This home-style cooking den with bright yellow awnings continues to please its mainly Asian clientele with wok-tossed delights coated in garlic, chilli, ginger and shallots. The kitchen's number one dish remains the tea-smoked chicken, fragrant tender breasts that go easy on the salt. Taiwan-style pipis with basil are soaked in a sticky soy-based sauce that beckons to be poured over rice. Fried rice is generously dotted with crunchy veg and $9 lunch specials of a main with rice or salad are worth queuing for. There is no sign of dessert but exceptional service more than compensates.