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The fries are drizzled in sticky balsamic vinegar sauce - have not tried this combination previously and it is not bad. Pretty addictive.
The stir-fried cabbage with bacon has so much wok hei and a drizzle of chili oil gives this dish a little boost - love this too.
This is sooooo good! The oyster mushrooms are plump and juicy and they are thoroughly infused with the aroma of sesame oil, rice wine, basil and garlic. A must order!
The soup is very herbalicious and the aroma of the sesame oil and shaoxing wine really comes through. The pan fried chicken thigh is tender and the mee sua, black fungus and gogi berries goes really well with rich broth.
The Sichuan spicy sauce is really spicy - not for the faint hearted! The noodles has a nice texture. The dumplings have thin skin and generous pork and prawn filling.
This is my first time trying 卤肉饭 with a herbal twist and the herbal braised pork belly actually works! The pork belly is very soft and the Taiwanese garlic sausage is a good addition to the rice bowl.
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