Stir-fry Sharkfin

This is one demanding dish for the chef and ours is renown for it. This version is decidedly old fashion where the skill rather than the fins is highlighted. The first impression is the detail and precise knife work, everything is cut to the exact size of the fins. I was told there are 13 different things in the dish, but I wasn't told which 13. To cook this giant plate of stir-fry is difficult for a big, strong, young cook, but it is almost ridiculous for a frail 92-year old. And it comes out perfectly, every strand is just right, just that alone is amazing. It may be not as delicate as the simplified versions sold in the best restaurants in HK, but none of those chef displays this level of skill and perfect complexity.