Back again at Shao 烧 on Rangoon Road, because some cravings simply refuse to fade. My previous visits left such an impression that it only felt right to return. This time with a few familiar favourites and some new discoveries to share.

The marinated raw crab still reigns supreme. Served cold and glistening under a shower of fried garlic and coriander, it’s an intoxicating mix of sweetness, saltiness and that subtle chilli kick that makes you reach for another piece before you’re done chewing the first. Fresh, luscious and almost addictive, this dish alone justifies a revisit.

The deep-fried baby pomfret, a Teochew staple, was as crisp as ever. Each small fish crackled when bitten into, bones and all, leaving behind a nutty aftertaste that paired beautifully with their tangy house chilli. No pretense here, just honest, well-executed comfort food.

Then there’s the pan-seared Hokkaido cuttlefish sausage in squid ink - dark, glossy rounds of briny umami goodness. It’s one of those dishes that look modest until you taste it, and suddenly the conversation stops for a moment.

We also revisited the braised combination platter, that timeless trio of duck, pig trotter and tau kwa, tender from hours in a soy-rich broth. The kind of dish that makes you want to drizzle its sauce over rice and forget about talking.

New on our table this time was the shark cartilage soup with pig’s stomach. A thick, milky broth that looked simple but packed layers of flavour and richness. Comforting, hearty and warming to the soul.

And finally, the Yellow Crocker Fish. Deep-fried till the skin turned golden and crackly, its flesh stayed moist and delicate inside. A squeeze of lemon brought out its natural sweetness, clean and ocean-fresh. Proof that sometimes, the simplest dishes are the ones that win your heart.

Every visit to Shao feels like a reunion with familiar flavours dressed in modern refinement, served in a space that’s equal parts stylish and homely. It’s Teochew tradition with a touch of flair, and somehow, it gets better each time.