I heard about this chef from Wan Hao and wanted to try his food. Note, this is a very Cantonese/steamed menu and prices can be steep. With the budget in mind, this signature dish was still superb. Fish belly is already prime. Throw in the full works of soy sauce, spring onion, garlic, chilli, ginger etc. The fish was tender and gelatinous. And the serving meant there's almost no bones. Heavenly experience.