The Balinese Fried Meatballs are the start of a long train of nicely forgettable small plates. The meatballs are delightfully tender on the inside, the grind on the meat is a lovely, delicate texture, and the cilantro-mint chutney is refreshing. But they don't taste like they were meant to go together. Nothing unifies the separate flavors here, and therefore nothing stands out.
The 'Goi Du Du' is one of the better dishes they make. You can only make a green papaya salad so well, but the chili lime vin really soaks into the papaya, and adding the concentrated flavors of tiny fermented shrimp really makes the salad pop.
The Shaky Shaky Beef is more of an entree, and "shaky" describes it well. The beef comes in sizeable chunks, all of which are a bit overcooked. The texture is tough and a bit dry under a sticky coat of slightly burnt soy. The garlic fried rice is a little soggy, and the tomato doesn't add much.
The Fried Sea Bass did have potential, and the fish itself is done nicely though it is bland. Such a buttery, flavorful filet, yet all I could taste was some salt for seasoning.
You're supposed to eat it like a lettuce wrap, which obscures the flavor further. I'm usually a huge fan of eating with my hands, but this is a lot of work for something that doesn't improve the dish.
The Red Velvet Ding Dong sounds like a fun throwback to an afterschool snack, but it's a little too literal.
It is literally a ding dong with red velvet instead of chocolate cake. The dark chocolate gelato is much appreciated, but I can't say my life was much affected by generically good cake and ice cream.
I was so ready to fall in love with Little Sister. I love Asian, but this isn't an example of successful fusion. Far as I can see, they just took some of Asia's most vibrant dishes and dumbed them down.
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