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Hong Yue Hui

Cantonese cuisine · ⭐ 4.7

5th Floor, Xingfanghui, No. 1118, Changshou Road (near Wanhangdu Road)

Dishes

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  Crispy Young Pigeon

  Young squab with crispy skin is a dish made from tender young pigeons, marinated and roasted to achieve a golden, crunchy crust and juicy, tender meat.
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  Braised Yellow Croaker with Rice Cake

  A traditional Chinese dish featuring fresh yellow croaker and rice cake, simmered in a savory sauce of soy sauce, sugar, and ginger for rich, tender flavors.
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  Signature Lobster Soup

  A rich and flavorful soup made with fresh lobster, tomatoes, onions, garlic, and herbs, slow-cooked to perfection.
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  Braised Pork Belly with Abalone

  Jiangnan abalone braised pork is made with fatty pork belly, abalone, rock sugar, light soy sauce, dark soy sauce, cooking wine, and spices. The pork is blanched, then simmered with abalone to create tender meat and succulent abalone in a rich broth.
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  Thick Soup Torn Tofu

  A Chinese dish featuring hand-torn tofu simmered in a rich broth with vegetables, known for its smooth texture and savory flavor.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Seafood and Beef Fried Rice

  A savory dish made by stir-frying fresh seafood and tender beef cubes with seasoned rice, often enhanced with garlic, ginger, and green onions.
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  Deep-sea Barramundi

  A premium seafood dish made from fresh deep-sea barramundi, typically steamed or braised to highlight its tender and delicate texture, often garnished with ginger, scallions, and soy sauce.
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  Flame Stone Pot Ribeye Steak

  Flame Stone Pot Ribeye Steak features tender beef ribs cooked in a heated stone pot, creating a smoky aroma and rich flavor. Served with vegetables for a bold, satisfying dish.
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  Shanghai-style Boiled Chicken

  A classic Shanghai dish featuring chicken poached in water until tender, then chilled for a firm texture, served with ginger and scallion sauce for a fresh, savory taste.
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  Scallion-Braised Eel

  A traditional Chinese dish featuring eel braised with scallions, seasoned with soy sauce and sugar for a savory, aromatic flavor.
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  Steamed Lobster with Garlic Rice Noodles

  Steamed lobster with garlic and vermicelli is a dish featuring clean lobster placed on a plate, topped with soaked vermicelli and sautéed garlic, then steamed until tender. It's rich in flavor and has a satisfying texture.
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  Stewed Softshell Turtle

  Stewed softshell turtle is a dish primarily made with softshell turtle, which is blanched and then simmered with seasonings such as green onions, ginger, and garlic. Soy sauce, cooking wine, sugar, and other seasonings are added to slowly braise the turtle until it becomes tender and fully infused with flavor, resulting in a rich and savory broth.
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  Braised Fish Maw with Yellow Sauce

  A nourishing dish made by slow-cooking fish maw with chicken and ham in a savory yellow sauce, resulting in a tender and flavorful texture.

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