According to his grandparents’ recipe dating back 50 years ago, the third-generation owner makes his famous laksa noodle soup. The soup strikes a delicate balance between sweetness, sourness and spiciness, while the cucumber, shallot and pineapple cut through the heat nicely. But, of course, the fish and the noodles are also satisfying. Pair the laksa with the starter platter, which includes spring rolls and chive dumplings to turn down the heat further.