A prose poem by a famous Chaoshan poet graces a wall of this restaurant – the perfect prelude to the authentic Chaoshan fare it serves. Many ingredients are shipped from Chaoshan daily, and conch is one of the most prized items. You can have it sliced thick, blanched and dressed in chicken fat; dipping it in fermented shrimp paste amplifies the umami. Also a must-try, the deep-fried pork ribs in fermented shrimp paste boast immense depth.