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<\/a><\/a>The Winter Melon Soup<\/strong> was the masterpiece of the evening. The soup was slow-cooked\u00a0inside a winter melon with chicken, fresh scallops, dried scallops, prawns and shiitake. The blonde coloured broth was clear and full of flavours from all the ingredients, as well as the natural sweetness from\u00a0winter melon. A extra slice\u00a0of BBQ duck breast came with each serving, and adding extra umami to this whole bowl of soup holiness. This soup cost us a whopping $88, but I think it was well worth it.<\/p>\n The Shredded Chicken and Fried Wonton Salad<\/strong>\u00a0is another\u00a0signature dish here. \u00a0In Cantonese we called it “hand pulled chicken” because the meat is supposed to be pulled and shredded by hands. \u00a0A little labour intensive, don’t you think? The texture combination of soft chicken and crunchy fried wonton was the winner here. And I also enjoyed the final touch of sesame oil – the taste was divine.<\/p>\n For Cantonese folks, there has to be a noodle dish for a birthday dinner. The long noodle symbolizes a\u00a0long life of\u00a0prosperity. We carried on the cliche and ordered the Pan Fried “Yi Mein” Noodles<\/strong>. The soft noodles had soaked up all the flavours from mushrooms and vegetables, very yummy.<\/p>\n The Honey Ribs and Fried Milk<\/strong> was practically 2 dishes in one. The ribs were breaded and deep fried, and finished with a honey sauce. To me those ribs were perfect with the right amount of sweetness. And the fried milk was\u00a0similar to fried cheese curd, \u00a0each little fried\u00a0ball ball has a\u00a0sweet, creamy and slightly gluey filling. I had a better version of the fried milk dish in China a while ago, where they made the dough much thinner. But I still recommend it as it is quite authentic.<\/p>\n The Winter Mushroom with Oyster Sauce<\/strong> was the veggie fix after the meat dishes. \u00a0Winter mushroom is just another name for shiitake. It is probably the most common dish at any type of Cantonese banquet. They certainly did a great here picking the big succulent mushrooms and shined them with the oyster sauce.<\/p>\n Although the Black Cod & BBQ Pork Belly Hot Pot<\/strong> sounded super delicious, it turned out to be the least successful dish. There was too much batter on the fish and the\u00a0whole dish was slightly under seasoned.<\/p>\n The Sago Pudding<\/strong> was another dish that we had to pre-order. It looked like a giant creme brulee. The flavour combination of coconut and taro is always a crowd pleaser. This is a very unique Hong Kong style dessert and not a lot of places carry it.<\/p>\n The 3 pre-ordered dishes, the Fried Squab, the Winter Melon Soup and the Sago Pudding were all up to their formidable reputation. Yes it is\u00a0crowded and noisy here, and the dishes are\u00a0not cheap. But the quality of the food definitely has made up for it.<\/p>\n Website: <\/strong><\/p>\n<\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/a>