The menu, like the room, has a retro feel to it. Popular picks include various cuts of milkfish – shipped daily from the port to ensure freshness – cooked in congee or stock. Try the braised milkfish belly for its delicate oily flesh and natural sweetness. The braised pork rice is another highlight: diced fatty pork exudes the fragrance of soybean paste; order an over-easy egg on top and break the runny yolk for extra creaminess.