Tang Palace Seafood Square is a mid-to-high-end Cantonese cuisine brand established in 1995 by Hong Kong Tang Palace Restaurant Group, and the group also has Cantonese restaurants such as Tang Palace Restaurant, Tang Palace No. 1, Tang Palace Gathering, and Tang Palace Refreshment. Tang Palace has set up dozens of branches in first- and second-tier cities such as Shanghai, Beijing, Hangzhou, and Suzhou, and each store has a good reputation in the local area, and its strength should not be underestimated. Tang Palace is a long-established Cantonese restaurant in Suzhou, which has become the first choice in the minds of many locals with its stable and high-quality products.

As the name suggests, seafood cooking is Tang Palace's forte, and its improved braised abalone wings and braised abalone with sake have been awarded "Shanghai Famous Dishes" and have won many honors. King crab is often used in the side dishes of high-end meals, and it comes from the cold sea, with a huge body and firm and delicious meat, whether it is black truffle baking, crispy pan-fried, steamed egg white in chicken broth, steamed whole only, or trendy frozen food, it is all mouthwatering. King crab is often served on a plate with a whole crab shell, which is full of aura. Australian lobster is also one of the high-end ingredients, orange-red shrimp with a plump body, fat meat, refreshing and springy, steamed with garlic, baked with cheese or enjoyed directly with sashimi. Listed as one of the top ten signature dishes of the Tang Palace, the black pepper baked Canadian lobster (scientific name: American lobster, also known as Boston lobster, Maine lobster) is worth a try, it is worth trying, it is the biggest difference with the lobster is that there is a pair of large claws (tongs), the antennae are thin and short, the body surface is smooth, and the price is only 1/3 or even lower than the fleshy and elastic Australian lobster. Everyday meals are very cost-effective, but due to the average texture of the meat, cooking with heavy black pepper can enrich the taste, and Tai O Long recommends cheese baking.

Fresh and thick stewed soup is a classic of Cantonese cuisine, and the Tang Palace is naturally indispensable to abalone and wings with high-priced soup. The cheap soup is not inferior, the scallop and the chicken are extremely fresh, the soup is excellent, and the fish maw, black garlic, red dates, almonds, etc. are matched into several flavors, and the cost performance is very high. Based on the positioning of the main seafood, the fried cabbage with abalone sauce, cuttlefish sauce meat, and scallop powder are all freshly enhanced with seafood, which is not outstanding in taste, and the practice is not common in Suzhou, so you might as well give it a try. The most praised is the seafood rice, the rice is stewed in lobster soup, and the fresh shrimp and scallops are added to enhance the flavor, all of which taste fresh and mellow, and the fried rice grains soaked in the soup are crispy, which is really a plus. However, fried rice grains tend to soften after soaking in the soup for a long time, so it is recommended to add them to the soup in batches and eat them as soon as possible.

Compared with Baoyan Mall and Haiyi Seafood Factory, which focus on seafood, Tang Palace's dishes are richer and can ensure a balanced level, which is its biggest advantage. Speaking of the Tang Palace, it is necessary to mention the gold medal pigeon, the secret marinade formula has been used for more than 20 years, the production process is standardized, the finished product is bright in color, crispy skin and tender meat, and the juice is abundant when torn apart, which is extremely attractive. The production of Shanghai Tang Palace has always been regarded as a benchmark, and the Suzhou store follows its excellent quality, with a strong color and flavor, but the disadvantage is that the salt is too heavy, the seasoning masks the aroma of the meat, and the aftertaste is insufficient. Other dishes, such as seafood and rice, also have a slightly salty taste.

Although Tang Palace focuses on seafood, its high reputation is attributed to the high-quality Cantonese dim sum, which captures the taste buds of diners with crystal clear shrimp dumplings, soft phoenix feet, and durian crisp with bursting filling. Please note that dim sum is only available until 2pm. Cantonese dim sum is very popular in Suzhou, although some restaurants call themselves Cantonese restaurants, but in fact they are mainly engaged in Cantonese cuisine, such as the popular Langting Garden, Qiyue and Jin Haihua Xiaoai in the city, which leads many people to mistakenly think that the tea house is equivalent to a Cantonese restaurant, in fact, morning tea is only a branch of Cantonese cuisine, not the backbone.

The Tang Palace has been in business for a long time, but the decoration is not old-fashioned, the hall is magnificent, and the private room is atmospheric, which is suitable for banquets. The mall has an underground garage for easy parking.