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S&T Hong Kong Seafood straddles the border between everyday and special occasion. On weekdays, the tables fill with retired couples taking the entire morning to snack on a few plates of silky cheung fan (steamed rice noodles) filled with shrimp; pyramids of Chinese broccoli; and paper-shelled salt and pepper tofu. At Chinese New Year, the banquet room is booked weeks in advance for 10-course dinners. And on weekday nights, the restaurant draws a sparser but no less festive crowd of... More »
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