Imperial Soup

Congee (Jook)

Silky, long-cooked rice porridge with your choice of protein — the century egg and pork version is the benchmark, with clean savory depth and none of the gluey texture that plagues lesser versions

Wonton Noodle Soup

Thin egg noodles in a clear, pork-bone broth with plump shrimp-and-pork wontons — a Cantonese classic executed with care

Fish Ball Noodle Soup

Bouncy, house-style fish balls in a light broth over thin noodles — the fish balls have genuine snap rather than the rubbery texture of frozen alternatives

Beef Brisket Noodle Soup

Slow-braised brisket with tendon in a rich, spiced broth over egg noodles — the meat falls apart without losing its chew

Rice Rolls (Cheung Fun)

Steamed rice noodle rolls stuffed with shrimp or beef, served with sweet soy and sesame — a satisfying side that rounds out a soup order