With the season for Shanghai hairy crabs upon us again (time flies!), we headed to Ee Cuisine for our annual fix of these scrumptious crustaceans.
As good as ever: large amounts of creamy, flavourful roe, combined with the sweetest of freshwater flesh.
Double-boiled shark bone soup with fish maw. Too much pepper and too few actual ingredients resulted in an unsatisfying soup.
Wok-fried river prawn with superior stock and salted egg yolk. Basically like sang har meen without the noodles. Not outstanding, but we still slurped up the sinful broth.