First visit to the first restaurant serving high end Hokkien cuisine in HK. Overall the food was fine, but a few dishes had their flavors toned down in response to local tastes, which was somewhat disappointing.
Good effort from David Yip, and it's a start.
Full account of dinner is on my blog here: https://www.diarygrowingboy.com/2024/05/a-fooking-stuffing.html
Deep-fried five spice pork roll (閩香五香卷)
Deep-fried hand-chopped prawn roll (香酥脆蝦棗
Fried oyster pancake with seaweed and baby leek (香脆紫菜海蠣煎)
Fried oyster pancake with seaweed and baby leek (香脆紫菜海蠣煎)
Xiamen ginger duck (廈門薑母鴨)
Stir-fried Fuzhou "shan shu" with crispy pork lard (福州山蘇菜)
Steamed mud crab with glutinous rice (飄香紅蟳蟹糯米飯)
