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The broth inside is boiling so the key to eating them is to gently bite off the top and slurp out the soup, cooling the juices before going in for the full munch. Delicate quail egg siu mai dumplings are crowned with scallop and black vinegar pearls; patties of turnip cake are laced with Iberico ham; and there’s a very luxurious version of ‘beggar’s chicken’, slow cooked with rare mushrooms and abalone. Sichuan and Shanghainese dishes also feature, and there’s a tip top wine list..