HIRYU @ Tras Street - Inventive Japanese Cuisine But I Failed To See The Innovation & Creativity

HIRYU at Tras Street positioned itself as one that specialises in inventive Japanese cuisine, through the blend of Eastern traditions and Western influences. Helmed by head chef Raymond Tan who is known for his exquisite and contemporary culinary techniques among his regulars. He led the acclaimed Japanese restaurant Sushi Jin by award-winning Les Amis Group as well as Sushi Murasaki and Kurama Robatayaki, which he opened in 2015 and 2016 respectively. Both omakase and ala carte menus are available, updated seasonally according to the availability of the Japanese ingredients.

Tai Carpaccio 2.8/5

Starting off our lunch was Tai Carpaccio (available ala carte). Thinly-sliced white fish (snapper) with Shio Konbu, chives, shaved truffles, drizzled with truffle soy sauce. Thinly cut, yet each slice was full and luscious in the mouth. However, none of its flavours managed to seep through that thick coating of truffle oil. Being one of the most prized fish in Japan, it was a mistake to suffocate this beautiful plate of fish with that grease.

Uni & Toro Truffle Bruschetta 3.5/5

Anointed with gold flakes, here we had Uni & Toro Truffle Bruschetta (available ala carte). I overheard one of his regulars asking for it and I could see why. The seasoned Japanese chopped tuna was really rich and fatty, lending a boost of texture to the accompanying sea urchin, whose custardy texture reinforced that decadent mouthfill. The housemade toast had been buttered for extra aroma which made it even more heavenly but what I didn't appreciate was the truffle oil that trickled down my fingers simply because there was just too much of it. Instantly, I reminisced my first encounter with a Uni Bruschetta which took place at Terra. The execution was relatively cleaner - with just a dash of citrusy from a 6-month old homemade preserved lemon to highlight the key ingredient.

Hiryu Wagyu Sando 3.5/5

A crowd pleaser is the Hiryu Wagyu Sando (available ala carte). Indulge in the extravagant toast featuring char-grilled Miyazaki A5 Wagyu and sea urchin jam. I like how the toast help to sop up the flavours, fats and juice from the wagyu. A lot less on the salt level would be good as those on my plate had sort of blanketed the flavours from coming through. The delicate Uni was completely overshadowed.

Uni Tempure 4/5

When all things seemed so opulent, the unassuming Uni Tempura (available ala carte) captivates with its simplicity. Deep-fried in seaweed, that gives the mushy ingredient a lovable crunch and the accompanying sweet house-made Anago sauce complements its oceany flavour well.

ToroToro Caviar 4.2/5

Botan Ebi 4/5

Lunch omakase includes sushi and we had the ToroToro Caviar and Botan Ebi. I was quite amazed by the level of satisfaction I got from these small bites. I love the former alot with just toro toro and rice, coupled with a touch of seasoning, that allows me to relish its flavours fully. An unusual partnership between Ebi and Foie Gras, the latter delivers another kind of pleasure. The ebi was so sweet and succulent, it was not at all weighed down by the slab of rich foie gras.

Chilled Truffle Angle Hair 3/5

There are two 'Signature Donburi' items found on the Omakase options as well as the ala-carte menu, one of which is Chilled Truffle Angle Hair. Served in an exquisite handmade wooden box, drawing it open reveals a beautiful display of Sakura shrimp, scallop, sea urchin and caviar in cold angel hair pasta, topped with shaved black truffle. The firm and sweet fresh scallop was ideal for the chilled pasta and the savoury crispy Sakura shrimps made it quite moreish. I don't think the truffle oil works as a right agent to pull the ingredients together, especially when the Uni was masked by it.

Wagyu Claypot Rice 3.8/5

The Miyazaki A5 Wagyu Claypot Rice was our grand finale. After numerous trials and errors, this special claypot is picked for its ability to deliver the desired result that Chef Raymond has in mind. Interesting, there was no burnt rice (although I was very much dying for some), there was this elusive wok hei fragrance lingering in my mouth after each bite.

Slow-cooking the Miyazaki A5 Wagyu in the heat of the claypot rice is meant to keep the meat tender, while the rice remains plump and grainy. But given that beautiful marbling, I can imagine how just a little sear will do to release that juice and flavour trapped within the fats, something that slow cooking can't achieve. For a more varied texture too. Good for 4 pax, each portion is quite substantial. Besides Wagyu, in the "Choose Your Style" menu section, you can choose from a variety of meats such as Lamb Rack, Iberico Pork or Seafood that can be prepared in various styles.

Shingen Yuzu Mochi 3/5

For dessert, we had Shingen Yuzu Mochi. I thought 'Japanese Raindrop Cake" is a thing of the past but Chef Raymond revives it with a refreshing Yuzu twist. Found on the omakase dessert option as well as the ala-carte menu.

Warabi Mochi 3.5/5

I would recommend the rustic Warabi Mochi instead, which is also made in-house, covered with a nutty soybean powder and drizzled in Kuromitsu syrup. I love the matcha powder which has a slight bitterness to balance the sweetness. When everything is all about hyper and new, this brings me back to presence.

I feel an inventive Japanese cuisine can be more than uni, truffles and piling premium ingredients on top of one another, which in some cases, one gets undermined. When most of these ingredients are so delicate, they deserve to a single spotlight on them. At Hiryu, perhaps, ala carte would be a more satisfying experience by choosing a few of its creative and bold dishes to wow your senses.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


HIRYU
39 Tras Street
Singapore 078978
Tel: +65 67889188
Facebook
Website 
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 6pm - 11pm
(Closed on Sun)

Direction: 
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right on Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

SG Food on Foot - Best Eats In 2018

We have come to the end of the year and it is another delicious year with lots of food. Year 2018 has been a year where we saw the boom of bubble tea and the emerge of private home dining scene. I will take this opportunity to do a wrap up for 2018, recapping the top ten places I have dined in 2018.

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Tinoq Private Dining

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I have the privileged to have a group of like-minded foodies who have been my greatest companions to check out a number of private home dinning places that have sprung up in recent time. One of them is Tinoq Private Dining by celebrity make-up artist, Tinoq Russell Goh. Tinoq is my opinion is my best private dining experience offering the full package. He i a good cook, preparing everything very scratch, as well as a entertaining host.

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Mustard Seed Pop Up

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Another private dining spot that make into my best eat for 2018 is Mustard Seed Pop Up. It is a Kaiseki style private home dining by Chef Ming Kiat. The food at most private home dining places are more homely style while Mustard Seed offers a more refine and restaurant style. I also like the chef's take of incorporating local ingredients into his kaiseki style dining.

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Lucky House Cantonese Private Kitchen

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Lucky House Cantonese Private Kitchen is probably the hottest private home dining spot in Singapore now. I heard that it is fully booked until October 2019. That is 10 months waiting list, probably longer than any other Michelin starred restaurants. I am lucky to score two seating in 2018 at Chef Sam Wong's home before he gets some popular that it is impossible to get a reservation. What I enjoyed here it is rustic cooking using natural seasoning, charcoal cooking, allowing the fresh ingredients to shine.

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The Spot

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One of the newest restaurant in 2018, The Spot at Marina One impresses me with the creative and mastery in fusing modern European cuisine with Southeast Asian ingredients by Chef Lee Boon Seng. And what makes me look forward to in each dish, is the unique sauce that is paired with the food. It's like embarking a discovery tour on the different type of sauces he will be using to pair with the mains.

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Origin Grill

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It has been a while since I have a good piece of steak, I am lucky enough to be able to check out Origin Grill at Shangri La Singapore, another new restaurant in 2018. Over here, I was able to indulge in the priced meat such as the John Stone Grass-fed Dry-aged for 35 days, Snow-aged Full Blood Wagyu A4 and Shiro Kin Full Blood Wagyu.

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The Chinese Kitchen (厨神私房菜)

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Probably under the radar is The Chinese Kitchen (厨神私房菜) in Lavender. It is opened by opened by local renowned Chef Austen Ong, the former president of society of Chinese cuisine Chef (Singapore). He is also dubbed the 厨神 (God of the Kitchen) by the culinary industry, probably from his numerous achievement such as winning the Gold medalist of Asian Cuisine in the 8th FHA International Salon Culinaire, Most Creative award in the 4th World Championship of Chinese Cuisine and Champion of Taipei's World Culinary Contest in both 2005 and 2007. The food here is reasonable priced, comfort traditional dishes with a touch of fineness.

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Chui Huay Lim Teochew Restaurant

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Being a Teochew, I always have a soft spot for good Teochew Cuisine. Chui Huay Lim Teochew Restaurant makes it into the list because it is a new discovery for 2018. I have not known of its existence until I visited back in September 2018. It is located inside the historical 170-year-old Chui Huay Lim Club at Keng Lee Road, in the Newton area. The restaurant under Jumbo Group has been around for 7 years.

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Folklore

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I have lost count the number of times I have visited Folklore at Destination Singapore. I never get tired of the food here. There is always something new on the menu. Chef Damian seems to have a magic hat where he will consistently put on the menu heritage dishes that is lost or rarely served in restaurant anymore.

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L32 Geylang Handmade Noodles

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There are also a couple of hawker stalls that make it into my best eat in 2018. One of them is L32 Geylang Handmade Noodles at Geylang Road. In 2018, I managed to visit a number of ban mian stalls but this stall stood out for me as it gets the ticks for the noodle, soup and chilli. It has everything that I am looking for in a bowl of good ban mian.

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Charlie's Peranakan Food

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My last spot in the list is reserved for Charlie's Peranakan Food at Golden Mile Food Centre. Charlie is a baba chef who comes out of retirement after 8 years to open the stall selling Peranakan food. I am glad that I have the chance to try his cooking and dishes. Who says we can't find cheap and delicious Peranakan cuisine in the hawker centre.

With this I present to you my Best Eat In 2018. I am also like to take this opportunity to thank all my readers and followers for the supports all this years. Last but at least, wishing everyone a wonderful 2019.

Park Hotel Clarke Quay Chinese New Year Celebration For The Year of The Pig

Santa Claus has left with 2018 and we welcome Cai Shen Ye (God of Wealth) for 2019, the Year of the Pig in Chinese zodiac. Like previous years, Park Hotel Clarke Quay has created four auspicious festive menus, symbolising an abundance of good fortune, success, wealth, health and joy, to usher in the lunar year.

Auspicious Abundance Yu Sheng 3/5

A staple for every CNY menu nowadays is the Yu Sheng. This year Park Hotel Clarke Quay comes up with the Auspicious Abundance Yu Sheng which is a bountiful feast of purple and white cabbage, green and white radish, all basked in a crowning glory of fleshly-flown in yabbies and parma ham, finished off in a homemade plum sauce. This is quite different from the usual yu sheng with raw fish slices or abalone, replaced with yabbies and parma ham. However, I didn't get the abundant feel from the yabbies as the meat itself is rather little though the shell looks rather glory on the plate. I am also not a fan of purple cabbage as it has a bitter taste.

Superior Braised Shark's Fin with Crabmeat and Homemade Stuffed Crab Claw 4/5

For a luscious enjoyment is the Superior Braised Shark's Fin with Crabmeat and Homemade Stuffed Crab Claw. I remembered having the same dish last year which is well received by the diners. The stuffed crab comes in blend of paste mixture with chunky crabmeat in it.

Money Bag with Diced Chicken 4/5

New this year is the Money Bag with Diced Chicken, Broccoli, Mushroom, Bamboo Shoot and Dry-cured Jinhua Ham. With an abundance of ingredients wrapped with beancurd skin, you get different flavours and textures at play.

Steamed Red Garoupa 4.2/5

The Steamed Red Garoupa is an auspicious dish which symbolises abundant every year. The Chef has painstaking fillet the fish and steamed it together with the dry cured Jin Hua Ham and Chinese Mushroom. What a brilliant idea to let the essence of the Jin Hua Ham infused into the flavours, elevating the whole dish.

Stir Fried XO Seafood 4.2/5

Served in an edible yam basket is the Stir Fried XO Seafood. The basket is filled with fresh and plump scallops, fresh prawns and squid, and crunchy asparagus packed with wok hei, stir-fried in the umami XO Sauce.

Steamed Fragrant Rice in Lotus Leaf 3.5/5

Infused with the aroma of the lotus leaf is the Steamed Fragrant Rice in Lotus Leaf. Like revealing a treasure bag, one can find duck meat, Chinese sausage, egg white, salted egg and root vegetables in it. All these treasures further enhanced the flavours.

Chilled Coconut Pudding with Passion Fruit Pearls 3/5

Ending up the dinner we have the Chilled Coconut Pudding with Passion Fruit Pearls. The smooth and creamy coconut pudding paired with the tangy zest of the passion fruit pearls, gives it a refreshing finish.

This year CNY set menus comprise of an 8-course Ultimate Success Menu ($658 per table, 9-10pax), 8-course Prosperity Menu ($598 per table, 7-8pax), 7-course Longevity Menu ($538 per table, 6-7pax) and 6-course Harmony Menu ($378 per table, 4-5pax). The CNY menus will be available from 25 January to 19 February 2019.

Note: This is an invited tasting.


Park Hotel Clarke Quay
1 Unity Street
Singapore 237983
Tel: +65 65938888
Facebook
Website
Nearest MRT: Clarke Quay (NE Line), Fort Canning (DT Line)

Opening Hours:
Daily: 11am - 1030pm

Direction:
1) Alight At Fort Canning MRT station. Take Exit A. Turn left and walk to junction of River Valley Road and Clemenceau Ave. Cross the road and turn left onto Clemenceau Ave. Walk down Clemenceau Ave. Turn right onto Unity Street. Walk to destination. Journey time about 5 minutes. [Map]

1) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 3 stops later. Walk to the end UE Square Shopping Mall. Journey time about 8 minutes. [Map]

Uni Gallery by OosterBay @ Beach Road - Celebrates 1st Anniversary With Uni, Milt & Roe Collection

One year into its opening, Uni Gallery is owning its spot at the basement of The Plaza. A brick-and-mortar expansion by OosterBay, Uni Gallery offers possibly the largest variety of fine quality uni, alongside with sashimi and other fresh seafood. And it is not just about sourcing the finest across different continents and putting onto your table as it is, much thought and consideration are given to the pairing of uni with other ingredients that are equally conspicuous on a plate. And by that, I refer to their latest Uni, Milt & Roe collection - featuring Polanco Caviar, Cod Milt and Monkfish Liver, a special menu to celebrate its first anniversary.

Le Tetsuya 4/5

Other than sourcing from continents like Japan, Los Angeles’ Santa Barbara and the cold waters of British Columbia in Canada, Uni Gallery is also working closely with Australian suppliers for high quality uni. Apparently Australia uni is not commonly served in Singapore yet but their firm texture, appealing color coupled with pleasing flavours might change that in time to come.

Le Tetsuya 4/5

Pairing Australian Uni with Hokkaido crabmeat, Le Tetsuya ($38) has everything to love within the glass. The flavour profile of the Australian Uni is similar to Bafun but it is firmer, which makes it even more comparable with the exceptionally sweet crabmeat. The occasional pop of savouriness by the caviar heightens the flavours of the dish.

Uni & Caviar on Shirako (fish milt) 3/5

Resting elegantly on what looked like a piece of coral, the aesthetic of Uni & Caviar on Shirako ($40) captivated me. The thought of eating milt is pretty daunting but this specimen made the experience a lot less so. Slightly torched, the charred edges gave the milt more texture and bite, to the otherwise rather creamy mouthfill. As the Bafun uni shares similar texture profile, I might enjoy it more should the milt be seared more, akin to fish roe. The addition of the Polanco Caviar is not just about topping the premium factor but its bursts of flavour provides the seasoning for this dish.

Uni & Caviar on Foie Gras 3.5/5

Uni & Caviar on Foie Gras ($38), I reckon will be quite a hit among those who adore foie gras. Given the rich texture of the foie gras, the firmness of the Australian Uni works to its advantage in this dish. The combination of these three ingredients might come across quite assertive but the red wine sauce, which draped so subtly over them, lent a sharp, tart sweetness bringing the components together in harmony.

2-Type Premium Uni Chirashi 4/5

If all above are too exotic for you, there is always the 2-Type Premium Uni Chirashi ($59 dinner/ $49 lunch) for your occasional indulgence. The crunchy fried Japanese anchovies is a brilliant touch for its umami flavour that it releases on every bite.

Uni Tokusen Sashimi 2 pax

As a premium online seafood grocer, the sashimi here is undoubtedly fresh. Other than Uni, we were quite lucky to sample some of them in Uni Tokusen Sashimi 2 pax ($74), showcasing Chef's choice of 7 types sashimi including 1 Uni sashimi, Salmon, Mekajiki, Hotate, Shima Aji, Magura, Tai & Shiro Uni. Shiro Uni is relatively paler than Bafun and some customers also prefer its milder flavour.

Wagyu Don 3.5/5

To balance your Uni feast, the Wagyu Don ($20) is a good option to warm your belly. The fattiness and flavours of the meat, accentuated by its sauce was indeed quite welcoming after all the 'cold' food.

The Uni, Milt & Roe collection was quite an eye-opener for me. I applauded the Chef for the delicate treatment on the Uni. To combine multiple peculiar and premium ingredients and give each of them an equal amount of space to shine through, is a tricky task. Uni-centric Omakase dinner sets are available too, and you will be taken to their new private rooms for a more exclusive dining experience. Expect elements of surprise and twists, with choice of Sashimi Omakase ($118), Uni Omakase ($148) and Chef’s Omakase ($188). The private rooms are also available during lunch time with the purchase of the Executive Bento Sets available from $38 per pax.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


UNI Gallery by OosterBay
The Plaza
7500A Beach Road
#B1-310
Singapore 199591
Tel: +65 98388209
Facebook
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction: 
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]

House of Happiness @ Simpang Bedok - The Heart Attack Pork Lard With Bacon, Furikake And Onsen Egg Claypot Rice Is To Die For

House of Happiness located at Simpang Bedok is a modernized claypot rice concept by the folks behind Mr Lor Bak. Realising that the number of claypot rice stalls were dwindling and customers are not willing to wait for more than 30 minutes for the rice to be cooked from scratch, House of Happiness has developed an unique method to shorten the cooking process as well as doing a part in preserving Singapore's heritage through their interpretation of  claypot rice dishes.

Lor Bak with Onsen Egg 4/5

It's inevitable that the signature Lor Bak has to be featured in their claypot rice. This is what made them famous. The Lor Bak with Onsen Egg ($7) is served in an individual claypot which is good for one pax consumption. Having tried their lor bak back at the Ubi outlet, I am glad to say the consistency is still there. For those that have not tried Mr Lor Bak's lor bak before, the braising sauce has a stronger herbal taste with a slight bitterness.

Assorted Mushrooms with Baby Bok Choy 4/5

The thoughtful eatery even offers a vegetarian claypot rice in the Assorted Mushrooms with Baby Bok Choy ($7). The natural sweetness from the oyster and shimeji mushrooms, together with the dark sauce made from red bean, shaoxing wine and garlic pairs excellently together with the cooked rice.

16 Hour Slow Cooked Teriyaki Pork Jowl 4.2/5

A crowd favourite is the 16 Hour Slow Cooked Teriyaki Pork Jowl ($7) which comes with pork cheek slices that have been sous vide for 16 hours, marinated in teriyaki sauce and pan seared. What I enjoyed is the tender pork jowl that comes with a delightful crunchy bite.

Pork Lard with Bacon, Furikake and Onsen Egg 4.5/5

My favourite is the Pork Lard with Bacon, Furikake and Onsen Egg Claypot Rice ($7). The sight of pork lard crowning the claypot rice already made me drool. Every mouthful of this has many beautiful flavours and textures at play which is irresistible not to go back for more.

Onsen Egg with Ikura and Toriko 3.8/5

Influenced by the Japanese cuisine is the Onsen Egg with Ikura and Toriko ($11). Besides the vibrant colour and its popping surprises with each mouthful of rice, I find the seafood flavours of the ikura and toriko kind of distorted the balance in flavours. The hipster diners may like it but this is my less favourite.

12 Hour Braised Pork Trotter 4.2/5

Besides the claypot rice, you may want to order some extra dishes to go along with it. I tried the 12 Hour Braised Pork Trotter ($8) which was both fatty and tender, absorbing the delicious braising sauce. The braising sauce is lighter and sweeter compare to the lor bak.

I like the claypot rice concept by House of Happiness. I think they have injected something new to a heritage dish, giving it a new lease of life to capture the appetite of the new generation as well as giving the old generation something new to try but not forgetting the fundamental of a good pot of rice.

Note: This is an invited tasting.


House of Happiness
Simpang Bedok
294 Bedok Road
Singapore 469450
Tel: +65 62412648
Facebook
Nearest MRT: Tanah Merah (EW Line)

Opening Hours:
Mon, Wed-Sun: 12pm - 10pm
(Closed on Tue)

Direction:
1) Alight at Tanah Merah MRT station. Take Exit B. Walk to bus stop at Tanah Merah MRT station (Stop ID). Take bus number 2, 9 or 48. Alight 2 stops later. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

Eng's Char Siew Wanton Mee @ East Village - The Claypot Rice Is More Popular Than The Wanton Mee

This may sounds a bit weird but I am at Eng's Char Siew Wanton Mee for claypot rice and not wanton mee. Yes, the East Village outlet sells claypot rice and some zichar dishes on top of their signature wanton mee with hot fiery chilli sauce. The outlet at East Village is franchised by Ah Ching the ex-chef of Geylang Claypot Rice. Hence the used of the name Eng's Char Siew Wanton Mee, selling wanton mee alongside his claypot rice. This is the only place where you can get both wanton mee and claypot rice.

Charcoal Cooked Claypot Rice 4/5

The Charcoal Cooked Claypot Rice ($7/$13/$23) uses old grains here. It is cooked from scratch, first over the gas stove for the rice grains to dry up and then transfer over to the charcoal stove, cooking for another 25 minutes together with the ingredients and sauce. The whole cooking process takes about 45 minutes. Hence be prepared to wait if you did not pre-order before turning up at the outlet.

During my visit, almost every table was having the claypot rice. Two things stood out for me in the claypot rice. First the chicken is very tender and the portion is quite substantial. Most of the time when I visit other claypot rice stalls, I have to request to any more chicken but I do not need to do so here. Second is the crispy brown rice grains at the bottom of the claypot. Ah Ching has developed a technique that allows him to get that crispy consistency at the bottom. While I enjoyed the claypot rice, I felt it somewhat lacked the robust flavours compared to other well known claypot places. Maybe the savoury dark sauce is not fragrant enough or it needs a further boast in flavours such as addition of salted fish or more flavourful Chinese sausages.

French Beans 4/5

As there is basically no vegetable in the claypot rice, we decided to order a plate of French Beans ($7/$9) to go along with the rice. It is simple but well executed with a delightful crunch.

Claypot Pork Knuckles 4/5

Besides the claypot rice, we also had the Claypot Pork Knuckles which was the special of the day. The pork knuckles which has absorbed the essence of the braising sauce, was fatty and juicy. Perfect to go along with my claypot rice.

If you are planning to try the claypot rice here, I would recommend calling the outlet to pre-order the clayot rice first. If not, you must be prepared to wait for around 45 minutes as the claypot rice needs to be cooked from scratch. While waiting you may want to have a plate of wanton mee then.


Eng's Char Siew Wanton Mee
East Village
430 Upper Changi Road
#01-09
Singapore 487048
Tel: +65 98680934
Nearest MRT: Tanah Merah (EW Line)

Opening Hours:
Daily: 8am - 10pm

Direction:
1) Alight at Tanah Merah MRT station. Take Exit B. Walk to bus stop at Tanah Merah MRT station (Stop ID). Take bus number 2, 9 or 48. Alight 2 stops later. Walk to destination. Journey time about 8 minutes. [Map]