This Michelin-starred Hong Kong import has maintained its star power with its Shanghai expansion. Their dim sum, such as a shrimp dumplings nearly too big for one bite and slippery soft changfen
, are superb.
Their top dish, named ‘chicken balls’ in Chinese, it’s actually thin sheets of chicken meat coated in numbing Sichuan peppercorn powder and served atop a crunchy layer of seaweed. The chicken is exceptionally tender while the tingle from the spice coating is just strong enough to raise a few hairs on the back of your neck, contrasting beautifully with the crisp and power fully salty deep fried seaweed.
By Crystyl Mo