Then came my favourite item of the night, their take on the usual bread and butter course, the Shanghainese Hairy Crab Roe was bangin’. Paired with a delightfully crunchy Crystal Bread, the savoury hairy crab roe was wonderfully balanced with creamy beancurd, chili oil, spring onion puree, garlic, and bubu arare (tiny rice pops). Sweet, and salty with a mild lingering heat, the smooth curd was so moreish and especially so with the fragrant piece of toasted bread.