I had written a review on the lunch here, and although it fare too well, I decided to give the hotpot dinner a try to let the restaurant redeem itself in my heart.

We ordered 2 yin yang broths, both with a ma la broth, and the other halves were a coriander and thousand year egg table broth and a mushroom broth, which was good for 11 people. The metal basins holding the broth were pretty massive, which allowed to throw in lots of ingredients at the same time. The pestle and mortar for grinding your own sesame before adding your own concoction of spices and sauce was also a lot of fun. Mine looked like this We ordered a LOT of vegetables and mushrooms, chiu chow fish balls, mushroom and pork balls, fish skin dumplings, shui jiao (dumplings), dace paste (for westerners unaccustomed to this practice, it's a thick doughy paste of minced fish meat - usually dace - which you spoon bit by bit into the broth and let it cook into funny shapes), about 6 plates of Oz wagyu beef (tender, well marbled beef and not too fat, a steal at $108), shavings of leg of lamb, and black pork (kurobuta).Everything that went into the ma la hotpot came out looking like this A couple of friends were caught unaware of the hidden landmines of peppercorns and choked, spluttered and gasped their way through dinner. There was plenty of beer and icy cold soft drinks (the bottled kind somehow still tastes better) to lower the heat.

We also ordered a starter of cucumbers, 2 servings of spring beans which my bf loves, half a saliva chicken (tender, juicy, succulent), and to round off the meal, 3 bowls of dan dan mian (the texture of the noodle was lovely, though the flavour was overwhelmed by the desensitisation of our taste buds from the mala broth). Service was a little better, though some of the waiters seem to be in a daze and needed simple, short instructions repeated several times before they caught on. But they got the job done, gas canisters were changed promptly, tea was refilled, orders generally came as requested without much fuss. The manager also tend to look away just when your hands goes up in the air, though perhaps it's not entirely his fault for not noticing us non-celeb/non-regular people sitting at the corner. Overall, a much happier meal with a full stomach and the feeling of ants crawling over my lips and tongue. I love Sichuan food!

Most of the reviews here are about the Sichuan cuisine, dim sum and hot pot. We like their traditional Cantonese cooking much more.
My favorites:
sauteed grouper fillet - always excellent.
Pigs lung soup - much better than Luk Yu, not overwhelmed by almond taste. Pigs lungs are much cleaner. Best in HK.
Braised fish cake and turnips - rarely found tradional HK old time taste.

After the announcement of the HK Macau Michelin Guide, I was surprised that there was a restaurant in my neighbourhood that serves Sichuan food (my favourite), so my parents and I decided to try it out. It was a perfect combo - dim sum for my parents, Sichuan for me.

We made a reservation for 1:30pm, but arrived at 1:50 due to traffic. The lady at the counter was a bit rude and made us wait when the table was actually available, just that they were setting it. When asked if we could sit down first as we didn't mind them laying everything out there and then, she grumbled and said it was all in good faith that she didn't want us to be "hurt" by the waiters. What, like poking chopsticks in my eye? Also we felt the place was too noisy even though it was almost 2pm, not exactly the kind of "hotel" restaurant that we had imagined.

We ordered a chicken and sea snail soup which at $348 was reasonable if you dig Chinese soup that are meant to have a myriad of health benefits, but if not, it still tasted very sweet and nourishing, albeit a tad oily. The prawn dumplings and the other dumpling (maybe it was scallops, couldn't really tell from the look and didn't bother asking mum what she got), was disappointing, as the skin was gooey and stuck to our chopsticks and the dumplings fell apart when we picked them up. Either poor quality dumpling skin, or re-steamed again and again. The char siu bao was slightly better, with tender chunks of char siu inside and didn't taste too sweet or salty. The prawn cheung fun was decent too except the "fun" was a bit thick. The soy sauce stir fried cheung fun came in a small casserole pot and I found it a bit too oily. The kale was crunchy and still verdant in the broth. My dad liked the mildly spicy steamed fish head, a timeless favourite of his. The chicken and salted fish stir fried rice had a dry texture and well seasoned, with just enough salted fish to give it a kick without overpowering the rest of the dish.

I concentrated on my Sichuan choices: spicy cucumber, saliva chicken, dan dan mian and sour and spicy cold noodles. I was generally very happy with all the dishes except the sour and spicy cold noodles were too salty, and the paste was thick and gooey. The cucumber was crunchy and properly smacked (拍) to let the spice seek in. The sauce that came with the saliva chicken was heaven, with a touch of numbness and a good level of spiciness. I practically finished the whole bowl of sauce by putting it on everything else. The dan dan noodles had a good al dente texture and the soup was flavourful without being overwhelmingly spicy. Unfortunately it was overshadowed by a short piece of hair I found in the noodles, and the manager promptly cancelled the order.

We liked that all the sauces came separately so that each customer would choose how much to add, or not at all. A bit of prompting was needed to change our plates and refill the water, but it was generally done without much fuss. And they have discounts with AE (10% off at lunch), BEA (12% off a la carte dinner), and of course there's the openrice coupon for weekdays until the end of the year.

Came here after grave sweeping today. We come to this restaurant a few times a year as MIL lives nearby. We always order Saliva Chicken with the sauce on the side so those who don't like chilli food can just have the chicken which is tasty on its own without sauce. Today's chicken however was a bit tough.

We started with some dim sum. Fun gwor was hot and nice with the chicken chilli sauce so we ordered a second round. Har Gau is always safe, fried cheung fun was better than usual and glutinous rice chicken was big and wrapped in one lotus leaf. Very hot with lots of treasures inside like conpoy, mushroom and char siu. Cha Siu Bao I didn't have as that would fill me up.

We ordered some dishes. Strawberry spare ribs is our favourite dish here and we think they must chuck a whole jar of strawberry jam in to cook it. Fried stomach tip and garlic beef cubes recommended by the manager were a bit tasteless and the beef a bit tough.

We ordered 2 plates of vegetables. Watercress in chicken soup and fried kai lan. Both were fresh and nice. We also had fried noodles with pork and fried rice noodles with beef in black bean sauce. They were of a good standard and our little nice loved the noodles.

As we know the place well, dessert was on the house. We tried sweet potato in soup, sweet bean curd, barley in bean curd sheet soup and ma lai go. They were all fine and nothing spectacular.

This restaurant is always a safe bet and my MIL likes it a lot.

Ordered lots of good but very greasy dim sum... the char siu puff, spring rolls, fried tofu roll with shrimp paste stand out. Given the Sichuan specialty of the restaurant, the chicken feet is spicier than normal Cantonese places.

Almond pig's lung soup is also pretty good.