A frisson of excitement passed through me when this beauty arrived at our table. A sheer sheet of pickled ginger gel, draped over an almost translucent amaebi shrimp and sambal petai on a slip of rice cracker, proved to be an exquisite balance of flavours, aromas and a festival for the senses. The refreshingly cool ginger gel acts as a foil to the pungent and subtly spicy petai, and the crunch of the rice cracker provided the needed textural element to bring everything together in this bite-sized firecracker of a hors d'oeuvre.

Taste: 4/5