The name of this restaurant is not patented but it often reminds me of the first time my mother brought me to the one in Hong Kong Mansion (Causeway Bay). I still remember the deco. of that restaurant is like what's in photo 1, but so crowded and noisy. The first time I tried a chicken in such a aromatic salty flavour. I was so impressed with it even though I might be just around 5 years old.
On and off it's hard to find a nice chicken among the various Tsui King Lau. Until 2003, my best friend and I found this one in Wanchai. Their chicken is awesome and not even a single time I would be disappointed. At this latest visit, I tried their bitter bourd with pomfret. I was thrilled and even inspired to try this dish by myself. I like the way they used bitter gourd to shimmer the pan fried pomfret and the black bean sauce isn't too overwhelming. Everything goes so well with each other.