P. Chong writes: with Prof. Steve LukThe flavours of Hangzhou tempted Steve and me to venture to Kowloon to sample it. Touted to be the best Hangzhou restaurant in China, not only Hong Kong...yes, including Hangzhou...I needed to taste for myself. We started with a curious (to me) starter...I am not sure what the pickled vegetable was...but it tasted gorgeous. Crunchy, and firm to the bite. The first course was freshwater shrimps stir-fried with Longjing tea leaves.Smallish, freshwater prawns, expertly stir fried. The prawns were soft, mild, and sweet. Very nice dish. I could not taste the tea leaves...not was it evident by looking at the dish. ...