Refreshing and a nice change from the usual milk teas, just like a modern tong shui in bbt form.

The white peach oolong was light and floral, while the mix of peach gum, goji berries, and snow fungus gave it that chewy, slurpy texture that keeps it fun 》$5.90 Each

This bowl is seriously addictive! It’s the kind of sides you keep reaching for without thinking. The cheese-stuffed otah had that spicy kick with gooey cheese inside, while the crispy potato slices and fried lotus root gave all the crunch and snap. The fried dory fish was flaky and light, a nice balance to the heavier bites.

Shiok, crunchy and perfect alongside my mala collagen soup. Every piece added a different texture, making the whole meal feel more fun and satisfying.

Loved how each piece had its own texture. Shiok, melty, crispy, snappy and tender. Perfect pairing with mala and honestly, I’d order this again just for the crunch.

This bowl was shiok from start to finish. The mala collagen soup came with that signature numbing kick. Even at 中辣 it already felt fiery enough for me. The broth was rich and savoury with a creamy depth that made it more comforting than the usual mala.

The scrambled egg was the perfect balance of soft, silky and buttery. It mellowed the spice and added a smooth texture to the soup. With all the other ingredients soaking up all that flavour, every bite had its own character. The kind of bowl that warms you up and keeps you slurping till the very end. Medium spicy was just the right challenge for me 》$51.16 (1451g)

The 微辣 soup base already has a good kick. It’s tangy, sour and just the right amount of spice for me. Any spicier and I’d be out but at this level it’s warming without being overwhelming. The rice noodles are smooth and springy, soaking up all that broth beautifully.

With chewy tofu skin, crunchy cabbage, slippery kelp and tender fish slices, every bite has a different texture. Bold, slurpy and honestly perfect for a cold day 》$10.80

Ten plump wantons in a clear Cantonese-style soup that tastes like pork bone. The skin is a little on the thicker side, giving each bite a chewy texture that softens nicely in the broth. The filling inside is juicy with shrimp adding bounce, crab roe lending richness and pork rounding it out.

Best paired with vinegar and chilli. That extra tang and heat really lifts the gentle flavours 》$10.80

The noodles tossed in scallion oil have a gentle fragrance, while the dumplings bring a touch of sweetness from the corn mixed into the pork filling. The skin is a little on the thick side but it holds everything together nicely.

I found the flavours clean and simple. Adding vinegar or chilli gave it that extra oomph I was looking for 》$6.80

Crispy, well-seasoned fries served with a thick jalapeño cheese dip that packs a creamy kick. The spice is mild but noticeable, enough to keep things interesting without overwhelming. Simple, snacky and great for sharing 》$9

Thin crust, stretchy mozzarella and a mix of truffled mushrooms, giving it an earthy and savoury flavour. The arugula adds a fresh lift that keeps things balanced 》$24

Garlic, chili, furikake and seaweed tossed through spaghetti make for a light yet flavourful base. The tiger prawns were fresh with a nice crunch, giving the dish a satisfying bite 》$24

First time trying strawberry with matcha and it’s definitely a new flavour profile for me. Went with the rich intensity matcha and regular milk level which was bold, slightly bitter, yet smooth. The strawberry adds a fruity sweetness that I’m still getting used to but it makes the drink playful and layered 》$7.90

Sous vide for six hours, the pork loin’s tender and juicy with a nice sear on the outside. Served with creamy mash, peppery sauce and a dollop of strawberry jam that adds a sweet little surprise 》$15.90

Juicy grilled chicken thigh baked with prawns, tomato sauce and melty mozzarella like a pizza but with chicken as the base. It’s cheesy and savoury. Loved the combo of flavours and textures 》$13.90