We love this bright-lit, high-ceilinged restaurant, opened by wife and husband Stacey Jin and David Zheng in 2022. Each batch of Jin’s pies, based on a similar snack from eastern China’s Zhejiang province, is cooked in a tandoor-style oven so the meat is tightly sealed to retain its fresh-minced pork juices.

The spicy version pulses with a creeping heat from chilli oil, and the pastry is so thin and crisp you could drum a beat on its surface. Rat-a-tat-tat-crunch.

Besides the sesame-spangled three-bite signature, there’s a clay-pot potato noodle casserole crammed with pressed tofu and a lucky dip of quail eggs, crab stick, brisket and ham; chubby prawn siu mai; pillowy cloud-white pork buns; and wonton soup teeming with wrinkled dumplings, seaweed and tiny dried shrimp.Soothing stuff indeed. Move over, Harry’s Cafe de Wheels – there’s a new pie king in town.

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