For dinner, there are just sets so I decided to order the pork with rice but it came with chickenwings/dessert/soup which I did not want.
It was just the usual stuff, but I didn't like the vegetable rice with salted meat because it had pieces of fatty pork in it.
Taste+ value: 
The final Verdict:
炒粉麵飯中, 我揀了「蝦籽、鹹魚、雞粒炒飯」,
最近去了廣州吃炒飯, 當地炒得比較多油, 原來有點油水才是正宗的粵菜炒飯, 只是香港的炒飯愈來愈少油了。另外，炒油當然要夠鑊氣吧。看我眼前這碟炒飯，雖然賣相美觀，但就是缺了這兩點，油了少了點和鑊氣也少了，感覺較乾身。但又並非一無是處，至少蝦籽份量充足且香，鹹魚味也香，如果喜歡炒飯爽口的話，這碟炒飯其實不錯的，只是我要求高了點。
大大隻雞脾加雲吞，還有底下的火腿粒，食材份量十足。湯很鮮味，雞味香濃，加上火腿的鹹味，成為一盅味道豐富的湯，是水準之上的。
跟雲吞雞湯一樣，這糖水材料份量足，清甜的海底椰和爽口的雪耳，好有咬口，且糖水味道甜而不漏。
蝦子地魚豬骨湯底: 幾清同埋好似有少少藥材味咁, 幾好.
呢個二人套餐有Ｄ奇怪, Ｄ丸唔知點解每樣得3粒, 話明二人套餐, 每人1.5粒?!??!
Date of visit : 11 May 2013 (Sat) 3:30 pm
I was not sure if the serving size was the same as ordered a la carte, it was quite small when compared to the one we commonly had. Instead of chucks of tendons, a few small and thin slices were found in the bowl, very soft and with a good taste of star anise, Chinese peppercorn and other spices. The two pieces of radish was juicy and sweet. Noodles were not of egg flavour as the smell of “alkaline water” dominated.
The 2 pieces of radish pudding looked starchy and stiff, howerver, when I found that I was wrong when I crossed it into halves. I saw threads of radish interweaving each others. The pudding was hot thought not pan fried in perfect golden brown. The mixture with Chinese mushrooms and sausage dices was in right balance.
Grains of barley settled at the bottom of the glass. Besides, slices of ginger and a dried sweetened date were found to give a soothing yet gingery flavour.
The taste of the congee was nothing spectacular. Decent texture but not as smooth as Wai Kee or Wong Chi Kei. Not a lot of ingredients. Just a few shreds of lean meat and half a thousand year egg with a sprinkle of dried scallops. The scallops didn't really helped enhance the taste. 
Wonton noodles: The first thing to note is the presentation. This is the traditionally way of serving wonton noodles. The wontons were tucked below the noodles inside the spoon, elevating the noodles to maintain the springy texture of the noodles.
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