Da San Yuan Jiu Lou

This is a top-tier dish in Cantonese roast goose cuisine. The whole goose is marinated and roasted until the skin is crispy and golden. The goose meat is rich in fat and tender, juicy. Typically, the first way of eating is to wrap the skin and meat in pancakes, and the second way is to use the goose bones to make soup or stir-fry, with rich flavors.

A classic Cantonese roast duck dish. The duck skin is roasted until crispy and glossy, and the duck meat is tender. Peking duck is typically served with scallion segments, sweet bean sauce, and wrapped in lotus leaf pancakes for a rich and layered texture. The remaining duck frame can be used for soup or stir-fry.

A platter featuring a selection of assorted Cantonese barbecued meats. Typically includes char siu, chicken, or preserved meats. Allows you to taste multiple classic flavors at once, suitable for diners who want to try different barbecue flavors.

A representative of Cantonese char siu. Pork with a good balance of fat and lean meat is marinated with honey and a special sauce, then roasted. It has a bright red color, tender and sweet texture, with a unique charcoal aroma.

Traditional Cantonese preserved sausage and liver sausage. Preserved sausage has a wine aroma and sweetness, while liver sausage has a rich liver flavor. After steaming, the fat seeps out, resulting in a firm texture and a unique savory flavor.

Free-range chicken prepared as salt-water chicken. The meat is firmer and chewier than regular chicken. Boiled in brine, it retains the chicken's natural sweetness. Crispy skin and tender meat, with a savory and fresh taste.

Free-range chicken smoked with sugar cane. The chicken absorbs the sweetness of the sugar cane and the aroma of smoking, with a tempting reddish-brown skin. The meat is firm, with a unique smoky flavor upon tasting.

A Taiwanese delicacy. Mullet roe is salted, dried, and then roasted until the surface is slightly charred. Served sliced, it has a sticky and dense texture, with a rich oceanic umami and savory flavor. It is usually paired with garlic sprouts or radish slices to balance the taste.

A famous Cantonese chicken dish. Hot oil is repeatedly poured over the chicken until the skin is crispy, while the meat inside remains tender. Crispy skin and tender meat, savory and flavorful, usually served with salt and pepper.

Squab marinated in a special sauce and deep-fried until the skin is crispy. The pigeon meat is delicate and has a richer flavor than chicken. Crispy skin and fragrant bones, it is a classic delicacy in Cantonese cuisine.

A traditional Cantonese dish with complex preparation. Boneless duck meat is combined with smooth taro paste, coated and deep-fried until crispy. Crispy exterior, soft and glutinous taro paste inside, with tender duck meat, offering a rich layering of textures.

Fresh frog leg meat is stir-fried over high heat with a rich sauce. The frog meat is tender and white, with a texture similar to chicken but smoother. The sauce is rich and savory, making it a great dish to accompany rice.

Frog legs are lightly coated and deep-fried, then tossed with salt and pepper. Crispy outside and tender inside, the frog meat retains its sweetness and moisture. The savory and slightly spicy salt and pepper seasoning enhances the flavor, making it suitable as a snack with drinks.

A high-grade deep-sea fish with white, delicate flesh and abundant collagen. Priced daily, it is usually steamed to best showcase its fresh, sweet original flavor.

Large Boston lobster with firm, springy, and sweet meat. You can choose to steam it to preserve its original flavor, or cook it with supreme broth or garlic. The Typhoon Shelter preparation adds a crispy fried garlic flavor.

Crab with plump meat, especially the claws which are thick and delicious. Steaming is ideal to showcase its freshness, or braising with ginger and scallions for flavor. Typhoon Shelter crab is a classic, robustly flavored Hong Kong style preparation.

A hybrid of Goliath Grouper and Tiger Grouper, combining the advantages of both. The flesh is tender and elastic, with abundant collagen in the skin. Multiple cooking methods are available, with steaming being the most common, allowing you to taste the fish's fresh sweetness.

Large prawns from the Penghu waters, exceptionally large in size. The meat is crisp, springy, and sweet. Steaming allows you to taste the original flavor, while steaming with garlic adds aroma, making the shrimp even more delicious after absorbing the sauce.

This is a champagne from France, a blend of Pinot Noir and Chardonnay. It has fresh fruit aromas and rich layers of creamy, nutty notes, with fine bubbles and a balanced palate.

Pink champagne. Attractive color, with rich red berry aromas such as cherry and raspberry. Elegant palate with minerality, suitable for pairing with appetizers or seafood.

A signature wine from a grower champagne producer. A blend of multiple grape varietals, showcasing juicy fruit flavors and floral notes. Fresh and elegant acidity, with a unique mineral character.

Blanc de Noirs champagne made entirely from Pinot Noir. Rich fruit aromas, with notes of berries and citrus, accompanied by the creamy brioche notes from aging, offering rich complexity.

Champagne aged for a long time. Full-bodied and powerful, with a complete structure. Mature flavors, with complex aromas of spice and dried fruit, suitable for pairing with richer dishes.

Blanc de Blancs champagne made purely from Chardonnay. Harmonious and delicate texture, with fresh floral notes and citrus fruit aromas. The finish has a hint of ginger spice, making it very refreshing.

A fresh and lively champagne. Fine bubbles, full of citrus and grapefruit fragrance. Crisp texture, bright acidity, very suitable as an aperitif.

Elegant rosé champagne. Primarily made from Meunier, it is rich in fruit, full of the sweetness of ripe strawberries. Delicate and elegant palate, balanced acidity, very pleasant.