This is one of the few restaurants in town specializing in cuisine from Shunde, an area in the Pearl River Delta. A collection of tanks at the front of the restaurant display various types of freshwater fish, which can be ordered steamed, fried, baked, or sautéed. Steamed fish in broth is one of the best ways to enjoy the selection. Sautéed fresh milk is one of Shunde’s most renowned dishes—at Siu Shun, it’s made with fresh soy milk, egg whites, fresh prawns, and
conpoy (dried scallops). Don’t skip dessert: the double-boiled sweetened milk is reminiscent of a rich, custardy pudding and is a perfectly comforting closure.