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The large menu features a slew of Cantonese home-style choices that are a step above usual noodle-house fare. If you’re daring, try chitterlings (deep-fried pork intestines) and spicy duck tongue appetizers. More down to earth is the sweet broth of pork soup, punctuated with the slight bitterness of mustard greens and salted duck egg. The Peking pork chops have a dark vinegar tang, while lean ostrich meat is stir-fried with spicy, briny XO sauce. Jade green melon braised with dried scallops is the kind of simple, nourishing dish a Chinese mother would make. For a quick meal, the house special chicken congee is well crafted and flavourful.

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