Ms Chan's grandfather set up this family business in 1948 in Sheung Wan; it moved to its current location in 1997 and was completely refurbished in 2010, when the kitchen was also expanded. Chiu Chow goose, cooked in a secret family recipe, remains the main event here, but there are other Chiu Chow specialities on offer such as pan fried baby oyster with egg, steamed goby fish with salted lemon, and double-boiled pig's lung with almond soup.
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