Maybe it’s the fresh tiger prawns that were a stark difference to the usually halved tiny (maybe mushy) prawns; maybe it’s the perfect balance of condiments and flavours, from the spicy chilli to the rich broth, umami-packed sakura ebi, and sweet lup cheong; or maybe it’s simply how I couldn’t seem to put the spoon down till the bowl was empty. I can’t really pin it down cause all I remember was snippets of “mm this is so good” while wolfing it all down 🤷🏻‍♀️