Chilled Mixed Seafood in Spicy-Tangy Sauce
Tender bighead shrimp and squid are served chilled in a spicy-sour sauce with cucumber and herbs for a fresh, juicy, appetite-whetting seafood bite.

A generous set menu for 5–6 guests, featuring chilled and steamed seafood, tender Cantonese chicken, comforting taro rice, rich seafood soup, and a delightful ice cream dessert.
Tender bighead shrimp and squid are served chilled in a spicy-sour sauce with cucumber and herbs for a fresh, juicy, appetite-whetting seafood bite.
A classic Lingnan-style chicken dish, gently poached and rested to keep the meat tender, juicy, and naturally flavorful, served with a savory sauce for a clean Cantonese taste.
Tender, rich river eel is steamed with aromatic garlic sauce and lotus leaf for a silky texture, deep savory flavor, and a clean lotus fragrance that balances the richness.
Soft, creamy Lipu taro is topped with rich pork gravy, minced pork rib meat, crispy fried dough stick, and shredded purple sweet potato for a savory, melt-in-your-mouth bite.
A golden pan-fried cuttlefish cake with a crisp exterior, tender center, fresh cuttlefish flavor, and a pleasantly chewy texture, served with baby kumquats, golden willow sprouts, pansies, and sauce.
A rich, savory seafood soup with winter melon, shrimp, sea cucumber, fish maw, crab stick, and dried scallop in a thick, deeply flavorful broth.
A Hong Kong-style rice bowl with diced honey BBQ pork, rice, green peas, corn, and carrots, finished with a rich sweet-savory sauce that soaks into the rice.
A playful mushroom-shaped dessert with creamy ice cream, crisp cookies, fruit, and sweet toppings for a fun mix of soft, crunchy, and fruity bites.
A small pack of restaurant napkins for keeping your hands and table clean during the meal.