4.5 munchies: Brined with Sichuan peppercorn for at least 30 mins, the wild Sri Lankan tiger prawns were then grilled to perfection – well-seasoned, succulent with a tinge of spice and smokiness. The sakura ebi daikon cake also made a smashing complement to the seafood, which I relished the wok hei and crunchy bits of the radish. Finished off with rich, umami tamarind-miso broth and housemade calamansi furikake topping. #Burpproved

I'd also highly recommend other seafood dishes like the Kasa-Cured Hiramasa Kingfish and Steamed Venus Clams in this homely space.

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