This restaurant specialises in Chaozhou dishes in dai pai dong style, from raw marinated seafood and piping hot congee in a claypot to authentic stir-fries loaded with wok hei. Take your pick from the live fish tank and the display fridge. Braised mud crab in a savoury soybean paste boasts creamy roe and flavourful meat. Quick-fried ‘golden coin’ beef shin with lotus root tips is nicely coated in a sweet and sour sauce with a hint of chilli.