hit and miss. scallops, firecracker shrimp and golden coins were very good. crab rice roll was overpowered by shaoxing wine. quail and fish were overcooked. peking duck and mango dessert were good.
looks to be both a stylistic thing (sometimes cheung fun are served in a pool of sauce, it’s not really meant to be a broth/soup) and probably a nod to a couple of famous Cantonese dishes that use crab with huadiao. one of the most famous crab dishes in Hong Kong has a pool of huadiao and chicken fat-based sauce in which some fresh plain rice noodles sit. so the idea of shaoxing wine butter makes sense at least on paper.
one of the keys is going to be the slippery and fine texture of the crab vs the fresh rice noodle. another one will be the shaoxing wine vs. crab flavor. sometimes restaurants don’t get the ratio right. shaoxing wine can be quite strong. with rice rolls you don’t really eat all the sauce.
