The Cantonese Cuisine is globalised by the widespread migration of Cantonese people. Therefore this cuisine is familiar and loved by many people. One characterisation of Cantonese cuisine is the use of very mild spices. Ginger, spring onion, sugar, salt, soy sauce, rice wine, corn starch and oil are sufficient for most Cantonese cooking. Garlic is also used heavily in some dishes. Five spices powder, white pepper powder and many other spices are used in Cantonese dishes, but usually very lightly.

The endless supply of fresh food and mild weather in Canton have influenced Cantonese cuisine. A Cantonese chef would consider it a culinary sin of the highest order to produce a dish that was overcooked or too heavily seasoned. Not surprisingly, many dishes are stir-fried or steamed - both cooking methods allow ingredients to retain their natural taste.

Another characterisation of Cantonese cuisine is the use of all kinds of ingredients in the preperation of food. Cantonese people are proud of their non-picky attitude towards food. Cantonese like to say: "Anything that walks, swims, crawls, or flies with its back to heaven is edible."

At Sea Palace you can try several authentic Cantonese dishes. One of the most popular Cantonese dishes is Ku Lu Yuk (sweet and sour pork). More refined dishes can also be found on our culinary list; steamed Tarbot, Lobster in ginger sauce, Tenderloin in tausie sauce (black bean), Chicken steamed in salt and much more.

A speciality of Cantonese cuisine is Dim Sum. This Chinese lunch is a fun way of coming together with friends and family. Consequently, everyone will enjoy and share all sorts of tasty, small appetizers. Try Dim Sum personally at Sea Palace; we will offer you the best Dim Sum in Europe! Please click here to make online reservation.