It’s one of the oldest and more classic places for Cantonese cuisine. It’s also conveniently located as it is accessible both from the streetside and the mall. Reserve a table as there are big crowds especially for dinner.
With or without prawns, the hot and sour soup hits the spot.
Roasted specialities like suckling pig and roast duck are crowd favourites. Served with two or three combinations like with century eggs, jellyfish, white chicken, or pork asado, dip the succulent flesh in the thick brown savoury sauce. The jellyfish is slightly spicy but with a nice crunch. The duck with a complementing plum sauce, is served half or whole and you should have a party of at least two to finish even half a bird.
Try the Masachi dessert which is freshly-made and is scrumptious.