If you don’t see a line coming down the block as you turn the corner to Fu Ba Wang, you should probably just turn around because that means they’re closed (check your calendar: is it Sunday or Monday?). On any given day at meal time, there will be two queues out front. One is to order takeaway, the other to place order for dine in. But don’t be deterred: both move pretty quickly.

You’re here for the braised pork, it’s in the name. The menu is simple: pick your portion (hock, knuckle, trotter) based on your textural preference. Braised to perfection, falling of the bone with a savory glistening sauce that is perfect over rice. And everything else is flavored with that gravy: the braised bamboo shoots that are somehow refreshing and savory at the same time, the “oil” tofu (油豆腐) with a fried exterior that soaks up flavor while being perfectly tender inside, the braised eggs.

Like most hole in wall street food style spots, Fu Ba Wang operates as a well-oiled machine. You order at the front, and then take a seat. Within minutes your table will be filled with dishes. If you want to add in an order, you can just walk up to the front of the line (and yes, this is a common practice). For takeaway they make bentos with your choice of pork on top of rice with sides (the perfect portable meal).

This place has been around for years, long enough for the local lore, and long enough to garner the attention of tourists and a multi-lingual laminated menu.