Miu Kee Cantonese Cuisine Menu

Stir-fried soft noodles with chicken, typically includes cabbage, carrots, onions, and bean sprouts in a savory sauce.

Stir-fried egg noodles with sliced roast pork, commonly accompanied by a mix of vegetables such as cabbage, carrots, onions, and bean sprouts, all tossed in a savory sauce.

Tender slices of beef stir-fried with a mix of vegetables including cabbage, carrots, onions, and bean sprouts, served with soft lo mein noodles in a savory sauce.

Soft lo mein noodles stir-fried with shrimp, typically includes a mix of vegetables such as carrots, bean sprouts, and onions in a savory sauce.

Stir-fried lo mein noodles with shrimp, chicken, beef, and a mix of vegetables such as carrots, cabbage, and onions in a savory sauce.

Four pieces of shrimp, lightly coated in tempura batter and deep-fried to achieve a crisp texture.

Steamed or pan-fried dumplings filled with meat. Choice of cooking method.

Minced shrimp spread atop toast, traditionally deep-fried, offering a crispy exterior.

Six pieces of chicken wings, deep-fried until golden and crispy.

Shrimp and pork wontons served in a traditional Hong Kong-style broth, typically garnished with scallions.

Eggs, tofu, and a variety of vegetables combined in a spicy and tangy broth, embodying the classic hot and sour flavor profile.

Seafood with bean curd soup typically includes shrimp, scallops, and soft tofu in a savory broth, often enriched with egg whites and seasonal vegetables.

Soft tofu and assorted vegetables in a savory broth, designed to serve two.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

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

Jumbo shrimp sautéed with a variety of vegetables, typically including broccoli, carrots, and snow peas, served in a light sauce.

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

Hot and spicy.

A delightful mix of shrimp, scallops, and lobster meat, sautéed with a variety of Chinese vegetables in a light, savory sauce.

Hot and spicy.

Hot and spicy.

Hot and spicy.

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

Roast pork sautéed with fresh snow peas, typically includes carrots, bamboo shoots, and mushrooms in a savory brown sauce.

Roast pork sautéed with a medley of vegetables including broccoli, carrots, snow peas, and mushrooms in a savory brown sauce.

Shredded pork stir-fried with eggs, cabbage, mushrooms, and bamboo shoots, typically includes hoisin sauce and served with four pancakes.

Braised bean curd with vegetable typically includes tofu braised with a variety of vegetables in a savory brown sauce.

Hot and spicy. With or without meat.

Hot and spicy.

Spinach sautéed with minced garlic, typically in a savory garlic sauce.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Diced chicken stir-fried with cashew nuts, commonly accompanied by a variety of vegetables such as celery, carrots, and water chestnuts, all enveloped in a savory brown sauce.

Battered chicken balls, deep-fried and served with a tangy sweet and sour sauce, typically includes pineapple, bell peppers, and onions.

Sliced chicken stir-fried with mushrooms, snow peas, carrots, and other vegetables, served in a gently seasoned white sauce.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Chicken and scallops sautéed with broccoli, baby corn, and straw mushrooms in a light sauce.

Tender chicken, typically coated and fried, served in a rich sesame sauce and garnished with sesame seeds.

Sliced beef and broccoli sautéed together, typically served in a savory brown sauce.

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

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Sliced beef stir-fried with onions and typically includes green onions, served with a savory Mongolian sauce.

Sliced tender beef and sea scallops sautéed with a selection of vegetables, typically served in a rich brown sauce.

Chicken, choice of fried rice or lo mein.

Roast pork with option of fried rice or lo mein.

Beef with choice of fried rice or lo mein.

Shrimp with choice of fried rice or lo mein.

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

Stir-fried rice featuring salted fish and chicken, typically includes green onions and eggs, with a hint of soy sauce for seasoning.

Mixed rice with shrimp, egg, and green onions, topped with shredded dried pork.

Stir-fried white rice with chicken, shrimp, roast pork, eggs, and mixed vegetables, following the traditional Young Chow style.

Chinese rice porridge combined with tender pork, squid, and peanuts, offering a blend of textures and flavors.

Chinese rice porridge combined with tender slices of beef, commonly garnished with green onions.

Chinese rice porridge combined with tender slices of chicken, typically garnished with green onions.

Chinese rice porridge combined with beef and pork balls, offering a simple yet satisfying meal.

Chinese rice porridge featuring thinly sliced beef, typically garnished with green onions.

Chinese rice porridge combined with tender pork and preserved egg, offering a traditional and comforting taste.

Twisted dough fritters, typically served alongside congee, offering a crispy texture contrast to the smooth rice porridge.

Rice porridge combined with tender filet fish, commonly garnished with ginger and green onions for a simple, yet savory dish.

Egg noodles served in a savory soup, accompanied by handmade shrimp dumplings, typically includes green onions and cilantro for garnish.

Wonton Soup Hong Kong Style typically includes hand-made wontons filled with shrimp and pork, served in a seasoned chicken broth, following the Hong Kong tradition.

Handmade shrimp dumplings served in a traditional soup, typically includes green onions and delicate spices.

Fish-ball & noodle in soup features tender fish balls and egg noodles, typically simmered in a clear, savory broth often accompanied by select vegetables.

Egg noodles in a savory broth, typically includes slices of roast pork, garnished with scallions and possibly other vegetables.

Beef brisket and noodles served in a traditional soup, often accompanied by herbs and spices typical of Chinese cuisine.

Pork meatballs and noodles served in a traditional broth, often accompanied by herbs and vegetables for added flavor.

Beef balls and egg noodles served in a savory broth, typically includes scallions and herbs.

Noodle soup featuring both beef and pork balls, typically served in a savory broth.

Roast duck served with noodles in a traditional soup, often accompanied by scallions and bok choy.

Crispy-skinned roast pig served atop steamed rice, typically complemented by a savory sauce.

Succulent roast duck slices served over steamed white rice, accompanied by tender, vibrant green bok choy.

Tender beef brisket served over steamed rice, typically includes carrots and green onions for added flavor and texture.

Baby shrimp and egg gently laid over a bed of steamed rice, offering a simple yet satisfying combination.

Tender slices of roasted pork, marinated and glazed with a savory-sweet sauce.

Succulent slices of crispy roasted pork, featuring a perfectly golden, crackling skin and tender, juicy meat. Served in a 1-pound portion.

Half.

Half.

Stir-fried wide rice noodles with a mix of meats and seafood, typically includes shrimp, scallops, calamari, and assorted vegetables.

Wide rice noodles stir-fried with beef and Chinese broccoli, typically includes a savory sauce.

Wide rice noodles stir-fried with tender beef strips, crunchy bean sprouts, and green onions.

Wide rice noodles stir-fried with shredded pork, typically includes bean sprouts and onions.

Hot and spicy.

Rice noodles stir-fried in a Hamon style, typically includes a sweet sauce and may feature a mix of vegetables and meats similar to other regional noodle dishes.

Pan-fried noodles topped with shredded chicken, typically accompanied by a medley of vegetables in a savory sauce.

Crispy pan-fried noodles topped with a medley of vegetables, typically includes a variety of seasonal greens in a light savory sauce, inspired by the Lo-Hon vegetarian tradition.

Rice noodle soup featuring shredded duck and pickled cabbage, offering a balanced taste of savory broth with tangy notes.

Served in a delicate broth, this noodle soup combines traditional Young Chow flavors with tender noodles, typically featuring a mix of chicken, shrimp, and vegetables.

E-fu noodles stir-fried with large slices of mushrooms, typically includes a savory sauce.

E-fu noodles served in a savory broth, typically includes generous portions of king crab.

Egg noodles in a light broth with a medley of seafood such as shrimp, scallops, and fish, typically accompanied by vegetables.

A trio of expertly grilled meats, selected for their distinct flavors, served together to showcase the art of Chinese barbecue.

Baked salted chicken, traditionally prepared by baking with a salt crust, typically includes half a chicken, offering a moist and tender texture.

Steamed chicken paired with a medley of fresh vegetables, showcasing a harmonious blend of textures and flavors.

Tender half chicken, delicately steamed and dressed in a vibrant ginger and scallion sauce, embodying the essence of classic Chinese flavors.

Tender steak mignon, prepared in a traditional Cantonese style, typically includes a harmonious blend of spices and is served with a unique sauce, capturing the essence of Guangdong cuisine.

Hot and spicy.

Hot and spicy.

Pork chop, traditionally prepared with a blend of spices and ingredients unique to the Kingdom style, typically includes a savory sauce to complement the dish.

Crispy pork combined with onions, green peppers, and pineapple, all enveloped in a distinctive Hong Kong-style sweet and sour sauce.

Deep-fried bean curd stuffed with a savory filling of minced shrimp, offering a delightful blend of textures and flavors.

Sautéed clams prepared with a savory black bean sauce, commonly enhanced with garlic and a hint of spice for depth of flavor.

Hot and spicy.

Steamed shrimp, served with its shell, often accompanied by light seasonings to enhance the natural flavors of the shrimp.

Steamed shrimp prepared with a robust garlic sauce, typically featuring a blend of aromatic garlic and select seasonings.

Fish fillet sautéed with sweet vegetables, typically including a mix of greens to complement the delicate flavors of the fish.

Pan-fried ling fish served with a distinctive bean sauce, typically complemented by a blend of select vegetables.

Sautéed frog with chives, typically includes garlic and a variety of spices, offering a harmonious blend of flavors.

A harmonious blend of select meats and vegetables, slowly simmered in a rich, savory sauce, served in a traditional casserole style.

Shrimp lightly fried and tossed in a creamy sauce, typically includes honey-glazed walnuts.

Savory Chicken Lo Mein with Tossed Noodles and Fresh Vegetables

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

Savory Beef Lo Mein: Stir-fried Noodles with Tender Beef and Fresh Vegetables

Succulent shrimp tossed with traditional Lo Mein noodles and vegetables

Stir-fried soft noodles with shrimp, chicken, beef, and pork, mixed with a variety of vegetables such as cabbage, carrots, and onions in a savory sauce.

Four pieces of shrimp, coated in a light tempura batter and deep-fried to achieve a crisp texture.

Meat dumplings, choice of steamed or pan-fried.

Minced shrimp spread atop toast, deep-fried to achieve a golden crispness.

Six pieces of chicken wings, deep-fried until golden and crispy.

Shrimp and pork filled wontons served in a seasoned broth, inspired by traditional Hong Kong flavors.

A spicy and tangy broth containing tofu, bamboo shoots, mushrooms, and egg, often enhanced with a touch of vinegar.

Seafood with bean curd soup typically includes shrimp, scallops, and soft tofu simmered in a light, savory broth, designed for sharing between two.

Soft tofu and an assortment of vegetables simmered in a light, savory broth, designed to serve two.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Tender shrimp stir-fried with cashew nuts, mushrooms, water chestnuts, bamboo shoots, and mixed vegetables in a savory brown sauce.

Jumbo shrimp sautéed with broccoli, carrots, snow peas, and other seasonal vegetables in a light and savory sauce.

Battered shrimp deep-fried and served with a blend of pineapple, bell peppers, onions, and carrots, all enveloped in a tangy sweet and sour sauce.

A medley of select seafood stir-fried with an assortment of Chinese vegetables, typically served in a savory sauce.

Hot and spicy.

Hot and spicy.

Hot and spicy.

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

Sliced roast pork stir-fried with fresh snow peas, typically includes water chestnuts, in a savory brown sauce.

Roast pork paired with an assortment of vegetables, sautéed together in a traditional brown sauce.

Moo shu pork typically includes shredded pork sautéed with cabbage, wood ear mushrooms, and scrambled eggs, served with pancakes and hoisin sauce.

Bean curd braised with a medley of vegetables, typically served in a savory brown sauce.

Hot and spicy. With or without meat.

Hot and spicy.

Spinach sautéed with minced garlic, typically served in a savory garlic sauce.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Stir-fried diced chicken sautéed with cashew nuts and commonly includes vegetables such as celery, carrots, and water chestnuts in a savory brown sauce.

Breaded chicken balls, typically served with pineapple, bell peppers, onions, and carrots, all tossed in a homemade sweet and sour sauce.

Sliced chicken stir-fried with mushrooms, bamboo shoots, snow peas, and carrots, typically includes a light white sauce.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Chicken and scallops sautéed with mixed vegetables in a savory brown sauce.

Tender chicken, typically coated in a light batter, deep-fried, and then tossed in a sweet sesame sauce, garnished with sesame seeds.

Sliced beef stir-fried with fresh broccoli, typically includes carrots, in a savory brown sauce.

Sliced beef stir-fried with green peppers and onions, typically includes a savory brown sauce.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Sliced beef stir-fried with green and white onions in a traditional Mongolian sauce.

Sliced beef and scallops typically sautéed with vegetables in a savory brown sauce.

Chicken fried rice or lo mein option, seasoned with traditional spices and mixed vegetables.

Roast pork with choice of fried rice or lo mein.

Beef with choice of fried rice or lo mein.

Shrimp with choice of fried rice or lo mein.

Combination fried rice typically includes chicken, beef, shrimp, and egg, stir-fried with green onions, peas, and carrots mixed with seasoned rice.

Stir-fried rice featuring salted fish and chicken, typically includes green onions, peas, and carrots for a balanced mix of flavors.

Aromatic fried rice with tender shrimp, fluffy eggs, and fresh scallions, all stir-fried to perfection.

Stir-fried white rice with shrimp, chicken, roast pork, and a mix of vegetables such as peas and carrots.

Chinese rice porridge combined with pork, squid, and peanuts, offering a blend of textures and flavors.

Chinese rice porridge with tender slices of beef, typically garnished with green onions.

A thick rice porridge typically includes tender slices of chicken, often garnished with green onions.

Chinese rice porridge combined with seasoned beef and pork balls, offering a simple yet satisfying taste.

Chinese rice porridge with thinly sliced beef, offering a simple yet satisfying dish.

Chinese rice porridge combined with pork and preserved egg, offering a traditional blend of flavors.

Fritters of twisted dough, known as đầu cháo quay, are typically deep-fried dough sticks, commonly paired with congee for added texture.

A thick rice porridge traditionally garnished with tender filet fish, commonly accompanied by ginger and green onions for added flavor.

Handmade shrimp dumplings paired with egg noodles, served in a traditional, savory broth.

Wonton Soup Hong Kong Style typically includes handcrafted wontons filled with shrimp and pork, served in a seasoned chicken broth, without noodles.

Shrimp dumplings served in a savory broth, a common preparation in Chinese cuisine for a comforting soup experience.

Fish-ball & noodle in soup typically consists of tender fish balls and egg noodles served in a savory broth, often accompanied by select vegetables.

Egg noodles in a savory broth, typically accompanied by slices of roasted pork and garnished with scallions.

Tender beef brisket and noodles served in a rich, aromatic broth, a classic representation of traditional Chinese noodle soup.

Pork meatballs and noodles served in a traditional broth, often accompanied by herbs and vegetables for added flavor.

Egg noodles served in a rich broth, accompanied by beef balls, often garnished with scallions and herbs.

Noodle soup featuring beef and pork balls, typically served in a savory broth.

Roast duck with egg noodles, served in a traditional soup, typically includes scallions and bok choy.

Crispy-skinned roast pig served atop steamed rice, typically accompanied by a light soy sauce dressing.

Succulent roast duck slices atop steamed white rice, accompanied by tender, stir-fried greens.

Tender beef brisket served over rice, typically includes a savory sauce and garnished with green onions.

Baby shrimp and egg gently laid over steamed rice, offering a simple yet savory combination.

Tender slices of roast pork, marinated in a savory and sweet glaze, offering a balance of flavors with a slightly caramelized exterior.

Succulent roasted pork with crispy skin, served in 1-pound portions.

Half.

Half.

Wide rice noodles stir-fried with a medley of meats and seafood, including shrimp and squid, typically accompanied by vegetables.

Wide rice noodles stir-fried with slices of beef and Chinese broccoli.

Wide rice noodles stir-fried with tender beef slices, bean sprouts, and green onions.

Wide rice noodles stir-fried with shredded pork, typically includes bean sprouts and onions.

Hot and spicy.

Stir-fried rice noodles in Hamon style, typically includes a sweet sauce, complemented by a mix of vegetables and meats.

Pan-fried noodles topped with shredded chicken, typically includes a medley of vegetables in a savory sauce.

Crispy pan-fried noodles topped with a medley of vegetables, typically including mushrooms, carrots, and greens, inspired by the Lo-Han style.

Rice noodle soup featuring tender shredded duck and tangy pickled cabbage, offering a comforting and savory broth.

Noodles in a savory broth, typically includes a mix of shrimp, chicken, and vegetables, inspired by the flavors of Yangzhou.

E-fu noodles stir-fried with large thread mushrooms, typically includes a mix of vegetables and a savory sauce.

E-fu noodles served in a savory broth, typically including generous portions of king crab.

Egg noodles served in a light seafood broth, typically includes a medley of shrimp, scallops, fish, and calamari.

A trio of expertly grilled meats, selected for their distinct flavors, served as a highlight of our chef's recommendation.

Baked salted chicken, typically prepared with a blend of salt and Chinese herbs, then baked to achieve a tender texture.

Steamed chicken with a variety of vegetables, typically includes a mix of seasonal greens.

Steamed half chicken, typically includes a savory blend of ginger and scallions in a light sauce.

Steak Mignon Cantonese Style, also known as Bò Quảng Đông, typically features tender steak cooked with onions and a blend of Cantonese spices, served in a sweet and sour sauce.

Hot and spicy.

Hot and spicy.

Kingdom pork chop, also known as sườn heo kinh đô, features tender pork chops, typically sautéed and enveloped in a rich, sweet, and slightly tangy sauce, often accompanied by pineapple for a balanced flavor profile.

Battered fried pork, typically includes onions, pineapples, and green peppers, all tossed in a distinctive Hong Kong style sweet and sour sauce.

Deep-fried bean curd stuffed with minced shrimp, presenting a harmonious blend of tender shrimp encased in a crispy bean curd exterior.

Sautéed clams prepared with a savory black bean sauce, typically includes onions, garlic, and bell peppers for added texture and flavor.

Hot and spicy.

Steamed shrimp, served with their shells intact, typically includes a light seasoning to enhance the natural flavors of the shrimp.

Steamed shrimp prepared with a rich garlic sauce, this dish typically includes a mix of traditional Chinese vegetables.

Fish filet sautéed with sweet vegetables, typically includes a mix of greens for a balanced flavor.

Pan-fried ling fish, served with a unique bean sauce, typically includes a blend of special seasonings and vegetables, reflecting traditional Chinese flavors.

Sautéed frog paired with fragrant chives, typically includes a mix of light spices to enhance the flavors.

A medley of select meats and seafood, gently simmered with assorted vegetables in a rich and savory sauce, served in a traditional casserole style.

Shrimp lightly fried and tossed in a creamy sauce, typically includes honey-glazed walnuts.