Star River Bay Hotel Authentic Cantonese Restaurant (Guangzhou Star River Bay Store)
粤菜 · ⭐ 4.4
Level 1, Xinghewan Hotel, No. 1 North Panyu Avenue, Dashi Subdistrict
Dishes
Five-Layer PorkA Chinese dish made from pork belly with distinct layers, slow-cooked to achieve a rich, tender texture.
Traditional SachimaA classic Chinese sweet made from eggs, flour, sugar, and honey, deep-fried and mixed with syrup and nuts like walnuts and sesame, then cooled and cut into blocks for a soft, sweet treat.
XiaolongbaoXiaolongbao is a small soup dumpling filled with pork, known for its thin skin and tender filling with a delicious flavor. The preparation involves making the filling by mincing pork and seasoning it, then preparing dough, rolling out wrappers, stuffing them with the filling, and finally steaming them.
Signature Purple Rice Crispy Shrimp RollsA dish made with fresh shrimp and purple rice, filled in a crispy wrapper and deep-fried for a crunchy texture and savory flavor.
New Zealand Honey SajimaNew Zealand Honey Sajima is made from high-quality flour, processed into strips, deep-fried, then coated with a sweet syrup made from natural honey and sugar from New Zealand. It has a crisp, sweet taste with rich honey aroma, blending Chinese and Western flavors.
Star River Bay Shrimp Dumpling SupremeA premium shrimp dumpling made with fresh shrimp, pork lard, egg white, and starch, handcrafted and steamed to perfection for a delicate, savory bite.
Seafood Soy Sauce ChickenA Cantonese dish featuring chicken braised with seafood and soy sauce, resulting in a rich, savory flavor.
Glass-braised PigeonGlass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
Classic MaoxuewangClassic Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and mung bean sprouts. The ingredients are cooked in a spicy and numbing broth, then topped with hot oil to maintain its fresh, aromatic, and spicy flavor.- Tea-Scented Fried Radish CakeA creative dish blending tea fragrance with radish cake, made from fresh radish and rice flour, stir-fried until crispy outside and tender inside.
Durian Pastry and Sponge Cake ComboA delightful combination of crispy durian pastry and soft, sweet sponge cake—perfect for dessert lovers.
Mango Fruit Thin MealA refreshing dish featuring fresh mango and seasonal fruits like strawberries and kiwi, dressed with honey-lemon dressing and garnished with mint leaves.
Braised Abalone and Scallop Sticky Rice ChickenA delicacy featuring tender scallops, rich abalone sauce, and glutinous rice wrapped in lotus leaves and steamed to perfection.