This restaurant is a relative newcomer in this city swamped by century-old stalls, but it has made a name for itself since 2018 thanks to fresh seafood cooked to order. Its renowned milkfish and assorted seafood congee (more like soupy rice) is lavishly topped with fish skin, fish balls, fish meat, shrimps, clams and cuttlefish, imparting deep seafood umami. Steamed seafood in salt is also popular – try steamed giant grouper for its gelatinous texture.