A selection of Cantonese classic casserole dishes created by Chef Chau. The casserole specialties menu features prize delicacies such as sea cucumber, abalone, fish maw and grouper, among other ingredients, which are prepared using time-honored methods. Highlighted dishes include poached fish maw in pumpkin soup, braised fresh turbot in clay pot, and braised assorted seafood and bean curd in clay pot.
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