Oven-baked chicken with hoi sin sauce served with cabbage salad, long cabbage with ear fungus, and curry vegetable.
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Oven-baked chicken with hoi sin sauce served with cabbage salad, long cabbage with ear fungus, and curry vegetable.
Pan-seared smoked duck breast served with konjac rice, garlic bean sprout, and baby kai lan.
Roasted chicken in fruit sauce with mango salad, roasted eggplant with black bean sauce, and nai bai.
Slow-cooked chicken with ginger and oyster sauce served with garlic bean sprout, HK kai lan, and sauteed cabbage.
Steamed chicken cube with herbs, red date, and wolfberries served with garlic nai bai, bitter gourd with black bean sauce, and cauliflower rice.
Kimchi beef stew served with roasted eggplant, garlic bean sprout, and cucumber and tomato salad.