Guangzhou Hao · Waterborne Tea House · Thai Fresh Hot Pot
粤菜 · ⭐ 4.3
No. 466 Yanjiang East Road, Basement Level
Dishes
Tom Yum Goong Hot PotA Thai classic soup made with lemongrass, kaffir lime leaves, chili, fish sauce, and coconut milk, simmered with shrimp, mushrooms, and tomatoes for a tangy, spicy flavor.
Guangzhou Delight Fried RiceA classic Cantonese fried rice made with leftover rice, eggs, ham, shrimp, peas, and carrots, stir-fried to perfection for a fragrant and satisfying dish.
Handmade Beef SlurryA dish made by hand-mixing minced beef with seasonings to form small, tender balls, commonly served in hot pots or soups.
Dragon Fruit Shrimp DumplingsSteamed dumplings made with shrimp and dragon fruit, featuring a translucent wrapper and a delicate balance of sweetness and umami.
Beef brisketBeef shank is made from the leg muscle of beef, blanched and then stewed or braised with seasonings. Main ingredients include beef shank and辅料 like ginger, scallions, and star anise, using soy sauce and cooking wine for flavor.
OysterOysters, using fresh oysters as the main ingredient, are typically served with lemon juice or a special sauce. The preparation is simple: open the oyster shells, keep the half-shell containing the oyster meat, clean it thoroughly, and enjoy raw, or enhance the flavor with additional seasonings.
Old Xiguan Scallop Rice NoodlesA traditional Cantonese dish featuring rice noodles topped with fresh scallops, minced pork, and green onions, served in a savory soy sauce.- Premium Roast Goose with Barbecue PorkA classic Cantonese dish featuring premium roast goose and honey-glazed barbecued pork, served together for a rich, savory experience.
- Braised Chicken Feet in Soy SauceA Cantonese dish featuring chicken feet simmered in a rich soy sauce blend, resulting in tender, flavorful bites.
- Braised Pigeon with Soy SauceA Cantonese classic dish featuring tender pigeon braised in a rich soy sauce blend, resulting in a savory and aromatic flavor.
Bak Fo Tiao GaoA Hong Kong-style dim sum made from taro, glutinous rice flour, and clear flour, fried with dried shrimp, garlic, and scallions for a crispy, savory flavor.
Golden Crown Shrimp DumplingsGolden Crown Shrimp Dumplings feature fresh shrimp, pork fat, and bamboo shoots wrapped in delicate dumpling skins and steamed to perfection. The dish is known for its translucent wrappers and rich, savory filling.
Tangerine Peel Soy Sauce Roasted SquabTangerine Peel Soy Sauce Roasted Squab is a classic Cantonese dish. It primarily uses tender squab, seasoned with dried tangerine peel and a special 'soy sauce king' (a rich, aromatic soy sauce brewed with light and dark soy sauce, spices, etc.). The squab is marinated, then roasted in an oven at high temperature until the skin is golden and crispy, and the meat remains juicy. The tangerine peel imparts a unique citrus fragrance, while the soy sauce provides a rich, savory, and umami flavor. The finished dish has a glossy red-brown color with crispy skin and tender meat.
Inherited Acid Soup Beef NoodlesA traditional dish featuring a sour broth made using inherited techniques, served with tender beef slices and smooth rice noodles.