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Chao Tang · Chaoshan Cuisine (Henglong Plaza Branch)

Cantonese cuisine · ⭐ 4.6

Unit 502, Level 5, Plaza 66, No. 1266 Nanjing West Road

Dishes

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  Thai Basil Stone Pot Prawn

  Nine-layer basil stone pot giant shrimp features fresh giant shrimp stir-fried with Thai basil. Shrimp are sautéed in a hot stone pot with garlic and ginger, seasoned and finished with fresh basil for rich aroma.
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  Pumpkin Soup

  Pumpkin salad is a dish primarily made with pumpkin. After peeling and cutting the pumpkin into pieces, it is blanched or steamed, then mixed with salad dressing and vegetables for a refreshing taste, ideal for summer.
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  Fisherman's Abalone Chicken

  Fisherman's Abalone Chicken is a Chinese dish made with chicken and abalone, usually cooked by stewing or steaming, with a fresh and tender texture.
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  Chaozhou Braised Assortment

  Chaozhou braised dish platter is a dish made from various ingredients that are slowly simmered in a specially prepared braising sauce. Main ingredients include pig trotters, duck gizzards, eggs, fried tofu pockets, and bean curd slices. The ingredients are placed into the seasoned braising liquid and gently stewed to fully absorb the rich flavors of the sauce.
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  Chaozhou Shrimp Oil Chicken

  A classic Cantonese dish featuring fresh free-range chicken cooked with special Chaozhou shrimp oil, resulting in tender meat and rich, savory flavor.
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  Chaozhou Oyster Fritter

  Chaozhou Oyster Fritter is a traditional Chaoshan dish made primarily with fresh oysters, combined with duck eggs, green onions, and fish sauce. The oysters are mixed with the seasonings and pan-fried until golden and crispy, resulting in a deliciously crunchy and savory taste with a rich oceanic flavor.
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  Chao Shan Seafood Congee

  Chao Shan seafood rice porridge is made by cooking rice with fresh seafood like shrimp, crab, and fish slices. First, rice is simmered into a thick porridge, then seafood is added and cooked until tender, preserving the seafood's freshness and the porridge's smooth texture.
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  Ginkgo Taro Paste

  A sweet dessert made from mashed taro and ginkgo nuts, offering a smooth and rich flavor.
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  Stone Pot Hand-Made Beef Meatballs

  Stone pot hand-pounded beef balls made from fresh beef, pounded by hand into paste and shaped into balls, then cooked in a heated stone pot. Tender and elastic, served with vegetables or broth to preserve the original flavor of beef.
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  Crispy Fried Puning Tofu

  Crispy Fried Puning Tofu is a traditional dish featuring Puning tofu as its main ingredient. The tofu is processed through a special technique, resulting in a golden, crispy exterior while maintaining a soft and tender interior. During preparation, the tofu is coated with a thin layer of crisp batter and then deep-fried until golden and crunchy, after which it is sprinkled with salt or seasonings as needed.
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  Lobster Soup Rice

  Lobster soup rice is made with fresh lobster, where the broth is simmered from lobster shells and meat. Rice is cooked in the rich broth until tender, absorbing its flavor, then mixed with lobster meat.

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