Chopstick Delight

The smart play in Mulgrave starts twenty-four hours before anyone sits down—calling ahead to secure the pipa roast duck. It stands as a benchmark of Cantonese siu mei, landing with crisp, sweet-lacquered skin beside a carved winter melon soup. Regulars orchestrate banquet tables around those pre-orders, backing them up with lobster in garlic butter—mopped clean with fried shredded buns—or snow crab tossed over noodles. For contrast, groups routinely add the silken house-made tofu tossed with olive vegetables. It sits on the steeper end of the bill, but for continuous courses that carry a celebration of fifty without missing a beat, the kitchen never falters.