The Cantonese specialty Claypot-baked Young Green Crab with Yellow Ginger showcases a seasonal delicacy available only from May to September. Harvested from estuarine waters, the crab is prized for its tender meat and delicate roe.

Another signature offering is the Steamed Mini Wax Gourd Soup with Sturgeon Tendons, Seafood and Bamboo Pith. Served inside a whole miniature wax gourd, the soup combines slow-simmered chicken broth with sturgeon tendons, crab meat and sea cucumber.

Meanwhile, the Braised Stuffed Sea Cucumber with Pork, Lotus Root and Sacha Sauce features thick-cut sea cucumber from Zhangzidao Island of Dalian in Northeast China's Liaoning province, stuffed with a handmade pork filling and prepared using a traditional pan-braising method. Finished with a house-made sacha sauce, the dish combines rich umami flavors with a subtle, lingering sweetness.

With the new menu, Yan Garden by Chef Fei brings together seasonal ingredients, seafood specialties and Lingnan culinary traditions in a summer dining experience centered on freshness, balance and restraint.