Close

Bing Sheng Gongguan (Haile Flagship Store)

Cantonese cuisine · ⭐ 4.6

No. 108 Huangpu Avenue West, 1st–4th Floors (at intersection with Haile Road)

Dishes

• 

  Salted Lemon Braised Sea Bass

  Salted lemon and sea bass are braised together, creating a rich, tangy flavor with tender fish meat.
• 

  Small Platter

  A small platter features a variety of mini dishes, typically including cold, hot, or pickled items made from vegetables, meat, seafood, and tofu, prepared by mixing, steaming, frying, or pickling—ideal for sharing.
• 

  Signature Pineapple Bun

  The signature pineapple bun is a sweet bread made primarily from flour, sugar, yeast, and butter. It is coated with sugar crystals and baked until golden and crispy on the outside, while remaining soft and sweet inside. During preparation, the dough is fermented, divided, shaped, brushed with egg wash, and sprinkled with sugar before being baked at high temperature.
• 

  Glacier Rice Noodles with Eggplant

  Zha Ji Ice Mountain Sticky Rice Eggplant is a dish featuring long eggplants filled with soaked glutinous rice, steamed and topped with a special sauce. The eggplants are first treated to remove odor, then steamed with the rice, and finally seasoned to taste.
• 

  30-Year-Aged Honey-Stewed Bird's Nest from Dongjia, Xinhui

  A premium bird's nest dish made with 30-year-aged honey, known for its rich aroma and nourishing properties.
• 

  Bingsheng Spicy Steamed Boston Lobster

  This dish features fresh Boston lobster as the main ingredient, cooked by steaming. The lobster is prepared and then topped with a specially made spicy sauce (typically made with minced garlic, chili peppers, fermented black beans, etc.) before being steamed. The finished dish has tender, springy lobster meat infused with the fragrant spiciness of the sauce, offering a rich flavor that highlights the natural sweetness of the lobster combined with the savory heat of the sauce.
• 

  Glass-crusted Lemongrass Shi Qi Milk Pigeon

  A delicately marinated pigeon with lemongrass, deep-fried to a glass-like crispy skin while keeping the meat tender and juicy.
• 

  Claypot Ginger-Scallion Baked Wild Yellow Croaker

  This dish features wild-caught yellow croaker as the main ingredient, accompanied by generous amounts of sliced ginger and scallion sections. The cleaned fish is placed in a preheated claypot, layered with ginger and scallions, drizzled with a moderate amount of seasoning sauce, and then covered and baked. The claypot ensures even heat distribution and locks in moisture, keeping the fish tender. The aroma of ginger and scallion fully permeates the fish, removing any fishy taste and enhancing its natural umami. The finished dish has firm, white flesh and a rich, flavorful sauce.
• 

  Clay Pot Mandarin Fish with Rice Wine

  Freshly caught sea bass slowly simmered in rice wine and clay pot, resulting in tender fish and rich, aromatic broth.
• 

  Secret-Recipe Crispy Soup-filled Roast Goose

  A succulent roast goose with crispy skin and a rich, savory broth inside, made using a special marinade and slow roasting technique.
• 

  Red Label Wagyu Beef Black Barbecue Pork

  Premium red-label wagyu beef marinated in black barbecue sauce and slow-cooked to perfection, then grilled for a rich, tender flavor.
• 

  Pineapple Bun

  The pineapple bun is a type of bread originating from Hong Kong, named for its resemblance to a pineapple in appearance. Its distinctive feature is a crisp crust made from a mixture of granulated sugar, eggs, flour, and lard, which forms a golden, grid-patterned crunchy surface after baking. The inner part of the bun is soft and sweet.
• 

  Golden Orange Flaky Custard Tart

  A golden flaky pastry filled with sweet custard and infused with orange essence, baked to a perfect crispness.
• 

  Steamed Pork with Fresh Scallop and Goji Shoots

  A delicate dish featuring fresh scallops and pork slices steamed with tender goji shoots, offering a light and savory taste.
• 

  Black Char Siu with Crispy Roast Pork

  This dish combines two classic roasted meats. Black char siu uses pork shoulder, marinated in a special dark sauce (typically containing soy sauce, sugar, spices, and a small amount of squid ink or dark sugar) and then roasted until tender and flavorful. Crispy roast pork uses pork belly, which is marinated, scalded, pricked, air-dried, and then roasted at high temperature to achieve a golden crispy skin and layered meat. It is typically served with mustard or white sugar.
• 

  Black Truffle Sausage-Stuffed Crispy Roast Goose

  This dish features a whole goose that is marinated and then stuffed with a sausage filling mixed with black truffle pieces. It is roasted using traditional hanging oven or high-temperature baking techniques to achieve an evenly crispy, golden-brown skin while sealing in the internal juices. The distinctive aroma of black truffle and the savory flavor of the sausage permeate the goose meat. The finished dish has paper-crisp skin, juicy meat, and a richly flavored stuffing.

Reviews