KUALA LUMPUR, Oct 16 — Lately, the temptation to try brand spanking new places have left me badly burnt with a slew of mediocre food.
With his culinary training in French cuisine, kitchen stints in Singapore and Switzerland, the food here also bears the stamp of a skilled chef.It's a flexible menu. If you're flying solo, just order the dish as a rice set where you get a bowl of rice accompanied by housemade pickles. Or bring more people to share the goodness.
This dish feels like a warm hug with its knockout combination of soy sauce, fermented soybean paste and spices like star anise, cinnamon, cloves and black pepper. In fact, I was scraping the last of the gravy from the bowl. The fish sits on a bed of roasted cauliflower florets that keeps it from soaking in the sauce which may ruin that crisp skin.
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