"Now run by the third generation, Bo Home was opened in 1969 to feed nourishing comfort food to hungry workers away from home. The room is done out in warm wood overtones. The menu has expanded to include stir-fries and blanched side dishes. But ever since day one, the main event has been their signature braised pork rice. The sauce is slow-cooked for three hours to make the pork gelatinous. The sea bass soup pairs perfectly with the rice." - Michelin Inspector
