Over 50 years ago, the founder peddled his migao around town on a shoulder pole. Fast forward to the here and now, and his steamed sticky rice topped with braised pork, pork floss, a meatball, sliced cucumber and boiled peanuts attracts a loyal following for its great textures and deep flavours. Other specialities include sishen herbal soup, braised pork rice, e-fu noodles and milkfish skin soup. The sidewalk seating feels authentically local.