There are now four branches of this Chiu Chow restaurant in Hong Kong, but this is the original - which was founded in 1967. For lunch try the baby oyster congee or the fried noodle with sugar and vinegar; in the evening you can go for something a little heavier like soyed goose liver. It's also worth pre-ordering a speciality, like deep-fried king prawn with bread noodles, and finishing with the classic Chiu Chow dessert of fried taro with sugar.