A shadow of its glorious past.
The signature of Hokkien style braised pork belly (dark soy sauce, star anise, cinnamon and other dark spices, all integrated with a slight sweetness) was still well prepared, and the buns made from rice powder looked like they were made on the premises.
Prawn meatballs (another Hokkien speciality) weren't bad, beautiful fluffy mixture of prawns, pork and carrots stuffed into tofu skin and deep-fried. The skins could be crisper and they were missing the requisite pickled carrots and turnips to cut the richness of the deep fried meatballs, but the flavour was impeccable, dipped into a sweet sauce made from fermented wheat.
A favourite from my youth, the potstickers were average, nice seasoned pork, but the skins were not the ultimate contrast of crisp and tenderness from pan-frying and steaming.
Satisfactory stir-fry of chinese greens.
Clean tasting fish stir-fried with scallion and ginger, a competent rendition of a classic.
Competent pan fried red bean pancakes dotted with sesame seeds.