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Cocking a snook at all Hong Kong's ariviste newcomers, this age-old charmer in a quiet cul-de-sac in Sheung Wan on the west side of Hong Kong Island flies the flag for freshly prepared Cantonese cuisine at its elegant best. It may be old and well established, but it is not stuck in its ways. Meticulous sourcing of local ingredients, including from its own farm in Sheung Shui, means the best pork, chicken and locally caught seafood amongst other delights. They make their own pickles and cure their own meat, but everything else is as fresh as a daisy. It's an unashamed homage to authentic Cantonese food, and rightly proud of it. And a hidden treasure, too.
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