Steamed seabass with lime and chilli. The indignant-looking seabass soaked in a homemade broth made using fresh lime juice, garlic, chilli, and spring onions among others. The broth was sharply tangy, enormously flavourful and easily the spiciest thing I had that night – two sips in, I was frankly dumbfounded that a mainstream restaurant served this, as it was positively auntie-clutching-stomach-and-fleeing-to-toilet-screaming levels of acidic and fiery. Not for the faint-hearted. Oh, and the seabass was supple and very fresh too. 4.1/5

[Tasting courtesy of ParaThai.]


ParaThai
11 Tanjong Katong Road
#02-23 OneKM Mall
Singapore 437157

Author

Shawn is a full-time lawyer based in Singapore. Neither a professional critic, blogger nor photographer, Shawn is simply somebody who loves food and luxury hotels very much and (likes to think that he has) a quirky sense of humor. When Shawn is not premature ageing and turning his hair further grey due to stress and vicious deadlines, he is somewhere spending an exorbitant amount of money trying out new dining places and hotels.

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