Ginger and scallion sauce is a pretty standard accoutrement to chicken dishes in Cantonese cuisine. Golden Leaf ups the game by putting pieces of foie gras in the sauce. No need to put this on your chicken. Mix it in with white rice, or go the advanced route and ask them for some plain noodles. Boom.
It doesn't get much more local than this. Cream soda and milk, in equal measures. It tastes like the insides of an orange creamsicle. Watch out for a new cocktail at Bitters and Sweets inspired by this. Oh yeah, posed with Ribena to make it extra local. Too many people don't know!