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The current owner is a former folk singer, and the restaurant offers impromptu folk performances on Saturdays and Sundays. Signature dishes include stir-fried lobster with pickled radish, crispy pork belly, mutton hotpot, shrimp rolls wrapped in bean-curd skin, and flaky taro pastries with pork filling... among others. Seasonal offerings: vegetable fern salad and pork rib soup with Chinese yam.