Restaurant

Tucked away in an alley, this two-storey, no-frills joint has been around for over 30 years. You're not here for the ambience, but for the poached chicken – only free-range pullets (that have not yet laid an egg) are used, for their springy skin, oily richness, silky flesh and robust flavour. The creamy chicken congee is loaded with juicy, velvety meat. Seasoned with soy sauce, the stir-fried ribbon rice noodles with beef seduces with smoky wok hei.