There’s a bit of west, a bit of east: Parisian-style gnocchi dressed with mint and cheese, and lotus leaf rice packets that puff with updrafts of shiitake-scented steam.
For slurping, there are noodle and soup specials like Khao Soi: chicken and coconut flavours with citrusy zing and funky depth from fish sauce.
When Don Alfonso could so easily have been a Hard Rock Café for misguided Italophiles, instead it’s one of the city’s more properly delicious new dining experiences.
Like the pork in God of Cookery, Skyview’s cha siu is tender and juicy and—at least in the right circumstances—absolutely barrel roll-worthy.
These Japanese-style doughnuts' advantage, above and beyond their rarity, lies in their uniquely light but chewy texture and sweetened-rice-meets-beavertails taste.
In a time when so many restaurants choose dull, inoffensive trendiness, SoSo bets on all-out personality, and never mind the risk
The kitchen’s “no mapo no tofu” is a creamy, sticky, custardy eggplant stew with a kiss of fire from chilis, punch from pickled vegetables and no end of dark soy depth.
It felt refreshingly like a neighbourhood spot instead of a sushi temple where junior chefs weep when their eight thousandth tamago is finally deemed fit for human mouths.