What started in 1948 as a catering business is today a thriving restaurant serving what many people consider to be the best Cantonese cuisine in Hong Kong. The food is labor-intensive and refined, with numerous double boiled soups and the more exotic of traditional Chinese ingredients (bird's nest, fish maw) making frequent appearances.
Spring Moon
Opia
Ye Shanghai What started in 1948 as a catering business is today a thriving restaurant serving what many people consider to be the best Cantonese cuisine in Hong Kong. The food is labor-intensive and refined, with numerous double boiled soups and the more exotic of traditional Chinese ingredients (bird's nest, fish maw) making frequent appearances.