As spring returns and the weather gradually warms, the season calls for dishes that are light, balanced, and gently nourishing. Ingredients that are refreshing yet comforting help awaken the palate while restoring vitality. Drawing inspiration from modern Hong Kong-style Cantonese cuisine, Canton House presents its "Spring Chef’s Recommendations" series. Through refined techniques and thoughtful pairings, seafood, fresh mushrooms, and delicate seasonal ingredients come together to create a menu that celebrates the elegance and freshness of spring.
Rice in Crucian Carp Broth with Tofu and Angled Luffa
Fresh crucian carp is slowly simmered to produce a milky white broth rich in flavour yet naturally smooth. Paired with silky tofu and sweet angled luffa, the gentle sweetness of the vegetables complements the delicate texture of the tofu. When the rice is immersed in the warm fish broth, each grain absorbs the essence of the soup, delivering a comforting and refined flavour profile.
Boston Lobster Rice in Lobster Broth
Tender Boston lobster is served alongside fragrant rice, allowing guests to pour the rich lobster broth according to their personal preferences. As the rice absorbs the soup, the natural sweetness of the lobster unfolds layer by layer, creating a dish that is both luxurious and balanced.
Steamed Chicken with Assorted Mushrooms in Lotus Leaf
Tender chicken is steamed together with a variety of mushrooms inside a fragrant lotus leaf, including cordyceps flower, king oyster mushroom, white shimeji mushroom, brown shimeji mushroom, termite mushroom, shiitake mushroom. As the dish steams, the subtle aroma of the lotus leaf blends with the earthy fragrance of the mushrooms, gently infusing the chicken while keeping the meat juicy and delicate.
Wok-fried A5 Wagyu Cube with Lily Bulb and Water Chestnut in Shacha Sauce
A5 Wagyu cubes are quickly stir-fried over high heat, releasing their rich and aromatic fat. Crisp water chestnuts and delicate lily bulbs provide freshness and balance, while the savoury and slightly spicy shacha sauce enhances the depth of flavour. The result is a dish that balances richness with refreshing textures.
Pipa Tofu with Dace Fish Paste
One of the classic dishes of Cantonese cuisine, Pipa Tofu combines finely prepared dace fish paste with silky tofu. Shaped to resemble the traditional Chinese instrument "Pipa", the tofu is lightly pan-fried to create a delicate crisp exterior while maintaining a smooth and tender interior. Savory fish paste and soft tofu merge harmoniously, showcasing the finesse of Cantonese culinary craftsmanship.
This spring, Canton House transforms fresh ingredients and refined techniques into a thoughtfully crafted seasonal dining experience. Guests are warmly invited to visit and savour the "Spring Chef’s Recommendations", where traditional Cantonese flavours meet modern creativity in celebration of the season.
*“Spring Chef’s Recommendations" Promotion Date: 9th March - Early June, 2026
