One of the district’s most famous names, Tai Woo moved to these more comfortable surroundings in 2011 and, while the restaurant may be smaller than before, business is better than ever, with over 1,000 customers served every day. What hasn’t changed is the quality of the service or the cooking – along with a menu of Cantonese seafood dishes, such as crunchy shrimp ball and mini lobster casserole, are favourites like sesame chicken baked in salt.
- MICHELIN guide inspectors
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