The only difficulty I find about writing about a market cuisine restaurant is that the menu is always changing, and that there's a chance that not all the dishes I write about will still be on the menu when you visit. However, the great thing about a market restaurant is the ever changing menu itself; the ability of the chef to appropriate available ingredients and to showcase his creativity and execution is paramount and to maintain a level of consistency and discretion is obvious if the kitchen is able produce such an eclectic menu with such high standards of quality.