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.
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