Liu's dedication to sustainability is reflected in his use of everything, even the scraps, in his dishes. Sauces for his main courses are made from seafood by-products, and fermentation techniques breathe new life into often-overlooked ingredients.
"I'm still a newcomer to South China Sea seafood," he says. "It took me four months to choose the right ingredients for this menu." The current menu will last through spring, with plans for seasonal updates, including dishes featuring specialties like Zhanjiang pig and Meizhou black pork once summer arrives and fishing season ends.
Xiao Yawen, the restaurant's 34-year-old founder, has lived in Nansha for five years and wants to highlight its exceptional seafood.
"Local ingredients like yellowfin sea bream and small prawns are unique but not widely known," she says. "Through chef Liu's innovative approach, I want to bring them to the forefront, and show people their potential."
Xiao says that the restaurant — work on which began last May — turns into a bar after 9:30 pm. The cocktail list, crafted by the team at Hope and Sesame, a bar based in Guangzhou, also highlights locally sourced ingredients, resulting in a truly regional experience.
Once seen as Guangzhou's quiet "backyard garden", Nansha is emerging as a vibrant Greater Bay Area hub, drawing attention from both tourists and businesses. "The energy here is growing. More companies are relocating to Nansha, and there's a real sense of vitality," Xiao says.
During the soft opening, a couple from Hong Kong told Xiao that Nansha needed a restaurant like hers.
For Xiao though, the ultimate reward is seeing diners enjoy quality regional ingredients and go home with a memorable experience.
"Creating a place where people can relax and taste something truly special is incredibly fulfilling," she says.
