Chilled Small Seafood in Spicy-Sour Sauce
Tender bighead shrimp and squid are served chilled in a spicy-sour sauce with cucumber and herbs for a fresh, juicy, appetite-whetting seafood bite.

A generous set for 5–6, with chilled and steamed seafood, tender Cantonese chicken, comforting taro rice, rich seafood soup, and a fun ice cream dessert.
Tender bighead shrimp and squid are served chilled in a spicy-sour sauce with cucumber and herbs for a fresh, juicy, appetite-whetting seafood bite.
A classic Lingnan-style chicken dish, gently poached and rested to keep the meat tender, juicy, and naturally flavorful, served with a savory sauce for a clean Cantonese taste.
Tender, rich river eel is steamed with aromatic garlic sauce and lotus leaf for a silky texture, deep savory flavor, and a clean lotus fragrance that balances the richness.
Soft, creamy Lipu taro is topped with rich pork gravy, minced rib meat, crispy fried dough sticks, and purple sweet potato shreds for a savory, melt-in-your-mouth bite.
Golden pan-seared cuttlefish cakes with a crisp outside, tender center, fresh seafood aroma, and a pleasantly springy bite.
A rich, savory seafood soup with winter melon, shrimp, sea cucumber, fish maw, crab stick, and dried scallop in a thick, deeply flavorful broth.
A comforting rice bowl with diced honey-glazed char siu pork, sweet corn, green peas, and carrots, with the rice soaking up a rich sweet-savory sauce.
A playful mushroom-shaped ice cream dessert with Oreo crumbs, crispy waffle pieces, chocolate sticks, oats, matsutake mushroom, and a cute bear-shaped ice cream detail.
A small pack of restaurant tissues to help keep your hands and table clean during the meal.