The founder has been in the business for over 40 years, and insist on making no-frills Cantonese fare. Opened in 2006, this location has its own speciality menu besides the standard one offered at all other branches. Soy-marinated chicken is seasoned with luo han guo instead of sugar for extra depth. The original brown sugar pork trotter is punctuated by gingery warmth. Steamed grouper fillet with pepper and salted potherb mustard also stands out.
- MICHELIN guide inspectors
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