Fans of the trending Japanese donburis would love May May's creations. Each rice bowl is topped with half a soft centred egg, some wasabi sprouts, and a spread of pickles (so Japanesey!) and condiments. Of those, my favourite was the Red Chili Chicken cause of the amazing textural contrast. Rice bowls aside I loooooved the cold somen: superbly cooked noodles tossed in an insanely firey garlic sriracha sauce. Best enjoyed with a sugar crusted Liu Sha donut in hand.

From 25th Oct, they'll be serving brunch on Sundays! So pen down the date and make the trip down for their inaugural brunch affair next week.