Shunde Gong Seafood Restaurant

Recently, Pan Shao Cong introduced a Shunde cuisine restaurant in Macau on his channel, so I couldn't resist visiting for a meal. The restaurant is located at Shop A, 106A, Rua do Campo, near the New Central Hotel. Upon entering, I noticed it is a Michelin-recommended restaurant. I ordered the Fried Fish Skin, Lychee-style Fish Balls, and Ants Climbing a Tree Vermicelli Pot. The restaurant manager, knowing I am a fashion blog columnist, kindly offered Ginger Milk Pudding as a complimentary dessert. The total cost was $303. The appetizer was Seaweed Peanuts, a nostalgic snack reminiscent of the tea house treats from the past. The Fried Fish Skin was incredibly crispy and flavorful when paired with soy sauce. The Lychee-style Fish Balls were visually appealing, resembling lychees but made with fish paste filling. They were served with mint sauce, which enhanced their taste. The Ants Climbing a Tree Vermicelli Pot was accompanied by white rice. The vermicelli pot was stir-fried with dried shrimp and Sichuan pepper oil, delivering a mildly spicy and tangy flavor. This unique combination of sour and spicy is particularly appetizing during spring. According to the staff, Shunde cuisine often features sour and spicy flavors, distinct from the curry-based spiciness of Malaysian cuisine. Finally, I savored the Ginger Milk Pudding, which had a strong old ginger flavor, unlike the ginger-flavored tofu pudding commonly found in supermarkets. Shunde cuisine tends to be spicier, making it highly recommended for spice lovers.