This here is a good exemplar of how a zi char dish can also be light yet full-flavoured. Bamboo clam is removed from its shell then lightly poached to heighten its inimitable crunch. Superior soy sauce and sesame oil are drizzled over the shellfish – it tastes as though both sauces were lightly heated to "open up" their respective aromas. The best part of the dish? That duo of garlic — freshly minced and deep-fried — adds such allure to the palate. Personally, I'm not a big garlic fan but this combination really works. That sauce should not be wasted at all costs. Ok, that's all.