Seafood and marine products, Cantonese cuisine

Established in the early 1990s, Tam Chai Yu Chun serves local and overseas seafood prepared in the Tanka style. It has established a distinctive menu with its fine cooking and self-made secret sauces. Being a seafood-themed restaurant, Tam Chai Yu Chun does not only serve local seafood, but also various Cantonese marine products and quality food ingredients from different countries and territories. Its menu has a variety of dishes, mainly in Cantonese style. The best sellers are the steamed in-season seafood dishes. Served with self-made soy sauce, they are prepared with Shunde cooking skills by chefs who have masterful control of heat that allows the whole body of the fish in each of these dishes to be heated evenly. Apart from steamed seafood, there are also Assorted Stir Fry, which is a showcase of the chef’s skills made by stir-frying premium dried squids, dried noodlefishes, dried shrimps and Chinese chives quickly on high fire; Fried Rice with Dried Scallops and Egg White features crispy dried scallop shreds and fresh scallops. Besides seafood, Tam Chai Yu Chun is also attentive on the food ingredients and sauces of other dishes. The one-of-a-kind Boiled Greasyback Shrimps uses small and tender greasyback shrimps that have a guaranteed natural sweetness and texture that those large greasyback shrimps cultured with large amounts of feeds cannot compare to; the signature Sweet and Sour Pork uses premium bacteria- and hormone-free pork; Mapo Tofu insists on using tofu freshly made every day; Pan-Seared Green Chili Pepper is prepared with secret recipe sauces. These meticulously prepared and healthy dishes, which make up a diversified menu for customers, are something not to be missed if you are looking for new dining options.

Shark’s Fin in Chicken Broth, Thai Mantis Shrimps, Large Local Sole Fish, Leopard Coral Grouper, Greasyback Shrimps, Fried Rice with Dried Scallops and Egg White, Signature Sweet and Sour Pork, Pan-Seared Green Chili Pepper, Mapo Tofu, ...