The birthplace of Cantonese cuisine, the Shunde region is famous for freshness; the seafood must be delivered live to the master chefs for them to prepare to order. Dishes are crisp and light as to not mask the subtle and sweet flavors. Some highlights in November include Daliang Stir fried Lobster, Shunde Salt baked Goose and Lecong fish balls with vegetables.
Served from: November 1 to 30, 2016, lunch and dinner
Phone: 6584 6290
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