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Viking Bay Mingle Club Restaurant · Private Chef · Meeting Venue (Taigucang Store)

Cantonese cuisine · ⭐ 4.0

No. 1 Taigucang, No. 124 Gexin Road

Dishes

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  Curry Braised Prawns

  Curry Braised Prawns is a dish featuring fresh large prawns as the main ingredient. The primary cooking method involves cleaning the prawns and then braising them in a pot with vegetables such as onions and bell peppers. The core seasoning is curry blocks or curry powder, often with the addition of coconut milk or regular milk to create a rich and smooth sauce. The cooking process allows the prawn meat to fully absorb the aroma of the curry. The finished dish has a golden color, tender prawn meat, and a thick, flavorful sauce, making it suitable to be served with rice or bread.
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  Dalian Sea Cucumber Steamed Egg

  This dish features premium sea cucumber from Dalian and fresh eggs as the main ingredients. The sea cucumber is first rehydrated, cleaned, and cut into pieces or slices. Eggs are beaten, mixed with an appropriate amount of water or broth, strained to achieve a smooth texture, then combined with the sea cucumber pieces. The mixture is covered and steamed over medium-low heat until the egg custard sets completely, resulting in a smooth and tender texture. The finished dish presents a delicate egg custard with soft, chewy sea cucumber, preserving the natural flavors of the ingredients.
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  Small Yellow Croaker with Fish Head and Abalone

  This dish features small yellow croaker and fish head as main ingredients, cooked with abalone. The croaker is cleaned, the fish head is cut into pieces, and the abalone is sliced or kept whole. Commonly, scallions, ginger, and garlic are stir-fried for aroma, then the fish head is pan-fried until slightly golden. Broth or water is added and brought to a boil, followed by the croaker and abalone for stewing. A small amount of cooking wine and soy sauce may be added for basic seasoning, simmered until ingredients are cooked through and the broth is rich. It highlights the natural freshness of the ingredients with a layered texture.
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  Bali Seafood Fried Rice

  Bali Seafood Fried Rice features fresh shrimp, squid, and mussels stir-fried with onions, bell peppers, and scallions in a fragrant coconut and lemongrass sauce.
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  King Salmon Sashimi Platter

  The King Salmon Sashimi Platter features New Zealand King Salmon as the main ingredient. The salmon has plump flesh with fine marbling. The platter includes thick-cut sashimi, thin-cut sashimi, and lightly seared salmon. Thick cuts highlight the natural flavor, thin cuts offer a smooth texture, and seared pieces have a slightly charred surface that releases the oil's aroma. Served with freshly grated wasabi, Japanese soy sauce, and shiso leaves. Preparation involves low-temperature handling to ensure freshness and safety. Presented on a chilled plate to maintain optimal serving temperature.
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  Bangkok Curry Shrimp

  A Thai dish featuring shrimp cooked in a rich coconut milk-based red curry sauce with aromatic herbs and spices.
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  Fruitwood Charcoal Grilled Angus Beef Ribs

  This dish features premium Angus beef ribs as the main ingredient. The ribs are marinated in a special sauce and then slow-grilled over fruitwood charcoal. The unique fruity aroma and smoky notes from the burning charcoal penetrate the meat, resulting in a crispy, charred exterior while keeping the interior tender and juicy. The cooking process involves precise control of heat and timing to ensure optimal flavor and texture. It is typically served with simple dipping sauces or vegetables.
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  Dried Mustard Greens and Scallion Prawns

  This dish features large prawns as the main ingredient, paired with dried mustard greens and a generous amount of scallions. The prawns are cleaned, and the dried mustard greens are soaked and chopped. In a hot wok with oil, scallion sections are stir-fried until fragrant, then the prawns are added and pan-fried until they change color. The dried mustard greens are then added and stir-fried together. Finally, a small amount of soy sauce, sugar, and other seasonings are added, and everything is stir-fried until the prawns are cooked through and the flavors meld. The finished dish has a bright red color, tender prawn meat, and a unique flavor from the savory dried mustard greens and aromatic scallions.
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  Coconut Chicken Hot Pot

  Coconut chicken hot pot is made primarily with fresh coconut water and chicken, simmering the chicken in coconut water to create a sweet and savory broth. It is typically served with sliced chicken, mushrooms, vegetables, and other ingredients that are cooked in the hot pot.
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  Mango Durian Chicken

  A creative dish featuring chicken marinated and grilled with a sauce made from fresh mango and durian, offering a rich, sweet-savory flavor.
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  法罗群岛三文鱼

  法罗群岛三文鱼选用来自法罗群岛的野生三文鱼，经过清洗后直接低温慢煮或煎制，保留鱼肉的原汁原味。通常搭配柠檬片、橄榄油和少许海盐调味，不添加复杂调料。
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  Fresh Passion Fruit Salad

  A refreshing salad made with fresh passion fruit, lettuce, cucumber, and tomato, dressed in a honey-lemon dressing for a light and tangy flavor.
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  Irish Grilled Beef Leg

  Irish grilled beef leg features tender beef leg meat marinated and slow-grilled over charcoal for a rich, smoky flavor.
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  Dendrobium Flower and Sea Cucumber Soup (Stomach-Nourishing and Liver-Protecting Soup)

  Dendrobium Flower and Sea Cucumber Soup is a traditional nourishing soup. Main ingredients include dendrobium flowers, sea cucumber (a type of high-quality sea cucumber), lean pork or pork ribs, often supplemented with goji berries and red dates. Preparation involves soaking and preparing the sea cucumber, then simmering it with blanched meat, dendrobium flowers, and other ingredients over low heat for several hours until the ingredients are tender and the broth is clear and mellow. The soup emphasizes natural flavors with minimal seasoning, highlighting the inherent sweetness and tonic properties of the ingredients.
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  Viking Bay Soy Milk Fish

  A creative Chinese dish featuring fresh fish fillets simmered in rich soy milk, delivering a delicate and savory flavor.
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  Mint Leaf Rolls with Spicy Beef

  This dish consists of fresh mint leaves wrapped around marinated spicy beef slices. Main ingredients include beef tenderloin, fresh mint leaves, chili powder, Sichuan pepper powder, minced garlic, soy sauce, and sesame oil. The beef is thinly sliced and marinated with chili powder, Sichuan pepper powder, garlic, soy sauce, and sesame oil. Each beef slice is rolled with a clean mint leaf, secured with a toothpick if needed, and then steamed or quickly pan-fried. The result combines refreshing and spicy flavors, with the coolness of mint balancing the rich spiciness of the beef.
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  Spanish Acorn-Fed Roasted Pork Ribs

  Made with Iberian black pork ribs from Spain, where the pigs are fed primarily on acorns. The ribs are simply marinated and then roasted in an oven or over an open flame until the surface is golden and crispy, while the interior remains tender and juicy. Only basic seasonings like sea salt and black pepper are used to highlight the pork's natural nutty aroma and rich flavor. Typically served with roasted vegetables or potatoes.
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  Rosemary Garlic Beef Cubes

  Tender beef cubes marinated with rosemary and garlic, then pan-seared to perfection for a rich, aromatic flavor.

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