Chows, an authentic Cantonese restaurant in Banani, Dhaka, offers a focused selection of seafood dishes that showcase the Cantonese principle of preserving the ingredient’s natural sweetness through gentle steaming, quick stir‑frying, and light saucing. Signature items include steamed whole fish with ginger‑scallion, wok‑tossed prawns in black bean sauce, and clams in superior broth.
Cantonese Seafood Philosophy
Cantonese cuisine treats seafood as a canvas, emphasizing minimal seasoning so the ocean’s flavor shines. Techniques such as steaming over high heat, brief blanching, and rapid wok tossing keep texture delicate and moisture intact. At Chows the kitchen follows these time‑honoured methods, ensuring each plate arrives aromatic and tender. Explore the full range on the menu to see how tradition guides every preparation.
Signature Seafood Dishes
The restaurant’s seafood lineup balances classic Cantonese staples with seasonal catches. Steamed fish, stir‑fried prawns, and clam broth anchor the offering, while dim sum adds bite‑size elegance. Diners can start with har gow shrimp dumplings or steamed scallop with garlic before moving to larger plates. The dim sum appetizers section highlights these starters.
Steamed Whole Fish
A whole fish steamed with ginger, scallion, and a splash of soy sauce exemplifies Cantonese restraint. The high‑heat steam cooks the flesh evenly, leaving it flaky and moist, while the aromatics infuse a subtle fragrance. This dish is a centrepiece on the mains page and pairs well with steamed rice.
Stir‑Fried Prawns
Large river prawns are tossed in a hot wok with fermented black beans, garlic, and a hint of chili. The quick sear locks in juiciness, and the savory bean sauce coats each piece without overwhelming the natural sweetness. A glass of crisp white wine from the drinks list complements the umami depth.
Clams in Superior Broth
Fresh clams simmer in a clear, chicken‑based superior broth enriched with ginger, spring onion, and a dash of Shaoxing wine. The broth remains light, allowing the briny clam liquor to meld with the aromatic base. This comforting bowl is featured in the business lunch set for a refined midday meal.
Seafood Dim Sum and Private Dining
Beyond main courses, Chows serves seafood‑centric dim sum such as shrimp siu mai, crab claw dumplings, and steamed lobster rolls, all crafted with the same gentle touch. For gatherings, the restaurant offers a dedicated private dining experience that can be tailored around a seafood tasting menu. Learn more about arranging an event at the private dining events page.
Frequently Asked Questions
What seafood dishes does Chows serve?
Chows serves steamed whole fish with ginger‑scallion, stir‑fried prawns in black bean sauce, clams in superior broth, and a variety of seafood dim sum such as shrimp har gow and crab claw dumplings.
How does Cantonese cooking treat seafood differently?
Cantonese cooking uses gentle steaming, brief blanching, and quick wok tossing with minimal seasoning to preserve the seafood’s natural sweetness and texture.
Does Chows offer a business lunch with seafood?
Yes, the business lunch set includes clams in superior broth and other Cantonese seafood options for a refined midday meal.
Can I book a private dining event for seafood at Chows?
Chows provides private dining that can be customized around a seafood tasting menu; details are available on the private dining events page.