Close

Wenhua Ice Room (Tian'an YunGu Store)

Cantonese cuisine · ⭐ 4.6

Room 208, 2nd Floor, Building 3, Tian'an Cloud Valley Phase I

Dishes

• 

  Bear-shaped Milk Tea

  Bears' milk tea is a drink made with black or green tea base, mixed with milk or plant-based milk, sweetened with syrup or condensed milk, and topped with pearls, pudding, or果冻. It's prepared by steeping tea, mixing with milk, cooling, adding toppings, and served in a cup, often decorated with a cute bear shape.
• 

  Signature Four Treasure Rice

  Signature Four Treasure Rice features rice with four main ingredients: thigh meat, shrimp, mushrooms, and green peas. Marinated thigh meat is stir-fried with shrimp, mushroom slices, and green peas, then mixed evenly with cooked rice before serving.
• 

  Wenhua Four Treasure Platter

  A fusion dish featuring shrimp, chicken breast, bamboo shoots, and mushrooms, stir-fried to perfection for a fresh and tender taste.
• 

  Wongok Pineapple Bun with Butter

  Wongok pineapple bun is a classic Hong Kong snack made of sweet pineapple buns and butter. The buns have a crispy crust and soft interior, topped with sugar granules and baked golden brown. Softened butter is sandwiched inside, melting into the bun for a unique aroma and texture.
• 

  Sea Crab Meat Shrimp Dumpling Tofu Stew

  A savory stew featuring fresh crab meat, shrimp dumplings, and soft tofu simmered in a rich broth.
• 

  Hong Kong Style Hot Milk Tea

  Hong Kong-style hot milk tea is made by steeping black tea, adding condensed milk or light cream, boiling, and filtering for a rich, smooth drink. Key ingredients include black tea, milk or light cream, and condensed milk, with careful control of heat and ratios to blend tea and milk flavors.
• 

  Milk Custard Cake

  Loumaiwa is a dessert made primarily from eggs, milk, and sugar, steamed or baked to achieve a soft and delicate texture. It has a golden yellow surface and a rich milk aroma inside. To prepare it, egg yolks are mixed with milk, filtered, poured into molds, steamed until cooked, and then cooled before serving.
• 

  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
• 

  Crispy BBQ Pork

  Crispy BBQ Pork is made by marinating pork belly, drying it, then roasting until the skin becomes crispy while the meat stays tender and flavorful.
• 

  Pineapple Bun

  The pineapple bun is a type of bread originating from Hong Kong, named for its resemblance to a pineapple in appearance. Its distinctive feature is a crisp crust made from a mixture of granulated sugar, eggs, flour, and lard, which forms a golden, grid-patterned crunchy surface after baking. The inner part of the bun is soft and sweet.
• 

  Yangque Lake Spicy Stir-fried Black Pork

  Yangque Lake Spicy Stir-fried Black Pork is made from premium black pork, stir-fried with chili and garlic slices at high heat. The meat is firm, spicy and slightly charred, highlighting the bold, numbing flavor characteristic of Sichuan cuisine.
• 

  Fish-Flavored Eggplant Stew

  Fish-flavored Eggplant Stew is a dish made primarily with eggplant and various seasonings. The eggplant is cut into pieces and mixed with a specially prepared fish-flavored sauce, then simmered in a pot to allow the eggplant to fully absorb the sauce, resulting in a distinctive fish aroma.
• 

  Black Truffle Roast Goose

  A premium goose dish slow-cooked with black truffle, offering rich aroma and tender meat infused with luxurious truffle flavor.

Reviews