The original Cathay Restaurant closed in 1964, and while Mark II bears no culinary connection, it’s still a nostalgic blast. The menu is a comprehensive sweep of old-fashioned Cantonese standards, including double-boiled soups and kai-lan stir fried with wine, shallots and ginger. From the daily dim-sum menu, the steamed glutinous rice is a heavenly mix of moist rice and pork, while the delicious fried yam dumplings are shaped like tiny birds. The yin-yong noodles – studded with bitter gourd, prawns and fish – are amazingly good. The Peking duck is also worth ordering.
