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Chez Vong Restaurant Review: For 25 years, chef and Shanghai-native Vai Kuan Vong has expressed his skills through the use of top-quality ingredients such as Bresse chicken, duck from Challens and Normande beef. Dim sum, steamed scallops, and shrimp with lotus leaves are offered in an almost mysterious atmosphere, with its old stone dining rooms dotted with Buddhas, parasols and bamboo. Vong's creations include foie gras with shrimp and a sea bass and water chestnut salad. A pièce de résistance is the Peking roast duck prepared in two ways. First, the grilled skin is cut, set on pancakes and served with a sweet sauce. Then the flesh is mixed with soya shoots and Chinese vegetables and presented in a potato dish. The menu of Vietnamese specialties is succinct but distinctive. Mrs. Vong is a smiling and sweet hostess. Dim sum menu for lunch at €26,50; à la carte €50.