Deep-fried bean curd cubes with seven-flavours chilli pepper (HK$68) had a delicate, light and crisp crust, although we couldn't taste any spice. Charcoal-grilled Hungarian Mangalica hog with honey sauce (HK$288) came on an iron plate heated with a tea candle, which kept the fat from congealing. But the pork was too soft, without any textural contrast between the exterior (which didn't have any char or crunchiness) and the interior. Crispy salted chicken (HK$210 for half) had thin, crisp skin and perfect seasoning, although the breast meat was dry. Baked grouper fillet with garlic, ginger and spring onion (HK$428) came sizzling in a casserole. Underneath the thick grouper fillets were masses of soft garlic cloves, which, along with the fried garlic and crunchy spring onions, gave flavour to the mild-tasting fish. Baked crab shell stuffed with fresh crab meat, onion and cheese (HK$168 each) was too wet and not hot enough. Sweet and sour Iberico pork fillet with figs (HK$238) had a well-balanced sauce and the batter on the meat was thin and crunchy, but we didn't see the point of the figs. We liked the crunchy French beans with chewy termite mushrooms (HK$128). Rice with seafood in matsutake soup (HK$168) had great flavour, but the purple potato noodles with duck meat, preserved vegetables and ling zhi mushrooms in duck broth (HK$88) was bland.