Slow cooked squid with poached pear, ginger, and candied pistachio. Essentially yusheng with a very daring and post-modern undercut hairstyle, with squid instead of raw fish slices. Each mouthful unveils a new facet of the dish, and you will run the gamut of sweet, nutty, crunchy, tart, crumbly and chewy in different permutations and combinations by the time you finish polishing off the small bowl. Rather marvellous. 4.2/5
May May
65 Tras Street
Singapore 079004
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