This semi open-air restaurant has stood next to an ancient church for over 70 years and the 3rd generation of the family still focus on traditional Cantonese cooking. Seafood is the highlight as the owner works closely with local fishermen to secure the best catch – he prefers wild-caught fish about 500 to 600g for their tender flesh. Also try stewed duck with tangerine peel which takes more than 10 hours to make, with only a few available each day.