Hi @sck,
Thanks for the great info! That’s really good to know. 
That’s a bummer to hear up in SF it’s also similar (with the decline of HK / Cantonese food), but as you describe it, it makes sense with the immigration patterns.
That’s good to know that the noodles should be put on top (over the fish balls and wontons). Interesting! And it was green onions (not yellow chives).
I’ll have to ask my friend to ask the waitress about what fish goes into the soup next time we visit Tam’s. Re: Oh our HK friend was only comparing from memories.
The House Special Steamed Chicken tasted like a traditional Green Onion & Ginger Chicken (not Soy Sauce Chicken like those at HK BBQs). Yah I noticed that they served it with a marinade (not just plain Soy Sauce), vs. versions we’ve had that you just dipped the chicken into the green onion & ginger mixture. Is the way Tam’s is serving it Chiuchow style? Good to know.
Yah I’ll have to ask where the chef used to cook at next time. Thanks.
