Tucked away in an alley, this two-storey, no-frills joint has been in business for over 30 years. You're not here for the ambience, but for the steamed chicken – only free-range pullets before they lay their first egg are used because of their springy skin, oily richness, silky flesh and robust flavour. Boiled chicken intestines, stir-fried ribbon rice noodles and creamy congee are also sound reasons to visit.