Steamed Coral Trout (Dongxingban)
A classic Cantonese dish, steamed coral trout features delicate and tender flesh. Topped with fresh aromatics and sizzling hot oil, it is fragrant and full of umami.
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.
Macao Dry-Fried Yi Noodles
A classic Cantonese noodle dish, dry-fried to perfection with chewy Yi noodles, succulent shrimp, char siu, and bean sprouts in a savory oyster sauce.
Braised Shark Fin in Broth
A classic Cantonese luxury dish, with tender shark fin in a rich, glossy red sauce, savory and aromatic.
White Cut Chicken
A classic Cantonese delicacy: poached chicken with silky meat and crispy skin, served with fragrant ginger-scallion dipping sauce. Simple yet refined.
Oyster Sauce Lettuce
A quick and classic Cantonese dish, crispy lettuce with savory oyster sauce and aromatic garlic, ready in minutes.
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.
Crispy Roasted Pork Belly
Crispy skin shatters like glass, tender and juicy meat beneath. A classic Cantonese roast, perfect for feasts or family meals.
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.
Mei Cai Kou Rou (Steamed Pork Belly with Preserved Mustard Greens)
Mei Cai Kou Rou is a classic Cantonese dish. The pork belly is rich but not greasy, melting in your mouth, infused with the aromatic preserved mustard greens. It’s salty, sweet, and utterly satisfying, often the star dish at banquets.