Chinese

loved the thing-breaded scallop. beautiful texture without masking the delicate and natural sweetness of the scallop. the iberico pork was also lovely, akin to a thick piece of very tender char siew.

double boiled sea whelk soup, fish maw, chicken, soked nostoc algae, served in a whole coconut. a mouthful of a description for a soup. but wow this was certainly mindblowing. how a simple soup can taste this good. particularly fascinate by that algae which tasted like a cross between black fungus and jelly.

One of the best things I’ve eaten in a while. Every bite is a flavour and texture bomb with a rich umami seafood broth, crispy rice bits and bouncy sweet lobster meat.

So we tried both the normal siew mai and this less common teochew styled one. Preferred the former, and this was less seasoned and flavourful, I'm guessing since its teochew to emphasise freshness of ingredients.

This is reminiscent of a good waffle i.e. cripsy on the outside, soft and moist on the inside. Made savoury with a good xo sauce. Dim sum, and food in generally here is a bit on the pricier side but still considered matching for the quality.

Not a novel but still an ingenious idea to have a crispy crusty fried roll with juicy prawns wrapped in a silky smooth rice sheet. So many textures in one bite!

Gold oozing out of a soft black bun, probably the best thing Id be seeing this entire week. Liked how the fillings are homogeneous and doesnt strangely separate into a layer of oil and gold.

And just to show the marbling again. Although once cooked I couldn't really discern it from the regular beef.

These were actually really nice. Its part of the carbs section but would've passed off as dessert too. These were so chewy almost like mochi. Very addictive.

The other options being mala and regular broths. Their broths are definitely not their forte. But I guess the star of their show is the meats. The relatively light and plain-tasting broth allowed the flavours of the meats to shine through.

This was a mix of lamb shoulder, belly and cheek? This wasn't that gamey as many of the lambs I've had. Really enjoyed this.

Hailing from inner mongolia is Little Sheep, famed for its lamb slices. We got a mix of lamb and beef. Dip it into the broth for a few seconds to get it cooked. The beef was really nice with a good meat to fat ratio.