We had special fried rice, of course.

For a change, we chose deepfried chicken with crispy skin. It was just OK – perhaps a little on the dry side.

The king prawns were deliciously bursty, and the sauce was fantastically garlicky.

My favourite dish of the lot was the roast pork with fried bean curd. The sauce had soggified the crackling, but that distinct salty flavour of the Chinese roast pork was sooo good.

See the mystery shape around the top of the plate? Jac’s favourite used to be the pork chop in Nanking sauce, but the torch has now been passed to its battered buddy, the squid with spice and pepper. She could sit there and just eat the whole box of squid by herself. Heh.