Word has it that the ubiquitous "ramen egg" was the brainchild of the owner's grandfather, and the Japanese after the Occupation brought it back and made it their own. Okay, back to the taste test. Everything was really agreeable with my half-Teochew tastebuds - from the soft, naturally flavourful squid (do pair it with the plum sauce), succulent fish steamed with chye buay, handmade fish cakes, braised tau pok, simmered cabbage to the legendary runny yolk braised eggs. Psst, they have another branch in Hong Lim Market that's managed by a relative.