You know a place is good when even the Prime Minister’s wife has been spotted tucking into Hong Kong-trained owner and chef Ang Song Kang’s cosily nostalgic Cantonese fare. Double-boiled soups feature prominently, including a nectar of apple and pear, and abalone with chicken. Regulars swear by the mounds of glutinous rice that are paired with fresh crab steamed with garlic, and the silky finish of tofu draped in a sauce of dried scallops and shiitake mushrooms.