The star of the evening was served personally by the chef himself. It was a smoky sizzling show to watch as he explained to us the components of the dish while mixing everything together and topping it with uni and ikura. A modern twist to the traditional claypot rice, it was an explosion of flavours. The rice itself had a smokey and fragrant chao tar taste to it with a good amount of sauce coating, making each mouthful to be savoury, sweet and crunchy from the rice crispy puffs. The crab, aged fish and ikura gave the dish a natural saltiness while the uni bought an element of creaminess. Absolutely incredibly tasty and undoubtedly a must-have here!