Always fun to revisit The Huaiyang garden for a subset of regional Chinese cuisine that you don’t tend to see internationally .

A slight sweetness and the use of freshwater seafood is prevalent, yet all the flavours here are impeccably clean .

Sweet and sour prawn is much more subtle than its Cantonese counterpart , giving the Tiger prawn every opportunity to stand out .

Liangxi style crispy eel shares the same sweet and sour profile but it’s largely driven by black vinegar , the eel itself is bordering on eel jerky and has plenty of crisp texture .

Crystal clear superior soup sees a fluffy ball of pork and egg white floating within , it’s almost giving matzo ball texture .

A textbook grease free spring roll is all shattering crunch with a soft filling of whitebait and crab meat .

First exposure to Shuzhou style noodles and it won’t be the last , thin al dente noodle , a protein heavy “red” broth flavoured with soy that drives a deep Unami but is thoroughly restrained in salt . Melting pork belly completes the picture.

Dessert is baked black and white sesame pancake. The black sesame provides a lava filling while the white sesame adorns the pastry .