Hong Kong Lounge Menu

Also known as Shanghai soup dumplings and or Xiao long bao. 4 per order.

Vegetarian. Filled with pea sprouts and mushroom. 3 per order.

Wood Ear, a type of mushroom, pork , cilantro, carrot, water chestnut, sesame oil. A staff favorite. 4 per order.

Filled with pork, shrimp, shiitake mushroom, tobiko. 4 per order.

Made with tapioca flour. A thicker skin filled with chives, peanuts, ground pork, chili flakes. 3 pieces.

Beef meatballs with some chives, and water chestnut pieces, 3 per order.

Sticky rice filled with pork and shrimp steamed in Lotus leaf for that tea like flavor. 2 per order.

Vegetarian. Filled with mixed mushrooms. 4 per order.

Filled with house baked BBQ pork. 3 per order.

Jumbo shrimp wrapped in a wonton wrapper, deep fried. 4 per order.

Skin made with tapioca flour. Thicker skin, pan fried, filled with chives, and shrimp. 3 pieces.

Jumbo shrimp wrapped with tofu skin then pan fried. 3 pieces.

Vegetarian. Filled with mixed mushroom, pan fried on top of sesame seeds. 3 buns.

Deep fried mochi like dough filled with ground pork. 3 per order.

Eggplant stuffed with pork and shrimp, covered with a black bean sauce. 3 pieces.

Our turnip cake (turnip/radish, Chinese bacon bits, dried shrimp, flour) sautéed in XO sauce (a delicious secret seafood and slightly spicy sauce).

Our taro cake (taro, Chinese bacon bits, dried shrimp, flour) sautéed with fried garlic, green onion.

Pork rib pieces steamed with a little bit of jalapeño. Not spicy unless you eat the jalapeño.

Our taro cake is made with bits of dried shrimp, Chinese bacon, and flour. 3 slices.

Pork and Shrimp paste wrapped with tofu skin and steamed. 3 pieces.

Buns filled with pork and cabbage. Pan fried. 4 buns.

Noodle crepes are freshly made and hand rolled into noodle, then pan fried with XO sauce. XO sauce is a homemade secret spicy sauce containing dried seafood and chinese bacon bits. Every chinese restaurant has their own version. Ours is one of the best out there!.

A ball of shrimp and pork wrapped with strips of egg roll skin then deep fried. 3 pieces.

Marinated "red/brown" chicken feet steamed with jalapeño.

Pork and chives dumplings steamed. 5 pieces.

Made of fish, shrimp, and some Chinese bacon bits. 3 pieces.

Filled with shrimp and chives. 3 rolls.

Steamed black pepper marinated beef short ribs on a bed of kabocha squash (Japanese pumpkin).

3 pieces of our turnip cake (made with turnip/radish, dried shrimp, bacon bits, and flour). Pan fried.

Our most popular pork buns. Buns baked to perfection filled with homemade BBQ pork and topped with a pineapple bun like crust. 3 per order.

Noodle crepes are freshly made and hand rolled into noodle then cooked with beef stew.

Porridge AKA congee, jook -made of rice and water, slices of fish and thin shreds of ginger.

Rice porridge/congee/jook- made with rice, water. Century egg and thinly sliced pork is added.

Steamed buns with salted egg yolk filling. 3 per order.

Vegetarian. Sesame covered mochi like dough, filled with red bean, deep fried. 3 balls.

Vegetarian. Lightly sweetened mochi like steamed rolled. 5 pieces. Cold.

A mochi like dough is filled salted egg yolk and sugar. Covered in almond slices and deep fried. 3 pieces.

Egg based custard that is more dense but less sweet than American/French custard. 3 per order.

Vegetarian. This chinese sponge cake is made with brown sugar for that molasses like dark smoky like taste. Its eaten warm. Perfect for those who do not like overly sweet desserts.

Vegetarian.

Deep fried kabocha pumpkin slices coated in butter salted egg yolk sauce.

Deep fried chicken wings tossed in salt pepper garlic.

Pan fried pork and vegetable potstickers. 5 pieces.

Tender minced beef, fresh cilantro, and delicate egg strands in a savory broth.

A savory broth filled with wontons, shrimp, chicken, BBQ pork, and a variety of vegetables.

Shrimp-filled wontons in a seasoned broth, typically accompanied by scallions and other select vegetables.

Savory broth with delicate wontons and noodles, a comforting and classic choice.

Changes daily, about 4 servings of soup. Typically have a pork bone broth base.

Crispy rex sole filets seasoned with salt and pepper, garnished with chopped green onions and red chili slices.

Scallops and prawns stir-fried with sweet peas and a blend of traditional Chinese seasonings.

Sautéed rex sole fish, typically accompanied by a medley of seasonal greens, prepared with traditional Chinese techniques.

Steamed tofu prepared in the traditional Fook Kin style, typically accompanied by a light, savory sauce and garnished with select herbs.

Scallops and beef sautéed with peppers and mixed vegetables in a savory brown sauce.

Prawns stir-fried with a mix of vegetables, typically including bell peppers and onions, in a signature spicy kung pao sauce, garnished with roasted peanuts.

Braised beef stew in a clay pot, typically includes tender chunks of beef slow-cooked with a blend of traditional Chinese spices and vegetables.

Assorted meats and tofu cooked together in a savory sauce, served in a traditional clay pot.

Tender beef short ribs with pumpkin and zucchini, cooked in a savory sauce.

Soft tofu and assorted seafood, typically including shrimp and scallops, cooked in a spicy Szechuan sauce, served in a traditional clay pot.

Oxtail braised in a savory red wine sauce, typically includes aromatic herbs and vegetables, served in a traditional clay pot.

Salted fish, diced chicken, and eggplant are slowly cooked together in a traditional clay pot, incorporating a blend of savory and umami flavors.

Tender chicken, savory salty fish, and soft tofu, garnished with chopped green onions in a flavorful clay pot dish.

Braised lamb stew in a clay pot typically includes tender lamb pieces, slowly cooked with a blend of traditional Chinese spices and vegetables to create a hearty and aromatic stew.

Garlic, Chinese cabbage core in homemade broth.

Vegetarian. Oyster sauce comes on the side. Chinese broccoli / broccoli rabe.

Tofu skin with ginkgo berries and pea sprouts in broth.

Soft tamago tofu paired with a medley of mushrooms, garnished with chopped green onions and served in a savory sauce.

Tender tofu braised with a medley of mushrooms, including shiitake and enoki, accompanied by fresh broccoli florets.

Chinese broccoli sautéed with fresh garlic.

Sautéed string beans with minced garlic and bits of ground meat.

Eggplant braised in a savory sauce, often accompanied by garlic and traditional Chinese spices.

Tender string beans stir-fried with seasoned minced pork, garnished with fresh green onions.

Stuffed trio of vegetables, typically bell peppers, zucchini, and eggplant, filled with a savory mix and served in a homemade black bean sauce.

Roasted pork shoulder, marinated in a sweet honey and BBQ sauce blend, then glazed to a caramelized finish.

Tender jellyfish paired with seasoned seaweed, garnished with sesame seeds.

Peking duck with buns comes with hoisin sauce and green onion.

Tofu marinated and barbecued with a rich soy sauce, typically includes a blend of aromatic spices.

Contains sesame oil and sesame seeds. Beef shank and marinated jellyfish. cold and a little bit spicy.

Whole roasted duck served with pancakes, typically includes sliced scallions, cucumber, and hoisin sauce for wrapping.

A selection of Chinese BBQ specialties, typically featuring items such as BBQ pork, spare ribs, and duck, prepared in traditional marinades.

Tender duck tongues marinated in savory soy sauce, garnished with fresh cilantro.

Half a chicken, steamed to retain its natural flavors, often accompanied by a light sauce infused with ginger and scallions.

Whole chicken steamed with a blend of ginger and garlic, offering a moist and tender texture.

With scallions and peanut.

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

Crispy slices of chicken stir fried in a sweet and savory sauce

Tender beef strips stir-fried with green onions, bell peppers, red chili peppers, and onions in a savory sauce.

Succulent beef paired with crisp broccoli

Diced beef sautéed with a variety of mushrooms, typically including both common and exotic species, in a savory brown sauce.

Beef short ribs cooked in a peppery sauce, typically includes onions and green bell peppers.

Tender spare ribs glazed in a rich, sweet, and tangy sauce.

Tender pork ribs coated in a tangy sweet and sour sauce, mixed with bell peppers, onions, and pineapple chunks.

Diced beef sautéed in rich Maggi sauce, typically includes a blend of savory spices and herbs to enhance the umami flavor.

Tender braised pork belly, sliced and garnished with fresh cilantro.

Crispy fried chicken, typically includes a tangy and slightly sweet lemon sauce.

Savory pork ribs seasoned with salt, pepper, and garlic, offering a crispy exterior and tender meat.

Stir-fried noodles with chicken, typically includes bean sprouts, onions, and a savory soy sauce.

Pickled vegetables, beef , onion, bell peppers, stuffed inside pan fried rice noodles.

Rice noodle with BBQ pork and shrimp, bell pepper, curry powder, onion.

Stir-fried with a variety of grains, typically includes eggs and a selection of vegetables for added texture and flavor.

Beef with green onion, bean sprouts, yellow chives, flat rice noodle.

Egg noodles stir-fried with minced garlic and shrimp, typically includes a blend of vegetables.

Rice noodles stir-fried with a homestyle mix of vegetables, typically including bean sprouts and onions.

Rice stir-fried with a unique blend of ingredients, following the Fook Kin culinary style, typically includes select meats and vegetables.

Tender shrimp and chicken stir-fried with vegetables in a savory red sauce, paired with creamy white sauce over fried rice.

Tender dried scallops and fluffy egg whites combined with stir-fried rice, garnished with chopped green onions.

Please place the amount of utensils you would like.