Galaxy Macau Tam Chai Yu Chun

Dried seafood has always been a comfort food for local fishing families, especially when it is prepared in traditional methods like the kind that we are using at the restaurant. The air-dried shrimp, silver bait and fish have a sharper, more concentrated flavor than the fresh ones and are particularly delicious when steamed with ginger and our homemade soy sauce. 

Salt-baking has the advantage of ensuring the shellfish is evenly cooked. It helps to retain the natural jus of the crab while giving it a savory flavor. To create this dish, we use mud crabs from the Pearl River Delta while they are 3 months old and rich with roe. 

Poaching is the best way to fully enjoy the unique sweetness of these shrimp from the Pearl River Delta. Skillful control of cooking time results in moist, tender-crisp shellfish with loads of flavor. No wonder this dish remains an all-time favorite among diners.