This famous joint serves halal snacks and breakfast. They usually sell out by 10 am - so come early. The menu is concise, revolving around a crepe made with mung bean flour and rice milk, which is shredded into wide ribbons. The crepe is then cooked in a marinade, drained, dressed in sesame paste and scallion oil, and topped with coriander. Locals usually pair this savoury crepe with crispy flatbread stuffed with braised beef shin.