Sek Yuen Restaurant's history and awards- Art Chen/ The Star.
It is 11.30am on a Wednesday morning, and although Sek Yuen has just cracked open its shutters, the eatery is already teeming with people.
The crowd is a curious mix of old and young faces – one table is made up entirely of elderly men and women, an assortment of walkers and canes forming a protective moat around them. Other tables are filled with fresh-faced folk, their long-sleeve shirts alluding to hurried work lunches.
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