餐前小食的頭盤都有幾款，酸蘿蔔味道相當不錯。其他菜式其實又不算太過特別。
另外的鱔糊，脆炸過的外表，其實內裏都不太吃得到它的質地，不過甜甜，外皮夠脆，因此味道感覺不錯。
茶香燻蛋夠溏心🍳入口嗰種漿漿的口感好得，少少煙熏味夠曬香
We order Traditional Shanghainese Smoked Fish ($138) to start. Instead of using grass carp as in most restaurants, here they use small pomfret, deep-frying the fish before soaking in the thick sauce briefly. What we like is that the fish has less bones and also a richer fish taste. Good starter.
Then comes Sauteed River Shrimps ($238). The shrimps here are slightly bigger than what we get in another famous restaurant we frequently visit, but they have a richer shrimp taste in my opinion. With the addition of a bit of vinegar the flavours are amazing. Definitely worth trying.
We also have some dim sum, including Fried Rolls ($38). While the surface of the roll is crisp and the interior remains soft and moist, it is not having the individual ‘threads of dough’ inside, making it feel more like a fried mantou. The taste is decent though.
For dessert we order Deep-Fried Souffle Egg White with Red Bean and Banana ($18 each) and Glutinous Balls in Fermented Rice Wine Soup ($42). The egg white has probably been mixed with too much corn starch, making it less fluffy, and the glutinous balls are too tough and chewy, as if they have not been cooked sufficiently. The desserts are overall a bit disappointing unfortunately.
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