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Jumu Yue宴 (GuoGuo Dian)

Cantonese cuisine · ⭐ 4.9

SOHO Guanghua Road, Phase II, Building E, Rooms 112 & 213

Dishes

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  Portion of Traditional Braised Pork

  Traditional braised pork is a classic Chinese dish made with fatty pork, cooked slowly with soy sauce, sugar, and cooking wine. It has a bright red color, tender texture, and delicious flavor.
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  Imperial Crab Three Ways

  Imperial crab three ways is a dish featuring imperial crab as the main ingredient, with the meat divided into three parts: one steamed to preserve its natural flavor, another made into sashimi, and the third used for stir-frying or making soup. Fresh ingredients and precise heat control highlight the crab's exquisite taste.
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  Kombu and Nori Stewed Fish Maw

  Kombu and nori stewed gelatin is a dish made with fish maw as the main ingredient, simmered with kombu and nori. After soaking, the fish maw is cooked slowly with kombu and nori in water or broth until tender, absorbing their umami flavors.
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  Braised Large Yellow Croaker with Preserved Mustard Greens Sauce

  Fresh East China Sea large yellow croaker is marinated and baked with preserved mustard greens sauce, absorbing the rich flavors while keeping the flesh tender.
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  Jiangnan Slow-Cooked Beef

  Jiangnan-style braised beef uses beef brisket as the main ingredient, combined with scallions, ginger, and garlic, slowly simmered over low heat. After blanching, the beef is cooked with seasonings until tender and the broth becomes rich.
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  Seafood Dry Noodle Pot

  Sea Emperor Dry-Heated Rice Noodle Pot features rice noodles with shrimp, crab meat, squid, clams, and other seafood. Cooked in a clay pot with broth or seasoning, slowly simmered until flavorful, then garnished with green onions or cilantro. Minimal water ensures rich taste.
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  Jiumu Golden Shrimp

  Jiumu Golden Shrimp features fresh large shrimp marinated, coated in special batter, then deep-fried to golden crispiness. The exterior is golden brown, while the inside remains tender and flavorful with a satisfying crunch.
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  Stove-Heated Sea Urchin Wild Rice Tofu

  Stove-heated sea urchin wild rice tofu is a Chinese dish made with sea urchin, wild rice, and tofu. The sea urchin and wild rice are mixed and pan-fried in a stone pot, then stir-fried with soft tofu, offering a fresh and layered flavor.
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  Braised Giant Lake Turtle

  Braised large lake turtle with fresh lake turtle as the main ingredient, paired with ham, dried mushrooms, bamboo shoots, and slow-cooked in a clay pot with broth and seasonings for several hours to create a rich, flavorful dish.
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  Crispy Skin Glass Pigeon

  Crispy-skinned glass pigeon is a dish featuring young pigeons marinated, coated in syrup, and deep-fried until the skin becomes golden and translucent like glass, with tender, juicy meat inside.
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  Scallion-Braised Sea Cucumber

  Scallion-braised sea cucumber is a dish featuring soaked sea cucumber and scallions. The sea cucumber is soaked beforehand, then simmered with scallion segments in broth, soy sauce, and cooking wine until tender and infused with flavor.
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  Honey Glazed Cod Burger

  Honey-glazed cod burger features fresh cod marinated and pan-seared to perfection, served with lettuce, tomato, and a special honey sauce in a soft bun. The honey sauce is made with honey, soy sauce, and garlic for enhanced flavor.

Reviews

• Finley_1
  OMG the yang zhi gan lu (mango pomelo sago dessert) here is sooo good!! The grapefruit bits literally burst in your mouth, the mango is sweet and fragrant, and the coconut milk is super rich and creamy. One sip and I was totally hooked — honestly so satisfying. Definitely coming back for this one!