This hole-in-the-wall that occupies two units is always jam-packed - because of its food, not because of its décor or service. Regulars range from hotel chefs to local stars. Chef-owner Ng gets hands on in the kitchen and tries out new recipes with other cooks. The menu was mostly Cantonese at first, but now comes with a few Sichuan options. His succulent salt-baked chicken and lobster with pan-fried rice vermicelli are must-tries. Reservations are highly recommended.
- MICHELIN guide inspectors
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