Prince Restaurant

A nourishing soup stewed with green olives, dendrobium, and fish maw. The soup is sweet and has a lingering sweetness, the fish maw is soft and smooth. Suitable for nourishing yin, moistening the lungs, warming the stomach and body.

Tender abalone braised with fatty and lean pork belly. The sauce is rich and glossy, the meat is tender and flavorful, with a balanced sweet and savory taste that is very appetizing with rice.

Deep-fried eel balls coated in a sauce made with honey and preserved olives. Crispy outside, tender inside, the savory flavor of preserved olives perfectly balances the sweetness of honey, offering a rich texture.

Traditional Cantonese claypot dish with pork intestines, pork stomach, and large pickled mustard greens. The pepper broth is spicy and warming, the offal is well-prepared without any off-odor, and the mustard greens absorb the essence of the broth.

A claypot dish combining dried oysters and chicken, seasoned with sand ginger. The dried oysters' flavor is concentrated, the chicken is tender and smooth, and the unique aroma of sand ginger enhances the overall umami.

Selected premium dried oysters pan-fried with ginger and scallions. The dried oysters are caramelized on the outside, sweet on the inside, with ginger and scallions to remove any fishiness and enhance the aroma.

One Garoupa, Two Ways: Fish fillets are formed into balls and steamed with preserved mustard greens and dried tangerine peel, tender and refreshing. The head and belly are braised with bean curd skin, ginger, and scallions, flavorful and rich.

Black pork ribs braised with bitter melon. The black bean sauce is rich in garlic aroma, balancing the bitterness of the melon. The pork ribs are tender and flavorful.

A stir-fry of eggplant, asparagus, and green beans. The texture is a mix of crisp and tender, light and healthy, retaining the vegetables' natural sweetness.

Sichuan-style dish using tender beef neck. The broth is spicy and fragrant, the beef is tender and smooth, served with bean sprouts and other vegetables to stimulate the taste buds.

Oxtail slow-cooked in red wine. The oxtail is rich in collagen, with a soft, melt-in-your-mouth texture. The sauce is thick and aromatic with red wine, offering a mellow and rich flavor.

Minced lotus root mixed with minced meat, pan-fried into patties with salted fish. Crispy texture with meat flavor, the unique aroma of salted fish adds a finishing touch.

Classic Cantonese dish, stir-fried Chinese broccoli with Cantonese preserved meats (Chinese sausage, preserved meat). The Chinese broccoli is crisp and green, infused with the savory aroma of preserved meats, salty and delicious.

Rich taro braised with oil duck and preserved meat. The taro absorbs the preserved meat's oiliness and coconut milk aroma, with a powdery and dense texture, and a rich flavor.

Tender tofu paired with freshly shredded crab roe and seafood. The crab roe is golden and fragrant, the tofu melts in your mouth, and every bite is full of oceanic umami.

Tender pea shoots drizzled with a rich sauce of freshly shredded crab roe. The pea shoots are refreshing and cut through the richness, perfectly complementing the sweet and savory crab roe.

Traditional stir-fried glutinous rice with Chinese sausage and preserved meat. The rice grains are distinct, with a chewy and springy texture, full of preserved meat aroma.

Whole steamed hairy crab, preserving the original sweetness of the crab meat. The roe is rich and fragrant, the meat is tender, best enjoyed with Zhenjiang vinegar.

Mushrooms and bamboo shoots braised with lamb. A classic winter warming dish. The lamb is tender and flavorful, the sauce is rich. Served with lettuce to absorb the sauce.

Beef brisket, with the skin fried until crispy and the meat inside remaining tender. Crispy outside, soft inside, rich beef flavor.

Bite-sized beef tenderloin cubes, pan-seared to a caramelized exterior. The meat is tender and juicy, seasoned simply to highlight the beef's natural flavor, suitable as an appetizer.

Traditional handmade dish. Pomelo peel undergoes a complex process to remove bitterness, absorbing the essence of broth and shrimp roe. Texture is soft like a sponge, uniquely savory.

Refreshing cold eggplant drizzled with rich sesame sauce. The eggplant is soft, the sauce is smooth and appetizing, with a rich sesame aroma.

Chicken feet slow-cooked in a special abalone sauce. The chicken feet are soft, fall-off-the-bone, rich in collagen, and absorb the rich and sweet abalone sauce.

Gizzard shad is extremely tender like tofu, coated in batter and deep-fried, sprinkled with salt and pepper. Crispy outside, tender inside, melts in your mouth, savory and appetizing.

Pork stomach cooked with pickled mustard greens and pepper. The pork stomach is crisp, the pickled mustard greens add freshness, and the pepper is spicy and warming, making it an appetizing and nourishing dish.

Patties made from shrimp paste and sweet corn kernels, pan-fried. The shrimp is springy and sweet, the corn adds texture and sweetness, and the pan-fried exterior is slightly charred.

Frog legs deep-fried until crispy, coated in a honey black pepper sauce. The meat is tender like chicken, with a crispy exterior and a sweet and slightly spicy flavor.

Squid tentacles coated in flour, deep-fried until golden and crispy, tossed with salt, pepper, minced garlic, and chili. Chewy and springy texture, a very popular bar snack.

Green peppers pan-fried until their skin wrinkles like tiger skin, drizzled with black bean sauce. The green peppers are soft and slightly spicy, with a rich and savory black bean sauce, offering a unique flavor.

Famous Shunde dish, mud carp meat is beaten until gelatinous and deep-fried into balls. Served with special clam sauce for dipping. The fish balls are springy, and the sauce is savory with a unique fermented aroma.

Fresh okra blanched and drizzled with black bean sauce and garlic oil. Crisp, tender, and smooth texture, rich black bean and garlic aroma, healthy and refreshing.

Restaurant's signature fried rice, stir-fried over high heat with quality ingredients and rice. Full of wok hei, each grain is distinct, with abundant ingredients and a delicious flavor.

A type of wet-fried rice, with egg-fried rice base topped with a thick sauce containing seafood, meat, and vegetables. Moist and rich texture, sweet and delicious flavor.

Seafood rice served in a claypot, with the broth infused with the essence of abalone sauce. The rice absorbs the broth, rich in umami, steaming hot.

Dry stir-fried vermicelli with flavorful sakura shrimp and seafood. The vermicelli is smooth and springy, and the sakura shrimp adds a crispy texture and rich aroma.

Classic Cantonese noodle dish, E-fu noodles stir-fried with ingredients like straw mushrooms and chives. The noodles are soft and absorb the sauce, with an even soy sauce color and a fragrant aroma.

Fried rice with fresh pineapple chunks and scallops. The sweet and sour pineapple complements the scallops' freshness, refreshing and appetizing, with a tropical flair.

Classic Cantonese fried rice, with key ingredients being salted fish and diced chicken. The unique savory aroma of salted fish permeates the rice, the chicken is tender, with a rich flavor.

Pan-fried noodles in the style of 'two-sided yellow', with the noodle cake fried golden and crispy, topped with a rich seafood sauce. Crispy outside, soft inside, with distinct layers of texture.

A healthy fried rice option with chewy wild rice, crispy pine nuts, and egg white. Rich and varied texture, light and not greasy.

A combination of rice noodles and vermicelli braised with pickled mustard greens and shredded pork. The textures of the two noodles interweave, the pickled mustard greens bring out the umami, and the broth is flavorful.

Japanese Inaniwa udon with a rich tomato broth and tender chicken balls. The noodles are smooth, the broth is sweet and sour, appetizing, and stimulates the appetite.

Curry-flavored stir-fried rice noodles, typically with shrimp, char siu, egg, and bean sprouts. Golden in color, slightly spicy and appetizing.

Silver thread noodles braised with goose feet in abalone sauce. The goose feet are tender and flavorful, and the noodles absorb the rich, collagen-rich sauce.

A test of wok hei technique in Cantonese cuisine. Rice noodles stir-fried with beef slices, bean sprouts, and chives over high heat. Beef is tender, rice noodles remain intact, full of wok aroma, and soy sauce fragrance.

Shanghai-style noodle dish where noodles are braised with cabbage and chicken in a rich broth until tender. The broth is flavorful, and the noodles are soft and suitable for all ages.

Fish broth base with cilantro, preserved egg, and hand-beaten shrimp paste. Corn noodles have a unique aroma, the broth is sweet and rich, with abundant ingredients.

Selected fresh seasonal vegetables quickly blanched in boiling water. Retains the vegetables' natural color and nutrients, can be served with oyster sauce or soy sauce, light and healthy.

Char siu made from Spanish Iberico black pork. Evenly distributed fat, tender and juicy meat, with an acorn aroma and sweet honey glaze.

Traditional roast goose cooked in a hanging oven. Crispy skin, tender meat, with flavorful fat under the skin that is not greasy. The goose meat is juicy and flavorful, served with plum sauce to cut through the richness.

Crispy-skinned, tender salt-baked chicken. The chicken skin is golden and crispy, the meat is savory and flavorful, remaining tender, with a unique flavor.

A platter including roasted suckling pig and other roasted meats (like char siu, roast goose, etc.). The suckling pig skin is as crispy as potato chips, allowing you to taste various Cantonese roasted meat flavors at once.

Cantonese roasted pork belly, with the skin roasted until crispy and crackling. Distinct layers, fatty but not greasy, savory meat, usually eaten with mustard or white sugar.

Duck tongues braised in a special eight treasure sauce. Crispy and tender texture, rich sauce aroma, slightly spicy and sweet, an excellent snack to pair with drinks.

Famous Shunde-style pigeon, usually braised. Crispy skin, tender meat, even the bones are flavorful and crispy, rich in juices.

Crispy pickled small cucumbers with thick jellyfish heads. The jellyfish heads are crisp and chewy, seasoned with aged vinegar and minced garlic, sour and appetizing.

Soft-boiled century egg with sweet and sour, slightly spicy pickled ginger. The century egg yolk is semi-liquid and soft, the pickled ginger is refreshing and cuts through richness, a classic appetizing cold dish.

Vegetarian rolls made from tofu skin, smoked. Possesses a rich smoky aroma, layered texture, sweet and juicy.

Crispy jellyfish head with vegetarian abalone slices that resemble abalone. A cold appetizer with rich textures, seasoned with a balanced sweet and sour flavor, refreshing and appetizing.

Teochew-style braised goose feet and wings in a flavorful brine. The brine is rich and mellow, the goose skin is gelatinous, and the meat is flavorful and chewy.

Cold-dressed black fungus, possibly with shellfish. The fungus is crisp, rich in dietary fiber, seasoned with vinegar and garlic sauce, sour and refreshing.

Crystal clear mung bean noodles with shredded chicken, drizzled with rich sesame sauce. The noodles are smooth, the chicken is tender, and the sesame sauce is rich and flavorful, offering a complex texture.

A daily selection of Cantonese slow-cooked soup. Ingredients are chosen according to the season and simmered for a long time. The soup is rich, nourishing, and has health benefits.

Deluxe lunch set, including a pot of hearty slow-cooked soup and Spanish black pork char siu. The soup is nourishing, the char siu is of superior quality, suitable for sharing.

Premium lunch set. Includes nourishing and beautifying almond-lung-and-fish-maw soup, paired with crispy-skinned, tender garlic crispy chicken. Abundant and delicious.

Large soup dumplings with rich fillings including shark's fin, served in a flavorful broth. Thin skin, generous filling, and sweet soup. Eat carefully with a spoon.

Goose feet braised in abalone sauce until tender. Rich in collagen, the sauce is thick and melts in your mouth, offering an excellent flavor.

The king of Cantonese dim sum, crystal skin wrapped around a whole fresh shrimp. Thin and transparent skin, crisp and springy shrimp, full of flavor.

Classic pork and shrimp siu mai, usually topped with roe or gold leaf. The meat is firm and springy, shiitake mushrooms add umami, and the texture is full.

A dessert made from red date paste, with a soft and chewy texture. Rich date aroma, moderate sweetness, with benefits for blood nourishment and beauty.

Tofu skin wrapped with minced pork, shrimp, and other fillings, deep-fried and then braised in broth. The tofu skin absorbs the broth, resulting in a moist and delicious texture.

Steamed dumplings with a filling of various Yunnan wild mushrooms. Rich mushroom aroma, crisp texture, light and healthy, suitable for vegetarians or mushroom lovers.

Green dumpling wrappers filled with fresh scallops. Crystal clear like jade, sweet scallops, exquisite presentation, full of color, aroma, and taste.

Chicken feet undergo multiple processes including frying, soaking, and steaming, seasoned with XO sauce. The chicken feet are soft and tender, the sauce is slightly spicy and appetizing, rich in collagen.

Taro cake with preserved meat bits and dried shrimp. The taro is soft and powdery, the preserved meat is savory, with a dense texture, a traditional Cantonese savory dim sum.

Translucent, chewy skin wrapped with rich fillings like peanuts, minced meat, preserved radish, and chives. Rich layers of texture, chewy skin, and crispy, savory filling.

Pork ribs cut into small pieces, steamed with black bean sauce and minced garlic. The meat is tender and juicy, the black bean sauce is flavorful, a classic dim sum must-order.

Beef balls with dried tangerine peel, usually served on a bed of tofu skin. The beef balls are soft and springy, and the tangerine peel's aroma removes any gaminess from the beef.

Glutinous rice and wild rice with chicken filling steamed in lotus leaves. Possesses a lotus leaf aroma, the wild rice adds texture, soft, glutinous, and fragrant.

Layered steamed cakes filled with sweet custard. Soft texture, rich milk flavor, with distinct layers in appearance.

One of the three kings of Cantonese dim sum. Soft, fluffy bun filled with honey-glazed char siu. The bun is soft, and the filling is moderately sweet and savory.

Restaurant's signature bun, possibly a variation of a Mexican bun or a crispy char siu bun. Crispy exterior, rich filling, unique texture.

Tear open the bun to reveal a golden salted egg yolk custard filling that flows like lava. A blend of salty and sweet, with a rich egg yolk aroma and a soft bun.

Shanghai-style soup dumplings with thin skin and juicy filling. The filling contains frozen broth that melts into soup when steamed. Sip the soup carefully before eating the dumpling; it's incredibly delicious.

A combination of three different fillings in rice noodle rolls. The rice noodle skin is thin and smooth, allowing you to taste multiple flavors at once, served with sweet soy sauce.

Rice noodle rolls filled with whole fresh shrimp and chives. The shrimp is crisp, the chives add aroma, and the rice noodles are crystal clear and full of flavor.

Rice noodle rolls filled with minced beef and cilantro. The beef is tender, the cilantro is fresh, and the texture is soft and smooth.

Rice noodle rolls filled with sliced honey-glazed char siu. The sweet and savory flavor of the char siu perfectly complements the light rice noodle skin, a classic flavor.

Plain rice noodle rolls (or with minimal filling), emphasizing the rice aroma and smooth texture of the noodles themselves, served with mixed sauces (sesame sauce, sweet sauce, etc.).

Cantonese congee cooked with fresh garoupa slices. The congee base is smooth and creamy, infused with the fish's freshness. The fish slices are tender.

One of the most classic Cantonese congee dishes. Lean pork slices and preserved egg cubes mixed into white congee, savory and delicious, warming and comforting.

Deluxe congee with nourishing fish maw and tender chicken. The congee base is rich in collagen, with a sweet and rich flavor.

A crispy pastry tart base topped with whole abalone. The abalone is tender and flavorful, the pastry is flaky, with a balanced sweet and savory taste, offering a luxurious experience.

Creative dessert spring rolls with a filling of cinnamon-stewed apple chunks. Crispy exterior, sweet and sour filling with cinnamon aroma, similar to apple pie flavor.

A crispy honeycomb-like taro exterior encasing a seafood filling. Rich taro aroma, crispy outside, soft inside, with a delicious filling.

Flaky pastry filled with char siu, uniquely flavored with lemon. The lemon's zest balances the richness of the char siu and pastry, making it refreshing and delicious.

Long, thin deep-fried spring rolls, usually filled with shrimp paste. Extremely crispy exterior, easy to hold and eat, with a fresh and savory filling.

Glutinous rice flour balls deep-fried until crispy on the outside and soft and sweet on the inside, filled with savory minced pork, dried shrimp, etc. Balanced sweet and savory flavors with a rich texture.

Also known as sesame balls, glutinous rice balls coated in sesame seeds and deep-fried. Crispy outside, soft inside, usually filled with lotus seed paste or red bean paste, sweet and delicious.

Rice noodle rolls cut into sections and pan-fried until crispy, stir-fried with fresh scallops and XO sauce. Spicy and appetizing, crispy outside and soft inside, full of wok hei.

Rice noodle rolls wrapped around crispy Vietnamese spring rolls (or 'fried two'), which in turn contain shrimp paste. One bite offers three textures: smooth, crispy, and fresh.

Traditional Chinese tea service, with choices of Pu-erh, Tieguanyin, Shoumei, and other common teas. Aids digestion and reduces greasiness.

Pre-meal appetizers, usually peanuts, pickled vegetables, or other cold dishes.

A premium house-made sauce made with dried scallops, ham, chili, etc. Rich in umami, spicy and delicious, suitable for pairing with dim sum.