If you only have stomach space left for one dish here (and I'd understand why from all the tantalising food in the market), definitely go for this one.
The broth reminded me of a cross between Thai and Indonesian curry, and one thing about both cuisines is that their curries comprise a beautiful balance of sweet and savoury. In most instances, coconut milk is often used to enhance the flavours, and the coconut here certainly added creaminess in the already wonderfully intricate myraid of flavours.
This was served with two slices of sourdough, which I gladly used to mop up the broth. And when the bread was finished, I used the shells to scoop up the remaining liquid gold. Not a single drop should ever be wasted.