That food experience when you are all set to roll out rhapsodies of praises knowing the place is on the Michelin guide, only to end up trying your best to find outstanding elements of the meal.

Came here because mum was craving familiar food- after 3.5 months in England (and around Europe); we succumbed to Chinese food. While the slightly translucent XLB skin looked promising, it is stickier and chewier than expected. The addition of ginger to the spicy pork filling was wise- ensuring wrapped pockets of delicious odour-less XLB. As for the dumpling skin and 手工面 used for the zhajiang noodles; while it was undeniable they were handmade, the evident inconsistent in thickness of both flour produce were starkly unpleasant. The use of ketchup/ tomato sauce in the supposedly spicy zhajiang sauce was unusually as well, we suspect to appease the English palates.