Ho Wong
Menu with Prices in the UK

Four delicate translucent crystal-skin dumplings filled with whole fresh king prawns and bamboo shoots, served with chilli oil.

Open-topped steamed dumplings packed with seasoned pork, minced king prawn, and shiitake mushroom.

Crisp pan-seared dumplings filled with ginger-marinated chicken and spring onion, served with aged black vinegar dip.

Three pillowy steamed buns bursting with sweet honey-glazed Cantonese barbecue pork.

Assorted selection of Ha Kau, Siu Mai, crispy prawn won tons, and Hong Kong gyoza served in a bamboo steamer.

Grand sharing platter featuring sesame prawn on toast, Peking spare ribs, crispy seaweed, vegetable spring rolls, and satay chicken skewers.

Slow-roasted five-spice duck shredded tableside, served with steamed Mandarin pancakes, julienned cucumber, spring onion, and hoi sin sauce.

Generous half aromatic crispy duck for four diners with warm pancakes, fresh cucumber, spring onion, and rich hoi sin sauce.

Finely diced wok-fried chicken or king prawns with water chestnuts, bamboo shoots, and crispy vermicelli served in crisp iceberg lettuce cups.

Crispy battered tiger prawns wok-tossed with fresh red chillies, roasted garlic, spring onions, and toasted sea salt.

Tender slow-braised pork ribs glazed in sticky sweet-and-tangy Peking barbecue sauce and sesame seeds.

Classic Cantonese broth balanced with white pepper heat, rice vinegar, shredded pork, tofu, and wood ear mushrooms.

Fragrant lemongrass and coconut milk broth infused with plump king prawns, lime leaf, and galangal.

Hand-dived scallops, king prawns, tender squid, and monkfish wok-tossed with mangetout and baby corn in light oyster sauce.

Prime Scottish fillet steak medallions seared with onions on a sizzling cast-iron platter in rich Cantonese fruity-pepper glaze.

Fresh whole sea bass fillet gently steamed with julienned root ginger, spring onions, and light seasoned soy dressing.

Crispy battered king prawns tossed with pineapple chunks, mixed peppers, and onions in Ho Wong's authentic tangy sweet-and-sour glaze.

Succulent king prawns stir-fried with crunchy green peppers and onions in savoury fermented black bean and garlic sauce.

Sliced chicken breast served sizzling with creamy spiced peanut satay sauce, onions, and roasted peppers.

Sweet seared king scallops wok-tossed with tender asparagus spears, crushed garlic, and light Shaoxing rice wine sauce.

Fine strips of Scottish beef fried ultra-crispy and tossed with carrots, onions, and a sticky sweet chilli glaze.

Crispy-skinned sliced Cantonese roast duck served over steamed pak choi with rich spiced plum sauce.

Tender diced chicken breast stir-fried with toasted cashew nuts, bamboo shoots, and water chestnuts in savoury yellow bean sauce.

Classic Sichuan-inspired sweet, spicy, and tangy chicken stir-fry with roasted peanuts and whole dried chillies.

Succulent Cantonese roast pork shoulder sliced over bean sprouts and finished with rich soy-honey jus.

Crisp battered pork tenderloin pieces tossed with fresh pineapple, peppers, and onions in glossy sweet-and-sour sauce.

Choice of any traditional soup or dim sum starter followed by a classic chicken, beef, or vegetable main with steamed or fried rice.

Minimum 2 guests: Mixed Hors d'Oeuvres, Aromatic Crispy Duck, Fillet Steak Cantonese, Sweet & Sour King Prawns, Chicken Cashew, Special Fried Rice & Dessert.

Minimum 2 guests: Dim Sum Platter, Crispy Duck, Seafood Combination, Sea Bass with Ginger & Spring Onion, Soft Noodles & Dessert.

Golden crispy tofu cubes wok-tossed with pineapple, onions, and peppers in classic sweet-and-sour sauce.

Lightly dusted crispy silken tofu tossed with fresh chillies, garlic, spring onions, and five-spice salt.

Crisp green Shanghai pak choi flash-wokked with fragrant garlic and light vegetarian oyster sauce.

Silky braised tofu simmered in fiery Sichuan fermented chilli bean sauce with mushrooms and spring onion.

Wok-tossed jasmine rice with char siu pork, roast chicken, king prawns, egg, peas, and spring onion.

Soft egg noodles stir-fried with plump king prawns, crunchy bean sprouts, onions, and light soy.

Fine rice noodles wok-fried with curry spice, char siu pork, baby prawns, egg, and peppers.

Fluffy steamed rice wok-fried with free-range egg and spring onions.

Fragrant steamed Thai jasmine white rice.

Side bowl of Ho Wong's rich chef-prepared dipping sauce.

Mild creamy chicken and sweetcorn broth tailored for younger palates.

Crispy chicken bites in mild sweet-and-sour sauce served with steamed jasmine rice.

Two mini vegetable spring rolls paired with mild egg fried rice.

Ho Wong's iconic golden crisp sponge-coated vanilla ice cream ball drizzled with warm butterscotch toffee sauce.

Crisp batter-fried banana halves glazed in warm golden syrup with vanilla ice cream.

Silky Cantonese mango pudding topped with evaporated milk and fresh passionfruit.

Refreshing whole sweet lychees served chilled over crushed ice.

Fragrant loose-leaf Chinese jasmine tea brewed tableside in a traditional teapot.

Premium roasted Tie Guan Yin oolong tea offering smooth floral notes.

Chilled lychee nectar shaken with fresh lime, crushed mint, and sparkling soda.

Ice-cold glass bottle of Diet Coke.

Large Scottish sparkling mineral water bottle.