Strangely, what should have been an appetiser arrived last, only when we were almost done with our rice bowls. Nothing to fault about its taste though—the salmon belly practically melted in the mouth, and the tamago-mentai combination never fails to please. Each order is served in twos.

Undoubtedly the claim to Sushiro's fame and still the most popular dish here. Fresh, chunky sashimi cubes (salmon, tuna, ikura, prawn, and octopus) generously heaped above a moist and flavourful bed of rice, at only $12.80? This is crazy worth it and good things come to those who wait—will gladly get in line for this again.

I was warned that queues form here as early as 5+. Indeed, we ended up with an hour's wait from 6.30pm on a Saturday, but thankfully, it was well justified by the quality & portions served here. It seems that the menu has since expanded (they shifted to a bigger outlet within the same mall) to include more varieties of rice bowls, like this yellowtail version.

The fish was aburi-ed (flame-seared) to release those delicious oils, and I appreciate the light-handedness with the teriyaki glaze, which allowed the freshness of the fish to shine. A good alternative for non-sashimi eaters.

The best of both worlds can be had here with adjoining stalls selling excellent roast meat and wanton mee. The sio bak (roast pork) is the best I've had so far, with its delightfully crispy skin and tender meat. Sweet-smoky caramelisation also brought out the natural flavours of the melt-in-the-mouth char siew.

The wanton mee was something else as well. It tasted very similar to Kok Kee's winning umami sauce, only it comes with springier noodles and way better char siew ☺️

Definitely a keeper in my books.

I don't think I've ever waited more than 15 mins for congee, and this just broke the record and doubled it at that. It was 1pm on that fateful day.

The portion is generous for its price ($4.50 for the pork+fish+egg+century egg option) and the pork slices and pork liver were expertly cooked to tenderness and creaminess respectively. Spring onion, fragrant fried shallots, and savoury tung choy (preserved vegetables) were also thrown in for added oomph. Worth trying if you're in the area, but do head down earlier to beat the lunch crowd. Closes at 3pm.

Go big or go home, they said. And big is definitely the way to go here, because big gets you a fat & fluffy bao dripping with juices. There's (half) an egg, mushrooms, Chinese waxed sausage, and chunks of chicken and pork in there. It's a little sweeter than the usual, but that's partly why I like it.

Apart from a variety of handmade baos like char siew, kong bak pau, red bean, etc, there are also interesting variations of dim sum such as the Century Egg Siew Mai ($1.80) in the background. Regular and salted egg versions also available. Tastes pretty decent, but definitely not the highlight here. Save your calories for the super big bao & more Jalan Besar eats instead.

Marinated with agave and chipotle sauce, these smoky, sticky, finger-licking good wings are worth getting your hands dirty for. Picture shows the $13.50 portion.

Dark chocolate mole and soft poached chicken, who knew they'd go so well together? The rich mole sauce is a blend of cocoa, spices, chilli, among many ingredients, and is so good that we just couldn't resist slurping up all the leftovers.

Ox tongue? Yes, please!

Used extensively in Mexican cooking, the fatty part is sliced thinly and cooked till tender and buttery with crispy edges, oozing its beefy flavours in every bite. The richness is counterbalanced with a piquant melange of arbol salsa, crema, onion, and coriander. Me gusta¡

No Mex night is complete without them tacos. Here we have huge, juicy spice-rubbed school prawns mingling with devil salsa, guajillo, avocado, onion, and coriander in soft wheat tortillas — taco 'bout having a flavour party in the mouth!

A cool, refreshing appetiser of crab, prawn, celery, cucumber, apple guacamole, and lime-habanero mayo atop crunchy mini tortillas. A tad pricey, but the freshness and quality of ingredients make it worthwhile.

P.S. It's served in threes by default, but we added another piece.

Not your average ceviche, this beautifully assembled dish sees rockling fish ensconced in juicy cucumber ribbons; its firm, clean-tasting flesh accentuated by the fruity mango dressing, guajillo chilli, mint, and lime. These worked in tandem with coconut ice-cream spheres to spark a tropical flavour party in the mouth.