Top ingredients used, but where is my salted egg?

It’s the most delicious vegetarian dim sum item ever.

Really juicy and succulent cut. Not the salty type but I would prefer the skin to have a more natural roasted crisp then a fried texture ( not many people I think can understand this).

So glorious! It’s sinful to indulge... but there is always a better time to start the diet.

If you like Foie Gras, the goose liver sausage from Kam’s will not disappoint. The flavor is so robust it’s foie gras on steroids for me.

This famous Sotong/ Hae Mee needs no further introduction. The cooking style is unique though with half of wok of “dry-fried” and half a wok of “wet fried/ simmered” noodles. The texture is more gooey than I would like but Wok-Hei and proportion of yellow noodle to vermicelli is just right!

Surprise to find this at the patisserie which is glorious, hearty and exactly how my breakfast would look like. The only regret is I have no more capacity for their cakes!