During our Foshan 佛山 food trip, one of the highlights was Juhao Food restaurant 聚豪酒家. The dishes (we tasted many) were good to excellent, and I was amazed by the scale of the enterprise as well as the inspiring story of the boss, chef Feng Zanbo 冯赞波.
Boss chef Feng started his career at the tender age of 14, at the bottom cutting and cleaning fish in the kitchen. Struck out on his own in 1995, gradually and steadily building his business from a street cart stall to today's multi-branch enterprise. At his 园林(桃园) branch which we visited, the restaurant can host up to 3,000 pax.
Juhao Food restaurant at 桃园 was like a self contained village with multiple dining halls, kitchens, farm and staff quarters. I was fascinated by how chef Feng maintained quality across his enterprise's many operational units.
Chef Feng showed us the giant pots used to cook the day's stock of porridge, a yum cha staple. Chef Feng's staff come in in the wee hours to cook porridge to be ready for the morning's yum cha session.
The salted pork used for making soups and porridge are produced in-house.
Juhao Food restaurant 聚豪酒家 still grind their rice grains in-house, so their chee cheong fun (rice rolls) have the sweet fragrance of freshly milled rice.
Producing key ingredients in-house gives Juhao restaurants greater control over quality and consistency.
The charcoal fired Apollo ovens for roasting pork belly (siew yok), char siew, chicken, duck, and goose. Juhao Food restaurant serves the full range of Siu mei or Cantonese roasts.
Cantonese cuisine emphasise freshness and seasonality. Juhao Food 聚豪酒家 has its own farm to supply part of its needs.
Juhao Food is a comprehensive farm to table restaurant 一尾龙.
Pick your own live fish and seafood.
Yum cha culture is still thriving in Foshan and Juhao 聚豪酒家 is one of the locals' favourite places in Foshan to enjoy this social indulgence. This hall has 80 tables, so the yum cha vibes are great here.
Besides the huge common dining halls, Juhao 聚豪酒家 has several chalet (they call them villas) type private rooms (with attached bathroom and pantries).
Total capacity of Juhao 聚豪酒家(桃园店) with all the banquet dining halls and private rooms is up to 3,000 pax.
The little army of well drilled chefs to serve the multitudes at Juhao 聚豪酒家. Dishes are cooked a la minute, no compromise on quality of execution.
For breakfast, we sat in the main hall to soak in the yum cha atmosphere.
松化大油条 The largest yau char kwai or Chinese fried crullers that I have ever seen.
Size matters but the important thing is, this was very delicious - made with sourdough, the well browned outside was crisp, while the inside was airy, supple, tenderly chewy to the bite. After one bite, it was difficult to refrain from this indulgence 🤣
鸡汤漫健康猪红 Pork blood curd in chicken soup.
I soon realised that pork kidney is a thing with Foshan folks. Tender softly crunchy to the bite. Unlike what I am used to in Singapore and Malaysia, Foshan pork kidney doesn't have kidney smell or taste. It has a subtle savoury taste from the soup.
传统老娘叉烧肠 The obligatory traditional char siew chee cheong fun splashed with savoury soy sauce and aromatic oil. Freshly milled rice wrapped around freshly roasted char siew, it hits different.
Smooth piping hot pork porridge with fresh raw fish belly slices.
For dinner at Juhao 聚豪酒家, we had one of the private rooms. Such a picturesque, beautiful setting.
Juhao Food restaurant 聚豪酒家 serves roast goose, needless to say. They have two versions, the usual modern Apollo oven roasted birds and traditional tandoor oven roasted.
We had a whole tandoor roasted bird which was huge, and was served to us in "instalments" over our meal.
We chose the traditional tandoor style because the tandoor oven burns hotter (than Apollo oven), so the skin was more crisp, and flavours more intense in the tender juicy goose meat.
Mind Blowing delicious lah the roast goose.
This is Guangdong province of China where eating raw fish is a thing since the first emperor.
We had three servings of sea bass 深海海鲈鱼生 🤭
The raw fish slices were eaten with colourful finely julienned carrot, radish, ginger, onion, kaffir lime leaf, fried yam or taro. Slices of garlic, fried peanut and chili pepper.
A dash of sea salt, sesame seed, lubricate and flavour with aromatic peanut oil. Enjoyed silently without the euphoric cheers of Southeast Asian lou hei yee sang, but one can easily see the lineage. This is the mother of the Singapore / Malaysia Chinese New Year yusheng tradition.
雷公鑿苦瓜 Thunder God bitter gourd, the popular vegetable in Toisan 台山 (county in Jiangmen 江门) was in season. Toisan is my ancestral home where my grandfather came from in the 1920s to Singapore.
Served raw in slices over a bed of plastic wrapped crushed ice, topped with finely julienned fried yam, fried peanut, toasted sesame seeds, and chili pepper.
The bitter gourd slices were crunchy juicy like apple, sweeter than bitter, and well complemented by toppings. We love this.
观音指 Quanyin (Goddess of Mercy) Finger gourd, another seasonal vegetable.
Steamed, topped with pork lard croutons, and dressed with sesame seeds, savoury soy sauce and lard oil.
The gourd was soft and juicy reminding me of egg plant or brinjal. Eaten by twirling the long slender gourd into a bite size coil. Like egg plant, the pulpy juicy gourd absorbs all the flavours from the soy sauce and lard. Combined with the natural sweetness of the fresh gourd - I leave you to imagine how delicious this was 😀 I had two, maybe three 🫢
金沙爽皮鸡 Of course, there will be poached chicken, this is Guangdong 😄
The tender smooth chewy chunks of free range chicken 散养跑山鸡 were served blanketed with a heap of fried shredded ginger. In China, locals prefer their poached chicken to have a little chewy bite with subtle chicky taste - I prefer it this way too.
This vegetarian poon choi was very popular. I saw many tables (at the main dining hall) ordered this dish too.
Lots of different mushrooms and fungus with gluten mock meat. Complex blend of savoury umami and sweet flavours with different soft tender textures - so delicious.
盐油陈皮蒸辟谷鱼 The Cantonese classic Steamed Fish with Salt, Oil, and Dried Tangerine Peel.
Soft tender fresh fish slices, its glistening flesh like a tile of white jade.
Natural fish sweetness complemented by exquisite fragrance of chen pi and sweetness of wolfberry.
原创生财有米猪 Roasted Suckling Pig with Traditional Glutinous Rice.
Crispy skin, melty fat, tender meat, on tiles of fried glutinous rice served with lettuce.
Protein, carbs and vitamins, a complete delicious meal in every bite 🫢 I had at least two pieces 🤫
聚豪风干腊味煲仔饭 Signature Steamed Rice with Preserved Delicacies. In Foshan, you will find many restaurants serving 煲仔饭 claypot rice. Comes with many options of toppings. Juhao's rendition with air dried preserved pork and waxed sausage is nice.
Another 煲仔饭, this time in addition to preserved meats, there're fried yam cubes and mashed ginger (lots of) for more flavours, aromas and textures. Foshan people like the warmth and gentle heat of ginger.
Cantonese must have soup with every meal 😄 This was chili pepper leaves boiled in salted pork soup. Remember Juhao make their own salted pork?
Herbal terrapin soup. I only got the residual to show you 🫢 There were chicken claws, I guess to give the soup more layers of flavours and for their collagen. My impression after a few trips to Guangdong since the early 2000s, is terrapin soup was as ubiquitous as chicken soup. But, it seems less common nowadays (2026).
Juhao Food restaurant has many, many more dishes in the menu - I can go on and on about the wonderful dishes we tried but you get the idea. If you have time for just one place to get your yum cha / dim sum, raw fish or roast goose, or one big meal in Foshan, Juhao 聚豪 is a good bet.
Restaurant name: Juhao 聚豪酒家(桃园店)
Address: 34MX+QWH, Lianhe Rd, Nanhai District, Foshan, Guangdong Province, China, 528247 狮山镇松岗龙头桂和路侧
Tel: ☎ 0757-85222666
Hours: 7am - 10pm
Written by Tony Boey on 20 Apr 2026
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Awesome. 我的最爱
ReplyDeleteNot to worry if want to eat those food just enter Spore n you find them around but need to know where???? Check the food guides.
ReplyDeleteVoted 7th best Cantonese cuisine by locals
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