Ate there last week under the new chef. Menu's now Cantonese with many interesting and unique specialities, including Teochew-style cold crab. Haven't tried them all, but the "pomegranate" chicken (a money-bag looking bundle with small cubed chicken and celery, supposed to resemble a pomegranate in form, not taste, also a Teochew dish, you might have seen that in some of the Thai places around here, strong Teochew influence in Thai cuisine) and winter melon braised in vegetarian stock with a mix of vegetables and fungi were very good. For that meal, execution was consistently good across dishes and food was better than most Cantonese places in the area. I suspect their specialities might be more rewarding than the usual Cantonese dishes that are served everywhere.