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Lai Yuan Restaurant (Zhujiang New Town Branch)

Cantonese cuisine · ⭐ 4.4

4th Floor, HKC International Financial Plaza, No. 8 Huaxia Road, Zhujiang New Town

Dishes

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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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  Young Branch Dew with Red Date Cake

  Made with tapioca pearls, mango, coconut milk, and grapefruit flesh, served with steamed red date cake. Refreshingly sweet with layered textures—tapioca is chewy, fruit is juicy, coconut milk is rich, and the red date cake is soft and sweet.
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  Exquisite Braised Pork

  Premium pork belly marinated in a secret sauce and slowly roasted to perfection, offering a crispy exterior and tender, juicy interior.
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  Braised Baby Pigeon

  A Cantonese dish featuring tender baby pigeons braised slowly in a savory sauce, resulting in juicy and flavorful meat.
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  Roast Suckling Duck

  A classic Chinese dish made by roasting young duck until crispy skin and tender meat, traditionally served with pancakes, hoisin sauce, and scallions.
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  Delicate Pastries

  Delicate pastries usually refer to精致小巧的中式面点, made from flour, glutinous rice flour, red bean paste, sesame, nuts, and cooked by steaming, frying, or baking. Common varieties include Xiao Long Bao, Crystal Shrimp Dumplings, Egg Tarts, Mooncakes, and Spring Rolls.
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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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  Crispy Chicken

  Crispy chicken is a dish primarily made with chicken as the main ingredient. To prepare it, first marinate the chicken to infuse flavor, then coat it in a crispy batter or breadcrumbs, and finally bake it in an oven or fry it in hot oil until the skin turns golden and crunchy.
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  Blueberry Napoleon

  Blueberry Napoleon consists of layers of pastry filled with cream and fresh blueberries, typically with vanilla cream or custard between the layers, topped with blueberry jam. The pastries are baked until golden and crisp, stacked, chilled to set, then decorated with blueberries.
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  Imperial Lady Rice Soup

  A Chinese dish made with rice, chicken, shrimp, and mushrooms, stir-fried in a savory broth for rich flavor and aroma.
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  Golden Pillow Durian Pastry

  Golden lychee durian puff features golden lychee durian flesh as the main filling, wrapped in flaky pastry and baked until golden and crispy.
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  Pan-fried Radish Cake

  Pan-fried radish cake is a Chinese dim sum made from white radish and glutinous rice flour. Grated radish is mixed with rice flour and water, steamed into blocks, then sliced and pan-fried until golden brown on both sides, crispy outside and tender inside.

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