Cantonese Seafood Philosophy
Cantonese cooking treats seafood as a canvas for showcasing natural ocean flavors. The fresher the ingredient, the less it needs. Rather than masking seafood with heavy sauces, Cantonese chefs use restraint and precision to elevate inherent sweetness and texture.
At Chows in Banani, Dhaka, this philosophy drives every dish. The restaurant sources fresh seafood and applies time-honored Cantonese techniques.
Key Cantonese Seafood Techniques
Steaming
Steaming is the signature Cantonese method for whole fish. A whole fish is topped with ginger and spring onion, then steamed over high heat. The result is tender flesh that retains natural moisture and sweetness.
Wok Tossing
Quick high-heat stir-frying locks in juices while adding subtle smoky flavor known as wok hei. Chows tosses prawns, squid, and shellfish rapidly with minimal seasoning to preserve natural texture.
Light Braising
For harder-shelled seafood, Chows uses gentle braising in light broth enriched with ginger, Shaoxing wine, and oyster sauce.
Signature Seafood Dishes
The menu features steamed whole fish with ginger and scallion, wok-tossed prawns in black bean sauce, clams in superior broth, and squid with Cantonese light soy and garlic.
Frequently Asked Questions
What is the most popular seafood dish at Chows?
Steamed whole fish with ginger and scallion and wok-tossed prawns in black bean sauce are among the most popular.
Does Chows use fresh or frozen seafood?
Chows sources fresh, locally available seafood daily for authentic quality.
What makes Cantonese seafood different?
Cantonese seafood uses minimal seasoning and gentle cooking to highlight natural sweetness.