Canto Jade, a contemporary Cantonese restaurant inspired by Song dynasty aesthetics, has officially launched in Taikoo Shing, reviving the nearly extinct tradition of pushcart dim sum. Located at 5/F, 506 Cityplaza, the venue blends understated elegance with interactive dining, offering private rooms for 24 guests and a window-side casual area. To celebrate its debut, the restaurant is giving away free crispy chicken with select dinner bookings until September 11.
Song Dynasty Elegance Meets Modern Dining
The interior design draws from the restrained refinement of Song-era artistry, creating a serene backdrop for inventive plates. The team behind Canto Jade emphasizes a balance between heritage techniques and contemporary flair, positioning the restaurant as a destination for both nostalgia seekers and adventurous gourmands.
The Return of the Dim Sum Cart
A centerpiece attraction is the reintroduction of the traditional dim sum cart—a feature that has all but disappeared across Hong Kong. Guests can select freshly steamed handmade dumplings directly from the trolley, recreating the communal warmth of classic yum cha. The experience is designed to evoke the “human touch” of old-style tea houses.
Signature Dishes That Dazzle
The kitchen, led by an experienced culinary team, crafts six standout signatures:
- Secret Flame Black Char Siu (HK$168): Uses a precise 3:7 fat-to-lean ratio of pork belly, flambéed tableside with whisky for a caramelized, smoky finish.
- Volcanic Rock–Seared Crispy Eel (HK$228): Served on sizzling volcanic stones to lock in aroma; the eel is remarkably crunchy outside yet tender within—ideal for pairing with drinks.
- Steamed Hand-Minced Pork Cake with Crab (HK$438): Seasonal crabs laden with roe sit atop a soft pork patty, absorbing savory juices during steaming.
- Canto Jade Birdcage Dim Sum (HK$238): An elegant birdcage tray presents six delicate items, including crystal shrimp dumplings, black truffle siu mai, and abalone chicken tartlets.
- Fennel Cheese Tomato Baked Beef with 16-Inch Fried Dough Stick (HK$198): A fusion dish that marries East and West, meant for dipping in the rich sauce.
- Braised Morel Mushroom Clay Pot Soup with Egg and Pork Broth (HK$78): Slow-simmered for four hours.
Sweet Endings: The Canto Sweet Counter
At the entrance, the “Canto Sweet” takeaway zone channels an apothecary cabinet aesthetic. Highlights include:
- Chessboard Steamed Rice Cake with Custard (HK$58)
- Fermented Rice Mochi Phoenix Egg Pudding (HK$42)
- Lotus Seed Peach Gum Grand Slam (HK$50)
The restaurant also offers a “24 Solar Terms Tea Menu” and Jin Jun Mei red tea latte, rotating seasonally.
Opening Promotion: Free Crispy Chicken
From now through September 11, diners who book a dinner table and spend HK$800 or more (minimum four guests) can claim a complimentary half portion of Jade Scallion Oil Crispy Chicken (regularly HK$208). The dish features a plump three-yellow chicken fried to paper-thin crispness, topped with a slow-cooked green scallion oil and red onion mushroom sauce. The offer is limited daily and must be requested at the time of reservation.
Plan Your Visit
Canto Jade is open Monday to Friday 11:00–22:30 and weekends/public holidays 09:00–22:30. Reservations via WhatsApp at 9075 9087. Follow @cantojadehk on Instagram and Facebook for updates.
This launch signals a broader movement in Hong Kong’s dining scene: reviving lost rituals while pushing Cantonese cuisine forward. For food lovers seeking both artistry and authenticity, Canto Jade offers a compelling chapter in the city’s culinary story.