A taste of old-world Chinese cooking at Circa 1912

Restaurant Circa 1912 's har gao.
Restaurant Circa 1912 's har gao. PHOTOS: THE BUSINESS TIMES
Restaurant Circa 1912's century egg congee.
Restaurant Circa 1912's century egg congee. PHOTOS: THE BUSINESS TIMES
Restaurant Circa 1912's deep-fried superior stock.
Restaurant Circa 1912's deep-fried superior stock.PHOTOS: THE BUSINESS TIMES
Restaurant Circa 1912 's pan-fried fish roll with asparagus.
Restaurant Circa 1912 's pan-fried fish roll with asparagus. PHOTOS: THE BUSINESS TIMES
Restaurant Circa 1912's red bean pastry.
Restaurant Circa 1912's red bean pastry. PHOTOS: THE BUSINESS TIMES

(THE BUSINESS TIMES) - The last thing you want to assume when you step into Circa 1912 is that you are eating Chinese food.

You are, but you do not so much as eat it as you are indoctrinated in a new - actually very old - ideology of cuisine that challenges your definition of what Cantonese cooking is all about.

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