Head Chef Ng Sen Tio will be showcasing his culinary prowess as he presents the prized star grouper fish in three unique preparations, available only from 9 February to 30 March. Embark on a gastronomical journey starting off with the Sautéed Fillet with Luffa and Egg White – delicate morsels of the fish are accompanied by scrambled velvety egg whites and luffa gourd.
This is followed by his flavour-packed Braised Fish Belly with Clam Sauce that consists of fried then braised slices of grouper coated in a rich clam sauce glaze. A reflection of the chef’s philosophy that every part of his ingredient should be utilised, the final course, Fish Head and Bone Soup with Chinese Parsley, is a nutritional concoction that brings together often discarded scraps of fish and aromatics like parsley and ginger. Left wanting more? Order any three of their enticing appetisers like Crispy Silver fish or Deep-fried Fresh Mushroom with Salted Egg Yolk for S$20++.