Cooking InstructionBaking/Steaming/Reheating Instruction

Over Boiling Water

All our dishes can be cooked frozen. Steaming can best retain the flavor and texture of our dishes. You may also add other ingredients of your choice, such as vegetables, into the dishes. Please adjust the cooking time accordingly as it may vary for different stoves.

1. Remove plastic box or packaging, put dish on steam-able ware and steam over boiling water
2. Follow the recommended steaming time on the package
3. Ready to serve

• Lamb Stew w/ Tofu Skin (25-30 mins)
• Pork Knuckles with Fermented Bean Sauce (25-30 mins)
• Braised Duck with Taro (25-30 mins)
• Traditional Beef Brisket & Tendon (25-30 mins)
• Braised Pork Belly w/Preserved Vegetable (25-30 mins)
• Curry Beef Brisket (25-30 mins)
• Satay Beef with Vermicelli (25-30 mins)
• Braised Duck with Pickled Plum Sauce (25-30 mins)
• Pig Trotter and Ginger in Sweet Vinegar Sauce (25-30 mins)
• Curry Pork Cartilage (25-30 mins)
• Steamed Mashed Prawns on Fish Maw (Put sauce into shrimp paste and fish maw, then steam over boiling water for 11-12 mins)
• Black Bean Pork Ribs with Chen Chun Rice Noodles (Defrost Chen Chun rice noodle and ribs, separate Chen Chun rice noodles and leave it on the bottom of the ribs) (12-15 minutes)
• Steamed Pork Patty with Salted Fish (15 mins)
• Chicken with Mushroom (15mins)
• Special Braised Assorted Vegetables (25-30 mins)
• Steamed Minced Pork with Salted Duck Egg (15 mins)
• Pork Knuckles with Fermented Bean Sauce (25-30 mins)
• Braised Pork Cartilage in Vinegar Sauce (25-30 mins)
• Portuguese Chicken (25-30 mins)
• Shrimp Wontons (Do not defrost. Boil water in a pot and wait until it's boiling. Let Wontons boil until they are floating on top.)
• Shrimp & Watercress Dumplings (Do not defrost. Boil water in a pot and wait until it's boiling. Let dumplings boil until they are floating on top.)
• Shrimp and Chives Pork Dumplings (Do not defrost. Boil water in a pot and wait until it's boiling. Let dumplings boil until they are floating on top.)
• HK style shrimp dumplings (Do not defrost. Boil water in a pot and wait until it's boiling. Let dumplings boil until they are floating on top.)

Stove top (Soup can be cooked frozen)

For all soup: Removing packaging, bring to boil for 8-10 minutes

For all congee: Defrost and remove packaging, pour congee into a container. Bring to boil until it is hot thoroughly and evenly.

Traditional Chinese Dessert/Tea (Dessert can be cooked frozen)

Hot Serve
For all dessert: Removing packaging, bring to boil for 8-10 minutes

Cold Serve
For all dessert: Ready to eat after defrosting

Poon Choi

1. Thaw Poon Choi with sauce in the refrigerator overnight
2. Heat the sauce over medium heat and stir continuously until sauce is heated evenly
3. Turn to low heat, take out Poon Choi ingredients from the containers, and put them directly into a cooking pot
4. Don't stir after putting the Poon Choi ingredients into the pot.
5. Cover the lid and cook in low-heat until sauce thickens (varies according to your personal preference; we recommend turning off the heat before ingredients are burnt)

Pan-Fry

• Pork Patty with Lotus Root and Squid (Defrost, pan fry in low-medium heat until they are cooked and both sides turn golden brown.)
• Fish Cake Patty with Ham and Corn (Defrost, pan fry in low-medium heat until they are cooked and both sides turn golden brown.)
• Pork Patty with Preserved Vegetables (Defrost, pan fry in low-medium heat until they are cooked and both sides turn golden brown.)
• Vegan Tofu Skin Roll (Defrost, pan fry both sides for 5 mins in medium heat until golden brown)
• Pork Patty with Salted Fish (Defrost, pan fry in low-medium heat until patties are totally cooked or until both sides turn golden brown)

In Oven/Air-Fry

• Braised Pork finger with Vinegar (defrost, preheat oven to 350F for 8-10 mins)
• Braised Pork with Preserved Plum (defrost, preheat oven to 300F for 10-12 mins)
• Deep Fried Chicken Wings (Defrost first. Air fry at 375F for 15 mins or preheat oven to 425F-450F for 10-12mins, flip over between each interval)
• Deep Fried Pork Intestines (Defrost, airfry at 375F for 13-15 mins/pre-heat oven to 350F and broil for 15 mins, flip over between each interval)
• Chicken Mushroom Pie (Thawing not required, preheat oven to 375F for 25 mins)
• Deep Fried Meat Dumpling (Defrost, spray some oil on surface, bake over oven (preheat first) / airfry 400F for 10 minutes)
• Sweet and Sour Pork (Defrost, airfry at 350F for 10-12 mins)
• Deep Fried Black Sesame Balls (Defrost, spray some oil on surface. Air-fry at 400F for 10 mins)
• Sesame Chicken (Defrost, air-fry/pre-heat oven to 350F for 10-12 mins)
• Bite-Sized Pork Pastry (Air fry at 350F for 15 minutes)
• Sweet and Sour Pork with Pineapples (Defrost, air-fry at 350F for 10-12 mins)
• Deep-Fried Milk (Thawing not required, Preheat oven to 350-400F for 9-10 mins or Air fry at 350F for 15-16 mins)
• Fish Jaw with Premium Soy Sauce (Defrost, pre-heat oven or air-fry at 300F for 10-12 mins)
• Shrimp Spring Rolls (Thawing not required. Brush oil on surface first, then air-fry at 375F for 15 mins. Brush oil every 5 mins)
• Hong Kong style Baked Pork Chop with Fried Rice
  1. Defrost. Heat-up sauce and pour it over the rice. Then, place pork chops on top.
  2. Preheat oven to 375F
  3. Bake for 25-30 minutes
• Crispy Pork Cutlets(Thawing not required. Preheat oven or airfry at 350F for about 15 mins)
• Baked Meat Sauce Spaghetti (Thaw inside the fridge overnight, preheat oven to 375F for 25-30 mins)
• Baked Portuguese Style Chicken on Rice (Thaw inside the fridge overnight, preheat oven to 375F, Bake for 25-30 mins)
• Baked Chicken with Mushroom Sauce on Rice (Thaw inside the fridge overnight, preheat oven to 375F, Bake for 25-30 mins)
• HK Style Deep Fried Chicken Legs (From Frozen: Airfry at 375F for 17-18mins , If Thawed: Airfry at 350F for 12-15mins)

In microwave

• HK Style Satay Beef (Heat up until it is hot thoroughly and evenly.)
• HK Style Satay Pork (Heat up until it is hot thoroughly and evenly.)
• HK style Fried Sauce with Pork (Heat up until it is hot thoroughly and evenly.)
• HK style Curry Fish Ball (Heat up until it is hot thoroughly and evenly.)
• HK style Curry Squid (Heat up until it is hot thoroughly and evenly.)
• Spiced Pork Cubes (Heat up until it is hot thoroughly and evenly.)

Fully-Cooked

• Marinated Cuttlefish (Ready to eat after defrosting)

Over Boiling Water

Thawing is not required, dim sum can be steamed directly.

• Black Bean Pork Ribs (12-15 mins)
• Black Bean Chicken Feet (12-15 mins)
• Beef Tendon and Tripe with Special Sauce (12-15 mins)
• Shrimp Dumplings (10 mins)
• Black Truffle Siu Mai (17 mins)
• Beef Balls (17 mins)
• Chiu Chao Style Dumplings (11 mins)
• Auntie O Dumplings (10-12 mins)
• Traditional Assorted Seafood Dumplings (20-25 mins)
• Crystal Black Truffle Mushroom Dumplings (8-10 mins)
  
• Hand-Cut Pork and Mushroom Siu Mai (17 mins)
• Beef Siu Mai (17 mins)
• 852 Regular Sticky Rice Wraps (25-30 mins)
• BBQ Pork Buns (9 mins)
• Mini Chinese Sausage Rolls (10 mins)
• Mixed Mini Chinese Sausage Rolls (10 mins)
• Golden Egg Yolk Lava Buns (8 mins)
• Custard Buns with Salted Egg Yolk Filling (8 mins)
• Bean Curd Rolls (17 mins along with sauce)
• Birthday Buns all flavors (8 mins)
• Sponge Cup Cake (8 mins)
• Salted Egg Yolk Layered Cake (From Frozen 8 mins, Defrosted 5 mins)
• Bite-Sized Sticky Rice Buns (10-12 minutes)
• Tri-Colour Crystal Balls (8-10 mins, taste best when warm)
• Fish Maw with Steamed Chicken Bean Curd Rolls (15-17mins)
• Sticky Wild Rice Bamboo Leaf Wraps (15-20 mins)
• Mini Chicken Buns (9 mins)
• Minced Fish Bean Curd Rolls (10-12 mins)
• Scallop Dumplings (10 mins)
• Mini Chinese Liver Sausage Rolls (10 mins)
• Pumpkin Coconut Pudding (13-15 mins)
• Fat Choi Dace Fish Balls (17 mins)
• Frozen Glutinous Rice Balls (cook under boiling water until they float on top)
• Steamed Scallop & Spinach Dumplings (10 mins)
• Steamed Duck Feet Bean Curd Rolls (10 mins)
• Dried Scallop with Pea Shoot Dumplings (10 mins)
• Crystal Dumplings (10 mins)
• Watercress Dumplings (10 mins)
• Shark-Fin Dumplings (Imitation) (13-15 mins)
• Steamed Vegetable Dumplings (10 mins)
• Fish Meat Siu Mai (10 mins)
• Mixed Mini Chinese Sausage Rolls (10 mins)
• Braised Pork with Preserved Vegetable Buns (12-14 mins)
• Red Dates with Brown Sugar Cake (From frozen: 15 mins on medium heat, Defrosted: 8 mins on medium heat)
• Pandan Coconut Cake (From frozen:15 mins on medium heat, Defrosted: 8 mins on medium heat). Taste best when cooled.
• Wrap Salted Egg Rice Dumplings (must be immersed in boiling water for 20-30 mins)
• Wrap Red Bean Alkaline Water Rice Dumplings (must be immersed in boiling water for 20-30 mins)
• Soup Dumplings (Xiao Long Bao) Steam for 13-14 minutes over boiling water

In the Oven

BBQ Pork Pastry

Thawing not required. Brush egg wash, preheat oven or airfry at 375F for 20-30 mins, then take out and brush honey on top.

Tapioca Pudding (all flavours)

1. Take out from freezer and remove the lid of container before thawing in room temperature
2. Preheat oven to 350F
3. Brush the topping with egg wash (whisk yolk + egg white)
4. Bake for 20-30 minutes until the top turns golden brown

Pineapple Bun/ Pineapple BBQ Pork Bun

1. Thaw the dough inside the fridge overnight (Do not defrost the toppings)
2. Take out the dough from the fridge and let it rise in room temperature until the dough expands 75-100% in size. This will take about 3 hours. For a faster proofing process, use the oven function “Proof”. This will take around 1 hour
3. Preheat oven to 300F
4. Take out the topping from freezer 15 minutes before baking
5. Lightly brush the top of the bun with a thin layer of egg wash (whisk yolk + egg white)
6. Layer the topping over the bun
7. Then lightly brush the topping with egg wash again. The egg wash enhances the look of the crackling effect once the buns are baked
8. Bake the buns for 15-17 minutes at 300F until the top turns to golden brown.

Wife Cake

Preheat oven to 375F and bake 25 mins until the top turns golden brown.

852 Signature Cocktail Buns

1. Thaw the dough inside the fridge overnight.
2. Take out the dough from the fridge and let it rise in room temperature until the dough expands 75-100% in size. This will take about 3 hours. For a faster proofing process, use the oven function “Proof”. This will take around 1 hour.
3. Preheat oven to 300F
4. Bake for 15-18 minutes at 300F (egg wash not required).

Traditional Walnut Cookies

1. Bake directly from frozen, Preheat oven to 350F
2. Bake for 10-12 mins until the top turns golden yellow
3. Ready to serve after cooling down

Curry Puff Pastry

1. Thawing not required. NO egg wash.
2. Preheat oven or air-fry at 375F for 20-30 minutes.

Palmier

No thawing required, Air-fry/bake at 325F for 30 mins