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What differentiates Old Hong Kong Kitchen in the nosh nexus that is Novena? Untraditional lean roast pork with a layer of crackling that makes up for the lack of fat; Peking duck with a uniform cushion of fat and crisp molasses-coloured skin that detracts from the absence of the integral spring onion; and a fresh mango purée with coconut ice cream that washes the rest of the sodium-heavy fare down well.