This is the most famous of Hakka dishes, a whole chicken that is baked in hot salt and emerges exceedingly juicy and not at all salty. In 2018, Food & Wine named this recipe one of our 40 best.

Unlike other soon kueh I’ve tried, which have flat edges, the Taro Skin Turnip Dumpling (S$1.70 per piece, minimum 2 pieces) here looked like they were filled to bursting point, topped generously with ...