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Hong Kong Ice Room - Hong Kong-style Restaurant (Tianhe Shisheng Branch)

Cantonese cuisine · ⭐ 4.5

No. 35, Majia Lane (60 meters before Jiabing Homemade Pig Intestine Noodle Shop)

Dishes

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  One-Bite Toast

  A bite-sized toast is a dessert made primarily from bread, peanut butter, and condensed milk. The preparation involves removing the crusts from the bread, cutting it into small cubes, spreading peanut butter on each piece, stacking them, then cutting into bite-sized portions. The pieces are dipped in egg mixture and pan-fried until golden brown, then drizzled with condensed milk.
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  Socks Milk Tea

  A Hong Kong classic tea drink made with black tea, milk, and sweetener, filtered through a sock-like strainer for smooth texture.
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  Ice Fire Pineapple Bun

  A pineapple bun dessert with a crispy crust and soft interior, typically filled with cream, ice cream, or jam. Made by fermenting dough into a pineapple shape, then pairing with hot or cold fillings for a contrasting texture.
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  Curry Beef Rice

  Curry beef rice is a rice dish primarily made with beef and curry. Tender, flavorful beef is mixed with rich, aromatic curry sauce and poured over steaming hot rice, creating an enticing golden-yellow color.
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  Curry Fish Balls

  Curry fish balls is a dish primarily made with fish balls, seasoned with curry blocks and onions. The preparation involves boiling the fish balls first, then stewing them together with sautéed onions and curry blocks until the sauce thickens and the fish balls absorb the flavors.
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  Satay Beef Bao

  A steamed bun filled with tender beef marinated in satay sauce, offering a rich and savory flavor.
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  Hong Kong Style Mixed Sauce Rice Noodle Roll

  A Hong Kong-style rice noodle roll made with a thin rice sheet wrapped around fillings like shrimp, beef, or barbecued pork, topped with a savory mixed sauce of soy, peanut, and chili.
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  Hong Kong-style Duck Wing Soup

  Hong Kong-style bowl shark fin is a Cantonese dish featuring shark fin as the main ingredient, typically cooked with chicken, ham, and mushrooms in rich broth. After soaking, the fins are steamed or simmered in a small bowl with seasonings until tender and flavorful.
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  Beef and Egg Rice

  Hong Kong-style beef and egg rice is a dish primarily made with tender beef, eggs, and rice. The preparation involves slicing the beef thinly, marinating it, then pan-frying it in oil before mixing it with beaten eggs and stir-frying together. Finally, it is served over steaming hot rice.
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  Egg and Shrimp Fried Rice

  Fried egg and shrimp rice features fresh shrimp and eggs, stir-fried together to create a silky texture where the egg coats the shrimp, then mixed with cooked rice. A touch of seasoning enhances the flavor.
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  Tomato Meat Sauce Pasta

  Spaghetti with tomato meat sauce made from pasta and minced beef or pork, slow-cooked with tomato paste, onion, garlic, and seasonings. The cooked noodles are mixed with the sauce for a rich, harmonious flavor.
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  Chicken and Mushroom Clay Pot Rice

  Chicken and mushroom clay pot rice is a traditional Cantonese dish featuring chicken, fresh mushrooms, and fragrant rice cooked in a clay pot, resulting in a savory flavor and crispy bottom layer.

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