There are so many signiature dishes to try here such as the the Shandong style chicken and Vinegar pork chops.

This time I resisted the temptation and tried the Tofu with prawn roe sauce which is also another signiature dish.
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Tofu with prawn roe sauceThere were two types of tofu in this, the normal tofu and the tofu balls which are hollow in the middle, after the tofu balls are cooked, the tofu balls collapses into a soft chewy piece.
I really like this dish because the bland tofu gets its flavouring from the rich prawn roe gravy and the prawn roes in this dish are so generous!
In every spoon there are so much prawn roes in it that you can't see the sauce adhereing it together.
After eating most of the dish, you could see there was so much prawn roe left in the sauce!!++++++++++++++++++++++++++++++
Tofu puddingAlthough the other desserts here are amazing, the complimentary silky tofu is also amazing.
The tofu is the silkiest I have tried and it is so light that it floats on top of the syrup which is light and not too sweet.
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After trying four delicious desserts last time, this time I was back for more.

I got Durian mousse, Chocolate mousse, Milk tea sawdust pudding.

++++++++++++++++++++++++++++++ Chocolate mousse
The chocolate mousse was dusted with chocolate curls.
Overall I found it too cloyingly sweet otherwise it would have tasted nice.
++++++++++++++++++++++++++++++ Durian mousse
I wasn’t sure if this was going to taste nice because sometimes when Durian is made into a dessert it tastes fake and too creamy when they add cream into it.
The texture of this mousse was extremely light with fine mousse bubbles in it.
The durian taste was strong and it was not too creamy and there was pieces of durian in the mousse as well.
The pieces of durian that they put in the mousse were not that ripe but matched the mousse because the pieces of durian were sweet and had a slight crisp fibrous texture to it so you taste and feel the real pieces of durian in it as well.
Overall the mousse tasted like eating a real aerated durian that was blended into a mousse.
Towards the end it started to taste too sweet.
The only unpleasant experience was burping durian odour the whole day.
++++++++++++++++++++++++++++++ Milk tea sawdust pudding
I do not like Chinese milk tea but as a dessert there is less bitterness taste to it and they probably do not use condensed milk.
The sawdust pudding tasted like milk tea mousse with fine biscuit crumbs on top.
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Usually I come here for Chinese food but I suddenly remembered they do desserts as well so went in to try some.
I was only intending to try two but in the end I tried four and there are two more I want to try as well.
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This was the first time sitting on the outer table so I had a different view of the restaurant.
I saw these nice chandeliers and French style windows which was really interesting for a Chinese restaurant, but it really matched what I was trying today.
As there are no pictures of the chandeliers I am posting a few here.++++++++++++++++++++++++++++++
I was rather surprised for such a Hong Kong style restaurant that they had western desserts and they even had home made ice-cream!!!!

The qualities of these desserts were really good! It was quite diverse that they cook local dishes and make western desserts.
While I was there, there was quite a few people buying desserts too.

++++++++++++++++++++++++++++++Caramel egg pudding
The rest of the desserts are served in plastic tubs and this one was taken out of the holder and put in a bowl.
The egg pudding was smooth and the caramel sauce was nice too with the usual bitterness.
The sauce was quite runny.
++++++++++++++++++++++++++++++Tiramisu
I thought this was going to be heavy and creamy but it really surprised me because it was light and the sponge was soaked in some liquor which balanced out the creaminess of the mousse.
++++++++++++++++++++++++++++++Blueberry cheesecake
Again, this one tasted better than I thought, it was extremely light and the blueberries had been soaked and had some fizz to it when you ate it.
++++++++++++++++++++++++++++++Whisky ice-cream
I was quite full for ice-cream but the portion looked tiny so tried that as well.
The texture is similar to frozen cream and not ice-cream so the temperature of the dessert is not freezing cold like real ice-cream.
The whisky was strong but I found this dessert too heavy because it just tasted like heavy cream.
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The price of these desserts were reasonable too at $19 per dessert.

Decent lunch with my colleague, thanks to a local HK friend's recommendation! Had to get there before 1pm on a weekday otherwise it would be packed. We ordered:
1) Shan Dong Chicken - yummie! I'd give it an A. served chilled with lots of garlic and sauce ... it was the most amazing chicken I ever had and me and my colleagues, non-chicken-lovers, finished the whole dish of chicken (it was a half size all in all!) I'd have to say the first-time experience counted for some of the high-evaluation this time though...
2) scrambled egg with BBQ pork - another yummie! nicely done. I'd give it an A- or B+
3) Dessert: we had the custard pudding which tasted realy good, not too sweet, just the right size...
Would def. go back again to try some other few famous dishes, like the fried lotus root and sweet/sour pork!
:-)

Downers: really crowded environment, we had to share table (just like it's always the case in HK...), the waitress didn't have space to squeeze through the tables to take orders... stuff like that, oh well, but it's HK so ...can't complain

The place is very small with only 6 tables. We were there early at 6pm.

We have ordered the followings:-

-SanTung grilled chicken (very tasty hand shredded fresh chicken with lots of garlic)
-TungChoi with shredded pepper (ok)
-Golden fried diced Tofu (ok)
-2 x bowls of rice (no good, the rice is worst than Cafe de Coral)

After we finished, there are 3 choices of desserts for FREE, today.

We chose the mush of South Cucumber (very good)

We looked around and found 2 home made ice-creams (Coffe and whisky flavor) on sale.

So, we ordered one of each and found the whisky ice-cream is the BEST.

Although we were already very full, we ordered one more whisky ice-cream... Just can't forget the after taste

Service: ok for such a small restaurant... but, waiter/waitress have no smiles at all

This is the second time I have been here. I didn’t have the popular shredded chicken on the first occasion and was looking forward to it, and it didn’t disappoint, the chicken is a must have.
The rest of the dishes were good but the steamed pork cake was a little uncooked on the inside.
Overall the food is very tasty, decent portions and good value.
Recommended for lunch and do go with lots of people, then you can order more yummy dishes. We didn’t have any waiting time as the table was booked in advance, you probably won’t get a table if you don’t book.

Last time I came, I had the Shandong chicken with Vinegar spare ribs, this time ordered the fried soy sauce prawns.

During the last visit, the table next to us ordered that dish, it smelt so nice sitting next to them, and also the people were saying out delicious it was.

Same with the vinegar spare ribs, you could smell it before it was brought out.

All their dishes are simple, yet delicious, and this is what I call real Chinese food, not the weirdo fusion from the cha chan teng's which is just any stuff cooked together and served as a dish, but dosnt taste nice at all.

The prawns, were fried and there were crispy bits of spring onion and garlic around it on a bed of finely chopped cabbage.
Even the cabbage tasted good, drenched from the saltiness of the prawns and soy sauce.
I really appreciated the fact that everything is edible excluding the plate and bones!!!

Anyway the prawn shell tasted really nice, especially the head, it tasted like burnt soy sauce, but not to the extent it was bitter.
I reckon the prawns were probably soaked in light soy sauce, then deep fried and tossed in garlic and spring onions.

This restaurant reminds me of the Turkish restaurant in MK, but it’s called “Our restaurant” instead of “Your restaurant”.
I ordered the Garlic chicken and Vinegar pork chops, as the pictures for these looked good from users posted on OR.

The Garlic chicken came first, we had not even waited 5 minutes and it arrived, a generous bowl of chopped half-cooked garlic in soy sauce, and a plate with half a chicken.

The chicken was tender and juicy, not dry at all. The chicken was worth it’s price, only a few pieces of chicken skin on top of the chicken for presentation, and the rest was chicken. In other roast restaurants, when you order half a chicken, they serve you chopped up bones, chicken skin, and parts with no meat at all.

Anyway, poured the whole bowl of garlic sauce on the chicken, to let the tofu soak up the sauce and the chicken. The tofu tasted really good, full of garlic, soy and chicken. The chicken was cooked just right too, and went so well with the sauce, giving it sweetness, without overpowering the taste of chicken and yet you could taste the garlic.

Then came the pork chops in vinegar sauce, it came at the right moment, just as the chicken was nearly finished, moving on from a garlicky taste to a stronger taste sensation.
The portion looked quite big, and smell of vinegar was so strong you could almost taste it.

Taking a bite at the pork, there was generous sauce around it, and crunchy on the outside from the fried garlic and light flour. The pork was tender and not dry at all. The sauce was not that sour too, with the right amount of sweetness to balance it out. The pork was cooked chinese style with the pork deep fried first, and then stir frying it in the vinegar sauce.

I was very impressed with this dish, 95% on the plate was edible, there was no extra decorative stuff and the pork only contained small pieces of bones.

In other places I have tried, the whole plate of pork is inconsistent, only a few pieces are good, and then there is more bone and fat than the actual pork.
What is more irritating is being served a big plate of food among a large group and only 30% is edible.

Moving from a strong dish to dessert, given to us free, we got the tofu in sugar sauce.
From a strong sweet and sour dish, to tofu, the sweetness of the sauce gently neutralised the previous aftertaste left in the palate.
I don’t usually eat this dessert, but I had to admit it tasted nice, the sugar sauce was not syrupy at all, but light and watery, yet having lots of sauce with the tofu, does not go overly sweet. The tofu and sauce ratio was like 60:40.

Only the two of us, so we only ordered the signature Shangdong shredded chicken and stir-fried veggie in hot pot.

Shangdong shredded chicken: yummy, the chicken is tender. The skin is soaked with the sauce ... both the skin and meat are well-cooked. We are already ignore the after effect of garlic and keep dipping the chicken with that garlic sauce. Even we did not spare the underneath hard tofu since it already captured the chicken favor. No doubt, the two of us finish the dish.

Stir-fried veggie in hot pot: not bad. Despite there are lots of oily veggie, you can observe their are lots of ingredients in the sauce. Yet the favor is not salty, and is about right!

Our stomach is already too full for desserts as there are lasting customers buying takeaway desserts.

Yet, I have to admit that the place is not that appealing.

Have to come here for their special chicken - garlic laden, succulent tender pieces of chicken with vegetarian mock chicken underneath. We also had 2 dishes of vegetables, goose feet, "red roasted" tofu, some spare ribs thing (we didn't actually order it, somehow the waitress put in that order for us but missed out the tofu, despite having repeated the order to us, i.e. her brain processed the words she wrote down, perhaps the chef can't read very well...)

The desserts are nice too, and it was pumpkin sweet soup or coconut "ma dou" pudding tonight, free.

The decor isn't fancy, but clean, a very local, neighbourhood restaurant, but the waitresses are friendly and there are loads of dishes to choose from.