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Xiao Yue Lou (Wanhui Plaza Branch)

Cantonese cuisine · ⭐ 3.8

Units 201–205, 2nd Floor, Building 1, Wanhui International Plaza, No. 863 Hongmei South Road

Dishes

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  Southern-Style Plum Drink

  A traditional Chinese summer drink made from plums, hawthorn, licorice, and tangerine peel, sweetened with rock sugar for a refreshing, tangy flavor.
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  Taishan Eel Rice

  Taishan eel rice features fresh eels stir-fried with rice, creating a savory dish that blends the rich flavor of eel into every grain.
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  Stir-fried Pork Liver with Sauce

  A Cantonese dish featuring tender pork liver stir-fried quickly in a clay pot with garlic, ginger, and scallions, resulting in a rich, savory flavor.
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  Pan-fried Tender Beef

  Pan-fried tender beef slices cooked in a hot pan until golden brown, resulting in a juicy and flavorful dish.
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  Taiye Chicken

  A traditional Cantonese dish made with braised chicken in a savory sauce, known for its tender texture and rich flavor.
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  Red-Label Steamed Eel with Dry Seasoning

  Fresh eel is marinated and steamed, topped with dry seasoning. Tender in texture with a savory, slightly salty flavor.
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  Red-Clad Steamed Spare Ribs

  Premium pork ribs marinated in red yeast rice sauce, steamed using dry steam method. Tender and juicy with a subtle reddish sheen and savory-sweet flavor.
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  Signature Preserved Meat Rice

  A fragrant rice dish made with preserved meats like sausage and bacon, steamed to perfection for a savory and satisfying meal.
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  Lao E (Braised Goose)

  A dish featuring tender goose meat simmered in broth and served with a savory sauce or dipping seasoning.
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  Xinhui Citrus Peel Red Bean Soup

  Xinhui aged tangerine peel red bean soup is a dessert made primarily from red beans and Xinhui aged tangerine peel. Red beans are soaked, cooked until soft, then simmered with sugar and finely chopped aged tangerine peel to infuse the fragrance into the bean paste, creating a unique flavor. Proper heat control ensures a smooth, delicate texture with rich citrus aroma.
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  Coconut Stewed Chicken

  A nourishing soup made by slow-cooking fresh coconut and chicken, resulting in a clear, flavorful broth rich in nutrients.
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  Sizzling Pork Liver with Tongue

  Made with pork liver and pig's tongue, quickly stir-fried with a secret sauce using the sizzling cooking method, resulting in crispy exterior and tender interior with rich aroma.
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  Oyster Omelette

  Oyster omelet is a traditional dish made primarily from fresh oysters, eggs, starch, and scallions. The preparation involves washing the oysters, mixing them with eggs, starch, scallions, and other ingredients, then frying the mixture in a flat pan until both sides are golden brown.
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  Tangerine Peel Red Bean Paste

  Chen Pi Red Bean Paste is a traditional dessert made primarily from red beans and aged tangerine peel. The red beans are slowly cooked until soft and tender, absorbing the unique aroma of the Chen Pi, resulting in a smooth texture with a subtle citrus fragrance. The preparation typically involves soaking the red beans beforehand, then simmering them together with Chen Pi, and finally adding an appropriate amount of sugar until the mixture reaches a paste-like consistency.
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  Eel Rice

  Eel rice is a Chinese dish made by stir-frying eels and serving them over steamed rice, resulting in a savory and aromatic meal.

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