So I visited @yancantonesecuisine after a year or so just to eat this.
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One needs knife skills to cut the soft wobbly beancurd. Steamed and flanked by a slighty thick superior stock. Garnished with chunks of honey pork, conpoy and capsicum. This is actually one of my favorite. My friend did like it as well. Only comment was to do away with the capsicum as the strong flavor kind of overpowered the natural umaminess of the beancurd.
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But this is one dish I would order again.

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