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.
Steamed River Perch with Bamboo Shoots
Fresh river perch steamed to perfection with tender bamboo shoots, highlighting the natural sweetness of the fish and the delicate crunch of bamboo—a classic Cantonese delicacy.
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.
Chaozhou Preserved Kumquat Chicken
The salty-sweet aged kumquat blends with tender chicken, steamed to perfection with a rich broth that whets the appetite—an innovative Chaoshan dish.
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.
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.
潮州粿条炒
Dry-fried rice noodles with tender beef and crunchy bean sprouts, a Chaoshan wok hei classic that's simple yet incredibly delicious.
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.
Huangpichi
Steamed sea bass with Huangpichi (fermented yellow peel) – a classic Cantonese dish with tender fish, tangy and savory flavors that go perfectly with rice.
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.
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.
Chaozhou Beef Hot Pot
Clear broth hot pot with fresh sliced beef, dipped in Shacha sauce. The broth is light, the beef tender – a warming winter dish from Guangdong.
Braised Shark Fin in Broth
A classic Cantonese luxury dish, with tender shark fin in a rich, glossy red sauce, savory and aromatic.
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.
Macau Roasted Pigeon
Crispy skin and tender meat, this Macau classic roasted pigeon is marinated with secret spices and roasted until golden and juicy.
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.
White Cut Chicken
Tender and silky with delicate skin, White Cut Chicken is served with ginger-scallion sauce. A classic Cantonese cold dish, simple yet incredibly delicious.