Living in a “melting pot” city like Singapore comes with the perks of easily exploring global cuisines.
We began our meal with a Ukranian Borscht $14.90, a traditional Eastern European dish characterized by its deep red colour largely from the beetroot used, creating a slightly sweet and earthy flavour. It was served with a side of rye bread. Competing with my daughter for the dumplings, I was lucky to enjoy the Black , Green and the Orange . The dumpling skins were bite tender, and each variant was distinctive enough to tell apart.In addition to the eight flavours, they also serve two local flavours: Mala and salted egg. We tried the Salted Egg Pelmeni $11.90 , and boy, were they good. I loved the fried curry leaves atop the meaty dumplings covered in a thin layer of salted egg sauce that was more savoury than sweet.