Huang A-Mah Hong Kong Style Yum Cha 18, GongYi Road, Sec. 2

High ceilings, ceiling-to-floor windows, comfortable seating and the bright yellow color scheme adds to the classy atmosphere of this restaurant, and brings a new element to traditional dining styles. Excellent quality and service can also be enjoyed at reasonable prices here.

All dishes are prepared by five-star chefs, with Cantonese cuisine as its main theme, but without the traditional shortcoming of excessive oil for better, healthier fare. The Passion Fruit Shrimp Balls (NT$320) uses passion fruit instead of the traditional pineapple, a perfect compliment for fresh shrimp. The addition of rambutan makes it a great summer dish. The Pan Fried Lamb Cutlets (NT$360) uses selected lamb meat that is less than a year old, for tenderness and freshness, This is then marinated in a special sauce that removes all traces of the meat odor and gives it its great flavor. The chef is very proud of the "melts in your mouth" sensation and the lack of odor, which makes even customers who normally do not eat lamb crazy about this dish.

Mushroom and Goose Feet (NT$320) is another unique dish that has been slow cooked for over six hours, so the juices really soak into the bones for an extra savory treat. For dim sum, Shrimp Dumplings are made with carrots as an outer layer, adding vitamin E. The Tang Bao Soup Buns contain abalone and shark's fin. Even the Egg Tarts here contain such expensive ingredients as swallow's nest, turning a common dish into something rather extraordinary. At the moment, pre-book a table for NT$8,000 or more and you will receive a box of these Swallow's Nest Egg Tarts.--By Tammy Huang Translated by Uvia Chang