Tang Palace Seafood Restaurant is part of Tang Palace Group, a Hong Kong-listed company, which opened in Shenzhen in 1992, but it was not until 1997 that it opened its first restaurant, Tang Palace Seafood Square. With stable production and service, Tanggong Group has successively passed the "Five Diamond National Special Restaurant Certification", "Hong Kong Quality Five Standing Method Certification" and other assessments, and won the titles of "Top Ten Emperor Catering Group in Guangdong, Hong Kong and Macao" and "Shenzhen Time-honored Brand". It is worth mentioning that there is little difference between the "Tang Palace" and the "Tang Palace Seafood Restaurant" in Shenzhen, and the menu is the same.

The seafood is regularly visited by regular suppliers, and although the quality is not top-notch, the freshness is guaranteed. Each branch has a different design of the seafood pool, some of which are displayed in the lobby and others that require diners to find a little. The common feature is that there are not many types of seafood, and only the common categories are covered. At the same time, the price of Tang Palace seafood restaurant is at the middle and high level among Shenzhen seafood restaurants. For a special type of seafood, diners can contact the restaurant in advance, and Tang Palace Seafood Restaurant can be purchased in advance.

In terms of cooking, the seafood dishes of Tang Palace Seafood Restaurant are mainly based on classic Cantonese cuisine, and there are not many eye-catching dishes, and the taste is decent. It has to be mentioned that the overall performance of Shenzhen Tang Palace Seafood Restaurant is slightly better than that of Beijing.

For diners who come to eat seafood, the golden grilled Canadian lobster is the best to try. The Canadian lobster (Boston lobster) referred to in this dish is not a lobster in the true sense, the scientific name is American crayfish, which belongs to the lobster family and the genus Crayfish. Whereas, lobsters belong to the lobster family. The biggest difference between the two is that the former has two larger tongs in which there is more meat to enjoy. The latter has no tongs, and the meat is concentrated on the body. In general, the unit price of the former is lower than that of the latter. The method of golden roasted Canadian lobster is similar to that of Tianluo woman, and the lobster meat is covered with a milky condiment - golden sauce, although the lobster meat is not firm enough, but the lobster aroma and condiment form a unique combination, which is very enjoyable. Diners can also order cheese and lobster, the meat is very sweet, basically showing the advantage of lobster meat, but it is not lost, the performance of the noodles is very good, quite noisy.

Cheap seafood dishes such as squid with garlic and pepper, steamed turbot, spring fish in typhoon shelters, and baked shrimp in grapefruit sauce all performed well. Among them, the steamed oysters with yellow chopped pepper are the standouts, and they have a strong visual impact when they are served, and the golden dishes complement the surrounding environment. The flesh of each oyster is very fatty, and you can feel the freshness of it in your mouth, and you can taste it with chopped peppers, and the spicy flavor and oyster meat flavor are well intertwined in the mouth.

Although Tang Palace Seafood Restaurant is a seafood restaurant, its high reputation is due to excellent refreshments. In the morning market and lunch market, Tang Palace Seafood Square is often full. The price of refreshments in the restaurant is relatively moderate, and there are often preferential activities, and the cost performance is good. The restaurant's main gold medal pigeon has been rated as "China's famous dish" by the China Hotel Association, the pigeon is very clean inside, the skin is crispy and the meat is tender, soft and juicy. The production of Hong Kong and Guangdong dim sum such as Tang Palace shrimp dumplings, quicksand buns, barbecued pork baked rice buns, and abalone sauce and phoenix feet is very stable and worth trying.

Some of the halls of the Tang Palace Seafood Restaurant are specially prepared for wedding banquets, and the decoration styles are not quite the same, but they are generally biased towards the direction of clear and atmospheric atmosphere. Each branch has a minimum charge for the private rooms, and the average individual spending is generally 200 yuan. The private rooms are also decorated to match the price, so be sure to make a reservation in advance if you need it.