"Chef Dan Hong is behind the traditional-with-a-twist Cantonese food at Mr. Wong. Among his 80 mouthwatering dishes, roasted duck is a crowd favorite, as is seafood like mud crab and rock lobster selected from the restaurant's tank. Sweet and sour crispy pork hock will delight carnivores while tofu and vegetable dishes appeal to vegetarians. For maximum fun and good value, go for one of the four banquets that require a minimum of four people. A lunchtime dim sum menu is also available." - Sophie Davies
