New side dish! #Andso charcoal skin gyoza with white truffle oil which was very fragrant
indeed. Crispy and surprisingly not unpleasantly oily. The filling was toothsome and 'meaty' with textured soy protein, sliced shiitake mushrooms, and little bits of crunchy black fungus for variety in texture. Served with vinegar ginger dip, which I didn't find very necessary since the gyoza itself was already quite flavourful with a strong truffle aroma. Nice though slightly pricey for a side dish in my opinion especially since this was basically a ready-made product! (Allium-free, $10.90 / 4 pieces) #sgvegan
