Chang Ying Seafood House

The "Mothers of the Field" programme trains rural women to start their own businesses selling local specialities – and this small shop is one such establishment. It prides itself on milkfish that is farmed by the women themselves and certified additive-free. Its signature milkfish fillet is aged and seared in its own oil for crispness and umami. Try the three-cup milkfish sausage, and the jiggly sweet potato jelly with house-made brown sugar, too.