A Chinese herbalist by training, the Shanghai-born owner was spoilt by his grandpa, who made him all sorts of treats. After moving to Taiwan, he spent three years trying to recreate the most authentic pan-fried buns from memory and opened this shop in 2009. The pork buns boast soupy filling with the perfect ratio of fatty and lean meat; the veggie buns are light and flavourful, filled with bok choy, dried tofu and mushrooms. Also, try his steamed dumplings: Pleasantly chewy dough and juicy fillings create a well-balanced texture.