Be prepared to queue and share a table because over 1,000 customers a day, many of whom work in IFC, crowd into this joint. They mostly come for the trademark shrimp wonton, congee or the much-loved fried ribbon rice noodles with beef. Dim sum are also recommended from the vast selection on offer, like deep-fried dace balls with bits of dried shrimps and dried tangerine peel. The latest revamp has given a more contemporary spin to the interior.