Hand-formed cuttlefish cake with crispy exterior, served alone or in a light broth.
Tips from diners
Order this first while the wok is hot. The texture degrades if it sits under heat lamps.
Pairs well with the claypot dishes—get both if you're sharing a table.
Pork and fish stuffed sausage casing, sliced and stir-fried with light soy and aromatics.
Tips from diners
Ask for extra char if you like crispy edges. They'll oblige if you ask nicely.
Plump oysters coated lightly in cornstarch and fried until crispy, tossed with fermented black beans and garlic.
Tips from diners
Eat immediately off the plate. The crisp shell softens after a minute or two.
Poached whole chicken served over rice cooked in the poaching liquid, finished with ginger-scallion oil.
Tips from diners
This is comfort food. The chicken should be tender enough to cut with a side of your plate.
The rice absorbs flavors from the broth—order it as an add-on if you want extra.
Whole chicken pieces and pork liver slow-cooked in a clay pot, developing concentrated flavors.
Tips from diners
Early evening is best—tables fill up fast with locals after 7pm. Go before 6:30 if you want to grab a seat without waiting.
Authentic street stall with only six tables where je-je chicken claypot with pork liver and homemade cuttlefish cake are the standouts. Fried oysters with garlic get briny sweetness; fish sausage gets extra char if you ask nicely. Hainan chicken rice is comfort food perfection. Cash only; Cantonese-only menu so point at what others eat or show phone photos.
Arrive before 6:30pm if you want a table without a wait. After 7pm, you might stand 15-20 minutes.
Cash only. No card payments accepted here.
Menu is primarily in Cantonese only. Point at what others are eating or show the cook photos from your phone.
Six tables means groups over 3-4 might get split across tables or asked to wait.
Sit quickly—tables are communal and efficient. You'll be done and out in 30-40 minutes.
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