Some of the stuff was brilliant (crispy chicken skins with liver-infused yogurt dipping sauce, corn soup with bits of porkliver in crispy Iberico ham).
One of the best examples is Lung King Heen, the Michelin-starred restaurant at the Four Seasons Hotel Hong Kong, where chef Chan Yan Tak has added duck liver and black truffles to pork dumplings, and invented new dim sums, like abalone baked in a cup of flaky puff pastry.