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Kangdi International Hotel - Yueque Palace Chinese Restaurant

Cantonese cuisine · ⭐ 4.7

Floor 4, Kondi International Hotel, Haide Plaza, No. 200 Hongfu Road

Dishes

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  Five-fingered桃 Baked Squab

  A Cantonese dish featuring squab pigeon baked with five-fingered桃, known for its tender meat and rich aroma.
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  Xiaolongbao

  Xiaolongbao is a small soup dumpling filled with pork, known for its thin skin and tender filling with a delicious flavor. The preparation involves making the filling by mincing pork and seasoning it, then preparing dough, rolling out wrappers, stuffing them with the filling, and finally steaming them.
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  Kangdi Tang Roast Duck

  Kangdi Tang Roast Duck features a premium Peking duck, roasted in a hung oven to achieve crispy skin and tender meat. Served sliced with pancakes, hoisin sauce, and fresh vegetables for a classic Beijing experience.
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  Kangdi Shrimp Dumpling Supreme

  A premium shrimp dumpling made with fresh shrimp, pork fat, and starch, steamed to perfection for a delicate, savory taste.
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  Water Village Boat Rider Porridge

  A traditional Cantonese porridge made with fresh fish, shrimp, pork, egg threads, and crumbled fried dough, known for its rich flavor and smooth texture.
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  Poached Australian Beef Ribs

  Poached Australian Beef Ribs use high-quality Australian beef ribs as the main ingredient. The ribs are simmered in clear water with simple seasonings like ginger, scallions, and cooking wine until tender. After cooking, they are sliced and served with dipping sauces such as garlic soy sauce or sand ginger sauce. The dish highlights the natural flavor of the beef, offering tender, juicy meat with a light and non-greasy taste.
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  Braised Young Pigeon

  Braised young pigeon with a rich red sauce, made from fresh squab, scallions, ginger, garlic, soy sauce, sugar, and cooking wine, resulting in a glossy finish and tender meat.
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  Imperial Roast Goose

  A premium roast goose made from high-quality Peking duck, marinated and roasted to perfection, featuring crispy skin and tender meat, a classic Cantonese dish.
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  Braised Chicken Feet in Sauce

  Sauce Emperor Steamed Chicken Feet is made primarily from chicken feet, which are carefully marinated and then steamed with a specially crafted sauce. The chicken feet are tender and soft, while the sauce is rich and flavorful, offering a complex and satisfying taste.
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  Hong Kong-style Portuguese Tart

  A classic dessert from Macau, featuring a flaky crust filled with a creamy egg and milk custard, baked to golden perfection.
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  Chicken Broth Steamed White Carp

  Fresh white carp from Qiandao Lake steamed with chicken broth, resulting in tender fish and rich flavor.

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