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Yuecai Kitchen (Zhongxing Branch)

Cantonese cuisine · ⭐ 4.3

7th Floor, Zhongxing Fangcheng

Dishes

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  Chef's Scallion Oil Glazed Sea Bass

  Fresh sea bass glazed with scallion oil and served with a savory sauce, highlighting the fish's natural flavor and aromatic herbs.
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  Flaxseed Crusted Roast Chicken

  A whole chicken marinated and coated with flaxseed, then slowly roasted to achieve a crispy crust and juicy interior, blending the natural flavor of chicken with the nutty taste of flaxseed.
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  Farm Fresh Tomato and Organic Cauliflower Stew

  A comforting stew made with fresh farm tomatoes and organic cauliflower, slow-cooked to blend flavors and retain nutrients.
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  Farm Fresh Tomato Stew Beef Rice Bowl

  Beef and fresh tomatoes slowly stewed together, served over rice for a hearty, flavorful meal.
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  Hokkaido Milk Crown Big Toast

  A soft and creamy toast made with premium Hokkaido milk, featuring a delicate sugar glaze on top—ideal for breakfast or dessert.
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  Hokkaido Mini Crown Bread

  Hokkaido Mini Crown Bread is a small and delicate bread made mainly from flour, eggs, milk, and butter, fermented and baked. It has a crispy crust and soft inside with a rich dairy flavor.
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  Hakka Abalone Tofu Stew

  Hakka Abalone Tofu Stew is a dish made with soft tofu, abalone sauce, chicken, and mushrooms. The tofu absorbs the rich broth, resulting in a delicious and unique flavor.
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  Hawthorn Pineapple Guobawo

  Hawthorn Pineapple Guobawo is a dish made with pork as the main ingredient, fried with starch and then stir-fried with hawthorn and pineapple. The main ingredients include pork, hawthorn, pineapple, starch, and seasonings. The method involves marinating the pork slices, coating them with flour and frying, then stir-frying with hawthorn and pineapple.
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  Italian Artisanal Ice Cream

  Italian handmade ice cream, made with fresh milk, premium sugar sources, and natural fruit essences, carefully blended and slowly frozen to perfection. Its texture is smooth and creamy, with a harmonious blend of fruity and dairy flavors—each bite is a refreshing delight.
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  Hand-pulled Milk Tea

  A classic Hong Kong-style milk tea made by blending fresh milk and black tea, often sweetened with condensed milk or sugar, and traditionally prepared using a hand-pulling method for a smooth, rich texture.
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  Truffle Puff Pastry Black Tofu

  This dish features black tofu as the main ingredient, wrapped in a crispy puff pastry. The black tofu is cut into cubes, enveloped in pastry, and baked until golden and crisp. Before serving, it is drizzled or topped with truffle sauce or truffle oil to enhance the flavor. Key ingredients include black tofu, puff pastry, and truffle products. The texture is crispy on the outside and tender inside, combining the bean aroma with the distinctive fragrance of truffle.
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  Tomato and Beef Brisket Stew

  A savory stew made with beef brisket and tomatoes, slow-cooked until tender and flavorful.
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  Classic Cantonese Claypot Rice with Preserved Meats

  Classic腊味煲仔饭 is a traditional dish made primarily with腊肠 and fragrant rice. The preparation involves cooking the fragrant rice to about 70-80% doneness, then adding sliced腊肠 to continue stewing. Finally,适量 of soy sauce is added for seasoning, mixed well, and it's ready to enjoy.
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  Pineapple Fried Dough with Mustard Shrimp Balls

  Pineapple fried dough with mustard-flavored shrimp balls is a fusion dish made of fried dough, pineapple, and shrimp balls seasoned with mustard. Shrimp meat is minced and mixed with mustard, then coated with fried dough and deep-fried, finally paired with pineapple for texture.
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  Abalone Sauce Hakka Tofu Pot

  A savory dish made with soft tofu, pork, mushrooms, and abalone sauce, slowly simmered to create a rich, flavorful broth.

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