[China: Foshan] 102 House 壹零貳小館

Rating: ❤❤❤❤1/2 (4.5/5)

A few months ago, I traveled all the way to Foshan with a group of foodies to have dinner at 102 House (壹零貳小館) - a private kitchen focused on classic Cantonese dishes! It is started by two young guys (a chef and his marketing partner) in their thirties with the goal of reviving ancient Cantonese culinary traditions. The restaurant is housed in a charming old residential building with a small courtyard; once we stepped inside, all the hustle and bustle of the city seemingly melted away in the background. The space is relatively small with the ability to host three tables at the maximum and ours was in one of the private rooms upstairs. Our menu had already been set ahead of time by our organizer with the chef and we enjoyed a night of gastronomy where ingredients are sourced locally and seasonally. The definite highlight was the Sunflower Chicken (白切葵花雞) which is fed on a diet of sunflower seeds and the resulting flavors were just incredible - I have to say that I've never had chicken with so much flavor. Other highlights included the Sweet and Sour Pork (招牌咕嚕肉), Double-boiled Chinese Edible Frog Soup with Lychee and Water Lily (荔荷燉田雞), and River Prawns Stir-fried with Estuary Crab Roe (蟛蜞膏鮮蝦仁).

Our meal started with two cold appetizers - Grilled Goose (冷燒雁鵝) and Smoked Fish (京都熏魚).

Steamed Egg White with Scallop (玉帶瓊山豆腐)

Deep-Fried Chicken Broth Custard with Estuary Crab Roe (禮雲子戈渣)

Fish Soup with Pig Brain (豬腦魚雲羹)

River Prawns Stir-fried with Estuary Crab Roe (蟛蜞膏鮮蝦仁)

Asparagus with Crab Meat (蟹肉扒蘆筍)

Sunflower Chicken (白切葵花雞)

Signature Sweet and Sour Pork (招牌咕嚕肉)

Double-boiled Chinese Edible Frog Soup with Lychee and Water Lily (荔荷燉田雞)

Steamed Local Grouper (清蒸本灣東星斑)

Rice Braised with Abalone and Prawn (鮮鮑蝦乾燜飯)

Red Bean Soup with 45 Year-old Sun-dried Tangerine Peel (四十五年陳皮紅豆沙)

102 House 壹零貳小館
Guicheng Shi Ken, Huanghe Fang, Yi Xiang Yi Hao, Foshan, Guangzhou
Tel: +86 132 8843 2145

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