That's one large meaty and sweet crab claw bathing in a potent bowl of vermicelli soup strong in Chinese wine, specially created for the CNY menu.
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How did they know that I like to end my meal with something warm and conforting before rounding it off with desserts? The CNY menu started with lobster yusheng, followed in succession by the Japanese Kanto Sea Cucumber, King Prawn, a choice of Australian Lamb Chop or Primrose Pork Belly, this Sri Lanka Crab Claw Vermicelli, before ending with Chef Joe's dessert creation - Textures of Sesame.
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Taken during a tasting.