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Ri Chang Restaurant (Huaifu Wanda Store)

Cantonese cuisine · ⭐ 3.9

Unit 4065, Level 4, Wanda Plaza (Huai Fang Branch), No. 6 Courtyard, Huai Fang South Road

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Traditional Hand-Pushed Beef Rice Noodle Roll

  Traditional hand-pushed beef rice noodle rolls use rice batter wrapped around sliced beef, formed into thin sheets by hand and steamed. The finished product is semi-transparent with tender beef and rice skin, soft and chewy, served with soy sauce or chili sauce.
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  Curry Chaoshan Beef Meatballs with Fish Balls

  Curry Chaoshan beef meatballs and fish balls is a dish featuring Chaoshan beef meatballs and fish balls. Beef meatballs are made by mincing beef and mixing it into a胶状 texture, while fish balls are processed from fish paste. Both are stewed with curry sauce, allowing the meatballs and fish balls to absorb the rich curry flavor, resulting in a chewy and flavorful dish.
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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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  Signature Coconut Milk Sago Fruit Salad

  Signature coconut milk sago fruit salad features sago as the base, mixed with coconut milk sauce and fresh fruits like mango, strawberry, and dragon fruit. Chill before serving. Cook sago, rinse with cold water, then mix with coconut milk and fruits.
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  Braised Pork Ribs with Preserved Meat in Clay Pot Rice

  Clay pot rice with cured meats and spare ribs, cooked over open flame to create crispy rice crust. Rice absorbs flavors from腊肠 and腊肉, while tender ribs are complemented by greens.
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  Charcoal-Grilled Pork Neck Meat

  Charcoal-grilled pork neck meat is made primarily from lean meat taken from the pork neck area, marinated and then grilled over charcoal. The pork neck meat has a firm texture with evenly distributed fat, resulting in a crispy exterior and tender interior with a smoky charcoal aroma after grilling.
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  Special Foil-Wrapped Wing

  A specialty dish featuring chicken wings marinated with scallions, ginger, garlic, cooking wine, and soy sauce, then sealed in aluminum foil and steamed or baked to retain original flavor and tender texture.
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  Boiled BB Lettuce with Sauce

  Steamed baby bok choy salad is a dish featuring fresh lettuce. The lettuce is quickly blanched in boiling water, drained, and arranged on a plate. It's usually served with a dipping sauce or eaten plain to preserve its crisp texture and natural flavor.
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  Preserved Meat Clay Pot Rice

  Laba rice is made by steaming rice in a clay pot with preserved meats such as lap cheong (Chinese sausage) and cured pork. The rice at the bottom forms a crispy layer of rice cake, while the fat from the preserved meats infuses into the grains, creating a rich aroma. To prepare, slice the preserved meats and place them on top of the rice, add water, cover, and simmer over low heat until cooked through. Finally, drizzle a small amount of light soy sauce to enhance the flavor.
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  Steamed Pork Ribs with Fermented Black Beans

  Steamed spare ribs with fermented black beans is a dish made by steaming pork ribs with a sauce of fermented black beans and other seasonings. The ribs are tender and juicy, infused with the rich aroma of the fermented black beans, offering a complex flavor and nutritious taste.
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  Black Pepper Shrimp with Vermicelli

  Black pepper rice noodles with fresh shrimp stewed in a black pepper sauce, featuring soaked rice noodles at the bottom and fresh large shrimp on top, enhanced with garlic and onion for rich flavor.

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