To Try!

Fresh clams but a lil less Olive oil works better for my palate.

I've heard of the legendary chef who started out at Wasabi Tei, then moved to Chikuwa Tei, and who is now at Mitsuba. Decided to follow the trail and started my chirashi journey here. Already impressed, so I'm keen to find out what the nosh is like at Chikuwa Tei and Mitsuba.

Seven kinds of sushi. Sis saved the tamago for last, like a sweet dessert.

Peking Duck from one of the Top 100 Asian Restaurants



The best liu sha bao I've ever had. Bao: Soft and not too thick. Liu: Very generous! Flows, but there is consistency. What's great about the liu is the overwhelming taste of the salted duck yolk. Doubt I'll ever forget how it tastes.