Slightly spicy and numbing, I loved the spicy sauce. Could do with a little more heat for a spice-crazed cat like me. Made with Australian Barramundi bred in Singapore, the succulent fish went well with shredded beancurd skin and lightly spiced broth. I suffered from a mild case of separation anxiety when the crew tried to clear the tray to make way for more food. #foodporn #sgfood #burpple