The new shop is OK~ Daban Building

It's good to move out of Kowloon Place and move to an upstairs shop. There's less pressure on rent. Rest assured, fans still support you, the first day online open book burst server to know. As the champion of the world's top 50 restaurants, and a strong supporter of local ingredients, our eyes and mouths know how to choose. This time I ordered the same ones from the past, such as steamed crab with chicken oil and flower stew with Chan Chun noodles. Each table must order the signature dish, autumn and winter crab fat and very fresh and fresh, the base sauce used chicken oil, flower wine. This time Chan Chun Noodles are thicker, so there is a little dispute between the juice and the taste, and can't absorb all the broth. There are also Tai Ban Lou salted fish and stinky tofu Similar to the stinky tofu outside the street, but with a lot of fragrance and layers. It's fried to a crisp and delicious with the secret sauce. The skin and eggs are crystal clear and soft. It turns out that drinking red wine will show the egg flavor even more. Three shrimp fried rice (fresh shrimp, dried shrimp, shrimp paste) The rice grains are dry enough and fresh enough overall, this maintains a consistent standard! There was also an onion oil stewed chicken, which was made with fresh chicken.