Chinese

You’re probably familiar with Tim Ho Wan’s BBQ pork bun. Mott 32’s rendition is with peking duck. Kinda same same but different.

Dim sum on crack. The exorbitant price is justifiable due to all the atas ingredients used. That said this is my favourite dish over here. Siew mai with an molten quail egg hidden inside, topped with truffle.

The curry here has a thicker consistency and slightly towards the sour tangy side. It is not spicy at all and the fish is super fresh. The other dishes here are pretty decent too (at least for those that I’ve tried so far).

The fish tofu! It’s a good substitute to Taiwan’s Wu Lao Guo’s ice cream tofu. As for the coconut soup, it’s a new found favourite that’s growing on me. Helps to balance out the heavier taste of the collagen soup.