Penne pasta in Puttanesca sauce, with a generous amount of olives and capes. I added ham here as part of the customisation. Puttanesca translate as Prostitute, as the sauce is said to originate from the brothels at Spanish Steps, Italy.
Shiok! With tofu, black fungus, bamboo shoots, and Szechuan preserved veg.
Juicy XLB in thin skin. Really good.
You cannot leave this place without trying this. Juicy and perfectly marinated pork and seafood filling, in a crispy pan-fried crust. Eat with julienne ginger and black vinegar.
Hot pancake that’s crispy on the outside. With a dough that’s mochi-like, and filled with red bean paste inside.
Slathered in Swiss meringue buttercream. The rose fragrance comes through, but does not overpower. The cake has nutty pistachio bits and raspberries (and seeds).
Mung bean soup - a more elegant version with the addition on chenpi (aged mandarin peel).
