Fook Yuen Seafood Restaurant

with cilantro

marinated with soy sauce

with garlic vinegar

with mango

combination - 2 items

excluding suckling pig

2 - head Australian black - lip

4 - head Australian black - lip

in casserole

in casserole

with mustard green in abalone sauce

2 courses

daily

with salted egg and mustard green

with bean curd and vegetables

with assorted mushroom

with crab meat

with shredded chicken

fried with celery and sliced lotus root

fried with green onion

with pineapple

braised with roasted pork

steamed with salty fish and diced chicken

fried with satay sauce with kailan

fried with special Chinese sauce

fried with zucchini

fried with onion in pepper sauce

pan - fried with tomato sauce

sauteed with onion and mushroom

with black bean sauce

braised with mushroom in teriyaki sauce

with black bean

with tofu skin in abalone sauce

with vegetable in superior soup

with chestnuts in casserole

with fungus, cucumber and lily bulb

with salted fish and tofu

fillet sauteed and crispy bone in spicy salt

with crispy fried vermicelli

steamed with minced garlic

steamed with Chinese wine

in 2 preparation

fried with special soy sauce

fried with creamy corn sauce

with shrimp sauce with pea sprout

with honey glazed walnuts

in spicy chili sauce with broccoli

with sweet and sour sauce

fried with salt and pepper

sauteed with celery, sweet peas and water chestnut

sauteed with ginkgo and bean curd skin

sauteed with cucumber and green capsicum

braised in casserole

steamed with scallop and bean sauce

stuffed with shrimp paste

sauteed with abalone sauce

poached with dried shrimp in broth

braised with bamboo pith

with dried shrimp in casserole

braised with ginger and scallion

braised with winter melon

stir - fried with supreme sauce

fried with minced garlic

with fried kailan

in casserole with dried mussel

steamed with shallot

baked in sizzling clay pot

baked with mashed taro

cooked in casserole

poached with dried shrimp

with preserved vegetable and tofu

sauteed with seafood and egg white

prepared in hakka style

with conpoy and golden mushroom

with dried shrimps and meat strips

fried with sliced lotus root

fried with mixed mushrooms

with chopped salty green

sauteed with teriyaki sauce

braised with mustard green

fried with egg and vegetable

with chili and green pepper

fried with green onion and egg

with shrimp paste in sizzling clay pot

fried with lily but and snap pea

with yellow fungus and kailan

cooked with radish and celery

with diced seafood and chicken

cooked with ham

braised with winter melon

with enoki and black fungus

with garlic in teriyaki sauce

in the oven after frying

cooked with fish paste

stuffed with meat paste in casserole

with xo sauce in casserole

with egg and Chinese wine

with mushroom in honey pepper sauce

braised with special sauce in clay pot

with mixed mushrooms in casserole

with wonton in casserole

braised with xo sauce

with pork meat and kailan

with diced seafood in abalone sauce

with chives and straw mushroom

with shredded seafood paste

with tofu and meat sauce

braised with conpoy sauce

with seafood and conpoy sauce

with chicken in tomato sauce and shrimp in white sauce

with sliced beef in soy sauce

with assorted seafood

fried with egg and shrimp

with scallop and seafood