Something interesting I ate this week had got to be the above Yu sheng clothed with saccharin Sakura powder, fried cuttlefish tasting batter and a mysterious tangy sauce that was pleasantly addictive. The 5-6 thick slices of salmon sashimi arranged like a flower was also aesthetically appealing and conventionally delicious. A worthwhile order, my parent and I felt, to usher in the festive Chinese New Year ✨

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