It’s a bit out of the way, but the ample parking, privacy in individual rooms and tasty abalone dishes make this trip worthwhile. The menu features abalone from South Africa, Middle East, Australia, Japan and Lienchiang in varying sizes—from 22 to 1.5 heads. The chefs cook the gastropod perfectly, rendering them flavourful and tender, but with a lovely chew. Other Cantonese dishes, especially those served in a claypot, also stand out. Reservations are recommended.