This family-run Shau Kei Wan restaurant is a beloved neighbourhood favourite, specialising in Tanka cuisine, which is heavy on both preserved, salted and fresh seafood. As such, their claypot specialties are reliant on umami-packed toppings such as dried shrimp, dried cuttlefish and dried fish. You can t come here and not order one of their other iconic claypot dishes either: clams with pork liver and a mountain of spring onions.
What to order: The signature three treasure (featuring the above mentioned dried seafood) claypot rice with preserved sausages, the triple shrimp (shrimp roe, shrimp paste and fresh shrimp) claypot, or the salted fish and minced pork claypot rice.