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Jing Xi Hui (Bund Branch)

Cantonese cuisine · ⭐ 4.7

No. 600 Zhongshan East 2nd Road, BFC The Bund Financial Center, Floor F4, Unit S401

Dishes

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  Frozen Horse Mackerel Rice

  A dish featuring fresh horse mackerel, marinated and frozen for firm texture, then mixed with rice for a refreshing meal.
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  Abalone and Scallop Soup

  A delicate soup made with abalone and scallops, simmered in broth for a rich, savory flavor.
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  Signature Snail Head Soup

  A flavorful soup made with fresh snail heads and pork bone broth, slow-cooked to perfection for a rich, savory taste.
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  Puning Tofu

  Puning tofu is a dish made with soft tofu as the main ingredient, combined with minced pork, dried shrimp, and mushrooms. The tofu is cubed, mixed with seasonings, then steamed to absorb the flavors, resulting in a delicate and tender texture.
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  Stir-fried Bamboo Clams with Oil

  Fresh bamboo clams stir-fried quickly in hot oil with aromatics, resulting in a tender and savory dish that highlights the natural sweetness of the seafood.
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  Chaozhou Braised Pig's Feet

  Chaozhou Braised Pig's Feet is a Cantonese dish made with pig's feet and braised slowly with spices and soy sauce. The meat is tender and rich in flavor, with a strong braised taste.
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  Chaozhou Braised Goose Head

  Chaozhou-braised goose head made with traditional braising sauce, tender and flavorful.
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  Braised Shark's Fin with Oyster Sauce

  A traditional Chaozhou dish made by slow-cooking shark's fin with oysters and ham, resulting in a rich, tender texture and savory flavor.
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  Old Chaozhou Cai Pu Rice

  A traditional Chaozhou dish made by stir-frying preserved radish (cai pu) with rice, offering a savory and slightly sweet flavor.
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  Crispy Sand Goby with Golden Sauce

  Crispy Golden Sand Sea Cucumber is a dish featuring sea cucumber coated in starch or batter, deep-fried until crispy outside and tender inside, then stir-fried with a fragrant golden sand sauce made from salted egg yolk and aromatics like scallion, ginger, and garlic.
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  Abalone and Clam Clear Soup

  A delicate soup made with abalone and clams, simmered in clear broth to highlight the natural sweetness of the seafood.
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  Celery Snowflake Beef Soup

  Celery snowflake beef soup is made with fresh celery and snowflake beef, cooked in broth. The soup is clear, fragrant, and delicious.
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  Crispy Tofu in Chicken Broth

  A dish combining the rich flavor of chicken broth with crispy fried tofu, featuring a crunchy exterior and tender interior.

Reviews

• toothy_hedgehog
  This place was such a great find. The whole menu looked super simple but every single dish really let the ingredients shine. Such a warm, comforting meal. Started with the celery and sliced sea whelks — Yunnan cream celery with the whelks, crunchy and refreshing, really opened things up nicely. Then the raw marinated crab. First time trying it here and wow, the crab roe just melted in my mouth, so rich and sweet. Total standout. The 30-year-old preserved radish with dried scallops was so concentrated in that salty-savory way, halfway through I literally just wanted a bowl of plain congee to go with it and eat slow. The five-black soup for winter was nourishing but not heavy at all — very classic Chaozhou style, super clean. The huge scallops with chicken oil and golden shrimp paste were insane. The chicken oil seared them at high heat so they got all fragrant, then dip in the homemade shrimp paste — so tender and sweet. The razor clams with first-harvest seaweed — honestly the seaweed was the star, silky and sweet, pulled out all the clam flavor. Really something special. Ended with the deep-fried taro mochi — and it's fried but somehow not greasy at all. Made from cannonball taro, the filling was so fine and smooth I could've eaten two more. Definitely coming back. Such a cozy, warming meal, honestly didn't expect to be this impressed.