"The owner named the restaurant after her late father and serves Cantonese and Teochew cuisines – her father's favourites. The two chefs, each with over 30 years of professional experience, excel at seafood dishes that accentuate the natural umami of seasonal produce. Some specialities have to be pre-ordered, such as the steamed and chilled fourfinger threadfin with tender flesh and generous fish oil." - Michelin Inspector
