Shunde cuisine and Zhongshan cuisine

I arrived in Shekou without a specific itinerary; I planned to eat as I went. Go with the flow, and you'll always find yourself in for a surprise.

K11 Ecoast is newly opened and huge. After a stroll, I felt hungry, so I headed to "Under the Big Banyan Tree" inside to try Shunde cuisine. There were dishes like rolled goose, hand-baked cuttlefish cakes, mulberry leaf sprouts in fresh fish broth, sea urchin tofu, whitebait and garlic cucumber, and preserved meat clay pot rice. They were all made to order and fresh and delicious.

"Chef Tan's Zhongshan Family Cuisine" at Sea World was a true home-style experience. There were grass carp and fish cakes, cold cucumber and clams, pan-fried clams and thai fish cakes, pork liver in broth with wolfberry sprouts, and a traditional dim sum platter.

Time was short; I'll try other dishes next time.

Post by ivy kamchui | Aug 3, 2025