Fragrant Smooth Sea Bass Balls
A classic Cantonese home-style dish featuring tender and smooth sea bass fillets in a light sauce, quickly stir-fried to perfection.
Salt and Pepper Mantis Shrimp
Crispy and golden mantis shrimp tossed with fragrant salt and pepper, a classic Cantonese dish perfect as an appetizer or beer snack.
Cantonese Baked Lobster in Supreme Broth
Tender lobster paired with a rich, flavorful broth, baked to perfection. Each bite is infused with savory depth, a classic Cantonese dish that leaves a lasting impression.
Chrysanthemum Dragon-Tiger-Phoenix Snake Soup
A classic Cantonese soup featuring shredded snake, chicken, pork and chrysanthemum petals. Clear broth, delicate flavor, nourishing and healthy.
Taiye Chicken
A Cantonese classic expertly combining master stock braising and smoking. Silky skin, moist meat, and an alluring tea aroma.
Three Snake, Cat and Chicken Soup (The Three-Snake Dragon, Tiger and Phoenix Grand Assembly)
A cherished Cantonese banquet soup, traditionally crafted with snake, cat (often replaced with pork) and chicken. The golden, fragrant broth symbolizes the mythical union of dragon, tiger and phoenix. Deeply nourishing and luxurious.
Steamed Pork Ribs with Sour Plums
This classic Cantonese home-style dish combines tangy plums with tender pork ribs. Steaming preserves the natural flavors, making it incredibly appetizing and satisfying.
Stir-fried Pork Ribs (Cantonese Style)
A classic Cantonese stir-fry: crispy, tender pork ribs with a savory-sweet glaze, infused with wok hei. Perfect with steamed rice.
Scrambled Eggs with Shrimp
A classic Cantonese dish featuring silky scrambled eggs paired with sweet, tender shrimp. Delicate in texture and rich in flavor, loved by all ages.
Poached Squid with Ginger and Scallion
A classic Cantonese dish, squid is quickly blanched to preserve its natural sweetness, served with a fragrant ginger-scallion soy dip, tender and refreshing.
Rose Soy Sauce Chicken (Cantonese Style)
A classic Cantonese roast chicken infused with rose wine and soy sauce. Silky skin, tender meat, glossy red color—perfect for festive gatherings.
Water Spinach Stir-fried with Shrimp Paste
A classic Cantonese stir-fry full of wok hei, with crispy water spinach coated in savory shrimp paste, slightly spicy and appetizing, perfect over rice.
Ginger and Scallion Crab Clay Pot
A classic Cantonese clay pot dish featuring tender crab infused with fragrant ginger and scallions in a savory sauce that awakens the appetite.
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.
Clear Simmered Black-Ear Eel
A delicate Cantonese soup where eel pieces are gently simmered until tender in a clear broth infused with ginger and scallion, highlighting the natural sweetness of the fish.
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.
Yellow Braised Shark Fin
A classic Cantonese delicacy, the shark fin is soft and glutinous, bathed in a rich golden broth that is savory and refined—perfect for grand banquets.
Macau Double Skin Milk
A classic Cantonese dessert, creamy and silky smooth, with two layers of milk skin that are the soul of this treat. Best served chilled.
Crab Congee (Water Crab Congee)
A classic Cantonese congee made with fresh water crab, silky smooth rice porridge infused with sweet crab flavor, a comforting bowl of oceanic goodness.
老火靓汤
A classic Cantonese soup with pork ribs, sweet corn, and carrots, simmered for hours with dried dates and tangerine peel. Golden, aromatic, and deeply comforting.