'Finding grilled lamb racks in a Chinese eatery isn’t exactly common, and so for this, my expectations weren’t too high. When I finally tasted it, I was shook. Even with the thick curry sauce coating the meat, it retained a distinctive mutton flavour and was tender and juicy. With a texture reminding me of medium-well steak, it also had some charred ends that were crispy.'

'As for the star of the dish, the pork cartilage was just like I remembered – tender, juicy, and well-marinated. While it wasn’t dripping with sauce, the meat was not lacking in taste in any way. Besides being slightly salty from the marinade, the pork also carried light herbal tastes, drawing the dish apart from similar ones elsewhere.'

'The Kagoshima-Style Braised Pork Cartilage with Tossed Instant Noodles ($10.50), is a homage dish to a Japanese chef who shared this recipe with Tsui Wah. Stewed for many hours daily, the pork cartilage is tender, chewy and gelatinous, with a good savoury aroma. The chunks of pork are served over Hong Kong’s famed instant noodles, coated in a luscious gravy.'