"This modern Cantonese restaurant offers a contemporary take on yu sheng featuring Ora King salmon, crispy fried yam and candied nuts; the dish is sold in two sizes (for three to six guests or seven to 10 guests) and can be elevated with optional toppings such as Canadian lobster meat, surf clam or salted egg yolk fish skin for extra umami and crunch." - MICHELE KOH MOROLLO and Vanessa Tai