RECOMMENDATION

Tossed Cockle with Garlic Spicy Sauce

Deep-fried Silver Bait with Chili and Salt

Marinated Black Fungus with Garlic and Aged Vinegar

With a table full of flavourful dishes, it is a must to have great apetisers. Out of the three appetizers, if you want a little bit of sour and spiciness, you can order s Tossed Cockle with Garlic Spicy Sauce. The freshness of blood clam and okura is a new combination. If you like some crunchiness in your appetizer, I would recommend salt and Deep-fried Silver Bait with Chili and Salt should be your kind of dish. Every bite is filled with the crunchiness of Chinese noodlefish can easily open up your appetite.

Poached Shrimp

When I was little, I always have greasyback shrimps, that’s why when this dish was on the table, all the memories flooded back. Now, only at Tam Chai Yu Chun Seafood Restaurant you can have these little greasy shrimps. They tasted especially sweet so boiling them is the best way to cook. A lot of people eat them with their shells to add an extra layer of texture.

Poached Farm Chicken with Baked Squid with Soy Sauce

The restaurant’s signature chicken uses three months old Qingyuan chicken. The texture of the chicken is soft and not greasy, fat and lean meat are well-balanced. On the side of chicken is the squid. Every day it uses fresh squids and its chefs marinated before cooking them, which makes the dish more falvourful and the texture is more crispy.

Stemmed Pork Patty with Local Green Crab

Speaking of Guangdong dishes, we cannot miss out on minced pork. This restaurant upgraded the mince pork by adding virgin crabs. The minced pork added pork skin and pork cheek to make the texture more crispy. The virgin crab is just a cherry on top of this dish.

Simmered Vegetable in Chicken Soup with Minced Pork and Conch

Colliquially in Cantonese, people often refers money as water therefore the Chinese saying of this dish implies “may the money flow in”(Simmered Vegetable in Chicken Soup with Minced Pork and Conch). Using mustard vegetable as the main character, along with the thick shark fin soup, is the reason why I cleared the plate.

Traditional Red Bean Sweet Soup

When you see the dessert on the table, you know the feast is ending. Using 15 year-old dried tangerine skin, the red bean soup is so smooth. On the side of the red bean soup there is the Pan-fried Sweeten Rice Cake, which is only crispy on the outside but soft in the inside. You know the best compliment you can get from a Chinese person on dessert is that “it is not too sweet”.