You would realise that the dishes here are at The Naked Finn are premiumly priced although they seem to be the usual hawker fare. But if you have also read about how founder Chef Ken Loon is so passionate about sourcing the world’s best quality seafood, and give it a try yourself, I am sure you will find every cent worthwhile.

Just like what goes into this bowl of Teochew-style fish soup; line-caught blue cod from New Zealand, known to be the most environmentally sensitive fishing method as the fishes are brought to the surface alive, which means extreme freshness. What was mind-blowing was the rich milky fish stock, that appeared as though milk has been added. But guess what, the richness is a painstaking result of five-hour brewing. Imagine the sweetness in there, that’s also finished with tomato, Chinese cabbage, tofu and deep-fried yam chunks. Served with rice on the side but you could always throw some in to make it a pao fan.