Strolled by and snagged the last available table @cheftamsseasons today for a light lunch . Chef has recently visited Yunnan province and returned armed with a bounty of mushroom , they are still available off menu so if you are popping in shortly be sure to ask for them .

Started the meal with some dim sum , bitter melon , fermented black bean and grouper is a fun bite , plenty of Unami and pairs brilliantly with their green chilli sauce .
Their har gao is pimped up with lobster and bamboo .

A gift from the kitchen was a simple plate of matsutake , briefly pan fried with butter and salt . Plenty of natural fragrance .

Smoked duck leg for some protein , clean smokey flavour and still juicy .

A melange of mushrooms with tossed noodles was another simple but satisfying dish , a duo of char siu gave some fat to the plate .

Dessert , a crowd pleasing Ying:Yang of white and black sesame , which is also apparently in season . Less