Winter Melon Cup
A whole winter melon hollowed, filled with luxurious ingredients and steamed. The broth is clear and savory, the melon tender — a classic Cantonese banquet dish.
Steamed Red Sea Bream with Ginger and Scallion
Tender and succulent steamed sea bream topped with aromatic ginger and scallion, finished with sizzling hot oil. A classic Cantonese dish that brings out the pure flavor of fresh fish.
White Sauce Stuffed Fish
Tender fish fillet stuffed with savory filling, bathed in a creamy white sauce. A classic Cantonese dish with rich flavors and delicate textures.
Teochew Crispy Meat Rolls
A classic Teochew snack, crispy tofu skin wrapping savory pork with sweet water chestnuts—a delightful crunch in every bite.
Sweet and Sour Gulu Pork
Crispy golden pork chunks coated in a tangy sweet and sour sauce with pineapple chunks; a classic Cantonese dish that's irresistibly appetizing.
Braised Sea Tiger Fin with Fresh Crab Meat
A luxurious Cantonese delicacy featuring tender shark fin and sweet crab meat slowly braised in rich broth, silky and exquisite.
Ming Lu Roasted Suckling Pig
A dazzling Cantonese centerpiece: glossy red, crackling skin that shatters like glass, enveloping tender, juicy meat. Truly unforgettable.
双菇炖南蛇
A nourishing Cantonese stew featuring tender snake meat and two types of mushrooms in a rich broth, ideal for warming up in autumn and winter.
Jinyincai Donggu Muyu Bao Zhuzheng (Pork Knuckle Soup with Dried Cabbage, Shiitake & Cuttlefish)
A classic Cantonese slow-brewed soup combining dried and fresh cabbage, shiitake mushrooms, cuttlefish and pork knuckle. Rich, savory, and nourishing.
Three-Color Lobster
Tender and springy lobster paired with green, red, and yellow bell peppers, creating a colorful and flavorful festive dish.
Pineapple and Ginger Duck Slices
Tender duck breast quickly stir-fried with sweet pineapple and aromatic young ginger, creating a tangy and appetizing dish that's a classic Cantonese home-cooked favorite.
Five-Color Stir-Fried Shredded Snake
Tender shredded snake meat stir-fried with five colorful vegetables in a savory sauce, a visually stunning Cantonese classic.
清蒸鲈鱼
Steamed sea bass is a classic Cantonese dish known for its tender texture and pure flavor. The fish is perfectly cooked to reveal snow-white meat, garnished with fragrant scallion and ginger strips, and finished with hot oil and savory soy sauce – simple yet exquisite, suitable for family meals and banquets.
Baby Cabbage in Superior Broth
Golden broth infuses sweet baby cabbage, complemented by the savory richness of preserved egg and ham. This dish is simple yet elegant, a beloved favorite at family gatherings.