Chef Linh imported the crab bisque paste her mum made in Saigon all the way here. Well, after all, her mum owns a popular crab noodle stall there. She then came up with the broth by adding milk and a few other ingredients. The broth is rather milky, so don’t expect the super thick and briny like what you usually get at HDL/BITP. Do note that you need to order the hotpot ingredients separately and overall, the price tag is just too steep imo. Though I must admit, the Wagyu Beef Slices were amazingly tender (just look at the marbling!). Also, another shoutout to the addictive dipping sauces.