Lee How Fook

"They were too busy crunching on salt-baked squid coated in gossamer breading as cracking and delicate as spun sugar and stuffing crisp-skinned Peking duck into fluffy, hoisin-slathered steamed buns."

"Literally translated as "good food for the mouth," this unprepossessing spot is now being run by a second generation of restaurateurs." Full review

"Lee How Fook has excellent contemporary Chinese."

"The Cantonese-style cuisine is as good as ever. Specialties include a substantial abalone and duck soup, lacquered chicken and salt-baked squid --- a dish also good made with shrimp." Full review

"Of course, precious few restaurants can deliver all the dishes with equal skill." Full review