The owner used to be a fishmonger, which explains why he is so picky about the seafood he uses in this rustic restaurant. His signature mud crab congee is cooked with dried scallops and dried squid for a burst of umami. Deep-fried Puning tofu is crispy on the outside and creamy inside; dip in chive-spiked brine for extra fragrance. The menu also features other nostalgic Cantonese home-style dishes. Go with a posse because the portions are huge.