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Amongst their classics old and new: Body fat chow funn, noodles as chewy as mochi, by using a veneer of crisp; honey walnut shrimp in fluffy, shattery clouds of batter, slaked with sweet mayo; crackly edged “Spam” comprised of Duroc pork; and, for dessert, pale blushing lychee granita, which has a cache of scorching pink dragon fruit waiting fo
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Watch out for that lamb and black pepper: a tandoor-cooked chop marinated in spiced yoghurt and served inside a masala gravy.Malaysian-born head chef Lee Kok Hua, who's got headed the kitchen due to the fact 2010, results in continually outstanding present day Cantonese-impressed dishes. Unique style and design and an at any time-present whiff of g