"In the 1960s, the family started serving heavily seasoned food to go with alcoholic drinks. The third-generation owner still follows the same family recipes from the old days. Their signature deep-fried pork ribs are made with local pork, fried twice to seal in the juices and to crisp up the crust. The tonic soup chicken-in-tripe is a deboned free-range bird slow-cooked for seven hours inside pork tripe with various herbs and condiments." - Michelin Inspector
