Wet Rice

Japanese rice rich with flavorful broth but tad salty; came with kombu, crunchy mushrooms & a grilled abalone; taste reminds me of the hot stonepot abalone rice in Korea; worth trying & best for sharing..

Rice is soft, soaked with flavorful & rich crab broth; topped with firm & fresh 1/2 lobster & a small abalone; came with crispy conpoy, bonito flakes, fried shredded scallions & ginger which help elevate the taste; must try..

Rice is well-cooked to soft with chewy bite; surprisingly light, not overly creamy & mildly sweet; topped with mushrooms, green peas & parmesan; comforting bowl of risotto worth a try..

Rice is well-cooked to soft with right amount of creamy broth with truffle paste; loaded with medley of crunchy mushroom & topped with parmesan; whole dish is packed with a punch of truffle scent & flavor..

Basically soft, fluffy rice soaked in pipping hot & flavorful fish broth, mild spicy; was expecting some fish meat inside though..

Rice cooked in mushroom broth, white wine, butter & topped with shaved cheese; mushroom broth is flavorful & fragrant, right amount to cover every grain; felt the rice can be cooked longer till softer & allow the broth to infuse inside; with crunchy mushroom chunks; otherwise a comforting dish good to try..

Barley rice are firm yet with a soft bite; mixed in savoury tomato rich sauce; right amount of sauce for the dish; with generous portion of fresh seafood such as mussels, clams, squid, scallops & prawns; still taste as good..

Twist to our local braised duck rice; rice is well-cooked to soft & soaked in flavorful & aromatic braised sauce; duck is marinated with braised sauce, well-cooked to lightly crisp skin, tender meat which fell off the bones; came with a sous vide egg & small pieces of beancurd; love the vinegar garlic chilli which balanced out the taste..

Japanese rice is soft & fluffy; grilled unagi is tender with slight chewy skin, with a layer of teriyaki sauce & smoky taste; topped with bonito flakes, 63 degree egg, takuan, nori & scallion; genmaicha chicken broth came separately in a teapot, taste light with mild genmaicha note; surprisingly complement the dish well when pour & mix in the rice bowl..

Clear pork broth with generous portion of short grain rice topped with pig stomach, pork collar & pork cheek; meat are tender & lean, pig stomach are chewy & springy; broth is flavorful yet light; slightly peppery taste which reminds me of pig organ soup; prefer this as soup is not overly rich for my tastebud; mix with some fermented shrimp to enhance flavor..

Milky color pork broth with generous portion of short grain rice topped with pork cheek, pig stomach & chopped chives; broth is flavorful & rich yet not surfeiting, no pork stench; meat are tender & lean, pig stomach are chewy & springy; add some fermented shrimp at the side to elevate the flavors..

Rice is well-cooked to soft with right amount of sauce to coat every grain; sauce is rich with mushroom taste & aroma but a tad too creamy; with generous portion of mixed crunchy mushroom in every mouth; topped with a piece of crispy enoki; good for sharing..