Epitome of Cantonese Cuisine

If you’ve ever visited Hong Kong, you’ll know how highly regarded Shunde cuisine is among the locals. Even though both Hong Kong and Shunde are part of Guangdong province, Shunde gastronomy is not just another regional specialty. It is considered the very foundation of Cantonese cuisine, with roots that trace back to the Ming dynasty.

Located in the fertile Pearl River Delta, Shunde is blessed with an abundance of fresh produce and river fish, giving rise to a culinary tradition built on a deep respect for natural flavours.

So when I heard that Xin Cuisine was introducing a seasonal menu inspired by Shunde’s rich gastronomic heritage, I was excited to see what dishes Executive Chef Kwan Yiu Kan, himself born in Panyu (番禺) a district in Guangzhou, had come up with.

Seasonal Shunde Menu

Xin Cuisine is featuring this special Shunde menu just in the month of July, from the 2nd to the 31st.

IHG One Reward members and Kris+ members get to enjoy 20% off. This offer is valid for direct reservations via phone, email or restaurant website only, and cannot be combined with other promotions or offers.

Stuffed Whole Dace Fish with Savory Fish Paste

Shunde fried stuffed dace is one of the most iconic dishes in Shunde cuisine. Dace is a common freshwater fish. It is a mud carp, cirrhinus molitorella. It is probably best known as the popular canned dace with black bean sauce.

However, in Shunde, it is transformed into a delicacy that showcases the chef’s skills. Because the fish is full of small bones, the chef begins by carefully r...