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West Suburb 1950

江浙菜 · ⭐ 4.8

No. 1950 Hongqiao Road

Dishes

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  Steamed Eastern Star Grouper

  The orange-spotted grouper is cleaned, marinated with ginger slices and green onions, steamed over high heat to retain its tender texture, then drizzled with steamed fish sauce and hot oil for aroma.
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  King Crab

  King Crab is a premium seafood dish made from fresh king crab, typically steamed or boiled and served with butter, garlic, or mustard soy sauce for a rich, savory flavor.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Australian Veal

  Australian veal is a premium cut of beef from young cattle, known for its tenderness and rich flavor. It's typically grilled or pan-seared to perfection.
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  Stone Pot Stuffed Abalone with Mushroom Blossoms

  A refined Chinese dish featuring sea cucumber stuffed with mushrooms and shrimp, slow-cooked in a hot stone pot for rich flavor.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Shark Fin and Matsutake Mushroom Soup

  Shark fin and matsutake mushroom soup is made primarily from shark fin and matsutake mushrooms, slowly simmered for a rich, clear broth with a smooth texture and natural umami flavor.
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  Golden Egg Yolk Shrimp Balls

  A dish featuring tender shrimp balls coated in a golden, savory egg yolk sauce, offering a rich and satisfying flavor.
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  Pan-fried Ribbon Fish

  Fresh cuttlefish is marinated with salt and cooking wine, then pan-fried until golden brown on both sides, creating a crispy exterior and tender interior.
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  Roast Suckling Pig

  A classic Cantonese dish featuring a whole suckling pig, marinated and roasted until the skin is crispy and the meat tender.
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  Glutinous Rice Ball

  Glutinous rice balls are a traditional Chinese snack made from glutinous rice flour and water, formed into a dough that is filled with red bean paste or sesame, shaped into round balls, then deep-fried until golden and crispy. They are sprinkled with sesame seeds on the outside, offering a crunchy texture and a soft, chewy interior.
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  Black Gold Custard Bun

  Black gold flowing sand bun is a dessert with a black glutinous rice skin wrapped around a咸蛋黄流沙馅, made by mixing glutinous rice flour and cocoa powder for the outer skin, and a filling of cooked salted egg yolk, butter, and sugar, steamed to perfection.

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