We got this at our second meal as well. They very rarely seem to have it as sator beans are not always available. This may not be bad news for everyone as sator beans are also a bit of an acquired taste. When the dish arrives you might think the beans have been fermented as a funky aroma rises to greet your nostrils. But, in fact, sator beans are also known as “stink beans” and that aroma is au naturel (and as with asparagus you’ll smell it later too, if you know what I mean). Cooked up quickly with ground pork and shrimp in a tangy, spicy sauce this was the highlight of the second meal, and is probably in my top five dishes there.

You should know that there’s nothing funky about the taste and that even the pungent aroma is not really out of control—you have to bend down to sniff the dish to get a good dose of it.