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While the small bites on The Masses new menu are novel, it’s the more conventional yet still unique interpretations of classics that truly impressed. Instead of pork, they use the less popular lamb but makes it as good or even better. Marinated for 24 hours in their house-made charsiew sauce and sous vide for a lengthy 36 hours, it's obvious this is a labour of love and passion and more than just a day job for the team at The Masses. The result is richly flavoured, fall-of-the-bone meat with a perfect char from being finished off on the binchotan. The mint sour cream on the side is a cool and refreshing foil to the heavy protein as well.

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Taste: 4/5