Most of the dim sums served here are very native Cantonese style. Among all, I like the beef ball the most - filled with a nice chopped parsley aroma and waternut sweetness. The har guo (pork shrimp dumpling on photo 9) is good too. However, the fish maw chicken roll (雞扎) isn't too good. The fish maw wasn't done right. Apparently it lacks soaking in the ginger scallion stock first to take out the smell. This time we got curious to try their bargain deal - 8 head abalone with mushroom duck feet at THB550. In HK, an average restaurant can charge a 16 head abalone at HK$380. After our last order the fried rice in lotus leaf with abalone sauce was served, the whole dining room was smoking. It was around 2:30pm. Such a real turn off from such a nice meal. There was a Chinese jostle stick burning ceremony. Checked even the waitress came to the window to get some fresh air. I don't know why we didn't get informed first so that we can get prepared from not ordering the rice. Besides, I noticed there are about 8 big pieces of pork (about 8 x 10kg each, total 80kg), tons of fruits and steamed cakes and many other food were placed in the entrance hall (filled up). As a respect, I didn't take a photo of it. I then made a comment to the restaurant's manager "wow, your ceremony food is 100 times than those restaurants in HK. They only have one piece of pork and several fruits.". That simply gave me the answer to why they hurried to have the ceremony.