The pot began with clams and aromatics fried over charcoal, garlic and ginger sizzling before Hua Diao wine was poured in and set aflame. That quick stir‑fry gave the broth a smoky base and once the soup was added, it bubbled with a full kilogram of lala. The clams were generous and plump, their briny sweetness steadying the richness of the wine and aromatics. We could also add seafood, meat or vegetables at different prices, building the pot to taste. The flames and bubbling broth made the table lively, though queues form early and waiting is part of the ritual but the layered flavour and lively preparation make it feel like a supper worth the patience.

Dai Tao Signature Soup 》RM38 (1KG Lala)