Close

粤潮荟·廣府潮宴

Cantonese cuisine · ⭐ 4.8

No. 44 Nanlishi Road

Dishes

• 

  Swan Durian Pastry

  Swan Durian Pastry is an innovative dessert featuring fresh durian flesh as filling, wrapped in delicate flaky pastry and baked to a golden crisp. Shaped like a swan, it is lifelike and offers both rich flavor layers and visual appeal.
• 

  Cantonese Roast Chicken

  Cantonese roasted chicken is a traditional Yue cuisine dish made from whole chicken, marinated, air-dried, then grilled over charcoal. Key ingredients include chicken, soy sauce, sugar, ginger, and scallions. Proper heat control ensures a crispy skin and tender meat.
• 

  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.
• 

  Signature Taizhou Home-Style Large Yellow Croaker

  Signature Taizhou Home-Style Large Yellow Croaker is a traditional Zhejiang dish made with large yellow croaker, stir-fried with oil and then simmered with water and seasonings like scallions and ginger. The texture is tender and the flavor is rich.
• 

  Citrus Duck Liver

  Foie gras with finger oranges is a dish featuring goose liver as the main ingredient, paired with finger oranges—a citrus fruit. The liver is marinated and pan-seared to a crispy exterior and tender interior, while the finger orange's pulp or juice enhances flavor and garnish.
• 

  Beef with Wunwu Fire and Penfolds Pear

  Wenwu Fire Beef with Penfolds Pear is a fusion dish featuring beef brisket and pear. The brisket is slowly stewed over gentle heat and quickly stir-fried over high heat for tender, flavorful meat. Pear chunks are cooked with the beef, adding a refreshing sweetness. The ingredient combination emphasizes layered flavors.
• 

  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.
• 

  Songrong Mushroom Bamboo Shoot Soup

  A soup made with fresh matsutake mushrooms and bamboo shoot threads, simmered in chicken or pork bone broth. Sliced matsutake and bamboo shoots are cooked together to create a rich, fragrant, and refreshing flavor. Minimal seasonings highlight the natural taste of the ingredients.
• 

  Sea Urchin Sauce Tofu Stew

  Sea urchin sauce stewed tofu is a dish made with soft tofu and sea urchin sauce. Tofu cubes are simmered with the sauce, absorbing its rich flavor and becoming tender and smooth.
• 

  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
• 

  Xiangxi Stir-Fried Pork

  Xiangxi stir-fried pork is a dish made primarily with pork and vegetables such as green peppers and red peppers. To prepare it, first slice the pork and cut the vegetables into strips. Then add seasonings and stir-fry until cooked through, finally adding the pork slices to stir-fry until fully flavored.
• 

  Chao-style Frozen Fresh Squid

  Chao-style frozen fresh squid is a Cantonese dish made with fresh squid that is frozen and then prepared. The squid has a tender texture and is flavored with a special sauce, offering a delicious taste.
• 

  Cantonese-Style Raw Crab Marinated with Shellfish Paste

  Fresh crab is marinated in a blend of soy sauce, garlic, ginger, and chili to enhance its natural sweetness and richness.
• 

  Chaozhou Fried Pork Belly

  Chao Shan fried pork belly is a dish made primarily from pork belly. The meat is cut into pieces, marinated with salt and soy sauce, then deep-fried until the skin turns golden and crispy while the inside remains tender. Proper heat control is key to achieving a crispy exterior and juicy interior.
• 

  Crispy Glass-Braised Pigeon

  Glass-crisp skin squab is a dish featuring squab as its main ingredient. After marinating, the squab's skin is coated with a special crispy batter and then roasted. The finished dish has a crisp, transparent skin and tender, juicy meat, presenting a unique glass-like texture.
• 

  Bamboo Shoots and Shellfish Dish

  A dish made with fresh bamboo shoots and tender shellfish, steamed with ginger and scallions for a delicate, savory flavor.
• 

  Goldfish Mango Yam Pudding

  Goldfish Mango Yam Pudding is a dessert made with mango and yam, mixed with milk and sugar. It is shaped into the form of a goldfish, with a smooth texture and sweet taste.
• 

  Truffle-Seasoned Cauliflower Stems

  Cut cauliflower stems, blanch, then mix with black truffle slices. Add olive oil, salt, and a pinch of white pepper. Stir well.

Reviews

• Erin_11
  I walk by this place all the time so finally decided to try it with my mom and kid today. The swan pastries were honestly so cute and tasted amazing, you get 3 per order. Shrimp dumplings were solid too. The noodles were kinda just okay, nothing special. The pork belly soup had really tender pork and the broth was light, plus they refill it which is a nice touch. Crispy chicken was super fragrant and crunchy. Fruit salad was refreshing. The beef stew was a bit of a letdown though, really chewy and sweet. Service was great and they have private rooms which is perfect for a family dinner.