Since 1999, diners have been coming to this no-frills joint for black pepper duck, a revamped traditional banquet classic. The owner seals in the juices with complicated steaming steps and imbues the bird with rich peppery aromas using a secret marinade. Other home-style Hakkanese dishes may look unassuming, but are all meticulously prepared. Come with a posse as the potion sizes are generous. Reservations recommended on weekends.