Yue Liang Guang Shi Liao Li

A rich chicken soup hot pot with sweet scallops, dumplings, baby cabbage, mushrooms, and glass noodles. The chicken is stewed until tender, and the broth is filled with the essence of seafood and land ingredients. Perfect for sharing, warming your stomach.

A luxurious nourishing hot pot containing fish maw (rich in collagen), chicken, and pork belly. Served with a vegetable platter, beef slices, and homemade meatballs, plus one serving of broth. The broth is thick and smooth, with a rich texture.

A combination of seasonal vegetables, typically including leafy greens and mushrooms. Added to the hot pot, it enhances the broth's sweetness.

Thinly sliced boneless beef short ribs with even marbling. Briefly swish in the boiling broth for a few seconds; the meat is tender and juicy.

Prized pork neck slices. Crisp and chewy texture, not dry. Rich pork aroma when cooked, a popular choice for hot pot.

Handmade meat paste, choose from cuttlefish or shrimp. Chewy and springy when cooked, with authentic seafood flavor.

Additional serving of hot pot broth. Ideal for dishes requiring long cooking times or for those who enjoy soup.

A traditional Cantonese festive dish with ingredients layered in a pot. The top layer is filled with luxurious ingredients like abalone, fish maw, and roasted meats, while the bottom layer consists of vegetables and dried bean curd that have absorbed the rich sauce. The flavor is rich and savory, symbolizing reunion and prosperity.

A skillful dish mimicking crab meat, made primarily with egg white, stir-fried with crab roe sauce and flying fish roe. The texture is smooth like snowflakes, topped with caviar and a raw egg yolk. Mix and eat for a rich, complex flavor and texture.

An exquisite pickled radish dish, cut into beautiful flower shapes. Marinated with roselle and rose, giving it a pink hue. Crisp texture with a sweet and sour floral flavor, an excellent appetizer.

Giant soup dumplings filled with pork and rich crab roe. The skin is extremely thin, and biting into it releases a flood of delicious soup. Be careful of the heat; sip the soup first before eating the filling and wrapper.

Creative Hong Kong-style toast dish. Crispy toast box filled with seafood, cabbage, and rich creamy sea urchin sauce, topped with baked cheese. Offers a crispy exterior and soft interior, rich creamy flavor with a hint of seafood sweetness.

A traditional Cantonese soup requiring meticulous knife skills and precise heat control. The broth is rich, containing finely shredded premium ingredients such as abalone, sea cucumber, and fish maw. Smooth and thick texture, with abundant ingredients in every spoonful.

Chardonnay white wine from the Loire Valley, France. Fresh taste with floral and citrus notes, balanced acidity. Excellent for pairing with seafood, enhancing its freshness.

Classic braised pork belly dish with premium abalone. Kurobuta pork belly is slow-cooked in a special sauce until tender and flavorful, rich but not greasy. The abalone is chewy and absorbs the savory sauce. A hearty dish perfect for sharing.

Uses high-quality Marble Goby, cooked using a low-temperature oil poaching method to maintain extreme tenderness and juiciness. Served with a special fish sauce, it is fresh, light, and allows you to savor the original flavor of the fish.

A stir-fried dish combining tradition and innovation. Features stuffed bell peppers and morels stuffed with minced shrimp. Stir-fried with fermented black bean sauce over high heat, imparting a 'wok hei' aroma, with a savory, slightly spicy flavor and rich texture.

A creative cold dish that transforms traditional Taiwanese sesame oil chicken into a jelly. Crystal clear appearance, refreshing and cool to eat, while concentrating the aroma and flavor of sesame oil chicken.

An exquisite handmade shrimp dish, combining grass shrimp with tender asparagus, beautifully shaped. Stir-fried with Baozhong tea leaves and crispy rice crust, offering a subtle tea aroma and crispy texture. Shrimp is firm and tender, asparagus is crisp.

Fresh live fish of the season, priced by weight. Available in various steaming methods, such as Chinese wine aroma, minced garlic and ham, or fermented black bean flavor, to best preserve the fish's tenderness.

Uses boneless grouper fillet with delicate flesh. Can be prepared in various styles such as pickled cabbage stew, fermented black bean stir-fry, or tofu pot to satisfy different taste preferences.

Fresh large scallops. Can be stir-fried with fermented black beans, nuts, or XO sauce. Sweet and tender texture, best enjoyed hot.

Selected grass shrimp dish, six pieces per serving. Available in various flavors, including stir-fried with nuts, baked with berries, or stir-fried with morels. Shrimp is firm and springy.

Plump green crabs, available in spicy, fermented black bean sauce, or typhoon shelter style. The typhoon shelter style features crispy fried garlic, offering an intense spicy flavor. Ideal for those who enjoy cracking crabs.

Fresh live lobster with firm and sweet flesh. Recommended to try the truffle and cheese baked option for its rich creaminess; or choose Chinese preparations like spicy or fermented black bean sauce.

A luxurious stew with a pumpkin golden broth base, featuring abalone and sea cucumber stuffed with minced shrimp. Offers a soft and chewy texture with a sweet and rich broth.

A tofu pot served in a clay pot, with abundant seafood such as shrimp, scallops, and whelk slices, braised with crab roe sauce. The tofu soaks up the delicious broth, making it very satisfying with rice.

Classic Cantonese clay pot dish. Glass noodles absorb the savory flavors of oyster sauce and various seafood (shrimp, scallops, cuttlefish, etc.), dry and flavorful with a rich aroma.