Name: LISA·Cocktail & Whisky
Address: 嵩山南路金涛庄东区12-14栋一层铺面, Shantou
Telephone: +8618664448833
Price range: $
Rating: 4

The freshly made cocktails are delicious. Although the price is a little more expensive than other bars, the staff is also very friendly. It is worth recommending

现调鸡尾酒好喝，虽然价格比起别家清吧略小贵一些，工作人员态度也很好，值得推荐

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LISA·Cocktail & Whisky

The goose feet are boneless. I really like the goose intestines mixed with shredded green onions. The goose intestines are very thick and large, and they are cooked for just the right amount of time. They are very crispy and the sauce tastes great too.

Trip Gourmet Awards

No. 2 of Fine Dining  in Shantou

#RomanticDateRestaurant
What a surprise! I had no idea Shantou had a Hong Kong restaurant in Chinatown.
It&#39;s Tang He Xing!!!
Locals eat there, and it really saves us the expense of going to Hong Kong. The food is so local~

The new two-person set menu uses seasonal ingredients, perfect for summer!!!

The Soy Sauce King Prawns Zhong Hai is a must-try, a lost Hong Kong delicacy. The prawns are plump and chewy, smothered in a rich soy sauce sauce. It&#39;s so delicious I even want to chew on the shells.

The three treasures of wealth are crystal clear, each with its own unique color and flavor! The red ones are the Ruby Cordyceps Flower Dumplings, with their thin wrappers and sweet filling; the green ones are the Sakura Shrimp Dumplings, with their juicy, chewy shrimp filling; and the yellow ones are the playful Bell Pepper Shrimp Dumplings, with their spicy flavor, which is quite unique.

The Green Apple Salted Dumplings have a chewy skin and a subtle green apple aroma. You can also order Mantis Shrimp Dumplings and Oyster and Barbecued Pork Buns&mdash;all of which are authentic and unconventional, and they deserve a thumbs-up.

Finally, a cup of US Dollar Iced Lemon Tea is a refreshing and refreshing treat, leaving you feeling refreshed.

#FoodFestival #MyMidnightDining #TryAnAuthenticOldBreakfast

The restaurant&#39;s ambiance is also quite nice, combining the glamorous old-money atmosphere with a classic and innovative retro Hong Kong vibe&mdash;a truly impressive treat for your guests!!!

Unlike many people who originally wrote and then turned to food, Uncle Zhong is a true master of the kitchen and can be regarded as one of the founders of modern Chaozhou cuisine.

I have organized groups to taste Uncle Zhong&#39;s craftsmanship many times. Uncle Zhong&#39;s roasted conch and goose blood pot have always been the taste memory that I miss. Innovation is a hot topic nowadays, but if someone innovates, someone must protect the foundation. The taste of Uncle Zhong is the root system of Chaozhou cuisine growing tenaciously under the land.

In addition to tasting delicacies on the plate in the restaurant, Uncle Zhong actually has another unique skill, which is to make all kinds of sweets and pickles by hand. People in the food circle will be a little happy to share Uncle Zhong&#39;s olive sugar square and pine nut sugar square. This delicious tea snack is made by a master of a generation, which is of great significance and tastes excellent, but the price is also not cheap. A box of olive sugar square the size of a palm costs more than 400 yuan. Uncle Zhong self-deprecatingly said: It can&#39;t sell well.

This time, in addition to revisiting the steaming and bubbling goose blood pot, I also tasted a new idea of ​​Uncle Zhong, XO sauce made with Chaoshan olives. Olives have an extraordinary taste of nostalgia for Chaoshan people, otherwise why would the local TV station&#39;s integrated media be called &quot;Olive Channel&quot;? Olive quality is a profound local subject. Uncle Zhong spared no effort to add heavy ingredients such as ham and scallops to make a fat and mellow XO olive sauce. One more thing to say, the so-called XO sauce has nothing to do with French Cognac. At that time, Hong Kong restaurants used all kinds of high-end ingredients to make seafood meat sauce for noodles, and in order to show their good value, they were named XO.

Uncle Zhong&#39;s jar of sauce is really amazing. It can be eaten with white porridge or hot soup with rice noodles. They are all Chaozhou snacks that can cultivate the mind and nourish the body.

Everyone has his own way to keep himself young. Uncle Zhong said that he was known as the &quot;Andy Lau of Shantou&quot; back then. I looked at the photos and think that Andy Lau&rsquo;s food when he was young might not have been as good as Uncle Zhong&rsquo;s?

No. 7 of Fine Dining  in Shantou

Shantou old chain, there are still many varieties, &quot;spoon handle&quot; meat is tender, there is a tendon in the middle of the meat, chewy, the most like &quot;Diaolong meat&quot;, the meat is very tender, you can eat it in a few seconds, the best snowflake, the snowflake meat color is very good, the best Wuhuazhi is too delicious, the raw meatballs are made directly from raw beef, the bright red beef is too tender when put into the pot, the soup stains flow out when you bite it, delicious! Fuchenghe beef is delicious!

No. 13 of Local Restaurants in Shantou

delicious and fresh beef parts, the mushroom beef soup was a class on its own - light, fragrant and refreshing! the beef balls, beef tongue and fatty beef were our favourite!

One of the Top Local Restaurants in Shantou

The ingredients are high-grade and fine, and the cooking is meticulous, highlighting the freshness and richness of the ingredients. A satisfying feast.

LISA·Cocktail & Whisky

Reviews of LISA·Cocktail & Whisky