The owner opened this shop with a mission to replicate the fish congee that his grandpa used to make. As opposed to the creamy type, the Chaoshan-style congee here is more like steamed rice in that flavorsome pork bone broth simmered for three hours. Besides seafood and fish, those adventurous may order offal like fish liver and maw with the congee. Don’t miss dim sum, like fried taro roll, shrimp rolls, Puning dried tofu and pan-fried chive dumpling.