A 70-year-old house tucked away in an alley is home to this nostalgic, rustic joint. The owner-chef, who is mad about cooking, opened this shop selling stir-fried and home-style Taiwanese fare over 10 years ago to share his passion with hungry foodies. His score, free of bells and whistles, impresses with bold flavours and wok hei. The menu spins with the season and sautéed osmanthus egg with bamboo shoots is the must-try in spring.