A historical dish inspired by Chinese folklore about the story of The Beggar’s Chicken. The story dates back from the Qing dynasty, where a beggar accidentally discovers the origins of claypot cooking. The Emperor, who happened to pass through the dining beggar tasted the chicken and found it so delicious and made it part of the Imperial Court’s menu. Canton Road’s Chef Wang Wei Qing recreates The Beggar’s Chicken – roasted whole free range chicken stuffed with glutinous rice, conpoy (dried shellfish), dried shrimp, preserved meat and black mushrooms.
A staple in Chinese cuisine, dumplings are considered as social food, and is and one of the most loved dishes in the cuisine. Canton Road adds a special twist to the dim sum menu by featuring China’s most coveted ingredient, abalone.
An all-time favorite gets a Canton Road upgrade! The classic fried pork ribs is now infused with delectable shrimp paste and spices. Best enjoyed with a bowl of steaming hot rice!
Canton Road’s Chef Wang Wei Qing creates fried rice like no other. The signature fried rice is topped with sea urchin, shrimps, Australian scallops and fish roe guaranteed to make you reach for seconds.
Pork belly tower, preserved vegetables, Jiangzhe style
Crispy stuffed duck patties, roasted walnut
Fried douban marinated squid ring, mixed spiced chili powder
Simmered free range chicken, shallot in black truffle sauce
Roasted organic honey glazed premium Iberico pork neck
Stuffed suckling pig
Mingnan style simmered red snapper, crunchy celery
Mingnan five spice pork belly wrapped with dried bean curd sheet
Steamed soft texture tofu, seared Australian scallop, crab roe
Yangzhou soft bean curd soup with shrimp and organic egg
Poached free range chicken in Shaoxing yellow wine
Sweet and sour pork ribs, Jiangnan Style