Fried Chicken Bolo - Fried chicken thigh, cabbage slaw dressed with sesame oil and rice vinegar, house made special sauce, sandwiched between a classic buttery baked bao with sweet crunchy top. Balances the sweet of the bao, savoryness of the chicken, acidity of the slaw, richness of the sauce.
Butter Bolo Warm bolo bao stuffed with a slab of butter. Butter starts to just melt, but retains its texture as it’s eaten. Classically served with HK Milk Tea.
Lava Egg Yolk HK French Toast - Three layers of house-made bread, filled with salted duck egg yolk custard, fried in an egg batter, drizzled with condensed milk, topped with cookie crunchies. Filling oozes out as the french toast is cut open.
Fried Dough- Light airy fried dough stick, perfectly paired with congee or hot soy milk. The recipe handed down from Contempo to Rubato.
Braised Brisket Ji Cheung Fun - House-milled steamed rice noodle rolls topped with saucy braised beef brisket.