This branch of Maxim's has proven a big step forward with their quality classic dishes. This time I tried their signature combo of giant garoupa (龍躉) in chunk slices stir fried with celery and belly/head stewed with garlic casserole (HK$298). The stir fried dish is so good that the fish meat is bouncy and juicy to mix with the refreshing celery light sweetness. The chef made a perfect light chicken stock dressing (玻璃獻) to seal the stir fried. As you can see, no heavy sauce is left on the plate. The stew belly/head casserole was made in a very classic way that some roasted pork was put to mix with the lightly fried garlic. So good to go with steamed rice. I ordered the soup of the day - winter melon, barley (and 茨實) with pork - good for the summer time. Another delightful dish is that sweet and sour spare ribs. I prefer this one with spare ribs to pork, since the spare ribs delivers a better aroma for the dish. The sweet and sour sauce is pretty good that it's not heavily sweet, and deep fried spare ribs was still very crispy.