Chef Marcus (@markerpenn) who’s involved in R&D at the restaurant, kindly brought us spoons piled with cubes of Buri that had been aged for 11 days and tossed in a light dressing that includes calamansi. Bossman Ken Loon told us it‘s inspired by the raw fish that use to be available at local hawker stalls selling congee. We were wow-ed by the deliciousness and perfect balance of fattiness and acidity of this.