Chinese couplets on the wall and red table cloths give the clean, simple room a festive vibe. This no-frills joint has won the hearts of serious foodies since 1965 with its well-made traditional Cantonese fare and fusion creations with a local twist. Deep-fried homemade tofu in an egg white glaze with prawns and dried scallops is a must. Dishes seasoned with assam tumis or sambal are also worth trying. Expect a long queue at peak hours.