This place serves all the Chaozhou classics, including marinated meats such as crunchy pig's ear or the flavourful, gelatinous pork hock. Raw marinated bivalves and crustaceans like striped prawns and mantis shrimps are not to be missed. For starch, try the creamy congee with 30-year-aged dried radish in claypot, which boasts deep umami – or have it cooked with the seafood of your choice. Check out the chef's recommendations on the blackboard, too.