Alma

These fritters offer a unique textural experience with a crispy exterior and a savory, cheesy, and umami-rich interior that many find addictive.

"Out of all the things that are always recommended at Alma, I personally found the Scallion Bao to be my least favourite of the night (though it was still tasty). I did not find that the bao itself to be as hyped as other reviews suggest. The pairing with the stracciatella cheese was unique but not to a degree that I would be craving for it the next time. In contrast, the parmesan tapioca fritters were absolutely BOMB. Texturally complex and umami, I could have 10 of those."

Nicole Leung

A fluffy, pan-fried scallion bun paired with cold, creamy stracciatella cheese and olive oil, creating a unique blend of familiar and fresh flavors.

"My favourite dish was the scallion baos — this is a MUST GET, it’s really so unique and you wont find it anywhere else. the bun itself was so incredibly soft and pillowy and hot , it SANK when you touched it. the bottom and top were fried on the pan so it was slightly crispy. the sprinkled salt on top was perfect with the doughiness of the bun and subtle freshness of the onions, but the GAME CHANGER WAS THE STRACCIATELLA. it was cold, curdy, and gave each bite a milky creamy freshness. the olive oil enhanced the flavours immaculately."

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Delicious, full pork wontons served with noodles, offering a solid and satisfying dish with concentrated umami flavor.

"The pork wonton and noodles: really full, delicious wonton - a solid dish;"

Audrey L

A perfectly cooked skirt steak served with potatoes in an addictive bordelaise sauce, enhanced with touches of bone marrow.

"Grilled flank steak, potatoes in sauce bordelaise: another *chef’s kiss* dish - the sauce with touches of bone marrow was addictive, the potatoes coated in duck fat and a perfectly cooked steak."

Audrey L

This fried rice dish is noted for its unique soft and moist texture, fragrant, slightly peppery flavors, and crunchy nuts on top.

"other standouts were the nasi goreng and charshiu steak. the texture of the fried rice was so UNIQUE — it wasn’t mUshy per se, but it was so SOFT and moist it’s hard to describe. the nuts on top were crunchy and the whole thing was a combination of fragrant, slightly peppery flavours."

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