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Drowning everything in butter almost guarantees it'll taste good. A large wedge of braised and grilled purple cabbage(white cabbage with the thick, outer leaves peeled off might have charred better on the grill) topped with baby scallops marinated in shao xin wine, pickled fennel and ikura takes a backseat to a fulsome amount of dashi infused beurre blanc sauce enhanced with a drizzle of umami prawn head oil. Sweet, buttery and fragrant, we mopped the bowl clean with binchotan-grilled bread.

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Taste: 3.5/5

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