The chain may be spreading rapidly in Asia but quality control is strictly imposed to ensure all dim sum, roast meats and double-boiled soups achieve the same high standard as at the parent restaurant. This branch in a popular mall boasts hip décor and is always full. ‘Crossing-the-bridge’ geoduck is blanched at your table in a hot seafood stock that took six hours to make. Claypot rice with preserved meat is made à la minute.