Wat tan Hor-flat rice noodle in a starchy egg gravy with Choy Sam, Chinese round cabbage, pork slices and prawn.
Steamed Soong Yee Thau (Bighead Carp-fresh water fish) in superior clear broth filled with Chinese long cabbage, strips of roast pork, lard, mushroom, sour plum, preserved Chinese Mustard and garnished with ginger, red chillies and cilantro
Fried fine rice vermicelli with lots of mini Lala, Choy sam, Chinese Long White cabbage, dried Shrimps and deep fried Lard