Off-the-menu dish that caught my attention on Marcus Leow’s instagram. Kanpachi was aged for 7 days and is later dressed in fermented gooseberry and verjus dressing, bone soy with rempah, and pandan oil. Fish is fatty and umami with a subtle tinge of sweetness, and the process of aging also helps in softening the texture. The “flower” crown is made up of super sweet & juicy tomatoes. So refreshing especially to whet the appetite.

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