The generous serving of Double Boiled Shark Cartilage Soup with Wanton was thick in texture and nectar sweet. Boiled for a straight seven hours, the soup was a milky white liquid, smooth to the throat and revitalizing to the senses. Although the wanton skin was a little thicker than usual, its silky texture was its saving grace. It only gets better with the Baked Sea Perch with Hei Sin Sauce, cooked to golden brown perfection. Glistening fish meat reveals a honey sweet interior, its crisp roasted skin over tender fish meat that flakes off with a mere nip of the chopsticks. Finally, there was the last main dish – Braised Mee Pok with Baby Lobster in Superior Stock. Like its name suggests, the nest of soft flat noodles cradled two rich and creamy baby lobsters, extremely fresh and tender to the seafood lover. Cooked in sweet stock extremely addictive to the senses, this dish boasts a divine culinary perfection.

Ending the lunch was a Chinese dessert with evident Western influences – the traditional orni made into Chilled Yam Paste topped with Ice-Cream. This dessert differs greatly from its original sticky paste-like texture; this sweet and smoother dessert contained a mixture of yam as well as ice-cream, a definite favourite with the children.