The room, furnished in classic Cantonese style, affords lovely river views. Born to a family of chefs, the owner aims to pass on the art of Cantonese cooking by reviving nostalgic recipes, like crispy skinned chicken stuffed with minced shrimp, that are rarely found elsewhere. Top marks for the dim sum breakfast or lunch and the eggy doughnuts in icing sugar. The restaurant is hugely popular, so expect to share a table with strangers at peak hours.