Wild Cornish crab in a bisque reduction. Japanese bafun uni in prosecco butter. All on fresh pasta that's hand rolled daily.
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Mar 25, 2026
From Moo Ping Duroc ribs to basil pork on charred eggplant — almost every dish at at this restaurant is grilled in a 450°C lychee wood-fire oven.
Mar 24, 2026
Blackened edges, molasses glaze, melt-in-your-mouth fat. The char siew sets the bar for Cantonese roast meats in Singapore.
Mar 23, 2026
The raw fish porridge here is a Teochew ritual — silky congee cooked over charcoal, poured over fresh fish slices to cook gently in your bowl. Did we mention prices starts from just $4.50 per bowl?
Mar 22, 2026
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