Chinese-style Omakase experience

Stuffed banana peppers with wild river Wolf Herring fish paste.

As with any omakase experience, diners have to trust chef Andy Ong to create a memorable meal for them.

According to Ong, Braised Chinese Cabbage in Consommé is his preferred curtain-raiser. The delicately soft Chinese cabbage had a pleasant clean sweetness, melding cohesively with the broth’s umami taste.