Riverside Grilled Fish's "Unique Sauce" truly lived up to its name as I could taste distinct facets of sweet and sour through the haze of "mala" spiciness. Not surprisingly, it was the crowd favourite at tonight's media tasting.
Executive Chef William (who'd spent two months tirelessly training in Beijing prior to the Singapore restaurant's opening) had selected the garoupa to be prepared in this sauce for us to try. If you however, prefer something else, there's red tilapia, seabass and pomfret to choose from. Furthermore, extra goodies (luncheon meat - yay!) were discovered hiding under the fish, and these tasted just as yummy cooked in that "Unique Sauce".
I reckon a whole fish can satisfy either two diners intent on stuffing themselves silly, or four diners who want to order other dishes to share. Whatever the case, if you are drawn to spicy food, the classic Chong Qing cuisine of Riverside Grilled Fish is definitely worth exploring.