When Ruenros opened 40+ years ago, its owner came from a medical background, hence the focus on herbal and medicinal braised dishes. The 3rd generation heir now runs it and he chooses all the market fresh ingredients himself every day. Specialties include spring rolls using a family recipe, stir-fried goat with celery, fried rice with salted fish and slow-cooked soup, which is packed with flavour. For dessert, try the taro purée with sticky rice.