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A small cup to end the meal perfectly. Orange peel added for refreshing lift.
Not a common zichar dish. Zucchini had bite and crunch but was bland on its own. With salted egg sauce, it gained creamy coating and savoury flavour.
Succulent beef brisket with diced potato, onions, capsicum, and chilli in Cantonese-style curry. Rich, creamy, and thick, with a tangy note. Refreshing, fragrant, and mildly spiced.
Clear broth simmered with pork collagen, lotus root, and peanuts. Rich yet gentle, nutty undertones with earthy depth. Lotus root and fatty pork cooked till soft, dissolving easily in the mouth. Soup itself light on collagen, but pork pieces deliver it. Nourishing and soothing.
Served at room temperature. Tender poached chicken shredded from the bone for comfort bites, mixed with homemade sauces to coat evenly. Chewy texture pairs well with rice. Flavour leans heavy and savoury, slightly salty for some.
Crispy, plump prawns and crunchy white corn coated in creamy buttery sauce. Sweet and savoury with velvety texture. Sauce was excellent.
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