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Garden of Summer Gourds
This summer, discover a lighter, more balanced way to dine.
Inspired by traditional Chinese wellness wisdom, our summer cuisine highlights gourds and root vegetables crisp with nature’s sweetness and known for their cooling and hydrating properties—perfect for the warmer months. Each dish is thoughtfully crafted to be as refreshing as it is satisfying, as nourishing as it is delicious.
From the gentle comfort of homely, slow-simmered favorites to the refined elegance of banquet-worthy showstoppers, our gourds take on many forms—each inspired by the rich heritage of regional Chinese cuisine.
Light yet flavorful. Simple yet laden with health benefits. This is summer dining, in perfect balance.
Book your table now: +853 8883 2221
Pak Loh Chiu Chow Restaurant
Braised Bitter Gourd Stuffed with Minced Meat and Aged Dried Radish in Oyster Sauce
A comforting Chiu Chow classic elevated by culinary precision. Tender bitter melon rings are stuffed with succulent minced pork and crunchy dried radish. Slow-braised in an oyster sauce, the gourd’s mild bitterness is transformed into a deeply savory, umami-rich profile.
Galaxy Macau Tam Chai Yu Chun
Simmered Winter Melon with Fresh and Dried Shrimp
Renowned for its seafood offerings, Tam Chai Yu Chun at Galaxy Macau exemplifies Cantonese culinary excellence. Sweet fresh shrimp and its savory, air-dried counterpart are gently simmered with tender, translucent winter melon, imparting a palate-cleansing sweetness.
Pang’s Kitchen
Double-boiled Shark Fin and Seafood Soup in Winter Melon
A showstopping summer dish, served in a delicately carved winter melon. This exquisite soup features a medley of ocean treasures—shark fin, abalone, conpoy, and crab meat—double-boiled to perfection with the melon’s tender flesh and the aromatic infusion of night-blooming jasmine.
Bei Shan Lou
Stir-fried Fresh Abalone and Pickled Cucumber
A Chinese Northern classic defined by contrast, marrying the sharp crunchy tang of house-pickled cucumber with the deep umami-sweetness of tender, flash-seared abalone. High-heat wok mastery ensures a perfect, crisp-yet-succulent finish.
Spicy Sichuan
Stir-fried Scallops and Sea Worms with Pickled Chili
Bold pickled chilies provide a vibrant counterpoint to the refreshing sweetness of crunchy sea worms and tender scallops. The layered stir-fry is finished with Mongolian wild onion, lending the dish a singular, elegant aroma.
Lugang Cafe
Tossed Brine-poached Chicken with Okra
A seasonal tribute to Taiwanese street food culture. Brine-poached chicken offers a deep, savory foundation, brightened by the snap of crispy and sweet okra.