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Quite unexpected but the fish and congee both had such an intense Wok Hei it was like they had cook it with a charcoal inside (just kidding). Also enjoyed their drunken chicken which wasn’t too strong in alcohol but carried a mild sweetness which was pleasant.
Other than congee, Mui Lee’s noodles would also appeal to those who like that HK style noodles.
However, their 炸兩 fried fritters wasn’t as impressive. About their parrot fish belly, we tried it once late at night and another time when they just opened and the taste was different. The Wok Hei wasn’t that distinct in the morning. Too many customers maybe? Or their wok wasn’t sufficiently heated up yet?

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