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<\/a><\/a><\/a>The pea shoot in Pea shoot in Broth with Tofu Skin<\/strong> ($18.80) was definitely over cooked in the broth, because the green color on it looked a little dead, and the texture was a little mushy.<\/p>\n Mushroom and Beef Mongolian Style <\/strong> ($20.80) was served in a tinfoil wrap. Is that how they serve beef in Mongolia?<\/p>\n The concept of Steamed Chicken with Ham on Lotus Leave<\/strong> ($16.80) is great, and combination of salty ham, shittake, and lotus leave would give a unique flavour to chicken. But unfortunately the ratio of the ingredients was a little off. There was too much saltiness from the ham and there was not enough mushroom.<\/p>\n The worst dish had to be Black Cod in Clay Pot, Teochow Style<\/strong> ($19.80). Everything in the clay pot looked cooked to death, and there was hardly any fish! I finally found a piece and put in my mouth, the texture was mushy and the flavour was funky but not in a good way.<\/p>\n We added Fook Chow Seafood Fried Rice<\/strong> ($16.80) because Bert was late and we decided to order him a fresh hot dish on top of all the food we saved for him. It was probably the most decent dish of the evening on our table, but it was nothing special.<\/p>\n Well I was aware of the crazy night they were having, with all the holiday party diners and the big party in the main hall. But I had experienced the same busy dinner services at restaurants like Kirin, Empire Seafood or Sun Sui Wah, and they seemed to do a much better job cooking the food.<\/p>\n Facebook:<\/p>\n<\/a><\/a><\/a><\/a><\/a><\/a>