With neon signs and a street food stall vibe, the room is a tribute to Hong Kong's dai pai dong culture. Lunch revolves around budget-friendly staples like steamed rice and noodles; the more extensive dinner menu covers various Cantonese stir-fries and claypot rice dishes (cooked to order). Try Chef Fung's three-treasure claypot rice with pork sausage, goose liver sausage and salted pork belly. The tea-scented crispy-skin chicken is also a treat.