"Henry’s Cuisine specializes in Cantonese specialties with a hint of Vietnamese and Hong Kong flavors. The sauteed lobster comes with fried garlic and a mountain of thick-cut green onions. Add some egg noodles to soak up all the extra sauce and occasional roe. The slow-roasted German-style pig’s knuckle is a must-try, with its crispy crackling skin and moist meat. The menu is vast, but the seafood options like the black tiger prawns with glass noodles; steamed pork meat with salted fish and egg; shaking beef; and sautéed shrimp with salted egg are all favorites." - Kristie Hang
