This women-run restaurant with no signboard is famous in the area for dishing up some delicious Hong Siew Yu Tao, or stewed fish head cooked on a wood fired stove. I’m not the most ardent fan of freshwater fish taste, but the garlicky, fermented soy gravy was delicious and made up for the pungent fishy taste. Also worth noting is their stir fry pork innards filled with wok hei.

Like any good Chinese restaurant, it’s less about the decor and the service and more about the food — so come hungry but also be prepared to wait at least an hour for your meal.