This hole-in-the-wall is always jam-packed and that's down to chef-owner Ng's cooking, not the decor or service. Cantonese stir-fries prevail, alongside a few spicy options. The must-try salt-baked Wenchang chicken is succulent, flavoursome… and tends to run out early. Live seafood is also big on the menu, eg pan-fried prawn in soy sauce or steamed eel in black bean sauce. Reservations are recommended and it's worth pre-ordering the chicken to avoid missing out.