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ONE FULL KEE Wanfuji · Cantonese Dim Sum · Seafood Congee (Hunnan Hilton Branch)

Cantonese cuisine · ⭐ 4.6

No. 6 Tiancheng Street, Jialong Center, Building A, Door 47

Dishes

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  Wanfu Four Seasons Shrimp Dumplings

  A classic Cantonese dim sum featuring fresh shrimp, pork, and vegetables wrapped in translucent dough and steamed to perfection.
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  Nanru Crispy Chicken Wings

  A Cantonese dish featuring chicken wings marinated in fermented black bean sauce, then deep-fried until crispy and golden.
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  Nagoya Fried Tofu

  A specialty from Nagoya, Japan, this dish features soft tofu lightly dusted with flour and deep-fried until crispy outside and tender inside, often served with a savory sauce or miso soup.
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  Hand-Chopped Steamed Pork Ribs with Fermented Black Bean Sauce

  Hand-Chopped Steamed Pork Ribs with Fermented Black Bean Sauce is a classic Cantonese dish. The main ingredient is pork ribs, hand-chopped into small pieces for easier marinating and steaming. The ribs are marinated with seasonings including fermented black beans, minced garlic, ginger, light soy sauce, sugar, and starch. The black beans are typically chopped or mashed to fully release their savory aroma. The marinated ribs are arranged on a plate and steamed over high heat for 15-20 minutes until fully cooked and tender. The finished dish features tender, juicy ribs with a rich, savory flavor from the black beans and garlic, making it a homestyle steamed specialty.
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  Napoleon

  Napoleon is a French dessert made by stacking multiple layers of puff pastry with cream filling or jam, topped with a light dusting of powdered sugar for decoration.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Truffle Two-Tone Steamed Buns

  Steamed buns filled with pork and shrimp, enhanced with black truffle, featuring two natural-colored skins—white and light brown—offering a delicate, savory taste.
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  Crisp Cucumber Salad

  Slice cucumbers thinly, salt and drain to remove excess water. Mix with garlic, vinegar, sugar, and sesame oil. Chill before serving.
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  Pineapple Bun

  A classic Hong Kong-style sweet bun shaped like a pineapple, with a crispy crust and soft interior, often topped with coconut or sugar.
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  Liwang Seafood Congee

  A traditional Cantonese congee made with fresh seafood like shrimp, fish, and squid, slowly cooked with rice and garnished with egg foam, scallions, and ginger for a delicate, savory flavor.
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  Mushroom Delight Organic Vegetables

  Fresh organic mushrooms and vegetables stir-fried to preserve natural flavors and nutrition.
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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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  Golden Crispy Shrimp Sausage

  A creative dish made with fresh shrimp and pork intestine, filled with shrimp paste and egg yolk, then deep-fried to a golden crisp. Delicate inside, crunchy outside.
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  Abalone Rice Porridge

  Abalone rice is made with fresh abalone and rice. Slice or dice the abalone, then cook it with washed rice in water until the grains are soft and the porridge thick. Add ginger threads or green onions as needed for aroma.
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  Black Pork Soup Dumplings

  Black Pork Soup Dumplings are a traditional Chinese dim sum. They are primarily made with high-quality black pork as the filling, combined with pork skin aspic. During preparation, the black pork is minced and seasoned, then mixed with diced pork skin aspic before being wrapped in thin, elastic dough and hand-pleated with even folds. During steaming, the aspic melts, creating a flavorful soup inside. The finished product features thin skin, ample filling, and abundant soup.

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