My Chinese Kitchen

‘My’ Chinese Kitchen? Who wouldn’t want to lay claim to a place serving pork ribs as good as those here. Cooked in an aniseed-infused soy sauce, the meat collapses off the big pair of bones with almost no help. Groups chatter convivially as they sip prune juice, share ribs and Nanjing duck, a few sucking on sticky spicy duck necks. Thick, slippery rice noodles in ‘My Kitchen Sauce’ (mung bean, tofu, pork mince and bean paste) fill empty bellies, but ‘Huang Qiao Cake’ - buttery parcels of steaming salty pork mince and floss - is another dish that has people insisting ‘My’ means theirs.