While some guests may sip tea and play mahjong in the peaceful Chinese garden by a busy road, discerning food lovers flock here for the river fish dishes. Plump swamp eels from inland rivers are poached in a flavourful spiced broth and drizzled with sizzling hot oil at the table, making their flesh tender and juicy, but with a crispy chew. Stir-fried pork liver and kidney with bird’s eye chilli and pickled chilli is another firm favourite.