Ji Pin Hotel

In business since 2012, this simple shop moved from the main drag to a quiet side street in 2023, but that hasn't stopped regulars coming for the famous herbal lamb soup. Australian lamb is chosen for its mild flavor; the stock is simmered for a day to extract the aromas and tonifying compounds from the Chinese angelica herb. Call to pre-order the skin-on lamb soup, which tends to sell out. The "black gold" braised pork rice is equally enticing.

Established for over 10 years, this shop offers a menu specializing in medicinal stews. His signature pork ribs, simmered in claypot, remains highly popular for its unique blend of Chinese herbs and mild wine aromas. In addition to the pork ribs, lamb and chicken are also on offer. Don’t forget to dip in the fermented tofu sauce, which seduces with a rich soybean flavour. Free refills of broth mean no soup craving goes unsatisfied.

This one-man shop sells chicken rice – silky, skin-on boneless chicken thigh on steamed rice, drizzled with soy sauce, and sprinkled with fried garlic bits. Add an over-easy egg to make it extra creamy with the runny yolk. Sides like marinated tofu or cucumber salad are also available. With just six seats around the chef’s station, expect to queue and allow for slower service. It closes when the food is sold out, so come early to avoid disappointment.

Wallpaper of Malaysian street scenes and herbal aromas immediately transport diners to the home country of this father-and-son team. For over 10 years, the son has been presiding in the kitchen, the father front of house. Made with over 10 different Chinese herbs, as well as peppercorns from Sarawak, their signature Fujian-style bak kut teh reveals many layers. Try the special minced pork and shrimp rice, too, and enjoy its rustic flavours.

Wooden screens and butterfly mobiles lend the space a dynamic yet serene feel. The two head chefs contribute to the eclectic menu in different ways – one specialising in Jiangzhe and Cantonese cuisine, the other in noodles and Shaanxi fare. Try the garlicky crispy skin Silkie chicken, which is marinated for 48 hours, blanched and air-dried then deep-fried. The noodles, hand-rolled à la minute, boast bouncy texture and wheaty nuttiness.

With muted green walls and a grid-pattern carpet, the space feels modern, with a hint of oriental beauty. The large menu is mostly Cantonese, and portion sizes are generous – enough for a few to share. For the signature scarlet roast goose four ways, 5kg birds from Yunlin County are grilled to perfection over longan wood and carved tableside (pre-order yours at least three days in advance). The sofa seats by the windows offer the most prized vantage point.

With brick walls and wooden beams, the space exudes a rustic cabin vibe. Friendly servers dressed in Hakkanese floral prints provide thoughtful, detail-oriented service. The chef has over 30 years of experience, and his tonic soups are especially popular. Slow cooked for 8 hours, the Shou Wu Silkie chicken soup is made from 5kg organic birds bred in Yunlin and dozens of Chinese herbs and comes with hand-made noodles to soak up the soup.