Cantonese cuisine is often categorised as "delicate, fresh and exquisite". But more than just a regional cuisine, we have pinned down a rare treat in Hong Kong - Shunde cuisine from the Pearl River Delta.

Ordinary rural family cuisine from Shunde, a hinterland of the low-lying Pearl River Delta at Foshan of Guangdong Province is considered a delicacy. This specific area surrounds the Pearl River together with numerous man-made canals that nurture immense natural resources. Shunde chefs are renowned for their techniques in steaming locally sourced seafood that Cantonese restaurant owners and their cliental crave. 

A Rare Find

Opened for three years, the 400-seat Siu Shun Village Cuisine restaurant is always packed to the rafters with seafood enthusiasts looking for traditional locally sourced dishes. Manager Ms Tsang gives a brief account of what Shunde cuisine means to diners. "Many Shunde dishes are served in casserole pots because we value piping hot food. Shunde is considered the capital for fresh and tasty river fish." 

She adds, "The river water quality around Shunde results in slippery fish meat without the muddy taste found in other freshwater fish. Our live fish come straight from the source of Shunde daily and this explains why our dishes are slightly more expensive than ordinary Cantonese restaurants." 

Ordering was a challenge given the wide spectrum of fish species available; a bilingual menu is available - if you can understand it! Some of the names were even unknown to locals like us, for example "Horse Face Bone" fish gave us a bit of a laugh. A safe bet is to go for one of the set menus, available from two person up. Aggressive marketing is reflected in its versatile set menus plus festive offers.

Our Picks

Under the guidance of our waiter, we went for a large catfish (kam fish) to be served in two different styles - stir-fried catfish ball with parsley and stir-fried catfish with ginger and spring onion. We thought the catfish balls were better as they were more meaty and we weren't into the boney bits typical for river fish. The taste was divine and there was barely any taste of mud present. 

Another hotpick which should not be missed is the tabletop steam fish which was a generous portion for the two of us. We watched as staff skilfully placed a fish into boiling fish stock and left it to cook. The double boiled fish head with herbs "tian ma" soup was nourishing and said to be good for soothing headaches.

If fish is not your cup of tea, the restaurant also features signature dishes like braised beancurd with conpoy and sweet and sour spare rib. Frankly, the dishes were a bit oily but hands down, we had to praise the freshness and scorching temperatures of the clay pots. If you have a sweet tooth we would also recommend the smooth steam milk pudding and savoury sweet egg yolk bun. 

Apart from lunch and dinner, the restaurant is also renowned for its morning dim sum such as shrimp dumpling, siu mei and "snow mountain bbq pork bun". Local snack "Dragon ear" from Shunde is also available at $29. It's made of glutinous rice and preserved bean sauce and deep fried - a Shunde version of chips. 

All in all, Siu Shun Village Cuisine was a nice fresh twist on foods we typically eat in predominantly Cantonese Hong Kong and a real find for a foodie with a yearning for tasty river fish. 

Siu Shun Village Cuisine, Shop 3206, Tuen Mun Town Plaza, 2462 8898.