Tak Kee
"It started out as a street-side hawker stall in the 1990s and still retains the casual, vibrant vibe. The second-generation hands-on owner shops for groceries every day and sometimes helps the experienced chefs with kitchen chores. Pork tripe and peppercorn soup is a culinary highlight, using peppers from Malaysia and Indonesia. Regulars also come for its spiced marinated goose liver, crispy chitterlings stuffed with glutinous rice and oyster omelette." - Michelin Inspector
