Since I've read about this very special taste of great stir-fry's in Grace Young's book »The Breath of a Wok« I'm in search of it. But really not sure if I ever had the pleasure of experiencing it. In Hamburg, where I'm from, you can get good tasting stir-fry's - but I'm afraid lacking this highly prized flavor. So, because I'm staying a few days in London next week I wonder if someone can recommend a place where the (cantonese?) chefs fire up their woks properly and where there dishes are famous for haveing plenty of »wok-hay« - what ever that might be. Thanks in advance!