The roast duck has a flavorful (crisp, not shatter-crisp) skin, juicy meat, definitely better than Ming Kee. Underneath the duck were the juices, salty-sweet-star-anise flavored, yellow soy beans.
Like @sck said, roast pork wasn’t as good as higher end places, and the skin wasn’t teeth-breaking crisp, but very good (leftovers are going into fried rice).
It helps to know the names of seasonal vegetables— the server offered only Chinese broccoli, which we got steamed and came green and tender, but a gentleman at the next table knew to ask for Chinese mustard (Gai choy), and lets us taste some. His wife also offered us their house special preserved vegetable Yang Chow Fried Rice, which was light on oil, and had little roast pork cubes and salty preserved mustard (Mei Cai 梅菜).
#4 dumplings in supreme broth had a salty, MSG-potent broth and wontons stuffed with small whole shrimp and wood-ear mushrooms. I’d get this with noodles next time.
I’ll definitely be back— very close to the zoo, and a few doors down from Andytown Coffee.
