Cantonese food has always been popular because of how many different ingredients are utilized and how they are prepared. Seafood is the chef's specialty. Filefish and Hong Kong grouper are stir-fried or steamed. Guangdong is known for its stewing of ham yui, or fish pickled in salt and sun-dried along with chicken and tofu. Mapo tofu is paired with shirako and oysters for a special twist. The owner-chef utilizes jasmine rice in an attempt to replicate the flavors of Hong Kong.