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
