I missed their foie grais with daikon (raddish), and simmered fish head which I had yet to find one restaurant that served it in Sydney (well). There was so much meat on the head that thankfully we didnt order anything else or we are done for. Their beef cubes with fried garlic was still as juicy as ever and only in HK can I say "六成熟", to have it cooked to perfection (pink on the inside). We started off with the crab meat salad with clear noodles and fresh mango bits and it was as good as I had remembered it to be.
Needless to say, both of us were so full from dinner that there wasnt even enough space for dessert even though they looked delightful.
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