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Seven Inch Flying Oyster Four Seasons Seafood Restaurant (Zoo Shuiyin Road Branch)

鱼鲜 · ⭐

No. 43 Shuiyin Road

Dishes

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  Thai Shrimp Sashimi

  Fresh shrimp marinated in Thai herbs and citrus, served chilled for a tangy, spicy bite.
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  Grilled Oysters

  Grilled oysters made with fresh oysters, cleaned and kept in their shells, then grilled over charcoal. Seasonings like garlic, vermicelli, and soy sauce are added during grilling to enhance flavor and keep the meat tender.
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  Salt-Baked Abalone

  A dish featuring fresh abalone seasoned with salt and spices, slowly baked to achieve tender, savory flavor.
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  Clay Pot Cauliflower

  Clay Pot Cauliflower is a dish featuring cauliflower as the main ingredient. The primary cooking method involves washing and cutting the cauliflower into pieces, then placing it in a preheated clay pot with ingredients like garlic slices, ginger slices, and dried chili peppers. Soy sauce and oyster sauce are added for seasoning. The pot is covered and simmered over medium heat until the cauliflower is tender and flavorful. The clay pot ensures even heat distribution and locks in aromas, resulting in a soft texture with a slightly charred fragrance.
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  Braised Squab with Soy Sauce

  Braised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
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  Old Mother's Black BBQ Pork

  Old Mother's Black Barbecue Pork is made from pork shoulder or belly, marinated and grilled. The marinade includes soy sauce, sugar, oyster sauce, garlic, ginger, and cooking wine. Brushed with sauce during grilling until caramelized and glossy. Tender meat with rich sweet-savory flavor.
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  Bì Fēng Táng Fried Crab

  A Hong Kong-style dish featuring fresh crab stir-fried with crispy garlic, chili, onion, and breadcrumbs for a savory, crunchy texture.
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  Golden Sizzling Stone Clams

  Golden Sizzling Stone Clams is a Cantonese clay pot dish featuring fresh stone clams as the main ingredient. The clams are purged of sand, cleaned, and stir-fried quickly in a preheated clay pot with ginger slices, garlic, and scallions. A splash of cooking wine or special sauce is added before covering to steam until the shells open. The dish yields tender clam meat with a rich broth and the characteristic smoky aroma from the clay pot.
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  Black Pepper Butter Giant River Prawns

  This dish features fresh giant river prawns as the main ingredient. The prawns are butterflied and then pan-fried in butter until golden. Freshly ground black pepper and minced garlic are added and stir-fried, allowing the prawns to absorb the rich aroma of butter and pepper. The finished dish has firm, springy prawn meat with a creamy butter fragrance and the spicy aroma of black pepper.

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