One of the most famous spots in town for braised pork trotters, this shop keeps the liquid gold – made with soy, rock sugar, chillis and shallots – on a gentle simmer all day, hence the comforting aroma. While trotters are prized for their gelatinous texture, upper leg cuts strike a fine balance between fat, skin and meat. Drizzle the steamed rice with a spoon of marinade. A dab of the house-made bird’s eye chilli sauce cuts through the richness.