Back for the first time in 10 years. While some gimmicky dishes remain on the menu, the dishes we had were mostly very classic. The traditional steamed fish was well-executed, the roast meats were fine, and the stir-fried noodles had plenty of "wok hei".
Desserts were more playful, which was fine with me.
Full account of the meal on my blog: https://www.diarygrowingboy.com/2025/02/the-sun-rises-from-west.html
Steamed Macau sole (蒸金邊方利)
Wok-fried mud crab with chili and black beans (豆豉辣椒炒蟹)
Baby cucumber flower, salt pork, garlic, chillies (蒜辣鹹肉炒青瓜花)
Lower quarter of roast goose, aromatic soy sauce, plum sauce (明爐燒鵝配滷水汁及酸梅醬) plus Kurobuta pork char siu, honey-glazed charcoal-grilled (炭火蜜汁黑豚叉燒)
Wok-fried flat rice noodle, wagyu beef tongue, Royal Soy Sauce, onion, yellow chives, bean sprouts, toasted sesame seeds (干炒和牛舌陳村粉)
Pandan milk bread French toast, peanut butter, smoked maple syrup, toasted coconut, coconut gelato (斑蘭花生醬西多士配煙燻楓糖醬，烤椰絲及椰子意式雪糕)
