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Huangyu Guan Jhouse (Bund Branch)

江浙菜 · ⭐ 4.8

No. 20, Guangdong Road, Zhongshan East First Road, Waitan No. 5, 4th Floor

Dishes

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  Steamed Large Yellow Croaker from East China Sea

  Fresh large yellow croaker from the East China Sea, steamed to preserve its delicate flavor and natural sweetness.
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  Steamed Signature Donghai Yellow Croaker

  Fresh Donghai yellow croaker steamed using a special method, served with ginger and scallions for a delicate, savory flavor.
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  Signature Yellow Croaker Noodle

  Our signature yellow croaker noodles feature fresh yellow croaker as the main ingredient, paired with delicate noodles. The croaker is carefully deboned, resulting in tender and flavorful meat. The broth is made by simmering the fish bones, creating a rich and aromatic fish flavor. The noodles absorb the savory broth, offering a smooth and satisfying texture, perfectly blending the freshness of the yellow croaker with the chewiness of the noodles.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Steamed Medium Yellow Croaker

  A dish made by steaming fresh medium yellow croaker with ginger and scallions, highlighting the fish's natural freshness and delicate flavor.
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  Avocado Salad Hand Roll

  Fresh avocado, lettuce, tomato, and cucumber are mixed with a special dressing and wrapped in a thin tortilla to create a refreshing and nutritious hand roll.
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  Braised Yellow Beef with Collagen in Clay Pot

  A hearty dish featuring tender yellow beef and collagen-rich ingredients slow-cooked in a clay pot for rich flavor and nourishing texture.
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  Shaoxing Drunk Crab

  Fresh crab is marinated in yellow wine, ginger, and scallions to create a rich, savory dish with tender meat and fragrant liquor.
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  Crispy Young Pigeon

  Crispy young pigeon dish made with fresh pigeon, marinated and deep-fried until the skin is golden and crunchy, while the meat stays tender and juicy.
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  Shrimp Oil Braised Cabbage

  A dish featuring fresh cabbage braised with shrimp oil, offering a savory and aromatic flavor profile.
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  Braised Pork Head Steamed Bun

  Braised pork head steamed bun is a small bun made with pork as the main ingredient, combined with scallions and ginger, and steamed. Its outer skin is soft, and the filling is fresh and rich in flavor.
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  Steamed Yellow Croaker with Pickled Mustard Greens

  Cabbage steamed yellow croaker is a dish made with fresh yellow croaker and pickled mustard greens. The fish is cleaned, scored, mixed with chopped cabbage, seasoned with ginger and cooking wine, then steamed.
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  Appetizer Fruit

  Appetizer fruits typically consist of fresh fruit pieces or arrangements, including apples, bananas, oranges, grapes, watermelons, and strawberries. Wash, peel, seed, and cut into suitable sizes, then arrange on a plate; sometimes a little honey or lemon juice is added to preserve color and flavor.
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  Caviar Cake

  A gourmet dish combining a delicate cake base with savory caviar topping, offering a luxurious and balanced flavor experience.
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  Yellow Croaker Steamed Bun

  Yellow croaker steamed bun is a Chinese dim sum made with yellow croaker fish, pork, and seasonings, wrapped in thin dough and steamed. It has a fresh taste and rich broth.

Reviews

• smidgen_caraway
  I'm pretty picky when it comes to noodles, so when the mixed noodles here actually surprised me, that says a lot. The noodles had that perfect chewy bite, and the seasoning had so many layers going on. The fish balls are made from some kind of white fish (I think the server said something about the back meat) and they're super springy and bouncy. The clear broth they're served in is really light and clean-tasting, which I appreciated. Overall the food feels really well-made and kinda fancy for the price. But not every dish hit for me. There's this truffle braised pork that was way too heavy and intense — if you're into classic Jiangzhe flavors like I am, it kinda overpowers everything else on the table. Honestly felt like it was trying too hard to be creative. One heads up though — definitely avoid going on a weekend for dinner. It was packed when we walked in and the service was pretty slow, food took forever to come out. If you mainly wanna try the food and not deal with crowds, lunch is the move. Way calmer, still great food, and feels like better value for what you pay. I'd come back for the noodles and fish balls for sure, but I'll probably skip the truffle pork next time.