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Here comes a hot appetizer on the menu! While it might have been named as a chowder, I would think it leaned more to a bisque. Not merely a sweet creamy corn chowder, but the input of crab meat and little prawn oil droplets changed the impression to be umami. There were people who bit into the crab shell unfortunately. The Xi’an spiced mantou stood out for me with the use of coriander, Szechuan peppercorn and cumin. Especially with cumin and the grilled marks that exuded some smokiness, it reminded me of Xinjiang grilled lamb skewers; the exact ingredients used. An exemplary of east meets west cuisine but I actually enjoyed having the mantou by itself as the spices were conflicting with the crab and corn flavours.