Seagull Regent Golden Scales Cantonese Cuisine Check-in

Arrived quite late and was given the best table with a view of the Bund; the scenery is indeed quite nice.

The flame-black pork char siu is very distinctive. When served, it’s drizzled with rose oil, and the burning flames give off a faint floral aroma. The char siu has an even balance of lean meat and fat, with tender texture.

The crispy roast squab is freshly baked—rich and flavorful but not greasy.

The dry-fried beef rice noodles truly lived up to Boss Bao’s description: after eating, there wasn’t a single drop of oil left.