This steamed chicken with golden needle and black fungus is simple, comforting and full of Cantonese flavours. The steamed chicken was tender and absorbed most of the musky earthy flavour from the golden needle, creating a broth that has all the goodies of chicken after steaming. Not to mention the texture of black fungus was so delicate and smooth. We really enjoyed all the different flavours and textures coming together. This dish is a daily special and off the menu 》$16/half chicken