One of the few restaurants that lived up to hype. Never mind they lost their 3rd Michelin star but the food here is definitely way above most Cantonese restaurants in HK, and, I would even daresay, Macau and Guangzhou.

Their dim sum was exactly of the quality I was taught by my shifu decades ago. The dumpling had the right proportion of wheat flour to potato flour; with the proper kneading. The transparency of skin (thickness) was textbook standard. And the tart pastry was superbly impressive.

I often lament the loss of wok skills among Cantonese chefs because much food these days is sous-vide, braised, steamed, or, horrifyingly, reheated. Here though, frying skill was impressive in all the dishes—not so much wok hei, but the right amount of caramelisation via Maillard reaction between the ingredients and the high temperatures of the iron wok.

In honesty, I considered this meal a ‘refresher’ on the classic principles of Cantonese cooking.
#michelinstar #michelinrestaurant #hkrestaurant #hkchef #hkfood #hkfoodie #hkfoodstagram #hkfoodlover #hkfoodpic #eat #food #foodporn #foodstagram #foodies #foodpics #foodforfoodie #foodgasm #chinesefood #chinesefoodlover #dimsum