"This homey spot zeroes in on two things: the claypot dishes of Guangdong (Canton back in the day) and the melting pot dishes of Hong Kong, but there’s something for everyone on the menu, which ranges from ginger-scented chicken wings to spicy pig ear. Chinese sausage and pork belly, cooked in a sizzling claypot until the rice gets brown and crispy, is heavenly with a side of fried bread sticks, which serve as mops for the broth. Deep-fried buns, made with condensed milk and listed as an appetizer, make a yummy, doughnut-like dessert." - Nikki Buchanan
