Chinese Tomato Risotto (礼茶烩饭)
In the 1950s, it was customary for Cantonese brides to eat this stewed tomato rice with a quail egg because of its symbolism.
Cantonese-Style Claypot Rice (粤式砂煲腊味饭)
In Guangdong province, meats cured during the winter are harvested in the last month of the lunar calendar (腊月) to be gifted to families and friends for the upcoming Chinese New Year celebration.
Crispy Rice in Seafood Stew 桃花泛 (海鲜锅粑)
A dish that mimics the scorched rice formed on the sides and base of a pot when it was still common to cook grains over a direct flame.
Huang Pu noodles with prawn omelette
Our chefs painstakingly sear the egg noodles by swirling them in a wok continuously
until they are toasted and crispy outside but chewy inside.
Steamed Fragrance Rice in Lotus Leaves (腊味荷叶饭）
Cured meats such as Waxed Duck, Pork & Liver Sausage, are wrapped into rice parcels with lotus leaves. After steaming, the rice in the parcel is infused with the fragrance of the cured meats.