A far cry from its humble beginnings as a street stall, this elegant restaurant in a cultural park prides itself on the freshest catch from Chaoshan, the owner's home area. There is no printed menu; diners choose from the ingredients on full display. Start with the signature pork trotter in a spiced soy-based marinade for its gelatinous skin and exceptional depth. Sour plums cut through the oily richness of the steamed fourfinger threadfin.