Since it opened in 1948, Sek Yuen remains as popular as ever, although it now takes up three shops on the same street. Depending on where you are seated, the room may feel vintage and nostalgic or simple and bright. The menu is mostly traditional Cantonese – pipa duck with spot-on seasoning, firm flesh and crispy skin is a must. House signatures like eight-treasure duck, and roast suckling pig require ordering two days ahead.