Close

Seaview Banquet · New Seaview Restaurant

鱼鲜 · ⭐ 3.6

No. 113 Nanbei Avenue

Dishes

• 

  Salted Fish and Eggplant Stew

  咸鱼茄子煲 is a home-style dish primarily made with salted fish and eggplant. The salted fish is first pan-fried until fragrant, then combined with eggplant in a clay pot and slowly stewed with seasonings until the eggplant becomes tender and soft, perfectly blending the savory aroma of the salted fish with the silky texture of the eggplant.
• 

  Pan-Fried Dumplings with Local Pork and Chives

  Pan-Fried Dumplings with Local Pork and Chives are a Chinese dim sum dish. The main ingredients are local pork, chives, and dumpling wrappers. The pork is minced and mixed with chopped chives, seasoned with salt and soy sauce to form the filling. The filling is wrapped in dumpling wrappers and shaped into half-moon dumplings. They are pan-fried in oil until the bottoms are golden brown, then a small amount of water is added, and the pan is covered to steam-fry until the water evaporates and the dumplings are fully cooked. The result features a crispy bottom and a soft top with a juicy filling.
• 

  Sea Bass

  A dish made with fresh sea bass steamed with ginger, scallions, and garlic, resulting in a delicate and savory flavor.
• 

  Salt-Braised Hakka Chicken

  客家盐焗鸡 is a traditional dish made by marinating a whole chicken in salt and spices, then heating it by burying it in hot sand. The main ingredients include chicken, coarse salt, star anise, cassia bark, and Sichuan pepper. The chicken is first marinated to absorb the flavors, then cooked by being buried in hot salt, allowing it to fully absorb the aromatic spices while remaining tender and juicy.
• 

  Butterflied Sea Bass

  Butterflied Sea Bass is a dish featuring fresh sea bass as the main ingredient. The whole fish is split open from the back, with the internal organs removed while keeping the body intact. It is typically garnished with shredded ginger, scallions, and red pepper. The primary cooking method is steaming, which preserves the tender and original flavor of the fish. After steaming, hot oil and specially prepared soy sauce are poured over the fish to enhance its taste. The finished dish has tender, white flesh, a complete shape, and a delicious flavor.
• 

  Roast Goose

  Roast goose is a traditional dish made from a whole goose, marinated and then roasted over charcoal. Its skin is golden and crispy, while the meat is tender and juicy, with an aromatic fragrance.
• 

  Fried Taro Dumplings

  A traditional Chinese snack made by frying mashed taro into crispy dumplings, offering a sweet and soft texture.
• 

  Special Roast Pork

  A flavorful dish made by slow-roasting marinated pork belly until crispy on the outside and tender inside, with a rich savory taste.
• 

  Salted Water Zengcheng Chai Xin

  A Cantonese vegetarian dish made by blanching fresh Zengcheng Chai Xin in salted water, resulting in a crisp and naturally flavorful vegetable side.
• 

  Salt-Baked Chicken

  Salt-baked chicken is a traditional dish made by marinating chicken, wrapping it in salt and spices, then baking it at high temperature. Main ingredients include whole chicken or chicken thighs, seasoned with salt, ginger, scallions, and star anise.
• 

  Steamed Clams with Wild Pepper and Garlic

  Fresh clams steamed with wild pepper and garlic, delivering a delicate balance of seafood freshness and aromatic spice.
• 

  Sour Beef Soup

  Sour Soup Beef is a dish primarily made with beef rolls,辅料 including enoki mushrooms and yellow chili pepper sauce. The preparation involves boiling the enoki mushrooms and placing them at the bottom of a bowl, then stir-frying the yellow chili pepper sauce, adding broth or water, and cooking the beef rolls until done. Finally, the entire mixture with its sauce is poured into the bowl lined with enoki mushrooms.
• 

  Steamed Clam Meat with Wild Peppers

  Steamed Clam Meat with Wild Peppers is a dish featuring fresh clam meat as the main ingredient. After cleaning the clams, they are mixed evenly with chopped wild peppers, minced garlic, shredded ginger, and other seasonings, then spread on a plate. The dish is cooked by steaming to preserve the tender texture and original flavor of the clams. During steaming, the spicy aroma of the wild peppers fully integrates with the umami of the clams. The finished dish has tender, smooth clam meat with a natural savory taste and the unique mild spiciness of wild peppers.
• 

  Fish Sashimi Accompaniments

  Typically includes fresh raw fish slices, ginger, scallions, cucumber, radish, and coriander, served with soy sauce or mustard for a light, savory taste.

Reviews