Wild Alaskan cod aglio olio from Flutes Restaurant – spaghettini, garlic and sesame crumbs. The aglio olio dish conducted itself with a boarding school, violin lesson-esque refined poshness, with the essence of the cod being fully absorbed by the herby, firm spaghettini. 4/5 Flutes Restaurant 93 Stamford Road The National…
White snapper milanese with salmon roe gribiche, brussels sprouts with tamarind and bacon from Kilo. The breaded fish and egg mayo seemed content to be fluffy cushions for the smoky brussels sprouts and the bacon, so scene-stealingly soft, salty and pork-juicy that it probably committed an offence under Section 378…
Goldband snapper sag aloo with garam masala from Ding Dong. The piquant gravy was an appetite-whetting cross between tangy assam and powdery curry which the soft fish soaked up unreservedly. Elsewhere, the soft spinach displayed a multiculturalism Social Studies teachers would fawn over, speaking fluently in Chinese despite its Indian…
Assam Fish Head Curry from 5 Little Monkeys Cafe. The formidably-sized fish head tastes like it was abducted while on its way to school just hours ago, whilst elsewhere the tangy, boisterous curry tangoes with your tongue with the unbridled sensuality of a The Cathay basement dance studio burlesque class…
Fish & Chips from TICM Gelato Cocktail Bar + Dining. Whilst the titular fish had the gargantuan stature of a Paragon Fitness First upper-body sculpting enthusiast with self-professed #hotpits (it took up more than half the plate), it delivered the goods with the fairly elementary competency of a ABRSM Grade…
Jin Sake Don from Jinzakaya – chargrilled salmon fillet with teriyaki sauce. Whilst the salmon fillets had the seasoned competency of a 35-year-old Japanese professional, the same cannot be said for the drought-stricken rice, so arid that traversing camels are miserably falling on their sides to the ground. 3.2/5 Jinzakaya…
Whole Sea Bass “Au Plat” from Ash & Elm at Intercontinental Singapore – whole sea bass from the deep-sea farm of Mauritius with fennel confit, cherry tomato confit, taggiasca olives, lemon and beurre blanc sauce. A buttery gloss stridently dominates the proceedings, while elsewhere conquering the fish is quite the…
Sea-ly eggs from Gastrosmiths – smoked salmon, pickled nori, chilli oil. Essentially soft slices of smoked salmon soaking lazily in kopitiam-esque soft boiled egg. Elsewhere, the chilli oil would cheekily engage you in a game of Where’s Wally. 3.7/5 Gastrosmiths 103 Beach Road Tan Quee Lan Street Singapore 189704
A.L.T. from East 8 – avocado and lemon on yellowfin tuna chunks. You will gobble this chee cheong fun-esque delight like a famished cat – the thickly gooey, sweet and citrusy avocado pairs marvellously with the slickly marinated yellowfin tuna chunks, whilst elsewhere the sesame fragrance pops with more assertive…