But why focus on steamed grub? “Everyone from teenagers to old folks are eating healthy nowadays, so we think that steamed food will always be popular. The ‘one person, one fish’ idea is perfect if you’re eating alone – but if you’re eating with family, you can get other dishes to share too,” declares Jason. Moreover, the concept is “very scalable”. “The marinades, sauces, and steaming time – these are all things that can be standardised and reproduced easily,” he adds.
“There are customers who come alone for the fish or something else for a simple meal, and those that come as a family to order fish and a few other dishes together," says Jason, adding that he usually sees"more families" at the stall.grouper steamed Teochew-style with slivers of kiam chye , pickled plum, chilli padi, ginger, tomatoes and tofu.
In fact, it tastes pretty much like a sweeter version of a typical sweet-and-sour sauce and is quite enjoyable with the flaky sea bass.Jason tells us that they’re using frozen Malaysian chook for their steamed chicken dishes for now as “the prices for fresh chicken have yet to stabilise”. Still, the chunks of chicken breast are steamed just right and pleasantly tender. Quite yummy, with the cordyceps flower lending a subtle woody crunch.
Succulent deep-fried oyster mushrooms coated with a blend of four flours, then dusted with chilli powder andFried Kangkong with Dried Fish Fillet, $5
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