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.
Seasonal Catches and What to Order Right Now
Because Cantonese cooking depends on freshness, the best seafood order changes with the season. During the monsoon months, river prawns are at their sweetest and steamed whole fish remains the most reliable choice. In cooler weather, richer catches like crab work beautifully in dim sum — our crab claw dumplings are a highlight worth planning a visit around. Ask the serving team what arrived fresh that morning; Cantonese kitchens are proud to answer. For a full view of how our menu is organized, browse the menu page.
A Suggested Seafood Order for a Table of Four
A balanced Cantonese seafood meal follows a rhythm: one steamed dish, one wok dish, one broth, and dim sum to bridge the gaps. For a table of four we suggest steamed whole fish with ginger-scallion, black bean prawns, clams in superior broth, and a mixed dim sum platter, with seafood congee to finish if the table is still hungry. This structure mirrors the approach in our best seafood dishes guide and keeps the meal light enough to enjoy every course.
Why Freshness Decides the Price
Guests sometimes ask why Cantonese seafood is priced by availability rather than a fixed menu. The honest answer is that this cuisine cannot work any other way. A fish that is two days old cannot survive steaming with nothing but soy and ginger — the dish would expose it immediately. So we buy smaller quantities more often, and the daily price reflects the market. That is also why regulars treat the seafood specials as the most valuable part of the dim sum and appetizer selection.
Planning a Seafood Dinner at Chows
Chows is open daily from 12:00 PM to 11:00 PM in Banani, Dhaka. Seafood dinners move fastest on weekends, so reserve ahead if you want the whole-fish options, which are limited by the day’s catch. Groups can arrange a seafood tasting menu in advance through the private dining events page. If you are completely new to Cantonese dining, start with our dim sum first-timer’s guide and build up to the banquet style of eating.
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.
How fresh is the seafood at Chows?
Seafood is sourced daily and whole fish is prepared to order. Because classic Cantonese seasoning is minimal, freshness is visible in every dish — it is the single most important ingredient in this cuisine.
Can I order seafood dim sum as a full meal?
Yes. A table of seafood dim sum — har gow, shrimp siu mai, crab claw dumplings, and steamed lobster rolls — makes a complete and satisfying meal, especially during a long yum cha lunch.
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.