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The most ornate thing about this tasty little Hong Kong-style restaurant may be the sweet smell of barbecue wafting off the cherrywood-colored birds hanging in its entry—point at a chicken or strip of pork, and the butcher will hack it and pack it, ladling extra marinade overtop. The restaurant's menu focuses on congee, noodles, and simple Cantonese entrées (ong choy with preserved tofu sauce, hot pot with pork and oysters). Scattered among the fried rices and stir-fried clams are fascinating if hit-or-miss Canto-Western dishes like baked pork chop with tomato sauce and 663's magical French toast: slices of Wonder bread stuck together with syrup, battered, and deep-fried.
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