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Yao Ji Chinese Restaurant

Cantonese cuisine · ⭐ 4.5

No. 1018, Building C8, Poly Tianxi, Yinpenling Subdistrict

Dishes

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  Ten-Year Huangjing Stewed Old Water Duck

  A nourishing Chinese soup made by slow-cooking old water duck with ten-year-aged Huangjing, known for its rich flavor and health benefits.
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  Double Pepper Steamed Silver Thread Bream

  Fresh bream steamed with sliced green and red peppers. Tender fish meat, smooth texture, fragrant from double peppers, slightly spicy with a light taste.
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  Ancient Salt-Baked Goose Wings

  Made using traditional salt-baking technique, featuring whole goose wings marinated and roasted slowly with coarse salt. Crispy exterior, tender juicy meat, rich salty flavor, preserving the original taste of goose wings.
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  Signature Red Rice Noodle Roll

  A traditional snack made from red rice dough filled with shrimp and pork, steamed to perfection for a soft, chewy texture and savory filling.
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  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.
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  Norwegian Atlantic Salmon Sashimi (Large Portion)

  Fresh Norwegian Atlantic salmon sashimi, delicately sliced and served raw to highlight its natural flavor and texture.
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  Singapore Chilli Crab with Stinky Tofu

  Singapore Chilli Crab features fresh crab stir-fried in a spicy tomato-based sauce, served with crispy stinky tofu for a bold, aromatic contrast.
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  Liu's Secret-Recipe South Mountain Free-Range Chicken

  A free-range chicken from South Mountain, slow-cooked with a secret blend of seasonings for tender meat and rich broth.
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  Sea Urchin Jade Fried Rice

  A luxurious fried rice dish featuring fresh sea urchin, peas, and eggs, stir-fried with seasoned rice for a rich, savory flavor.
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  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.
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  Secret-Recipe Ray's Chicken Feet

  Chicken feet are the main ingredient, prepared by braising and marinating. Chewy texture with a savory-spicy taste, rich in braised and five-spice aroma.
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  Golden Soup with Small Millet and Fish Maw

  A nourishing dish featuring fish maw, small millet, and chicken broth, slow-cooked to a rich, golden soup with a silky texture.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
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  Yellow Glutinous Rice Cake with Lobster

  A fusion dish featuring soft yellow glutinous rice cake topped with tender lobster meat, simmered in a savory-spicy sauce for rich flavor.

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