A small restaurant along Rangoon Road serving only a few choices of Asian inspired rice bowl. The chef behind this restaurant was previously from Rice&Fries. Chef Ken has now settled here in this cozy space.

Their slow cooked beef was prepared for 72 hours and make it into slices drenched with teriyaki plum sauce. You can choose to eat it with Japanese rice or Shanghai noodle. $14

Add onsen egg for another $1.50 to complete your meal.