The founder has been in the business for over 40 years. Besides traditional Cantonese fare, his group also excels in novelty creations and seafood prepared in myriad ways. Opened in 2006, this location has its own speciality menu. Soy-marinated chicken is seasoned with luo han guo instead of sugar for extra depth. Steamed grouper fillet with pepper and salted potherb mustard is another standout. Popular dishes such as roast pigeon have to be pre-ordered.