Operating only three days a week, this Chinatown hawker stall, led by an experienced Cantonese chef, has received praise for its authentic zi-char offerings. Signature dishes such as clay pot sweet and sour pork and braised fish heads have become renowned. Notable additions to the menu include the flavourful salted fish Char Siew shrimp fried rice, featuring a touch of wok-hei, and the classic zi-char dish, prawn-paste chicken.