After 20+ years, this family business is now run by the second-generation owner. The must-try sea bass soup uses a stock made with milkfish, tomato, onion and clams, and without oil, cooking wine or other seasoning. The sea bass is then poached in the stock until half-done for a velvety texture. If you are not good with bones, ask for the trunk instead of the head or tail. And be sure to try the pork trotter braised in soy with charcoal-roasted maltose.