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A Monthly Special. The fishballs are not the bouncy springy type that I prefer so no joy there. But the pig rind (skin!) is good. It is deep fried, then steamed, then curried. The result is spongy and a great curry delivery vehicle to my mouth.
This outlet is best know for it's Cantonese Hong Kong Roast Meats. Hence, the char siu did meet expectations. The noodles were a little on the dense side and may be criticized by some. Wantons were tasty although they fell apart to easily when handled.
This outlet claims it's name because you can't just have one of their wings, you'll have to have at least two! So two I shall have. They are decently fried wings, served just slightly too hot to bite into immediately. Crispy on the outside but releases steamy moisture when bitten into.