Japanese style cafe in Sai Ying Pun

Have visited the Tai Wai head office, the popularity has remained high✨ The new branch located in Sai Ying Pun, the space is more spacious and comfortable, with tatami seating and pet-friendly camping area, the environment is very chill😍

❀ Full of crab seeds and crab-roasted tea-soaked rice bowl🦀
Limited time ✨ The crab lid is covered with crab paste, crab meat and crab seeds, next to crab tongs and crab sticks, super full of ingredients 😍 After pouring the tea soup, the ingredients, crispy rice and rice together, every bite is rich and fresh 👍🏻

❀ Golden Sand Soft Shell Crab Salmon Roe Seafood Salad Box Toast🦀
It's the signature box toast ❤️ Large soft shell crab looks attractive, fried crispy and bites of meat 🥰 The toast is toasted golden and crispy, filled with scrambled eggs and seafood salad, added salmon roe and cheese as decoration, full of freshness, very rich layer 😚

❀Chicken Wings Platter🐥
The platter includes dumpling chicken wings and sesame chicken wings 😍 Both are fried to crispy outside and tender inside, bites of meat and juicy, very crispy 😝

❀Thousand Island Sauce Purple Chicken Meatballs skewers🐥
I didn't expect there to be 3 skewers of chicken meatballs, the portion is plentiful!

❀ Japanese octopus balls 🐙
Fried until golden and crispy, wrapped in octopus grains, tender and tender, accompanied by seaweed, wood fish shreds and sauce to eat more flavor☺️

❀ Pistachio Basque Cheesecake🍰
Must-order dessert ❤️ Pistachio cheesecake with pistachio sauce and pistachio crumbs, rich and delicious, very satisfied 😍

❀ Snow Basque Mochi Cheesecake🍰
Limited time ✨ The soft cheesecake is covered with a layer of marshmallows, which is smooth and soft and tastes great😝

❀ Pistachio Specialty💚
❀ Bamboo Charcoal Black Sesame Fresh Milk🖤
Pistachio Specialty is made with pistachio, fresh milk and tofu. The pistachio flavor is sweet and rich, and the tofu makes the taste smoother😍 Bamboo Charcoal Black Sesame Fresh Milk is full of black sesame aroma and moderately sweet

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Post by Kyan Tsang | Nov 29, 2024

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