THE ONE TO TRY

The deep-fried superior stock and pig’s brain, which is an almost forgotten dish, is another signature at the restaurant. “There are only a handful of chefs in Hong Kong who offer it, and we are the only ones in Singapore who serve this,” Yip says. Perhaps it is because of the complicated way the dish is made; the frozen superior stock is cut and encased in diamond-shaped nuggets. These are fried to a crisp, resulting in a crunchy shell with a rich and melt-in-the-mouth filling.