Chiu Tang's signature marinated specialty features silky goose liver that's been carefully preserved using traditional methods. The balance of aromatic spices and salt brings out the richness of the liver without overwhelming it — a hallmark of Chiu Chow preserving technique.
Tips from diners
Order this as an appetizer to understand Chiu Chow's mastery of preservation — the flavor is subtle but complex.
Double-boiling is central to Chiu Chow technique, and this dish showcases it perfectly. The shark's fin absorbs the umami-rich supreme soup over hours of gentle heat, resulting in a dish that tastes clean and refined rather than heavy.
Tips from diners
Book in advance if you want this — it's considered a prestige dish and pairs well with business lunches.
This local specialty uses a family recipe passed down from Puning. The bean curd is fried until golden and crispy on the outside while remaining tender inside, then finished with a light seasoning that lets the bean's natural sweetness shine through.
Tips from diners
Arrive by 12:15 PM if you want this warm — it's a popular starter that sells out quickly at lunch.
The oyster filling provides brininess and sweetness that contrasts beautifully with the crispy fried exterior. Fresh spring onions added just before serving keep the dish light despite the frying. This is a Chiu Chow classic that works as a snack or small plate.
Tips from diners
Eat these immediately when they arrive — they're best when the outside is still crackling.
The braising method creates a more luxurious, darker presentation than double-boiling. The brown sauce clings to the delicate fins, making each strand coated in savory umami. This version appeals to diners who prefer earthier, deeper flavors.
Tips from diners
Choose this over the double-boiled version if you want something more visually striking for a group celebration.
Helmed by Executive Chef Cheung Lam Por, a native of Puning who has worked in Chiu Chow cuisine for more than 30 years, Chiu Tang specializes in the core cooking methods of the region — steaming, poaching, and braising. Located on the second floor of The Galleria, the restaurant showcases traditional Chinese art and modern design, creating a sophisticated dining atmosphere perfect for business lunches and special occasions.
Book at least a day in advance, especially for lunch. The private dining rooms are perfect for groups up to 10.
The stained-glass windows and modern Chinese décor make this feel more upscale than typical Chiu Chow spots. Dress up slightly if you're not familiar with the space.
Lunch is quieter than dinner — go between 12:30 and 13:00 for a more relaxed experience without compromising on menu availability.
Page last updated: