2016 Haike Capital Certified Restaurant Recommended Dishes: Oriental Chilled Mermaid, Five-Flavor Squid
Growing up under the influence of his grandmother and mother, third-generation North Coast restaurateur Boss Huang developed a deep passion for food and set his heart on becoming a chef. While chasing his dream, he pursued both academic credentials and hands-on experience, enrolling in a culinary program to refine his skills. Over the years, he competed in numerous competitions and worked at several renowned restaurants, but when his family needed help, he resolutely returned home to carry on the business.
Breathing new life into classic dishes
Recognizing that most seafood restaurants serve similar fare, Boss Huang reimagined the menu. He blended what he had learned with the flavors of his grandmother and mother, creating dishes that resonate with diners. His signature sweet-and-sour fish, cooked with a house-made sauce, is a standout. He reveals that the finishing touch is a splash of tart vinegar added just before serving—a traditional Hakka technique. The sweet-and-sour aroma often wins over children who usually shy away from seafood, making the dish both appetizing and approachable. Boss Huang notes that other specialties—such as stir-fried mud crab with osmanthus, water spinach with XO scallop sauce, salt-and-pepper shrimp, and steamed grouper—are also his pride and joy, and he welcomes everyone to...
