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The house special is the Teochew congee – grainier and thicker in consistency than its watery Cantonese cousin. Other Teochew classics include pork-belly ‘tiles’ or golden omelettes filled with a choice of Chinese sausages, anchovies or oysters. Steamed fish is served with a concoction of heady Chinese wine, sour assam, salted beans and baby tomatoes and topped with spring onion and coriander.