Steamed rice vermicelli cakes with sugarcane prawn is a clear favourite at this cheerful institution. Heads are bent and brows furrowed as diners dip dried ricepaper into water bowls, roll and fold crunchy veg and fresh herbs with the noodles and prawn (a toddler even makes her own bespoke creation). Adventurous eaters can push the envelope with deep-fried intestine and blood jelly congee; the rest can enjoy starters such as crunchy fried quail with spicy salt and lemon dipping sauce. More substantial fare includes a seafood hotpot brimming with squid, fish, prawns, octopus and wedges of tofu.