Oyster Omelette (Hao Lao / Hao Jian)
A classic Chaoshan street food featuring fresh oysters coated in sweet potato starch batter, pan-fried until crispy outside and tender inside. Served with fish sauce.
Yú Fàn (Fish Rice)
A classic Chaoshan dish where fish is poached in brine, highlighting natural flavors with a tender and savory taste, often served cold.
Salt-Cured Creamy Female Crab (Sheng Yan Gao Xie)
Choose live creamy female crabs cured with baijiu and secret marinade. The meat is crystal clear, the roe is creamy, savory and icy cold. A top cold dish in Chaoshan banquets.
Macau Portuguese-Style Wine
Macau Portuguese-style wine merges Portuguese and Macau flavors, cooking fresh seafood in white wine for a rich, aromatic broth that lingers.
Macanese Portuguese-Style Seafood Rice
A fusion of Portuguese and Cantonese cuisines, this Macau specialty combines succulent seafood with a rich, creamy tomato-coconut sauce. Every spoonful is exotic and satisfying.
Baked and Pan-Seared Bacalhau
Salty and flavorful bacalhau, pan-seared then baked until crispy outside and tender inside, with garlic butter, a Macau classic.
Curry Fried Crab
Rich curry meets sweet crab meat in this spicy and appetizing dish. Every bite is a warm embrace of sea and spice.
土笋冻
A classic Fujian cold appetizer made from sea worms simmered into a savory jelly. Served with a tangy dipping sauce, it's smooth, chewy, and refreshing.
Fujian Seafood and Tofu Clay Pot
A classic Fujian clay pot dish with silky tofu and fresh seafood in a rich, savory broth that warms the soul.
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.
Crispy Potato Phoenix Tail Prawns
Golden crispy potato shreds wrap tender prawns, creating an irresistible appetizer with a delightful crunch.
Shrimp in Tomato Sauce
Tender shrimp coated in a tangy and sweet tomato sauce, vibrant red and appetizing, an easy Chinese banquet dish.
Three-Color Lobster
Tender and springy lobster paired with green, red, and yellow bell peppers, creating a colorful and flavorful festive dish.
Braised Sea Cucumber in Clear Broth
A classic Shandong dish featuring tender sea cucumber in a light, savory broth, with delicate flavors and an elegant presentation.
Braised Stuffed Sand Worms
Fresh and chewy sand worms stuffed with savory filling, braised in a rich sauce. A classic coastal banquet dish.
Spicy Blood Clam Salad
Fresh blood clams meet a spicy, tangy sauce. Each bite bursts with sweet and mild heat, making this the ultimate party appetizer.
Three-Shreds Mixed Clams (San Si Ban Cheng)
A refreshing Zhejiang cold dish featuring tender clams and crispy mixed shreds with a sweet-sour-spicy dressing. Perfect for summer.
Clam and Yellow Croaker Soup
A delicate thick soup blending the umami of clams and yellow croaker, with a silky broth and tender fish cubes.
Oil-baked Red Mud Crab (Yóu Jú Hóng Xún)
Red mud crab has tender meat and rich roe. This oil-baking method locks in sweetness and aroma, making it a classic Fujian dish.
Laver and Raw Crab Salad
A classic Chaoshan cold dish combining marinated raw crab with seaweed, offering a fresh, sweet, and smooth taste—perfect for summer appetizers.