I had the chance to eat at David Thompson’s restaurant when in Hong Kong.
I was looking at my book again, actually nearly all the dishes we had at the restaurant, the recipes were in the book! (Except the beef onion in oyster sauce.)
I’ll like to make the amuse bouche Ma Hor, if possible. (pg 488 Thai Food)
For the other dishes:
Miang of pomelo with prawns (pg 484)
Green curry chicken, apple plant (a mix of 2 recipes pg 318 and 320)
