I had their seafood themed 8 course meal that was an such incredible experience every dish.

Starting off with the oyster, we ordered it grilled but there was an option of raw also. It came with a slice of lime, for you to squeeze on your own preferred amount. The sauce was sweet, savoury, sour and paired off really well with the umami from the oyster. Really whetted my appetite right from the get go!

The prawn toast was the best rendition I have had. The bread was really crispy but not greasy, the prawn paste had good 'Q' texture and flavour, and the fried sesame added some crisp and a little sesame fragrance to round out the dish. It was a really remarkable dish and I found myself wanting seconds!

The jumbo prawns was so plump, juicy, tasted so fresh and amazing when paired with the sauce. I think it was prawn or lobster bisque based sauce and it just amplifies the prawnness to the max! Every bite was just so satisfying and with five huge jumbo prawns the portion was quite filling. I would have licked the plate clean if not for the fact that I was seated in front of the chefs. I could see why the restaurant is named 'one prawn & co', their prawn dishes are just so remarkable!

The dessert was also incredible to end with. Burnt toast icecream with banana crumbs and mint leaves. Ice cream was rich and creamy, with crispy thin wafers to support it, like a super atas ice cream cart wafer sandwich. Brown banana crumbs give further complexity, texture and fragrance to the icecream. A mint leaf is added on to the end of each sandwich, which brings a minty, refreshing scent to the last bite. This lightens the dish so you get the pleasant finish from the dessert but not feel cloying from the rich creamy sweet icecream. Just amazing.

I received a card from the chef owner herself, where she talked about her vision for the food. The vision really carried through the course meal, the bounties of the sea paired with the meticulous craft of the chefs really brought a transformative experience for this dinner. Just a 10/10 experience where the staff, chef, and food impressed me in ways I did not know before.

I also highly recommend sitting at the counter, you do not have to interact with the chefs if you want, but you get to see their craft upfront and that is such an experience! The visuals and smells of the different kinds of food being cooked is simply too tantalising. My mouth could not stop watering and even though the 8 course meal was satisfying, I was really tempted to try all the other kinds of delicious foods as they were prepared (sourdough bread, lobster soup, steaks, just looked and smelled so good!)

A fresh take on traditional Hainanese cuisine, familiar flavors with clever little twists that keep things interesting.

I ordered the claypot chicken rice, and it was a delight! On its own, it’s a solid chicken rice, but the claypot adds that layer of crispy rice bits for extra texture. It also keeps the dish warm, which gives the chili sauce even more of a kick.

The fried squid tentacles were pretty good too, perfectly fried to be crisp on the outside and chewy (but not rubbery) on the inside. The portion was generous, making it a great dish for sharing among a group of four.

For dessert, the durian creme brulee is a must-try. They definitely don’t skimp on the durian. It’s rich, creamy, and wonderfully fragrant. The thin layer of caramelized sugar on top adds a satisfying crunch without overpowering the dessert with sweetness. A really satisfying way to wrap up the meal!

The meal was a bit pricey but I think its good to support the local culinary scene, especially one that experiments with traditional local food while making it so good too!

The broth was incredibly rich and naturally sweet from the prawns. Every mouthful of soup was just so addicting! I ordered the thick bee hoon with prawn and ribs soup. The bee hoon was cooked to the right level of chewiness, and the ribs were fall off the bone tender. The prawns seemed fresh, with a sweet flavor and a meaty bite.

Their secret chili powder, available on the table, really enhanced the flavor as well. It wasn’t very spicy, but it added an extra layer of umami, possibly from some kind of prawn powder. I really enjoyed mixing it into both the soup and the noodles.

I also highly recommend their lychee oolong. It had a fragrance on its own and helped cleanse the palate, especially when every mouthful was so rich.

Dimsum by day, izakaya by night! I enjoyed the dim sum at Shou, and it definitely lives up to their claim of handmade dim sum. It’s a quaint little place that serves dim sum at lunch and transforms into a Japanese izakaya at night.

The signature paofan is freshly made, as it took a while to arrive at the table. It was followed by a sizzling display when the staff added the crispy rice to the rich broth. I really liked their baked BBQ pork buns (叉烧包), nice and fluffy buns with a crispy bottom. Their Hong Kong-style milk tea is also pretty authentic. Thick, not too sweet, and the fragrance of the tea really comes through.

The chili they provide is amazing, with crispy garlic and shrimp bits, if I’m not mistaken. I also enjoyed watching the staff prepare the izakaya dishes behind the counter. ;)

Overall, I highly recommend Shou if you like dim sum!

Great food and great visual presentation! Highly recommend the 闽家小吃拼盘 and 海鲜沙茶锅! The ingredients are top quality and fresh, and delivered to the table right as its finished cooking. The flavour and texture of the the food is thus impeccable! The tea is nicely brewed too with excellent customer service from the staff!

I had the dory fish soup at this unassuming store, and it was milky and surprisingly flavourful, which are the signs of a great stock! The minced meat had extra umami, due to the addition of dried flatfish. Overall a good experience!