A dish well worth the fuss

1 Sit wraps the pork dumplings accompanying the noodles. 2 The pork belly and preserved mustard leaves on rice is a best seller.3 The cold mango, sago and pomelo dessert makes a perfect end to the meal.4 A yin and yang combo of the hot sesame and almond paste dessert.— Photos: SAM THAM/The Star

BRAISED pork belly with preserved vegetable is one of the best-sellers at Hong Kong Sheng Kee Dessert but it is also a dish that requires plenty of fuss.

Traditionally Hakka in origin, the dish served here is a 20-year-old recipe from the chain’s head chef, Sit Yuen Chee.