At 2pm on a Sunday, Supernormal was busy, filled with a bustling crowd of well-dressed theatre-goers, and more casual visitors like families and couples. From the door, we were quickly seated at the bar, lit by small lamps and a good view of the kitchen and the bar.

We had an easy-going, friendly server who was quick to fill up our water at every instance. He was attentive and patient as we rifled our way through the food and drinks menus. Service from all the staff was respectful and well-paced throughout the meal.

We opted for food outside of the banquet. For our first course, we went for the "kingfish, mandarin dashi, pink daikon". The fish was very light with just the right amount of acidity and sweetness from the dashi. We also had the "tuna, kombu, pickled shallot", and that kombu is something we'll dream about for days; its umami flavour was other-worldly and we would have scooped it into our mouths if we could! We also had the "marinated clams, Shaoxing wine, daikon", and again, the sauce was sweet, going well with the fresh saltiness of the clams. Next up was the New England lobster roll. Surprisingly, it didn't quite meet our expectations and tasted plain but the shellfish with the soft roll was very pleasing anyway.

We then had the "duck bao - twice cooked duck leg, vinegar, and plum sauce", which had an exceptional, thin crust all around instead of plain duck skin. The meat itself easily left the bone. Pulling it all together was soft, cloud-like bao. Again, this didn't impress as much but it was nonetheless good.

The last course was "wok-friend green Chinese broccoli & cabbage" and "roasted flathead, burnt butter dashi". Both dishes were a revelation together. The vegetables were wonderfully charred from the wok, giving it that smoky, nearly meaty flavour. For the fish, it was the burnt butter dashi that blew us away! When poured onto what I suspect was stringy, dried seaweed and paired with a mouthful of well-cooked the fish, it was divine. We would readily come back for that!

The one great impression from all the dishes we had is that Supernormal's food had exceptional sauces for a variety of dishes across the different Asian cuisines --from the raw tuna's kombu sauce, to the clams' Shaoxing wine sauce, all the way to the burnt butter dashi. It was also underwhelming in some places, especially since we're used to more specialized restaurants that do certain dishes better.

Bustling with guests amongst great décor, Supernormal is a good place for a catch up over Asian dishes done differently, good drinks, and the service of amazing staff.