Ready to try some of the best Cantonese in San Francisco? Then it's time to order from R & G Executive Lounge.
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Crispy Vegetarian Rolls
Crispy Smoked Salmon Roll
Coupled with avocado.
Cantonese Barbeque Pork
Roasted in open flame oven and glazed with rose dew honey.
Peppered Salt Calamari
Tossed with crispy garlic and chopped scallions.
Chicken Sweet Corn Puree
Velvet egg and chopped scallions service for two.
Hot and Sour Soup
Shredded pork, wood mushroom, and bamboo shoot service for two.
Roasted with open flame. Served with lotus buns and hoisin sauce.
Peppered Salt Crab
Golden Dungeness crab, scallions, and crispy garlic.
Oven Roasted Sea Bass
Glazed with soy nectar.
R & G Beef
Chef refuse to disclose the recipes.
Creamy nectar and candied walnut.
Golden Fillet of Sea Bass
Glazed with spicy nectar and minced red pepper.
Wok Fried Prawns
With snow peas in Cantonese XO sauce.
Tossed in velvet egg.
Wok Fried Sea Scallops
With blue lake bean in Cantonese XO sauce.
Spicy Black Bean Chicken
Cubes of chicken breast on a bed of broccoli.
Cubes of chicken breast, snow peas, baby corn, and bamboo.
Kung Pao Chicken
Bamboo shoot, onion, and peanuts in Sichuan spicy sauce.
Honey Garlic Chicken
Cubes of breast on broccoli.
Wok Charred Slivers of Chicken Breast
With Cantonese XO sauce.
Dragon and Phoenix
Wok-tossed prawns and chicken breast on broccoli.
Crispy breast of chicken with sweet lemon sauce.
Beef, Pork, and Lamb
Shredded cabbage and carrot. Served with steamed crepes and hoisin sauce.
Sweet and Sour Spare Ribs
Peppered Salt Spare Ribs
Minced hot pepper and crispy garlic.
Slivers of tenderloin, onion, and green bell pepper.
Beef Tenderlion Cubes
With snow peas and Cantonese XO sauce.
Black Pepper Beef Tenderloin Cubes
Macadamia nuts, bell pepper, and onion.
Wok Tossed Beef Tenderloin Cubes and Scallops
Topped with honey glazed macadamia nuts.
Mongolian Lamb Sliver
With leeks in XO sauce.
Honey Spare Ribs Cassias Nectar
Stuffed Golden Tofu with Minced Prawns
Wild Mushroom Symphony
Stir-fried with lotus root and celery.
Braised Sundried Shitake Mushroom
On a bed of Chinese mustard green.
Topped with spicy minced pork and chopped bell pepper.