Crab with Tang Hoon ($25, $30 per kg)
I love Tang Hoon, do you? Its light springy texture and ability to retain flavors makes it a prominent choice, rather than the commonly available rice vermicelli.
But i do realized that when crabs were prepared in this way, its sea fresh sweetness tends to get a little diluted, or washed down? It's a pity.
Steam Fish in Thai Soy Sauce ($16)
The Thai chef has a unique way of bisecting the Seabass - clearly separating the flesh from the bones, it's interesting. There is no questioning the freshness of steamed seafood here but we were tantalized by their serving of fried fish with Thai chili sauce. Maybe, next time.
Bought a Jaegar-LeCoultre for Ric today, and we were sort of celebrating with a dinner here ;)