Read the small print beside the number

A translated dish name is only part of an order. Look for fèn (份), a serving; wèi (位), a person; or a weight unit. A price per person and a price for one shared dish answer different questions. Point to the full menu line, including any heading that applies to several items.

A portion name is not a universal size

On some Hong Kong restaurant menus, lì (例) labels a regular portion; this is regional and venue-specific usage, not a nationwide portion standard. Hong Kong's Consumer Council has documented how restaurant portion terminology can lead to misunderstandings. Its examples describe particular dining practices, not a serving-size rule for every restaurant. Ask what this kitchen puts on the plate and roughly how many people it serves.

This is different from deciding what to order for two: first establish what one order actually means, then plan your shared meal.

If the price depends on weight or today's market

Shíjià (时价) means market price. Ask for the current price and the unit before agreeing to a fish, shellfish or another item sold this way. Do not turn a menu photograph into an estimated bill: the actual item and its weight still need confirmation. If the unit is unfamiliar, ask staff to show it in writing.

Check what the quoted price covers

A set menu may include things that an à la carte order does not, and conditions vary between restaurants. Ask what is included instead of assuming that tea, rice or another extra is covered. Keep the restaurant's confirmed wording and amount as your reference; this guide does not calculate a total or infer a currency.

Starting at a street-food stall · A meal for two