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Pigeon Flavor Pavilion (1865 Branch)

Cantonese cuisine · ⭐ 4.5

Building E3, 1865 Creative Park, No. 18, Yang Hu Xiang

Dishes

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  Glacier Eggplant

  Glacier eggplant is a dish featuring eggplant as the main ingredient. The eggplant is sliced, blanched or steamed, then topped with a sauce made from soy sauce, vinegar, sugar, garlic, and sesame oil, finished with green onions or sesame seeds.
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  Artisan Fresh Shrimp Squid Cake

  Fresh shrimp and squid meat are hand-mixed, shaped into cakes, and pan-fried until golden—crispy outside, tender inside.
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  Dry-Heated Seafood Vermicelli Pot

  Dry-braised seafood vermicelli stew features fresh shrimp, squid, mussels, and soaked vermicelli, seasoned with ginger and scallions, slowly simmered until the broth thickens and the seafood flavor infuses the noodles.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Signature Claypot Rice with Preserved Meats

  Signature腊味煲仔饭 features fragrant rice topped with cured sausages and meats, slowly cooked with water to absorb rich flavors and form crispy rice crust. Serve with soy sauce and green onions.
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  Organic Taro and Pumpkin Stew

  A comforting stew made with organic taro and pumpkin, slow-cooked to a soft, sweet consistency.
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  Pan-Seared Fish Head and Pork Rib Stew

  A savory dish featuring fish head and pork ribs pan-seared and slow-braised in a rich sauce, delivering tender meat and deep flavor.
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  Pepper Pork Tripe Chicken Soup

  A nourishing soup made with pork stomach and chicken, seasoned with black pepper for a rich, savory flavor.
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  Mustard Salad Shrimp Balls

  Fresh shrimp balls tossed in a mustard dressing with crisp lettuce and cucumber, offering a refreshing and slightly spicy taste.
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  Shrimp Dumplings

  Shrimp dumplings are dim sum made by wrapping fresh shrimp meat in a transparent skin made from wheat starch and cornstarch, then steamed. The main ingredients include shrimp, wheat starch, cornstarch, and a small amount of seasonings. To prepare, the shrimp is minced and mixed with seasonings until it becomes sticky, then wrapped in the dough and shaped into a half-moon or ingot form before steaming in a bamboo steamer.
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  Premium Pigeon

  Golden Roast Pigeon is a dish featuring young pigeons, marinated and then fried or roasted to achieve a crispy skin and tender meat. Seasonings like soy sauce, cooking wine, and ginger enhance the flavor.
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  Golden Durian Pastry

  A golden, flaky pastry filled with rich and sweet durian pulp, deep-fried to perfection for a crispy exterior and creamy interior.
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  Steamed Chicken Feet

  Steamed chicken feet made with ginger, scallions, and garlic, resulting in a tender and flavorful dish.
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  Copper Plate Pan-Fried and Baked Softshell Turtle Chicken

  Made with softshell turtle and chicken, stir-fried and baked in a copper plate. The ingredients are first sautéed, then slowly stewed in the copper pan to achieve tender, flavorful meat and rich broth.
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  Fresh Mackerel and Eggplant Stew

  Fresh mackerel and eggplant stewed together, resulting in tender fish and flavorful eggplant soaked in savory sauce.
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  鹿儿岛虾球

  Fresh shrimp balls from Kagoshima, lightly battered and deep-fried to golden crispness, served with sweet chili or garlic sauce.

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