The third place has always been on our shortlist, a restaurant we only bring out for better friends who visit. Today happens to be Christmas, so after a simple reservation on Facebook in the afternoon, we headed over for dinner.

The restaurant has limited seating, accommodating about six people. The seating is around a curved long table, which creates an atmosphere similar to a late-night diner. However, due to the space constraints, the owner doesn’t cook in front of you; instead, they prepare the food in a small kitchen behind and then serve it at the table while chatting with the guests.

The menu isn’t extensive, but for those unfamiliar, it can be a bit of a challenge to choose. Today, we selected the following dishes:

Fried rice.
Well, it’s not on the menu, and the ingredients and flavors vary each time. Today’s version was a simple combination of minced char siu, egg, and green onions. The meat had a light, fragrant oiliness, quite different from the Hong Kong style, leaning towards a homely flavor. As a result, it wasn’t greasy at all after eating.

Stir-fried mixed vegetables.
We order this every time we come. The ingredients are not fixed, but the combinations are always well-executed. The vegetables are fresh, the mushrooms maintain their crunchiness, and the sweetness from the onions along with the flavorful broth is simply delicious!

Cumin pork belly.
This was our first time ordering it, a safe choice. The pork was prepared excellently, tender and free of any strong odors, stir-fried with onions and shallots, and finally sprinkled with cumin powder. It’s very simple, but the details are well handled.

Today, the owner even treated us to some small dishes for Christmas, leaving us feeling full and satisfied.

The owner used to be a martial artist and has strong personal ideas, which results in unique dishes that are reasonably priced, without raising prices due to market scarcity. The restaurant is small and doesn’t engage in marketing or advertising. Most patrons are regulars, while a small number are curious friends drawn in by the restaurant's style.

It’s a fantastic place; if it were at the end of my street, I’d definitely go every day.

Before the Chinese New Year, I had a rare dinner with my friends, so I chose a small and cozy restaurant. The boss was extremely enthusiastic and took care of the front desk and cooking all by himself, but the speed and quality were not sloppy at all!

The boss's menu is full of his specialty dishes, and I especially want to introduce the peppercorn chicken. It is completely different from the Thai cooking methods outside. It is fried but not fried. The taste is more Chinese, the meat is not very big, and there is no Thai sweet and sour sauce.

The boiled oysters are also very special. I don't like oysters, but the boss uses small oysters but uses a large amount of eggs to cover them, and adds shiitake mushrooms to increase the smooth taste, so I eat the oysters without realizing it, and there is no fishy smell. !

The last dish is preserved egg and fish fillet soup. I don’t like preserved eggs either, but the boss also uses it as a seasoning. He cuts it into small pieces to prevent its flavor from taking away the freshness of the fish fillet.

The four of us ordered a total of five dishes, but the checkout did not exceed 2,000 yuan. It was really Buddhist and a mysterious man chef.