• The Black Bean, Chinatown
A newish restaurant that replaced a former roast meats place. A seafood claypot was ok, the prawns and scallops fairly good quality and cooked to respectively proper textures. Supported by lots of fried bean curd/tofu, cut into thick fingers, as well as some shiitake mushrooms, lettuce, and some other type of mushroom cut into broad slices that resembled abalone. Nothing particularly special, but nothing bad either; prices were probably typical Chinatown rates, roughly in the mid-teens for the claypot.
• Tuli, London Bridge/Southwark
Deftly stir fried baby bai2 cai4/bak choy, crunchy with a tender centre, tossed with minced garlic.
Deboned fish, deep fried with a light dusting of batter, then served in a broth, was very good. The fish tasted fresh, the aroma from the deep frying was retained after immersion into the broth, to give a pleasant shadow of crispiness in the warmth of the broth. Broth was flavoursome, probably based on some sort of dried fish, but also had shiitake mushrooms, ginger, and lots of a Chinese style gourd of some sort, that had a slightly stiff and fibrous skin that I wished was peeled.