Since this rice cake joint opened its doors in 1946, it's been a hit with locals craving their migao topped with braised pork sauce, fish floss, cucumber and peanuts. The second-generation owner insists on making migao exactly how his father did: sticky rice is soaked, steamed and kept warm in a woven reed tub next to the stove so it remains moist and chewy. Pair it with the suggested sides, especially the braised fish skin, which is full of flavour.