There’s a new niche restaurant that prides itself on serving up the freshest shrimp and hairy lobsters, Hubei-style. In Little India, Xia Mi Hao Liao serves life shrimp in five different ways, each gone from China.
The hotel’s members are n’t from Hubei, though – they are Singaporean.
Donovan Look, who joined another local partners in opening the restaurant,” we happened to have some companions from China who introduced us to the concept.” Xia Mi Hao Liao, a joke on” What’s good to eat”? in Hokkien, is the first restaurant opportunity for the 27-year-old, who has a background in food science and nutrition.
He anticipates that Singapore will adopt the Taiwanese lifestyle of embracing new crawfish.
During trips to China, he found that “from March or April forward, all the way until October, individuals eat shrimp. They say,’ In summertime, we have crayfish, in spring, we have cookout.’ In Singapore, since it’s summer all year round, I thought this was a attainable idea”.  ,