Okay. I must say that upon partaking of this cuisine for the first time, as a westerner, I was quite shocked that a restaurant would serve food cold. However the more I thought about it the more it made sense in this time and place.

Hong Kong style is when food is brought to you on a rolling cart or tray and then unwrapped and handed directly to you. However it is served in the state that it appears to you. For example: the dumplings were on a steamer cart while the broccoli was not. Therefor the Broccli was cold and the dumplings (amazing, best dumplings yet) hot.
For dessert a familiar face made an appearance! FLAN!

However, not being much a FLAN fan i decided to try something new and had the grey concotion in the first bowl on the tray. It was had a sweet undertone and hundreds of tiny rice balls floating in in. It was sweet enough but not sickly like many American treats.
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