This place is under-serviced sometimes, but the tiny kitchen deserves a round of applause for pushing out meals at a clip. Comfort food with unexpected touches is the name of the game here. At the counter, popiah is rolled and kueh pie tee shells are filled. Pork ribs are slathered in a plummy sauce and dotted with white fungus curls, while the tofu is braised with a home-made special sauce. The portions are huge, especially the wonderful chicken soup that includes a quarter-cut wallowing in a clear herbal soup infused with ginseng and red wolfberries.
Main courses $8.90-$16.80.