Décor lifted out of rustic farmhouses circa 1950s and memorabilia from the owner’s hometown provide the backdrop for classic comfort food. Only black pig slaughtered on the same day is used for the meltingly soft, traditional braised pork belly. The sizzling and aromatic three-cup frog is another speciality not to be missed - round it out with lard on steamed rice and marble soda. Bookings are recommended and there’s live music on Saturday nights.