Ramen egg with shiso leaf. Egg yolk was replaced by minced buah keluak and shiitake. The buah keluak was distinct and fragrant without being too overwhelming while the shiitake remains mild in flavour. Topped with tobiko, the whole dish was a burst of flavours — umami and earthy. The shisho leaf provided a lovely fragance as I sank my teeth into the egg. A great starter to whet the appetite.