I’ve always loved the Cantonese classic cold dish of chilled tofu with century eggs and pork floss, and I thought ok there’s no way anyone can make this humble dish any better. Until I tasted Fook Kin’s that came with ikura. Those little ruby pops of saline, sweet, oceany goodness added such an unexpected burst of flavour I was just digging through the plate for more! Given how flavourful the other ingredients were though, I’d have preferred the sauce to be the regular soy sauce+vinegar mix instead of the starchy salty one they served. It made the originally light starter a little to heavy for my taste.