Hometaste Hong Kong Cuisine Menu

Crispy fried dumplings filled with savory meat and vegetables, served with a side of soy-based dipping sauce. Six pieces per serving.

Three pieces of egg rolls, filled with a mixture of vegetables, typically cabbage and carrots, wrapped in a crispy shell and deep-fried.

Crispy wontons filled with cream cheese, often accompanied by ingredients like imitation crab meat and vegetables.

Deep-fried chicken wings tossed with salt and pepper, typically stir-fried with green onion and jalapeño peppers.

Deep-fried chicken wings typically topped with lemongrass, lime leaves, dried chili, fried garlic, and peanuts.

Four pieces of vegetarian spring rolls, wrapped in a thin pastry filled with a mix of cabbage, carrots, mushrooms, and celery, then deep fried.

Two quails, deep-fried and seasoned with a blend of salt and hot pepper, offering a spicy kick.

Crispy baby squid seasoned with salt and hot pepper, garnished with sliced red chili and green onions.

Coated in seasoned flour, deep-fried to golden brown, crispy chicken wings.

Seafood and bean curd in a savory broth, available in small or large sizes.

Sliced pork and seasonal vegetables simmered in a clear broth, typically includes a variety of fresh vegetables available during the season.

Succulent shrimp, tender scallops, and crisp snow peas stir-fried with red bell peppers and onions in a savory XO sauce.

Hot and spicy.

With: black bean sauce / ginger & onions.

With: black bean sauce / garlic sauce.

Jumbo shrimp, coated in a golden batter, typically includes a hint of salted egg yolk for a unique taste.

Hot and spicy.

Hot and spicy.

Deep-fried shrimp accompanied by pineapple, bell peppers, and onions, all tossed in a tangy sweet and sour sauce.

Deep fried shrimp, typically includes a sweet sesame sauce and garnished with sesame seeds.

Tender seafood medley stir-fried with black bean sauce, bell peppers, onions, and green chilies.

Hot and spicy.

Tender jumbo shrimp topped with a creamy sauce, garnished with candied walnuts and served with fresh broccoli.

Seafood with sour vegetables combines various seafood selections with pickled or sour-tasting vegetables, typically stir-fried to enhance the flavors.

Crispy chicken balls coated in a tangy sweet and sour sauce, garnished with green bell peppers and pineapple chunks.

Hot and spicy.

Bok choy / broccoli / Chinese broccoli / peapods / 时菜(小白菜/西兰花/唐芥兰/雪豆) 炒鸡片.

Sautéed half chicken, typically includes vegetables and a special house sauce, drawing flavors from traditional Chinese cooking methods.

Sliced chicken sautéed with green and red bell peppers, onions, and mushrooms, enveloped in a rich black bean sauce, presented sizzling on an iron plate.

Hand torn chicken, a method resulting in tender pieces, is deep-fried to achieve a crispy exterior, resonating with traditional fried chicken practices.

Hot and spicy.

Bok choy / broccoli / Chinese broccoli / peapods / sour vegetable / 时菜(小白菜/西兰花/唐芥兰/雪豆/味菜) 炒牛肉.

Tender beef ribs marinated in a savory Korean-style sauce, served with fresh broccoli.

Sizzling beef tenderloin with black pepper typically features stir-fried tenderloin, onions, and bell peppers, served in a robust black pepper sauce on a hot iron plate.

Barbecued pork marinated in a sweet Chinese barbecue sauce and roasted, typically garnished with sesame seeds.

Crispy pork chops coated in a tangy Peking-style sauce with sautéed onions.

Tender pork strips and eggplant in a savory garlic sauce with bell peppers and onions.

Roast pork, typically seasoned and slow-roasted to achieve a tender and juicy texture, often accompanied by a savory glaze.

Tender ground pork stir-fried with chive flowers, bean sprouts, and dried red chilies in savory XO sauce.

Deep-fried duck intestine, commonly served with a blend of spices to enhance its natural flavors.

Peking duck, whole. Option for one or two taste variations.

Duck intestines paired with tangy pickled vegetables, offering a unique combination of textures and flavors.

Succulent roast duck, featuring crispy skin and tender meat, served in a half portion.

Crispy pork chop pieces seasoned with salt and pepper, garnished with sliced green onions and dried red chili peppers.

Chinese broccoli sautéed with garlic sauce, offering a simple yet aromatic taste.

Silken tofu and ground pork simmered in a spicy bean paste sauce, typically includes green onions and Szechuan peppercorns for a numbing sensation.

Green beans stir-fried over high heat, typically includes minced garlic for a savory touch.

Stir-fried baby bok choy with a savory garlic sauce, typically includes hints of ginger and a touch of soy sauce for balance.

Soft Japanese tofu, stir-fried with diced carrots, peas, onions, and mushrooms in a savory sauce.

Fried tofu typically includes a mix of vegetables and is often served in a spicy or savory brown sauce.

Stir-fried rice with your choice of shrimp, beef, or chicken, mixed with eggs, peas, and carrots.

Tender BBQ pork and smoked eel atop savory fried rice, garnished with green onions and sesame seeds.

Stir-fried rice with salty fish and chicken, typically includes egg and scallions.

Salty fish and shrimp are stir-fried with rice, typically including eggs, peas, carrots, and scallions.

Japanese style shrimp fried rice typically includes shrimp stir-fried with rice, egg, and a mix of vegetables, often seasoned with soy sauce and hints of Japanese flavors.

Stir-fried rice with egg, broccoli, carrots, onions, peas, and a mix of seasonal vegetables.

Stir-fried rice with a mix of seafood, typically includes shrimp, scallops, and egg, flavored with XO sauce, a spicy seafood-based sauce.

Stir-fried wide rice noodles with choice of beef or chicken, bean sprouts, scallions, and soy sauce.

Stir-fried rice noodles with mushrooms, shrimp, chicken, green onions, and cabbage, garnished with sesame seeds.

E-noodles gently tossed with succulent crab meat, often accompanied by yellow chives and green onions for a harmonious blend of flavors.

Stir-fried wide rice noodles with shrimp, scallop, calamari, and mixed vegetables, typically includes bean sprouts and onions, all tossed in a savory XO sauce.

Chow fun with sliced beef or chicken, mixed vegetables, stir-fried with wide rice noodles.

Soft egg noodles stir-fried with a medley of vegetables such as cabbage, carrots, broccoli, mushrooms, and snow peas, all tossed in a savory sauce.

Wide, flat rice noodles stir-fried with shrimp, scallop, and calamari, typically includes bean sprouts and onions.

Pan-fried noodles topped with a choice of beef or chicken, served with traditional Chinese sauces.

Stir-fried thin rice noodles with shrimp, BBQ pork, bell peppers, onions, and bean sprouts, seasoned with curry.

Stir-fried soft egg noodles with shrimp, scallops, calamari, and a mix of vegetables such as bok choy and carrots.

Stir-fried flat rice noodles with shrimp, BBQ pork, and a blend of vegetables, all tossed in a distinctive spicy yellow curry sauce.

E-noodles paired with a selection of seafood, typically includes vegetables, served in a light and savory sauce.

Crispy pan-fried noodles topped with shrimp, fish fillet, snow peas, bok choy, and carrots in a light sauce.

Wide rice noodles stir-fried with shrimp, squid, bok choy, and carrots in a light savory sauce.

Tender clams stir-fried with vibrant green peppers, celery, and red chili peppers, creating a harmonious blend of textures and flavors.

Assorted meats, seafood, and tofu typically including chicken, beef, pork, shrimp, scallops, squid, and fried tofu served in a hot pot.

Fish balls, bok choy, napa cabbage, and onions simmered in a rich broth.

Chicken & mushroom hot pot / 冬菇鸡煲: Chicken and mushrooms typically cooked with bok choy, napa cabbage, wood ear mushrooms, and onions in a savory broth, served in a hot pot.

Tender conch and scallops stir-fried with crispy bean curd, snow peas, bell peppers, and green beans.

Mixed vegetables stir-fried with broccoli, carrots, mushrooms, baby corn, bamboo shoots, water chestnuts, snow peas, bok choy, green peppers, and onions in a savory sauce.

Hong Kong milk tea combines black tea and milk, often sweetened, reflecting traditional Hong Kong-style preparation methods.

A soothing blend of tea infused with the sweetness of honey and the tangy zest of lemon.

The cold, refreshing, sparkling classic that America loves.

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

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