Qing Tao

The owner with almost 30 years of cooking under his belt still gets hands on in the kitchen at times. Check the blackboard for no-frills, wok hei-laden dishes, most of which star local, seasonal produce. The sautéed pork kidney is crisp in texture and mildly hot in flavour. Soft and chewy, the sautéed rice cake is the staple of choice. House-made pork sausage and rice wine brewed by the owner’s father are some of the unique items available only here.