Tried a couple dishes during their soft opening week a while back and they were quite delish.
Here we have the duck confit with biang biang noodles topped with a poached egg, cashew nuts, onions and sesame. It was a dish that was simply done without that 'try hard' fusion approach. Noodles were chewy but on the slightly oilier side with some of it clumping together. Would have liked a bit more duck incorporated into the dish but it was generally a decent dish.
The pork belly bao was also a nice option that you cannot go wrong with trying. Pork belly was well seasoned and grilled perfectly. Pickled veggies balanced well with the slight sweetness of the sauce and the saltiness of the pork belly.
In terms of service, the waitress was attentive and approachable. She also explained each component of the dish as they were brought to the table.