Canton House presents its limited-time "Autumn & Winter Cantonese Selections", featuring four exquisite Cantonese dishes that capture the warmth and flavors of the season!
Baked Rushan Oyster
Features large, plump oysters sourced from the pristine coastal waters of Rushan, free from industrial or heavy metal pollution. These juicy, sweet oysters come in two flavorful styles - "Garlic", rich and aromatic, or "Mashed Potato and Cheese Sauce", creamy and deeply flavorful with layers of umami. Both versions deliver an irresistible aroma and a satisfying, melt-in-the-mouth texture.
Stir-fried Prawn with Soy Sauce
Showcases the chef’s expert cooking skills. The prawns are seared to perfection - crispy on the outside, tender and bouncy within, with every bite infused with the fragrance of soy sauce, creating a bold, unforgettable flavor.
Shark's Fin Soup
A Hong Kong classic crafted with a rich, slow-simmering broth made from premium ingredients such as shiitake mushroom and ham. The soup is filled with authentic shark fin and served with wanton skin chips, which can be added just before eating for extra texture and flavor in every bite.
Double-boiled Silkie Chicken Soup with Fish Maw
Where a whole fresh coconut replaces the traditional pot. The soup is gently simmered for hours with nourishing ingredients like fish maw, silkie chicken, and red dates, resulting in a golden, collagen-rich broth that is silky, aromatic, and deeply comforting.
As the weather cools, come to @cantonhouse_hk and savor a bowl of warmth - the perfect way to embrace the cozy flavors of autumn and winter!
*"Autumn & Winter Cantonese Selections" Promotion Date: 22nd October, 2025 - 20th January, 2026
