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2024-06-25
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Haven’t returned in a while as previous visits weren’t exactly that impressive. So as Partner invited me here for dinner I wasn’t excited. But as always, you would be pleasantly surprised when you least expected it. I was wowed by all the starters and small plates dished out by Chef David Lai. From smoked mackerels, braised seasonal shrimps (九節蝦) with shrimp roes, deep fried fresh mackerels, white asparagus to the mains steamed mud crabs and the signature salt baked Ping Yuen chicken, everythi
Overall, perfect execution from start to finish. Chef showcases his culinary skills and deep understanding of the interplay of seasonal ingredients in all the dishes presented.
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