It was a dish that set off a thousand iPhone camera flashes. Unveiled several months ago by Chef James Ho, six shrink-rayed versions of Hainanese chicken rice, nasi lemak and mango sticky rice – with absurdly teeny ingredients like baby chunks of chicken and sunny-side ups no bigger than a fingernail – caused an online stir due to their small size and big flavours.
According to Lyn Siew, chief innovator and executive director of modern Chinese restaurant Ruyi & Lyn, Ruyi’s Sushi was no happy accident.
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