Locally farmed mussels served in an Asian broth of Shaoxing wine, lemongrass that gave an aromatic punch and some bird’s eye chili. While I enjoyed the slight spicy after taste of the shaoxing wine and the juicy mussels, the broth came across as watery and would have been better with more richness. The charred homemade sourdough served were immersed in the broth, hence soggy upon consumption. A preferred choice was to have it served by the side.