佛手鴛鴦酥 Buddha's Hand Pastry 鴛鴦酥面呈太極兩儀，造型特別。第一口香脆，再來一口即會感受豆沙蓮蓉的清香，日戈是鴛鴦酥的特色。 The Tai-chi yin-yang shaped pastry is absolutely unusual. Cripsy at first bite and the sweet smell of the red bean and lotus seed paste will dominant your taste next.

生菜獅頭魚粥  Lion-head Fish Congee  with Lettuce  如討厭一般平平無奇的  粥品，這個生菜獅頭魚  粥，不知可否為你帶來  驚喜？粥底綿滑，內有  獅頭魚的鮮味，加上生  菜的清爽，突顯出粥的  獨特質感。  If you dislike ordinary  congee, do you think this  lion-head fish congee will  bring you surprises? The  congee is smooth, the fish  is fresh and the lettuce is  crispy. What an absolutely  special combination.

豆沙葉仔茶果  Steamed Red Bean  Cake in Leaf  參照昔日的茶果製法，  以豆沙入餡後，包上蘋  婆葉清蒸。一啖入口，  有蘋婆的清香，且有豆  沙的甜美。  The steamed cake is made  in traditional style. Stuff  the dough with red bean  paste,wrap it with a leaf  and steam. The ligh aroma  of the noble bottle tree is  a perfect accompaniment  with the sweet lovely red  bean paste.

鮮蝦娃娃菜餡  Steamed Fresh Shrimp  and Baby Tianjin  Cabbage Dumpling  娃娃菜的香甜，人人皆  知。當它遇上鮮蝦，味  道如何？是鮮蝦的清甜  味鮮，與菜的清香交融  在一起。  Baby Tianjin Cabbage is  well known for its sweet  taste, when mingle with  shrimp, what do you think?  It's a nice blend of  freshnessand sweetness.

紫菜盤龍卷  Seaweed Roll  賣相極似壽司的一道點  心，看真方知紫菜內包  的是百花與蟹柳。簡單  味清，外型夠嬌小，可  謂老少咸宜。  Look very much like sushi,  the seaweed is stuffed  with glutinous rice and  Japanese crab stick.  Refreshing and delivate.  It's a dish for all age.

鳳城蘿蔔糕 Steam Turnip Cake 蘿蔔糕是以人手刨絲及用上乖臘味蒸成，能吃到條條蘿蔔絲，更有陣陣臘味香味，確是夠原汁原味。 The cake is made with hand-shredded turnip and fine preserved sausage and ham. You will love the traditional flavor of the cake with lovely texture of the turnip and sweet aroma of the preserved sausage and ham.

筍尖鮮蝦餃  Steamed Shrimp  Dumpling with Baby  Bamboo Shoots  蝦餃無人不曉，論到好  吃的，必需選用大蝦，  啖啖有蝦的鮮味，且皮  薄透明，保證吃不停  口。  Everyone would have  heard about shrimp  dumpling (Ha Gau). The  first-rate shrimp dumpling  should use fresh large  sized shrimp, which is also  Kapok's choice. Their  dumpling pastry is  transparent like crystal.  You won't be able to stop  eating.

XO醬啫啫腸粉  Steam Rice-roll with  XO Sauce  帶辣味的XO醬，混入腸  粉用啫啫形式烹煮，口  感新鮮，將原來淡而無  味的腸粉，加入更立體  的口感，十分具創意的  點心。  Simmer the steamed rice-  roll in spicy XO sauce will  enrich the taste of the  plain steamed rice-roll.  It's a very creative  dimsum.

中山蒸粉果  Zhongshan  Steamed Dumpling 這款中山蒸粉果，餡料以肉多為主，不似潮式的用碎肉，而外皮包法亦如角仔般，在外間酒家難以吃到。  Unlike Chiu Chow style  minced meat stuffing,  Zhongshan steamed  dumpling uses meat  instead. The dumpling is  skillfully formed by hand  into the shape of a shell.  It is very difficult to find in  other restaurants.

鮑魚瑤柱百合腸粉  Steamed Rice-roll with  shredded Abalone,  Conpoy and Lily Bulb  此腸粉非簡單之物，內  餡有鮑魚、瑤柱、百  合，蒸後有陣陣百合的  清香，入口卻有鮑魚與  瑤柱的鮮味，味覺與嗅  覺皆統統照顧，簡直是  完美組合。  A very special steamed  rice-roll with savoury-  sweet stuffing of abalone,  conpoy and lily buld. The  taste blends nicely and  delightfully tasty.