For ‘simple’ rice bowls, a lot of effort goes into them! We watched as they seared the block of wagyu with the chef’s torch, then on the grill, then sliced thinly and seared once more on top of the rice. Topped off with a wobbly, oozy egg and utterly addictive crispy garlic bits, this was my favourite from Southpaw’s new lunch bowls.

The rice is another draw for me to come back; while it might be a bit clumpy, Roy shared that that’s because they marinade their rice and as a result, it’s super tasty with seaweed mixed right in. Slicked up with the runny egg and teriyaki sauce, this is one bowl I’d have no problems finishing.