Signature Dishes

Recommended Dishes

Braised Yoshihama Abalone in Oyster sauce

Braised Yoshihama Abalone in Oyster sauce
Braised Yoshihama Abalone in Oyster sauce

Braised Yoshihama Abalone in Oyster sauce
Braised Fish Maw with Abalone Sauce

Braised Fish Maw with Abalone Sauce
Braised Fish Maw with Abalone Sauce

Braised Fish Maw with Abalone Sauce
BBQ Suckling Pig

Based on a special family recipe, resulting in exceptionally crispy cracklings and mouth-wateringly tender meat and ribs.
BBQ Suckling Pig

Based on a special family recipe, resulting in exceptionally crispy cracklings and mouth-wateringly tender meat and ribs.
Baked stuffed crab shell with onion and fresh crab meat

In collaboration with a senior Western chef, this succulent dish uses only live crab meat with onions. This ensures the full flavour of fresh, delicate crab meat remains at the fore.
Baked stuffed crab shell with onion and fresh crab meat

In collaboration with a senior Western chef, this succulent dish uses only live crab meat with onions. This ensures the full flavour of fresh, delicate crab meat remains at the fore.
Seventh Son Famous Crispy Chicken

Each chicken is prepared in time-honoured by hanging the chicken to dry dipped in our homemade glaze. The chicken is then cooked by pouring hot oil over it repeatedly until the skin is shiny and crispy, while the meat remains moist and tender.
Seventh Son Famous Crispy Chicken

Each chicken is prepared in time-honoured by hanging the chicken to dry dipped in our homemade glaze. The chicken is then cooked by pouring hot oil over it repeatedly until the skin is shiny and crispy, while the meat remains moist and tender.
Fried rice Wrapped in Lotus Leaf

The delicate flavours of crab meat, conpoy, diced duck and mushrooms are gently fried together with glutinous rice and wrapped in fresh lotus leaves before steaming. When the fragrant packet of rice is opened, notes of lotus leaf are infused into every grain of rice.
Fried rice Wrapped in Lotus Leaf

The delicate flavours of crab meat, conpoy, diced duck and mushrooms are gently fried together with glutinous rice and wrapped in fresh lotus leaves before steaming. When the fragrant packet of rice is opened, notes of lotus leaf are infused into every grain of rice.