Why come here
A place worth making time for
Michelin Bib Gourmand 2026 (new this year).
The house favourites
What to order
Point at the Chinese. Staff will understand it even where the menu has no English at all.
What it actually tastes like
PEANUT WARNING: a peanut-allergic diner should avoid this entire shop, not just skip a dish. Sacha (沙茶) paste is built on ground peanut plus dried shrimp, and Chinese references list peanut kernel, white sesame, flatfish, dried shrimp, coconut, garlic, spring onion, mustard, coriander seed and chilli as the grind. The peanut dissolves through the whole stock, and the stock pot, ladles, blanching water and noodle baskets are shared by every bowl, so cross-contact is total. There is no safe order in a satay-noodle shop. Also, this is not the sweet Southeast-Asian satay sauce Western visitors expect: it is savoury, shrimpy and mildly spicy, and the fermented dried-shrimp note reads as strong fishy funk to many first-timers. Toppings include offal and duck blood.
Allergens in this kitchen
peanutshellfishsesamefishsoygluten/wheat
This is the kitchen, not one dish. Woks, fryers, blanching water and utensils are shared in almost every Chinese restaurant, so for a serious allergy treat the whole premises as the unit rather than ordering around it.
Get to know the menu
Local specialities to try here
Before you head out
Maps, photos & reviews
Restaurants move, close and change hands. These show the live picture.