AM– USE BOUCHE: ABALONE ON ICE

AM– USE BOUCHE: SHRIMP ROE AND BEANCURD SHEET TILE

AM– USE BOUCHE: HERB MARINATED BEEF FLANK

TEA SMOKED EGGS

DEEP FRIED TOFU WITH TEOCHEW YELLOW BEAN SAUCE

SWEET & SOUR PORK SERVED IN A PINEAPPLE BUN

CHILLI GARLIC PRAWNS

HEAD TO TAIL BEEF “BOURGUIGNON”

BRAISED FISH WITH LAYERED TOFU

 TEA SMOKED MASTER CHICKEN

BLACK TRUFFLE SEAFOOD FRIED RICE

SAUTEED CHINESE KALE IN GINGER SAUCE

MANGO AND POMELO IN SAGO

MINI EGG TARTS AND WINTER MELON PUFFS

Cantonese banquet dining often seems like a family affair so we were excited when we discovered Zen Too, a sleek venue serving Cantonese cuisine with a slight modern twist. We loved the unique recipes which still managed to maintain an authentic flavour and feel. Favourite dishes included the rich and flavourful head to tail beef “bourguignon”, the sweet and sour pork served in pineapple buns, the fragrant tea smoked master chicken, and the delicious black truffle seafood rice. The ideal spot for drinks and food with friends and if you are looking to sample a twist on traditional Cantonese fare.

Zen Too, 8/F, Soundwill Plaza II – Midtown, 1 Tang Lung Street, Causeway Bay

2845 4555