The concept of bringing East and West together is admirable. However for my tastes I think the purity of fine Cantonese cuisine in Hong Kong, Australia, Vancouver exceeds this one-star Michelin restaurant. The starter of a razor clam bao (bun) had a different taste than the standard char siu bao. But, the white dough bun lacked the airiness of clear whiteness of its true Chinese counterpart. The next starter of jumbo prawns wrapped in wonton skins in a lemon emulsion was interesting, but I would take a well prepared har gow any time. The John Dory with black bean and pimento on stirred fried cabbage/lettuce was just okay because the fish was too tough for the preparation. The standard dish with black bean ginger and hot oil with flounder or sea bass is better. The duck dish was standard but the skin was not crisp. A well prepared Peking duck with its crispy skin has more intensity. The fried gin doy (sesame ball) was substituted dark chocolate for sweet bean was the highlight. New and different always gets positives for creativity but purity of tastes is more important.
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