Does the wild Sri-Lankan tiger prawn dish come across as a familiar local hawker dish? I really adore the creativity expressed through the pan-fried daikon kimchi cake that resembles chai tow kueh, and a hint of sweet fruitiness from the raspberry gochujang sauce. While the savoury sauce also retained a mild spiciness characteristic of the fundamental Korean ingredient, it had a good balance of basic taste to accentuate the de-shelled crustacean sweetness along with the brown butter granola.