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The décor is chic and elegant in an understated way. Service is knowledgeable. The food is extremely creative and overall very good, although execution can be hit-or-miss at times: for instance, the Sichuan spicy chicken and the Sakura Shrimp broth rice are a bit too salty; the crab meat durian and avocado salad is a tad too sweet; the skin on the huge and scrumptious xiao long bao is so thin that it breaks. The restaurant’s style is epitomised by the chilli padi: beautiful and sliced thinly, but not spicy at all because the chilli seeds have all been taken out.

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