra charge.

Served with cake noodle for an extra charge.

Served with cake noodle for an extra charge.

Served with cake noodle for an extra charge.

Served with cake noodle for an extra charge.

Served with cake noodle for an extra charge.

Served with cake noodle for an extra charge.

Served with cake noodle for an extra charge.

Served with cake noodle for an extra charge.

Vegetarian. Served with cake noodle for an extra charge.

Served with cake noodle for an extra charge.

Six pieces of soft, steamed buns filled with a savory and sweet char siu pork mixture.

Six pieces of sweet cream buns, offering a soft, airy dough filled with a luscious cream center.