The chef works alone in this tiny restaurant. At lunchtime the predominant theme is noodle dishes, such as dandan noodles and hot-and-sour ramen. In the evening, both à la carte and set menu dining are available. Be sure to order the appetiser platter, as it’s packed with variety and the time and effort taken to prepare it are apparent. The spring rolls, a finger food, are also recommended. The ‘Yellow Mapo Tofu with Seafood’ intrigues with its unusual name and distinctive yellow colour.