The best thing on the Taste of Yauatcha menu, available until 4 January, is this: shrimp and black fungus tucked in beancurd skin, fried till crispy, and then enshrouded in soft, delicate sheets of rice noodle.

What's impressive is how that beancurd skin retains its crunch, even under that snug drapery and when doused in light soy sauce.

Ok lah, Michelin star-worthy!