At Canton House, every dish represents a profound exploration of heat, seasonality, and culinary artistry。We proudly present four brand-new summer delicacies, weaving classic Hong Kong flavors into a poetic expression of modern gastronomy, inviting you to savor the crispness and abundance of the season.
Steamed Squid Ink Pork Patty with Swallow Fish
A creative Hong Kong-style steamed dish that combines the umami of seafood with the flavors of a pork patty. The unique flavor profile of the squid ink pork patty complements and elevates the freshness of the Threadfin (Ma Yau) fish. Presented in a swallow shape, it delivers double the culinary deliciousness
Hong Kong Style Sweet and Sour Crispy Turbot
Turbot is coated in a light batter and fried until golden, then drizzled with sweet and sour sauce. A balance of sweet and tangy flavors on the tip of your tongue!
Sizzling Chicken with Ficus Hirta Root
Cooked in a piping-hot clay pot to instantly lock in the chicken's juices and tenderness. Infused with Ficus Hirta Root, this dish is intensely flavorful yet light on the palate.
Garlic Stir-Fried Hydroponic Malabar Spinach
Hydroponic Malabar Spinach stir-fried with garlic. This cooking style beautifully preserves the vegetable's original crispness and sweetness, offering a remarkably refreshing and palate-cleansing bite.
As the summer evenings lengthen, we cordially invite you to Canton House. Gather with your cherished family and friends to experience a refreshing, beautifully layered Cantonese feast, and savor the poetic flavors of the season
