Oven roasted Chilean sea bass with celeriac, honshimeji and edamame. The fish was good – moist, buttery and well-cooked, with nice crumbs for added crunch. I enjoyed the bitterness of the edamame and mushrooms, but the celeriac left me rather bemused as it tasted very much like it had just downed a bottle of herbal tea from Hockhua. 3.8/5
May May
65 Tras Street
Singapore 079004
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