Kai-lan Stir-fried Pigeon Breast
Tender pigeon breast slices and crisp kai-lan stems are wok-fried in a savory sauce — a classic Cantonese dish that celebrates quick, high-heat cooking.
Stir-Fried Beef Chow Fun
A classic Cantonese staple combining silky rice noodles, tender marinated beef, and crunchy bean sprouts, wok-fried with savory soy sauce to perfection.
Red Grouper Two Ways
A classic Cantonese one-fish-two-tastes dish. The fillets are silky and tender, while the bones are crispy with salt and pepper. Delicate flavors show the essence of Cantonese cuisine.
Golden Dragon Roasted Suckling Pig
Golden Dragon Roasted Suckling Pig features a crispy golden skin resembling dragon scales, tender juicy meat, and symbolizes good fortune, making it a centerpiece feast dish.
Orange Juice Quail
Crispy on the outside, tender inside, these quails are coated in a tangy orange sauce, bursting with fruity flavor and appetizing aroma — a perfect showpiece for banquets.
Braised Stuffed Sand Worms
Fresh and chewy sand worms stuffed with savory filling, braised in a rich sauce. A classic coastal banquet dish.
Pigeon in Western-Style Sauce
A classic Cantonese dish featuring crispy pigeon coated in a tangy and sweet Western-style sauce, bursting with flavor and aroma.
Cantonese-Style Braised Duck Wings
A classic Cantonese braised dish, duck wings are slow-cooked in a fragrant master stock, yielding tender, flavor-packed meat with a glossy dark red hue. Perfect as an appetizer or tapas.
Stir-fried Shark's Fin with Egg Floss (Guihua Style)
A classic Cantonese banquet dish featuring golden shark's fin scattered like osmanthus petals, stir-fried with fluffy eggs and minced ham. Silky and savory.
Pan-fried Stuffed Trio (Jian Niang San Bao)
A classic Cantonese dish with fish and shrimp stuffing in green peppers, eggplants and bitter melon, pan-fried until golden and coated with a savory glaze.
Cantonese Stuffed Roast Duck
A classic Cantonese dish with crispy skin and tender meat, glutinous rice filling absorbs rich duck fat and cured meat flavors.
Smooth and Fragrant Sea Bass Balls
A classic Cantonese dish featuring sea bass cut into balls, quickly stir-fried to a silky smooth texture. Infused with ginger, scallion and Shaoxing wine, leaving an unforgettable umami.
Salt and Pepper Mantis Shrimp
Crispy on the outside, tender on the inside, mantis shrimp coated with salt and pepper, savory and mildly spicy, a classic Cantonese side dish for beer.
Steamed Coral Grouper
Steamed coral grouper features tender and silky flesh with aromatic soy sauce, a classic Cantonese dish that showcases the pure flavor of fresh fish.
Baked Lobster in Superior Broth
A classic Cantonese banquet dish, combining sweet lobster with rich superior broth, garlic and cheese perfectly fuse, creating a luxurious multi-layered flavor.
Crispy Roasted Pork Belly
Crispy skin shatters like glass, tender and juicy meat beneath. A classic Cantonese roast, perfect for feasts or family meals.
Chrysanthemum Dragon Tiger Phoenix Snake Soup
A classic Cantonese nourishing soup with snake meat, chicken and pork shreds, complemented by chrysanthemum petals. Rich and flavorful, ideal for autumn and winter.
Poached Prawns (Bai Zhu Xia)
A classic Cantonese technique, poaching fresh prawns in boiling water preserves their natural sweetness and bouncy texture. Served with a ginger-scallion dipping sauce, it’s simple yet exquisite.
Winter Melon Soup Bowl
A classic Cantonese dish: the whole melon is steamed as a bowl, its flesh turns sweet and tender, absorbing rich broth and savoury fillings.
Dry-fried Prawn Rolls
A classic Cantonese dish, dry-fried prawns with crispy shell and tender flesh, seasoned simply to highlight the natural sweetness.