Sun Tung Lok - If you're serious about Chinese food and would like to eat like the locals do, this will be the right place. Focus more on the classical preparations of Chinese luxury ingredients
The dining room - It is nicely decorated with well-spaced tables, velvet seats and crisp ironed table cloths
Four small dishes by the Chef - Pig's neck, ox tongue, jelly fish and barbeque pork. I still struggled to enjoy Chinese cold dishes, the only thing I liked was the sweet 'cha xiu'
Braised shark's fin in superior soup - The tasty 'soup' consisted of chicken broth and Yunnan ham. I liked my 'stock' not too intense. The shark's fin was kept whole and served in generous portion with nice texture. It's never about being delicious here
Crown brand Yoshihama dried abalone served with shark's skin - The abalone was fresh and firm, the sauce around it was quite good. The tasteless shark's skin has a jelly-like texture (contrast to the abalone). Actually, outside the abalone, the rests were unnecessary :)
Sauteed live prawns served with mushroom in spicy sauce - The prawn was slightly too tender to my taste, the mushroom was not bad. The sauce was more on the sweet side, 'spicier' would be better
Braised prime rib of beef in wasabi favor - It's like 'Tony Roma's rib' served in Chinese style. The gravy sauce was too sweet, I could hardly taste any wasabi. The rib itself was flavorful, tender, and easily fell of the bone
Baked spaghetti with diced chicken and fresh mushrooms - Along with the appetizer, this was the weakest dish of the night. It's kinda spaghetti a la Chinese, but the 'sauce' was very bland. I only managed to eat one-third of it
Double boiled bird's nest with almond and coconut creme - Really delicious. The almond cream was of high quality, the coconut added fragrant smell, the bird's nest was soft in texture ... The soup had a nice hint of sweetness, my favorite dish!
Fresh fruit platter - Sweet melon and watery water melon. OK