You might have seen my IG story, that chye poh (preserved radish) was in this beef tartare. And for us it was excellent, and better than many beef tartare that I've eaten at renowned steakhouses.
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The chye poh was actually quite subtle, adding a little umami and a little crunch here and there. But what made this good was also the mix of other Asian (Thai and Japanese) ingredients such as green mango, soy, ponzu, bird's eye chilli and fresh mint. Put all these together, you get beef tartare that came with a little crunch, and that beefy sweetness that came with umami, zest and mild spiciness all nicely balanced.
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My favourite starter of all three we tried, even though we loved the other two as well.