Tonight, I enjoyed a devilishly great tasting crab dish from Fung Lam Court:
Steamed Jumbo Dungeness Crabs with 'chicken fat' and rare vintage 'Gool Yuet Lung San' ( Dragon Mountain ) Fa Dew Chinese Wine. ( by using this rare wine for the crab amounts to almost like using a bottle of Chambertin for cooking Boeuf Bourguinonne ).
The resulting dish was one that tasted better and more complex than Hong Kong Michelin 1* - 'The Chairman's' Flower Crab! No joke!!
Attaching photos of both for comparison