"Traditional Cantonese delights, like suckling pig and stir-fried shrimp, dominate the menu, but the real magic is in Chef Yeung's secret recipe for braised abalone and off-menu seasonal dishes that regular patrons know to request. Cooking techniques are by the book, and deliveries from Singapore ensure that prawns, grouper, lobster, and razor clams are fresh. Private rooms make this a fun affair for large groups." - Colin Ho
