Back at SHAO 烧 because some cravings just don’t go away. Had to relive a few favourites from my last visit - the crispy deep fried baby pomfret, that addictive pan seared Hokkaido cuttlefish with squid Ink, and of course, the star of the show, marinated raw crabs. Still as fresh, sweet and punchy as I remembered.

We also tried the stewed satay beef offal claypot, but do not be mistaken; the "satay" here refers to shacha (沙茶酱), not our usual peanut-based satay sauce. It is a savoury, umami-rich paste popular in Teochew and Fujian cooking. Love the comforting claypot style, though I am personally not a big fan of shacha.

One standout was the Grilled Orange Roughy, not commonly seen on local menus. This deep-sea fish, recognisable by its bright reddish-orange skin, is known for its delicate flesh and impressive longevity (some live over 100 years!). Thankfully, the New Zealand ones served here are from sustainable sources. Grilled simply, it was creamy, clean-tasting and naturally sweet.

The Pan-Fried New Zealand Baby Lamb Rack had lovely doneness and texture, but could do with a bit more seasoning.

Dessert was a fun one - golden, cheesy sweet potato balls with a crunchy exterior and soft, gooey middle. Just the right touch to end a deliciously indulgent meal.

SHAO continues to impress with its balance of tradition and flair. Already thinking of what to try next.