With over 20 years of experience, this owner-chef from Hong Kong samples what his team makes daily to keep improving the quality. While he is most proud of his Cantonese barbecue (crispy deep-fried squab, in particular), double-steamed soups, dim sum, and original creations such as steamed tofu with shrimps and goji leaves also impress. And of course, nothing ends a Cantonese meal better than a serving of sago and pomelo in mango purée.