This plate boasted a splendidly moist and starchy texture, littered with crispy charred bits. It's an even and well-executed texture, nothing like the clumpy sogginess typical of mediocre orh luak.
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It brimmed with eggy umami, complemented by brininess from the plump oysters and slight heat from the chili. The additional saucer of chili (different from the one it was fried with) provided a magical zestiness that tied everything together.