Rong Rong Yuan
"The chef has been at the helm here for 30 years and each dish is prepared the same way as it was when the shop opened in 1965. The must-try braised pork ribs are slow-cooked in an onion broth for six hours until the meat falls off the bone – the perfect match for the guangbing flatbread. Other signatures include oxtail on a sizzling hotplate, dongpo pork with red yeast rice, and Beggar’s chicken. Most items need pre-ordering. Service is warm and homely." - Michelin Inspector
