After honing his skills for over 20 years in a longstanding Taiwanese restaurant, in 2022 the head chef opened his own joint with just three tables in an alleyway packed with street food stalls. He puts a new spin on Taiwanese all-time favourites, and his chicken soups are hugely popular. The pork collar with pork kidney and chicken testicles in sesame oil and rice wine boasts gingery heat and lingering aromas. Book a table on social media.