This, is my favourite brunch item of all time.

I'd always order the Lam Hor Fun here. Think well-blanched noodles coated in a thick, savoury sauce not unlike that of your oyster-sauce vegetables topped with pork and chicken shreds and a generous sprinkling of fresh prawn slices. There's no way to describe this but everything in this dish just goes together perfectly - any one item missing and it'll be incomplete. You'll just have to try it to understand what I mean.

I'm not a fan of fishballs. In fact, I pretty much dislike them. But the fishballs here are different. Greyish in colour instead of the usual clinical white, these fishballs taste closer to their more flavourful meatball cousins and go perfectly well with their special chilli mix.

The Fried Sui Kow is crunchy with a very generous portion of fried dumpling skin, perfect for a pastry/dough person like me. After years of experimentation, I conclude that the best way to eat this is to completely drench it in the Lam Mee sauce, even squishing and releasing it to get more sauce absorbed if you have to, such that in one bite, you enjoy the crunchiness of the Sui Kow mixed with the salty, savoury sauce.v
That, all washed down with a glass of Iced Barley - as Russell Peters would say, "sooo goot!"