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Xinwang Tea House · Breakfast (Hongqiao Airport Branch)

Cantonese cuisine · ⭐ 4.3

Public Area A006, Arrival Level, Terminal 1 (T1), Hongqiao Airport, Hongqiao Road

Dishes

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  Home-style Sour Cabbage Fish

  Farmhouse sour cabbage fish is made with fresh grass carp, paired with sour cabbage, ginger slices, garlic cloves, and dried chilies. The fish is sliced, marinated with rice wine and starch, while the sour cabbage is cut into pieces. First, fry the fish bones to release aroma, then add water to make soup. Add sour cabbage and seasonings, boil, then add the fish slices to cook through, finally sprinkle with green onions.
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  Ice Fire Pineapple Bun

  Ice Fire Pineapple Bun is a dessert and snack combination, primarily made with freshly baked pineapple buns and cold butter. The preparation involves placing frozen butter slices into the warm pineapple bun; the butter melts upon contact with heat, perfectly blending with the sweet aroma of the bun.
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  Signature Open-Fire Roast Goose

  A premium roast goose prepared by marinating and roasting over an open flame, resulting in crispy skin and tender meat.
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  Hong Kong-style Dry-Fried Beef Chow Mein

  Hong Kong-style dry-fried beef rice noodles is a classic Cantonese dish made with beef slices and rice noodles, accompanied by bean sprouts, onions, green onions, and other ingredients, stir-fried quickly over high heat. The beef slices are marinated with soy sauce and cornstarch, while the rice noodles are soaked beforehand. After heating oil in a wok, garlic is stir-fried first until fragrant, then the beef is quickly cooked until it changes color. Next, the rice noodles and vegetables are added and stir-fried together until well combined, then seasoned to taste.
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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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  Assorted Roasted Meats Platter

  Roast meat platter is a delicacy featuring a selection of various roasted meats, typically including roast duck, roast goose, and barbecued pork. After careful preparation and slicing, the meats are artfully arranged on a plate. Each type of meat is tender and juicy, paired with a specially crafted sauce to create a rich and layered flavor experience.
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  Rose Soy Sauce Chicken

  Rose soy chicken is made with chicken as the main ingredient, marinated and then stewed with soy sauce and rose wine, resulting in a bright red color and tender chicken meat.
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  Hong Kong Noodle Bowl

  Cheung fun is a Hong Kong specialty snack featuring thin noodles, char siu, fish balls, beef balls, pork skin, bean sprouts, and eggs. Cooked noodles are placed in a bowl, topped with broth and assorted ingredients, then finished with sauce or chili oil.
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  Creamy Milk Tea

  Hong Kong-style milk tea is a beverage made primarily from high-quality black tea and fresh milk. The preparation involves brewing the black tea to its optimal strength, then mixing it with an appropriate amount of fresh milk. By stirring thoroughly, the two ingredients blend seamlessly, resulting in a silky texture and rich tea-milk flavor.
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  Malay Curry Beef Shank

  A rich and aromatic dish made with beef shank simmered in a fragrant Malay curry sauce using coconut milk and traditional spices.

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