This heritage restaurant, with over 40 years in the business and now in its third family generation, blends Thai, Chinese, and southern flavours. Their tamarind paste sour soup with sea bass and coconut shoots is a highlight, featuring sweet, firm fish that melds with the spicy sourness. The menu also includes Chinese favourites like steamed chicken paired with morning glory. The chicken stays moist and flavourful, complemented by a seasoned soy sauce, while the morning glory adds crunch and colour to the dish.