After 3 visits to May Mei in 1 week, I have become quite addicted to some dishes there - particularly the Kung Pao Squid. Much better version than anything I have ever tasted in FuShing, which some people recommend for their Kung Pao dish. Also their fish and green bean dish was outstanding. I liked their chow fun dishes also, though my daughter was not enamoured of it (the wok flavor in those broad noodles is quite to my taste). The only dud was the chicken with black pepper and garlic. Too much black pepper, and practically no garlic. Just the dishes in plain garlic sauce would be better.
1) What distinguishes Hong Kong style Chinese food?
2) What are some of the better places around here to sample Hong Kong style food?