Wednesday, April 10, 2013



the menu looks extraordinarily unpromising, but this is some serious food made chinese-style with south-east asian flavours and east coast ingredients. tempura-fried eggplant slices with smoked salmon and kewpie mayonnaise, for instance. the truffled soup dumpling was my first experience of justifiable truffle use in an asian restaurant. also noteworthy: steamed fish like the teochews would do it. soon, they will open a peking duck restaurant and cocktail lounge (naturally) in the basement space.

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