4 munchies: Pan-fried to golden brown, the exterior of the cod fish had a nice caramelisation and the meat inside remained flaky and tender-firm. The Huaiyang dish is served with a green purée made from spring onion, soy sauce, and ginger, giving the mild-sweet fish a punch of bright and pungent flavour. I’d highly recommend the Tobiko Egg White Fried Rice with Crab Meat and Scallop to go with it! #Burpproved

This was a hosted meal by Imperial Feast; many thanks to Brand Cellar for the hospitality and invitation!