The one dish that all the kakis were raving about was the Roast Chicken which you also have to order one day in advance. The Nam Yu was a nice little twist over the more common five spice seasoning and I was told this was very popular in Hong Kong. It was perfectly cooked with the bone marrow was still bright red, but the flesh cooked through and very tender. I felt the skin could have been more crispy though. Instead of salt and pepper, it was served with a sweet and saltish Nam Yu dip which is very good, though I thought it would be nice to also have the salt and pepper dip which is what I was accustomed to. 4.5/5