"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
