The owner-chef used to run a lunchbox business which morphed into a full-blown restaurant with dine-in service in 2015. The no-frills space and the friendly service team contribute to its charm, but the main event remains its inexpensive, delicious Taiwanese home-style cooking. Try the deboned chicken in scallion oil – the skin is bouncy, the meat is succulent and silky, while the Hakkanese kumquat dip and garlic soy add an extra tang.