Cantonese Cuisine

The classic bakery treat often gifted during Chinese New Year. A crumbly, sandy, incredibly buttery cookie infused with almond extract and topped with a single whole almond.

A beloved retro dim sum and banquet appetizer. Triangles of white bread are thickly spread with a bouncy, savory shrimp paste, coated in sesame seeds, and deep-fried until perfectly crisp.

A savory, umami-packed dim sum staple. Grated daikon radish mixed with rice flour, Chinese sausage, and dried shrimp, steamed into a cake, then pan-fried until crispy on the outside.

The crown jewel of Hong Kong bakeries. A perfectly flaky, crumbly shortcrust pastry shell filled with a bright yellow, impossibly silky, wobbly sweet egg custard.

A classic dim sum and bakery treat. Deep-fried glutinous rice balls covered in white sesame seeds, boasting a crispy, nutty exterior, a chewy mochi-like shell, and a sweet red bean filling.

The indispensable delicacy of the Mid-Autumn Festival. A dense, rich pastry with a beautiful, intricately patterned soft crust, stuffed with sweet lotus seed paste and salted egg yolks.

The crown jewel of Cantonese BBQ (Siu Mei). A whole goose marinated with five-spice inside its cavity, air-dried, and roasted until the skin is paper-thin, crispy, and the meat is succulent.

A staple of Cantonese Dim Sum, but heavily enjoyed as a dinner dish at home. Small nuggets of pork spare ribs coated in starch and steamed until slippery, tender, and infused with savory black beans.

A sizzling, deeply savory Cantonese classic. Tender slices of marinated beef wok-tossed with crisp bell peppers and onions in a pungent, peppery dark sauce.

A beloved banquet dish. Jumbo shrimp deep-fried in a light, crispy batter, tossed in a creamy, sweet mayonnaise sauce, and topped with candied walnuts.

A messy, glorious, hands-on feast. Chopped fresh crab is flash-fried to seal in the juices, then wok-tossed in a fragrant sauce overloaded with fresh ginger and scallions.

A luxurious banquet dish often served at weddings and Chinese New Year. Tender, whole abalone braised slowly with thick shiitake mushrooms in a rich, dark oyster sauce glaze.