Chan Seng Kei

This semi open-air restaurant, next to an ancient church, has been open for over 80 years; dining under banyan trees in dai pai dong style on a balmy day is quite an experience. Seafood is the highlight as the owner works closely with local fishermen to secure the best catch. Another signature, scallion oil chicken, boasts golden colour, silky flesh and bouncy skin. Robust meaty flavours intertwine with scallion aromas to make every bite unforgettable.