Macau Curry Crab
Macau Curry Crab is a classic fusion of Portuguese and Southeast Asian flavors. Tender crab meat coated in rich curry coconut sauce, spicy and slightly sweet, irresistible.
Shrimp Toast
Golden crispy shrimp toast with succulent shrimp paste filling, a classic Hong Kong cha chaan teng snack. Perfect with sweet chili sauce.
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.
Garlic Roasted Prawns
Juicy prawns roasted with a fragrant garlic topping, crispy on the outside and tender inside. A simple yet stunning dish.
Portuguese-style Clams
A classic Macau-style Portuguese dish, fresh clams in a garlic white wine sauce, tangy and appetizing, leaving a memorable taste.
Octopus Salad (Chinese Style)
A refreshing salad featuring tender octopus and crisp vegetables, tossed in a tangy and spicy Chinese dressing – perfect for a light summer starter.
Portuguese-Style Stuffed Squid
A Macanese classic, squid tubes filled with savory minced pork and rice, pan-seared then simmered in a tangy tomato sauce, bursting with flavor.
Seaweed and Clam Soup
A light and savory soup featuring tender seaweed and sweet clams, nourishing and comforting.
Braised Sea Cucumber with Shrimp Roe
A classic Shanghai delicacy: tender sea cucumber coated in savory shrimp roe, bathed in a rich, umami-laden sauce that lingers on the palate.
Braised Baby Bok Choy with Scallop Shreds
The savory scallops perfectly complement the sweet baby bok choy, braised to perfection with a rich, velvety sauce. A classic banquet dish.
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.
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.
Blanched Geoduck Clam
Blanching preserves the natural sweetness and crunchy texture of geoduck. Served with ginger-scallion soy sauce, this is a classic Cantonese seafood delicacy.
Braised Sea Cucumber in Abalone Sauce
A classic Cantonese delicacy featuring premium sea cucumber soaked in rich abalone sauce, offering a tender yet chewy texture and luxurious flavor.
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.
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.
Dry-fried Prawn Rolls
A classic Cantonese dish, dry-fried prawns with crispy shell and tender flesh, seasoned simply to highlight the natural sweetness.
Braised Yellow Croaker with Pickled Mustard Greens (Xuecai Datang Huangyu)
Creamy broth, tender fish, and savory pickled greens make this Zhejiang classic a heartwarming delight.