Everything looked strikingly delicious. But, the two dishes that struck me were the soup at the beginning and the rice at the end. The soup looked kind of thick. But, Mr. Lam described it as being clear. And, that fish skin...wow. It must have imparted a tremendous fish flavor to that broth. The "lau mai fan" (stir fried sticky rice) at the end was some of the fluffiest looking rice of this kind that I've ever seen. It must have tasted light but deep in flavor. It was obvious that chef is very skilled.
