Modern take on ‘zichar’ dishes that make for a lovely group/family gathering.

Among the 2 types of barramundi, we preferred the 𝐜𝐫𝐢𝐬𝐩𝐲 𝐟𝐢𝐬𝐡 𝐰𝐢𝐭𝐡 𝐂𝐡𝐞𝐟 𝐉𝐨𝐞𝐥’𝐬 𝐫𝐞𝐝 𝐜𝐮𝐫𝐫𝐲 𝐬𝐚𝐮𝐜𝐞 ($42) over the 𝐬𝐚𝐥𝐭 𝐛𝐚𝐤𝐞𝐝 𝐟𝐢𝐬𝐡 ($40). The former was well-executed to have a crispy skin and succulent meat coated in a rich nonya-inspired lemak and spicy sauce that we couldn’t help but lap up. The latter was equally tender but more average, with pairings of sweet-spicy sambal, fiery Thai style green chilli, and salsa.

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