H O S T E D
If you’ve dined at Ken Loon‘s passion project @magicsquare.sg before, you may find the curry leaf cream sauce accompanying the pan-roasted Kuhlbarra Barramundi ($24.90) familiar. Yup, it is one and the same and is still as dizzyingly aromatic and mouthwateringly good as
when Chef Desmond Shen (@dzzfizz) served it back then. Here, you get to enjoy a generous serving of it with a nice large piece of crispy-skinned fish.