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Hongchao Hui (Panlong Tian Di Store)

Cantonese cuisine · ⭐ 4.5

No. 4, Lane 177, Panding Road, Qingpu District

Dishes

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  Low-Temperature Cured Ice Cream Soft-Shell Crab

  Fresh soft-shell crab is gently cooked at low temperature and marinated, then served with a special ice cream sauce for a rich, layered flavor.
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  Braised Dish Platter

  A mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
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  Ginger Oil-Braised Squab

  Fresh squab is slow-braised with ginger oil, resulting in tender and aromatic meat.
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  Stir-fried Beef Tenderloin with Young Ginger and King Oyster Mushroom

  A dish of tender beef stir-fried with young ginger and king oyster mushrooms, delivering a rich, savory flavor.
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  Camellia Oil Soft-Boiled Century Egg

  Camellia oil soft-boiled century egg is made with fresh duck eggs, pan-fried with camellia oil and soaked in a special brine. The outer layer is slightly crispy, while the inside remains soft and rich in flavor, with the unique aroma of camellia oil.
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  Italian Balsamic Pork Belly

  Grilled pork tenderloin slices marinated and seared until golden, then stir-fried with balsamic vinegar, onions, and garlic for a tender, flavorful dish with rich sauce.
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  Braised Yellow Croaker with Puning Bean Paste

  Fresh large yellow croaker is marinated and baked with Puning bean sauce, absorbing its rich flavor. Ingredients include ginger slices and green onions.
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  Braised Conch with Hair Chicken

  Braised conch and hair chicken, a Hong Kong-style dish combining tender conch with succulent chicken for a rich, savory flavor.
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  Coconut Egg Custard

  A sweet dessert made from eggs, coconut, and milk, steamed to a smooth, creamy texture with a subtle coconut flavor.
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  Huangshan Spicy Lobster Stir-fry

  Fresh lobster stir-fried with chili, garlic, and ginger in a spicy and fragrant sauce, typical of Chaozhou cuisine.
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  Lion Head Goose Head

  Lion Head Goose Head is a traditional Cantonese dish made from the head of a premium lion-head goose, slow-cooked in a rich broth to achieve tender, flavorful meat.
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  Braised Eggplant with Shrimp Balls

  Braised eggplant with shrimp balls, a savory dish combining tender eggplant and juicy shrimp in a rich sauce.
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  Honeycomb Bird's Nest

  A luxurious Chinese dish made from bird's nest, honey, and sugar, shaped like a honeycomb with a smooth, sweet taste.
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  Steamed Tiger Grouper with Tangerine Peel and Fermented Black Beans

  Fresh tiger grouper fillets steamed with tangerine peel and fermented black beans, resulting in a fragrant, savory dish.

Reviews

• plump_black_bean
  Quick heads up for anyone planning to come with family or checking this place out for the first time! The restaurant is inside Panlong Tiandi, at 177 Panding Road. GPS can be kinda off so just ask the mall staff to point you in the right direction. Inside is clean but honestly if the weather's nice grab a seat outside, way more chill. For food, the plum sauce prawns and the sesame paste noodles are both super worth trying, and the mango pomelo sago at the end was such a good palate cleanser. Fair warning though, some dishes like the jellyfish and shredded chicken are on the milder side so if you're all about bold flavors it might feel a little flat. Service was really sweet and one of the staff actually offered to take photos for us which was a nice touch. If you're driving, parking's easy, but seriously don't underestimate the portion sizes, two or three people splitting the set meal is probably way too much food. Just order smart so you don't end up wasting it!