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Big Banyan Tree Subei Cuisine (Le Feng Plaza Branch)

粤菜 · ⭐ 3.8

Shop SO4A, Level 03, LeFeng Plaza, No. 106–108 Gongye Dadao North

Dishes

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  Clear Soup with Mulberry Shoots

  A healthy dish featuring fresh mulberry shoots simmered in clear broth, offering a light and refreshing taste.
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  Classic Pineapple Sweet and Sour Pork

  A classic Cantonese dish featuring crispy pork belly, pineapple, and vegetables in a tangy sweet-and-sour sauce.
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  Stir-fried Blood Sausage

  Zhi Zhi Sheng Chang is a dish made primarily from pig intestines, stir-fried quickly with garlic, ginger, and various seasonings. The pig intestines are carefully prepared and combined with a unique sauce and spices, then stir-fried at high heat to preserve the original flavors of the ingredients.
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  Jun'an Cuttlefish Cake

  Jun'an Cuttlefish Cake is a local specialty from Shunde, Guangdong, made with fresh cuttlefish, pork fat, and starch, pounded by hand and pan-fried until crispy outside and tender inside.
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  Crispy Milk

  A Cantonese delicacy made by frying a milk-based custard until crispy outside and tender inside.
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  Cantonese腊味 Baozi Rice Pot

  Old Guangdong腊味煲仔饭 features fragrant rice topped with cured sausages and meats, steamed in a clay pot with greens. The rice absorbs the rich flavors and oils, forming a crispy bottom layer called 'guoba'.
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  Crispy Stuffed Lotus Root with Pork

  A Cantonese dish featuring lotus root slices stuffed with seasoned pork, then pan-fried to a crispy finish.
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  Shunde Mixed Fish Skin

  Shunde mixed fish skin is a cold dish made from fresh fish skin, blanched, sliced, and mixed with garlic, scallions, chili oil, soy sauce, vinegar, and sesame oil. The fish skin is crisp and flavorful.
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  Shunde Bean-Flavored Duck Stew

  A traditional Cantonese dish featuring whole duck braised with fermented black beans, garlic, and ginger until tender and flavorful.
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  Fish-Flavored Eggplant Stew

  Fish-flavored Eggplant Stew is a dish made primarily with eggplant and various seasonings. The eggplant is cut into pieces and mixed with a specially prepared fish-flavored sauce, then simmered in a pot to allow the eggplant to fully absorb the sauce, resulting in a distinctive fish aroma.
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  Huangpi Bone

  Huangpi bone is a Cantonese dish made with pork ribs slow-cooked with hawthorn fruit, ginger, and garlic, resulting in tender meat with a tangy, aromatic flavor.

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