It's been almost 20 years since this simple shop specialising in savoury tofu pudding and Sichuan cooking opened its doors. The spongy tofu, which takes hours to make every morning, is full of pores that soak up the chilli dip. Also worth trying are their Sichuanese dishes, such as pork intestine braised with soybeans. The broth is mildly spicy, while the lightly browned organ meat is soft and fatty, in contrast with the firmness of the soybeans.