The owner opened this joint in 2006 to serve food from his hometown of Ningbo, especially seafood – his close connections with fishermen back home mean he gets daily shipments of the freshest catch. Pick something from the fish tank or try specialities such as oil-blanched river shrimps tossed in vinegar and grated ginger. For a sweet finale, go for Ningbo sticky rice balls with a runny black sesame filling that boasts lardy aromas. Book well in advance.