I wasn't feeling homesick during the Chinese New Year, but eating such authentic Cantonese cuisine almost made me cry… Flavored Chicken雲香雞: Originating from the "Yunxiang Lou雲香樓" restaurant in Guangzhou, this is an old-style Cantonese dish. I haven't tried the original one myself, so I can't comment on whether it's authentic, but it tasted similar to what's known as "salted chicken鹹雞" in Guangdong. The chicken itself was already salty enough, so the ginger and scallion sauce was a delightful addition to the rice – as all Cantonese know. It seems to be made with young hens; the skin was fragrant, moist but not oily, and the meat was tender and smooth, with a strong original aroma of chicken雞味. Even the chicken breast wasn't dry at all. The simple salt-baking鹽焗 style and peanut oil seasoning perfectly brought out the chicken's freshness and aroma. It was even delicious after being reheated the next day. It would have been even better if the chicken skin was crispy, but it's hard to ask for more in the US. Vegetables with Garlic蒜蓉菜遠: I haven't had such flavorful stir-fried Choy Sum菜心 (Chinese Flowering Cabbage) in a long time. I even missed the Cantonese greens more than the chicken, so I ate the whole plate by myself. Stir-fried greens need a generous amount of oil to be truly fragrant. This restaurant was packed on the first day of the Chinese New Year; being surrounded by Cantonese speakers felt so welcoming.

We got the lobster and the fried squid and it was all very delicious and fresh and the texture and portion sizes are well. The waiters were extremely helpful and the food came quickly. 9/10 would visit again

The place was busy but the food came out quick! Kung pao chicken was the perfect amount of spicy, house fried rice was seasoned well and a good amount of vegetables and meat, sweet and sour pork was cooked crispy and the sauce was good, the beef noodle dish we had could have used more beef but it was cooked well. The service was friendly. Only beer, Sake and wine.