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.
Dry Pan-fried Prawns (Gan Jian Da Xia Lu)
A classic Cantonese dish, prawns dry-fried until shells are crispy and meat tender. Simple, quick, yet bursting with flavor.
Xianggu He (Stuffed Mushrooms)
A delicate dish featuring tender mushroom caps filled with savoury meat stuffing, steamed to retain natural juices, finished with a glossy sauce.
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.
Hanyuan Jar Pork
A signature dish from Hanyuan, Sichuan. Pork belly is boiled, fried, then steamed until tender, spicy and aromatic, with a melt-in-the-mouth finish.
Ban Zhi Gan Bei (Scallop Rings)
Dried scallops combined with shrimp paste formed into ring shapes. Tender, bouncy, and elegantly presented – a highlight at banquets.
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 Fish Lips in Soy Sauce
Soft and tender fish lips braised in a rich savory sauce, perfect with steamed rice. A restaurant-quality dish for home cooking, ideal for entertaining.
Garlic Roasted Prawns
Juicy prawns roasted with a fragrant garlic topping, crispy on the outside and tender inside. A simple yet stunning dish.
Shredded Potatoes with Bacalhau (Macanese Style)
A classic Macanese-Portuguese dish featuring crispy shredded potatoes, salty bacalhau, and silky eggs — a symphony of textures and flavors.
Jiangsu Crab Roe Soup Dumpling Casserole
A fusion of Jiangsu's classic crab roe soup dumplings with a clay pot casserole. Thin-skinned dumplings in rich broth, bursting with savory crab flavor.
Sujin Xiangyun Tuo (Silk Brocade Cloud Tray)
Sujin Xiangyun Tuo is an elegant vegetarian dish featuring fried tofu topped with colorful vegetables, presenting a beautiful cloud-like arrangement with fresh flavors.
椰盅海皇
Fresh coconut serves as a natural bowl, steaming a medley of seafood with coconut liquid. Sweet, savory, and aromatic—a stunning centerpiece for any feast.
White Jade and Emerald (Stir-fried Shrimp with Broccoli)
A perfect harmony of white jade-like shrimp and emerald green broccoli, light, refreshing, and balanced in nutrition – a delightful home-cooked dish.
Crab Sauce Jellyfish
A classic cold dish with savory and crispy texture, tender jellyfish pairs perfectly with the unique fermented crab paste flavor, appetizing and refreshing.
Farewell My Concubine (Braised Turtle and Chicken)
A legendary Chinese dish where turtle and chicken are slowly braised to create a rich, aromatic broth. Tender meat and deep flavors evoke history and romance.
Saltwater Prawns (Yan Shui Xia)
Using the simplest poaching and salt seasoning, this dish maximizes the natural sweetness and bouncy texture of shrimp, perfect for family dinners and festive banquets.
Tea-Smoked Chicken
A classic Chinese dish combining the fragrance of tea and smoking. The chicken is tender and juicy, with a golden, glossy skin and a rich aroma.
Clay Pot Braised Pork Belly (Tan Zi Rou)
A classic Chinese dish of pork belly slow-braised in a clay pot until melt-in-your-mouth tender, with a rich, savory sauce.
Yipin Tofu (Steamed Tofu with Meat Stuffing)
A classic Confucian cuisine, featuring silky tofu topped with savory meat stuffing, steamed to perfection, delicate and flavorful.