潮潮居

Slices of goose meat braised in a master stock containing soy sauce and spices. The meat is tender and savory with a deep aromatic flavor. Traditionally served with a vinegar dip.

A luxurious double-boiled soup featuring chicken and shark fin. The broth is clear but rich in flavor, extracted from long hours of steaming. Known for its gelatinous texture and warming properties.

Whole grey mullet boiled simply to preserve its natural sweetness, often served chilled (Chiu Chow style). The flesh is firm and served with Puning bean sauce for dipping.

Sautéed chicken fillets with Sichuan peppercorns and pearl leaves. The dish has a unique numbing spice aroma and is garnished with crispy deep-fried leaves.

A claypot stew featuring salted pork ribs and mustard greens (spring vegetables). The broth is savory and slightly bitter from the greens, making it a comforting rustic dish.

Australian lobster baked in a supreme broth, served over a bed of E-fu noodles. The noodles soak up the rich, umami-packed lobster juices. A celebratory banquet dish.

Fresh clam or geoduck slices flash-fried in oil ('oil bubble' technique) to maintain tenderness. Served simply to highlight the natural sweetness of the seafood.

South African abalone steamed with aged dried tangerine peel. The citrusy aroma of the peel complements the fresh seafood flavor. Chewy yet tender texture.

Whole Pearl Garoupa steamed with soy sauce, ginger, and scallions. The flesh is white, flaky, and delicate. A classic Cantonese style of preparing fresh fish.

Giant Grouper served two ways: the fillet is sautéed (stir-fried) for a firm texture, while the head and belly are braised in a savory sauce. Offers a variety of textures and flavors from one fish.

Sautéed giant grouper fillets served with greens. The fish is cooked quickly in oil to keep it smooth and tender.

Braised head and belly of the giant grouper. These parts are prized for their gelatinous skin and rich flavor, slow-cooked in a savory sauce.

Chiu Chow style whitebait (small translucent fish). Can be prepared salt & pepper style (crispy), as an omelet, or simmered with radish. Mild fish flavor.

A traditional claypot stew with bitter melon, soybeans, and pork ribs. The bitterness of the melon balances the savory pork fat, creating a hearty and healthy dish.

Dragon and Phoenix balls referring to shrimp balls and chicken balls, sautéed with Sichuan peppercorns. A dish symbolizing prosperity with a mild numbing spice.

White eel fillets braised in plum sauce. The sauce is sweet and tangy, cutting through the richness of the eel. The eel has a firm, meaty texture.

Whole eel coiled on a plate and steamed with fermented black beans and plums. Savory with a hint of tartness.

Slices of boneless goose meat braised in Chiu Chow master stock. The meat is tender and deeply flavorful. A signature dish of the region.

Goose webs and wings braised in master stock. Rich in collagen and gelatinous texture, best eaten by hand.

Pork intestines braised in savory master stock. Thoroughly cleaned and cooked until tender with a slight chew.

Cuttlefish marinated and poached in master stock. Sliced and served with a dipping sauce. Texture is firm and bouncy.

Pork knuckles braised in master stock. Skin and tendon are soft and flavorful. Rich in collagen.

Premium Abalone Set Menu for one person (minimum 2). Includes braised goose, scallops, scallop soup, shark fin, abalone, steamed fish, chicken, fried rice, and dessert.

New Spring Set Menu for 4 people. A complete meal featuring Chiu Chow appetizers, soup, shark fin, chicken, steamed grouper, vegetables, fried rice, and dessert.

New Spring Set Menu for 6 people. Features marinated platter, soup, shark fin, shrimp balls/meat rolls, steamed fish, chicken, and dessert.

New Spring Set Menu for 8 people. A lavish banquet including goose and jellyfish, roast meats, shark fin soup, dried oyster dish, scallops, steamed fish, lobster noodles, fried rice, and dessert.

New Spring Set Menu for 10-12 people. Large banquet set with goose, dried oysters, shark fin, chicken, lobster noodles, steamed fish, fried rice, and dessert.