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Tai Woo restaurant was glowingly listed in my loaner guide book (thanks, Lukybee!), but it unfortunately was very busy that evening. Most places seemed to be pretty busy though, so a one hour queue ensued.

But the food did not disappoint! Ordering was pretty easy, as they had menus in English, and a set menu that prominently featured an ingredient I had been advised to make a point of trying in Hong Kong: abalone.

It began with some Roast Spare Ribs and Jellyfish (I love jellyfish):

Followed by a deliciously savoury Shark Fin’s Soup with Crab Cream:

Some excellent stir-fried vegetables to balance the diet (featuring a variety of mushrooms, yay!):

Injected partway through the meal was my side order of Steamed Shanghai Pork Dumpling with Royal Crab Roe (good, but I like Ding Tai Fung more):

Brought out in a fancy holding bowl, I thought this was the abalone at first, but discovered instead Sundried Sea Cucumber with Black Fungus and Wild Mushroom in Abalone Sauce (I really liked the sauce!):

Finally, the climax of the meal, braised Abalone in Oyster Sauce; the sauce was delectable, the abalone tender, and the taste better than any abalone I’d had in Canada:

As usual in Chinese multi-course meals, Fried Rice with Conpoy and Egg White followed near the end (satisfyingly “light” and “fresh”):

The denouement then began, starting with Deep Fried Sweetened Dumplings (no complaints, don’t care much for them normally):

A little bit sweeter with Double-boiled Bird’s Nest in Coconut Juice (yum!):

Finally finished with some wonderfully strong (yet not bitter) Tie Guan Yin tea:

This was probably the “gourmet cooking” highlight from my trip, and well worth the time and money!