Cantonese diners are picky about every ingredient. Focusing on goose cooked in a myriad of ways, this restaurant is so specialised that it even serves its own farm-raised Magang breed, known to be one of the best in the province. The must-try E Gong soup is an herbal tonic simmered for up to four hours with a 120-day-old male goose. Additive-free hefen rice noodles are handmade on site. Glass-clad private rooms need reservations.