Stir-Fried Shrimp and Scallops (Youbao Shuangxian)
Shrimp and scallops quickly stir-fried in high-heat oil, crispy outside yet tender inside, bursting with freshness. A classic Cantonese dish testing heat control.
Luoyeh Pipa Shrimp (Crispy Fried Shrimp)
Golden and crispy like autumn leaves, with tender and juicy shrimp. Perfect as an appetizer or party dish.
Braised Stuffed Sea Cucumber
A classic Cantonese banquet dish: sea cucumber stuffed with shrimp mousse, braised to a rich, glossy sauce. Tender yet bouncy, deeply savory.
Coral Golden Hooks (Stir-fried Shrimp with Egg and Carrot)
A classic Shandong dish with vibrant colors, combining golden shrimp eggs, silky eggs, and sweet carrots to resemble coral, delivering rich flavors.
Chaozhou Cold Crab
Chaozhou cold crab is served chilled, with firm and sweet meat offering pure and fresh flavor—a perfect summer delight.
Pepper Sea Cucumber Soup
The spicy aroma of pepper blends perfectly with the tender sea cucumber in this rich, warming soup — a nourishing comfort for autumn and winter.
换心乌贼
Stuffed squid with minced pork and shrimp, pan-fried until golden then braised in a savory sauce. Tender, flavorful, and perfect for festive banquets.
Chaozhou Oyster Omelette
Crispy on the outside, tender inside, this classic Chaoshan street food combines fresh oysters, eggs, and sweet potato starch, pan-fried until golden. Served with fish sauce and white pepper.
Crispy Fried Oysters
Golden, crunchy coating encases tender, juicy oysters. Each bite releases a burst of fresh sea flavor. A classic Chinese appetizer perfect with beer.
Braised Conch in Soy Sauce
Conch meat is braised until tender in a savory-sweet soy sauce mixture. The glossy glaze and rich flavor make it an irresistible main dish.
Marinated Clams
A refreshing cold appetizer, clams are tender and juicy, marinated with soy sauce, vinegar, garlic, and chili, offering a perfect balance of sour and spicy flavors. Ideal for summer.
Macanese Baked Seafood
This Macanese specialty features a medley of seafood topped with garlic butter breadcrumbs, baked until golden crisp. The seafood remains tender and juicy.
Braised Sea Cucumber in Red Sauce
Soft and springy sea cucumber in a rich, glossy sauce, a classic banquet dish symbolizing prosperity and reunion.
Oil-Poached Snail Balls
A classic Cantonese dish, with snail meat that is crisp and bouncy, coated in a glossy sauce after oil-poaching, delivering layers of savory flavor.
Poached Conch Slices with Ginger and Scallions
A classic Cantonese dish that highlights the natural sweetness and crisp texture of conch, served with a fragrant ginger-scallion sauce – a banquet treasure.
Stir-fried Baby Clams (Hai Gua Zi)
Tender baby clams wok-fried with garlic, chili, and Thai basil. A quick and flavorful Chaoshan dish, perfect as an appetizer with beer.
Macau Phoenix Rolls
Golden crispy rolls filled with succulent shrimp and chicken, offering a burst of Macau flavor in every crunchy bite.
Braised Sea Cucumber with Scallions
Fragrant with scallions, tender sea cucumber, glossy sauce. A classic Lu cuisine dish showcasing the perfect pairing of sea cucumber and scallions.
Macau Portuguese Grilled Fish
This Macau-style Portuguese grilled fish blends Chinese and Western flavors with tender fish and rich sauce, featuring exotic Portuguese spices for an unforgettable taste.
Macau Curry Crab
Macau Curry Crab is a classic fusion of Portuguese and Southeast Asian flavors. Tender crab meat coated in rich curry coconut sauce, spicy and slightly sweet, irresistible.