Taking my parents to check out this nice, high-end Cantonese restaurant serving old school dishes made well. The flavors were there, as was the execution. A pity that something in the menu - possibly the vinegar used in pickling radish - contained chemicals which created problems for mom.
Full account of dinner is here: https://www.diarygrowingboy.com/2018/10/dads-bday-2018-tasting-went-awry.html
Steamed orange stuffed with crab meat (白玉紅蟳釀金盞)
Steamed fresh flowery crab with aged Shaoxing wine served with rice noodle (香醉紅蟳)
Slow-cooked meat ball in chicken soup (隋王斬肉)
Pan fried whole crispy chicken stuffed with shrimp paste (江南百花雞)
Prawn roe stirred noodle with prawn and shallot essence oil (蝦子蝦油蔥油撈麵)
