Stir-fried squid with chillies, green peppercorns and basil at Long Chim. The sauce was thick, salty, and sharply spicy – the kind of life partner every rice grain dreams of meeting, someday. The marquee name almost feels like a supporting actor here but is itself commendable for its crunchiness, although…
Chiang Mai chicken relish with cabbage, chilli and mint. Delectably fatty and salty, and wickedly spicy of the slow-burn, mouth-numbing variety. Remarkably humble a dish (and humbly-priced at $10), yet it spectacularly kickstarts a meal on a supernova explosive note. 4.3/5 P.S. One needs to be faithful to the concept…