Where else do you get mui fan with wok hei? I'm curious, because this seems to be the only place where the chef, Erik, still took the trouble to first fry the rice before drenching it with the seafood sauces. Look at the charred marks on the rice, pictured.
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This place isn't easy to locate, and there aren't many tables available. But, if you find it you should be really satisfied with the food like all of us did.