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"On my return to this new restaurant from chef James Yeun Leong Parry, the standout was the crab rice roll: rice rolls arrive swimming in sauce and salmon roe, and a server snips the noodles with scissors for easy sharing. The “gravy” is a seafood-laced, umami-packed sauce punctuated by pops of caviar, and the delicate-but-bouncy rice rolls hold their own against it; I’m already planning to order it again. Bonus: If you love fried sesame dumplings, don’t skip the mochi rocher for dessert." - Paolo Bicchieri
Modern Cantonese cuisine with creative twists and impressive presentation