My favourite among them is Crab Balls, Chilli Pomelo Sauce ($22), an excellent idea created for diners who want to eat crab without having to use their hands. The crab balls are made with lumps of fresh crabmeat compressed into ping pong-size spheres and deep fried. The crabmeat tastes sweet and the sauce layers it with the aromatics of herbs and spices.
Chilli Pomelo Australian Blue Mussels, Fried Mantou ($22) is similar to the chilli crab version, but the sauce matches slightly less well. The advantage is that mussels are easier to eat than crab.
The third dish, Chilli Pomelo La Mian Soup, Crabmeat is available only in the set lunch menu, where it comes with a choice of starter and dessert for $22. The sauce is diluted into a soup, which does not work for me. I'd prefer it kept as a thick gravy, though the level of spiciness may need to be toned down for the general diner.
If you are not a fan of the chilli pomelo sauce, fret not. There are other dishes that are worthy of repeat visits.
Hickory Smoked Honey-glazed Kurobuta Pork Belly ($16) is an amazing creation that takes the Chinese char siew to a new level. It looks like the Cantonese barbecued pork and yet the hickory smokiness makes it taste very different.
It does not matter though because, to me, the fat-moistened, juicy meat beats the dry char siew of many popular roast stalls in flavour.
From main courses, I like the 140g Australian Wagyu Beef Ribeye ($48), which comes with caramelised onions, grilled ladies' fingers and red pepper chilli puree. The meat boasts good flavour and has a fat marbling score of four - ideal for a steak. Too much fat in a steak makes me feel sick at times.
Besides, I would use my fat quota for a return visit at lunchtime for the Hot Stone Pork Lard Truffle Flavoured Fried Rice ($18 with starter and dessert). It not only tastes wonderful, as do most dishes cooked with lard, but you can also have some fun as you do the frying yourself at the table.
The egg-fried rice comes with condiments such as diced Chinese sausage, baby asparagus, crispy pork lard, spring onions, shallots, soya sauce, truffle oil and a lump of lard - plus a red-hot stone bowl. You melt the lard in the bowl, then add the rice and condiments one by one, frying them with a spoon as you do so. The result is a cross between fried rice and claypot rice as a crust forms at the bottom where the rice comes in contact with the hot stone.