On a Friday night, Susur Lee’s fine dining spot fills to the brim. Just about everyone orders the Singapore slaw, whose 19 ingredients—including pickled ginger, taro root, daikon, rice vermicelli and fried shallots—miraculously come together under a drizzle of ume vinaigrette. The rack of lamb Thailandaise suffers from overly ambitious flavour fusions: the chops are pink and tender, but come with clashing chili-mint and cardamom-carrot chutneys, lentils and two soggy banana fritters. Closed Sunday.
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