"Every inch of this restaurant is tongue in cheek, from the entryway wall lined with Japanese lucky cats (which are mistakenly attributed to Chinese culture), to the name, which roughly translates to mouth and good fortune (and sounds like something else in English). But that’s part of the charm of Hong Kong’s most popular modern Chinese restaurant. Here, executive chef Jowett Yu riffs on iconic dishes: He swaps crab for corn in stir-fried typhoon shelter crab with heaps of fried shallots, garlic, and chiles. The only thing he doesn’t mess with is his mom’s “mostly cabbage, a little bit of pork” dumplings. They’re already outstanding." - ByJanice Leung Hayes
Photo by Jason Michael Lang