The moment I hear we're going back to Oriental House, the anticipation begins, usually a full week in advance.People like to call it a "dangerous" place. With that many dishes made to go with rice, one bowl is never enough. Surrendering to a pleasant carb-induced haze feels almost inevitable. Last year's off-menu still lingers vividly in memory. By the end, not a single grain of rice was left in the bowl, every last one slicked in sauce, yet I still couldn't bring myself to set down my chopsticks. I once posted a photo of their prawn-laced mapo tofu with steamed egg, and it sent friends into a frenzy, urging me to book again. Now there are hundreds of tables ahead in line. Even calling right at the start of the month barely guarantees a reservation.