Updated: Added photos of the Crispy Boneless Chicken Stuffed with Sticky Rice, Imitation Shark’s Fin with Egg Whites, Crispy Bean Curd with Bamboo Pith and Shrimp Roe Sauce, and Oyster Omelette.
If you’re able to order off their Chinese only menu, then you open yourself up to a culinary adventure you don’t find in many Hong Kong style Cantonese restaurants. Some of these dishes require extra time to prepare, and therefor need to be ordered in advanced.
The best of these dishes is the Crispy Boneless Chicken Stuffed with Shrimp Paste. The skin was crispy, and the shrimp paste was flavorful, making every bite delicious. With a larger party, we had 1 1/2 orders of the chicken on the plate, and that amount made for an impressive presentation
There is another Crispy Boneless Chicken that’s stuffed with sticky rice instead. While the presentation was nice, it wasn’t as enjoyable to eat. The sticky rice didn’t add much flavor to the the chicken.
Both of these chicken dishes, as well as the Stuffed Chicken Wings and the Tilapia Rolls, need to be ordered 24 hours in advance as these dishes are more labor intensive. Each of these dishes is around $40-$50.
Tilapia Rolls were unique to me, as you bite into pickled red ginger along with thousand year old egg. The sulfuric flavor of the egg could be somewhat offputting to some, especially when combined with the tart and spiciness of the ginger.
Aside from preparing these elaborate dishes well, they’re good at the simpler dishes as well such as the Scrambled Egg with Shrimp. The scrambled egg is well seasoned and is cooked to the point where the eggs remain wet, which prevents it from overcooking and drying out when it sits on the plate for a few minutes.
The pricing is on the higher side when compared to other restaurants such as Sam Woo and Sham Tseng.