New taste of old Canton

The seafood branch of Tang Palace in Beijing offers a combination of classic Cantonese with inspirations from other culinary traditions－plus Canadian lobsters. [Photo provided to China Daily]

In Beijing, sometimes it is just difficult to decide what to eat, especially with a big party of people. There are so many options and your friends' tastes may vary. But a seafood branch of Tang Palace, a Hong Kong-listed Cantonese restaurant group, never fails me, whether I'm dining alone or with a group.

The group has eight seafood branches throughout Beijing－with one more to open in September in the Wangjing area. The restaurant combines classic Cantonese with inspirations from other culinary traditions.

Chinese often say that Cantonese people will eat "everything with four legs, except tables, and everything that flies, except airplanes". That expansive culinary outlook is reflected in the thick menu, which includes crustaceans, fish, poultry, vegetables and mushrooms, plus pork dishes, such as char siu and roast suckling pig. That's not to mention dim sum.