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Xin Wang Tea Restaurant · Breakfast · Night Snack (Xianxia Branch)

Cantonese cuisine · ⭐ 4.2

No. 649 Xianxia Road (opposite Changning Culture and Art Center)

Dishes

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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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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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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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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  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.
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  Honey-glazed Char Siu

  Honey-glazed char siu is made from pork tenderloin, marinated and roasted in a挂炉. The marinade typically includes soy sauce, sugar, honey, oyster sauce, garlic, and five-spice powder, giving the meat flavor and a glossy finish. Slow roasting at high heat creates a crispy exterior with a tender, red-glossy interior.
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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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  Fresh Shrimp Wonton Noodles

  Fresh shrimp wonton noodles is a traditional noodle dish made primarily from fresh shrimp, pork, and flour. The wonton wrappers are thin and generously filled with tender shrimp and pork, paired with smooth noodles and a clear, flavorful broth that offers a simple yet refined taste.
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  Yin Yang Milk Tea

  Yuan Yang Milk Tea is a blended beverage primarily made by mixing black tea and milk in specific proportions. Typically, hot black tea and warm milk are poured into a cup in layers, creating a visually striking red-and-white effect. Some versions include syrup or condensed milk to adjust sweetness, and additional ingredients such as tapioca pearls or coconut jelly can be added according to personal preference.

Reviews

• stubborn_flamingo
  Got the pineapple bun with butter and wow, the outside was so crispy and the inside super soft, that sweet and salty combo was honestly really unique. The shrimp wonton noodles had this really fresh, slightly sweet broth and the wontons were so thin you could almost see through them but packed with filling, and the shrimp had that perfect bouncy texture. The Malaysian curry beef brisket and tendon was fall-apart tender, curry flavor was super rich and went amazing with rice. The place was clean and the Hong Kong style decor gave it such a good vibe. Servers were quick bringing out the food and actually gave us suggestions on what to order which was nice. Overall solid experience, I'd come back for sure.