潮品集‧ 潮坊 潮州餐廳

A sumptuous Chinese banquet set for ten people, featuring seven exquisite main dishes and one soup. The menu includes seafood (lobster, abalone, grouper), meat (braised goose, ribs), and traditional delicacies (Buddha Jumps Over the Wall, sticky rice), perfect for family gatherings.

An exquisite single-person set menu, sequentially presenting an appetizer, soup, seafood main, meat main, and dessert. It blends Chaozhou culinary techniques with premium ingredients like abalone, lobster, and truffle, offering delicate and rich flavors.

Premium single-person set menu, characterized by the use of high-end ingredients such as fins or bird's nest, large prawns, and whole abalone. It includes appetizers, soup, multiple main courses, and exquisite desserts, showcasing the luxury and refinement of Chaozhou cuisine.

Chaozhou-style braised goose wings, slow-cooked in a special aged braising liquid. The skin is smooth, the meat is tender, rich in collagen, with a strong aroma of spices and soy sauce, perfect for savoring slowly.

Sliced braised goose meat served over tofu soaked in braising liquid. The goose meat is tender and juicy, with a balanced savory flavor, complemented by the soft and flavorful tofu for a rich textural experience.

A platter featuring three different parts of braised goose, typically including goose meat, wings, or other internal organs. It allows you to taste multiple textures at once and is a classic choice for experiencing Chaozhou braised delicacies.

Braised goose liver and intestine platter. The goose liver is smooth and delicate, while the goose intestine is crisp and springy, both fully absorbing the essence of the aged braising liquid.

Cleaned pork intestines braised for a long time, with a soft yet chewy texture, rich and flavorful without being greasy.

A duo of braised duck blood (or goose blood) and braised tofu. Silky smooth texture like jelly, bursting with savory braising liquid when bitten, a classic dish that pairs perfectly with rice.

A la carte braised tofu, made with firm tofu braised until honeycomb-like inside, absorbing the special Chaozhou braising liquid. The bean and braising aromas intertwine with every bite.

Chaozhou-style cold appetizer, fresh mullet is cooked and chilled, served with Chaozhou's unique Puning bean paste. The fish is firm and sweet with a unique flavor, offering a distinct taste when eaten cold.

Fresh mud crab steamed and chilled to lock in its sweetness and moisture. Served with ginger and vinegar dip to enhance the natural sweetness of the crab meat, which is delicate and springy.

Soft-shell crab fried until crispy, then stir-fried with generous amounts of fried garlic, fermented black beans, and chili. Crispy on the outside and soft on the inside, spicy and delicious, the whole crab can be eaten shell and all.

Fresh squid from Penghu stir-fried with salted egg yolk (golden sand). The squid is fresh, elastic, and chewy, coated with a savory and creamy salted egg yolk sand, offering a rich flavor.

Coral trout fillet steamed with Chaozhou-style preserved olive vegetables. The coral trout flesh is tender and white, and the savory flavor of the olive vegetables permeates the fish without overpowering it.

Dragon Tiger Grouper fillet steamed with preserved winter vegetable. The unique aroma and saltiness of the winter vegetable remove any fishiness and enhance the umami. The skin is rich in collagen, and the flesh is springy and delicious.

Mud crabs (Sa Gong) have plump, firm meat, while female crabs (Sa Mu) are known for their abundant roe. You can choose your preferred cooking method, whether it's steaming to enjoy the original flavor or opting for the robust Typhoon Shelter or salted egg yolk preparations, both are very popular.

Large Australian lobster with firm, springy flesh and extremely high sweetness. Ideal for steaming with garlic or baking in superior broth to fully showcase the luxurious texture of the lobster meat.

Smaller Australian lobster with equally delicate and delicious flesh. Suitable for single diners or small groups, available in garlic, superior broth, or ginger scallion flavors.

Dragon Tiger Grouper combines the collagen of Giant Grouper with the tender flesh of Tiger Grouper. The skin is thick and springy, the flesh is sweet and tender, ideal for steaming to preserve its original flavor.

Premium grouper with white, tender flesh and a hint of sweetness. Simple steaming or plum steaming enhances its elegant flavor.

Top-grade grouper with a vibrant red hue, a premium ingredient for banquets. Its firm and delicious flesh is perfect for both traditional steaming and pan-searing.

A type of coral reef fish with soft flesh. It has a sweet flavor and a tender texture, recommended to be enjoyed with light steaming or boiling to appreciate its natural freshness.