Go Tae, the owner of this Thai-Chinese restaurant, got his start almost 80 years ago selling stewed duck noodle soup on a boat, before heading to dry land to open this place. Inside the three-storey building (topped with a giant rooftop duck statue), the simple dining room has high ceilings and a roasting and stewing station. The menu features old-school Thai-Chinese fare, including the recommended stewed duck and spicy climbing perch with Chu Chee curry.