Running since 1990, this steamboat specialist builds its broth by deep-frying fish bones, then simmers it with fried yam, sour plums, and fresh crown daisy leaves.
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Aug 2, 2026
Pork fillet and pork loin are trimmed by hand, coated in batter, and fried fresh to order, with a side ritual of grinding toasted sesame seeds into the dipping sauce yourself.
Jul 30, 2026
Northeastern Thai cooking built on sour broths, fermented pastes and grilled meats sets this Bib Gourmand restaurant apart from typical Thai menus in the city.
Jul 29, 2026
Steamed and fried dim sum made fresh on site, including a chee cheong fun that combines char siew and prawn fillings in a single roll finished with a savoury soy sauce pour.
Jul 28, 2026
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