Har Wee Yee
Chinese Restaurant

gastronomic delicacies and taste sensations

302 Elizabeth St North Hobart
Ph 6234 1402  Fax 62314311
Dine in or Takeaway

Selected Special Dishes

Har Wee Yee Special - Delicate balance of marinated pork. chicken, squid, and prawns. seared in hot oil, then stir fried with seasonal vegetables and Chinese mushrooms. Served with a small portion of fried rice $19.50

Buck Bow Farn - Combination of tender meat, seasonal vegetables and prawns, topped by a thin layer of steamed rice and our own special Chinese sauce $16.50

Rich Spring Beef - lean slices of beef lightly floured, deep fried and then tossed in a cherry plum sauce for delicate balance of crispiness and flavour, 
served with tasty cellophane noodles and vegetables $24.50

Five Spice Pork Fillets - Crisp thin strips of pork fillets lightly tossed in a hot wok with 5 spice for a lovely smoky flavour, served with fried rice and vegtables $24.50

Ming Dynasty Prawns - Wok fried prawns sauteed in our Chef's creamy satay based sauce, served in a crispy potato basket with steamed rice $26.50

Flaming Empress Delight - Selection of prawns, squid, pork spare ribs and scallops, all in batter, deep fried and tossed with pineapple and onions in a tangy spicy sauce, served alight $22.00

Volcanic Chicken - Succulent chicken breast, crumbed and presented on top of fried rice with with a tangy curry sauce $18.50

Salt and Pepper Squid - hand cut by our own chefs into traditional honey-comb shape for tenderness, then stir fried with Chinese five spice and fresh chilli, accompanied with steamed rice and salad $24.50

Seasonal vegetables Combination of flesh seasonal vegetables lightly stir fried in oyster sauce $12.50

Children's Platter Consisting of fried rice, mini spring roll, chicken wing, fortune cookie, flesh fruit, crispy noodles and lollies $9.50

All Prices include GST
BYO - $2.50 per person
Small servings are $3.00 off menu price

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To update details on this website, please call Terry Yan on 0413 88 88 98

Updated on Saturday, November 16, 2008 by

©Terry Yan 2008