3.5 munchies: Caught fresh daily at Jurong Fish Farm, the grey mullet is ideal for cooking and pairing with strong flavours. The homemade olive and anchovy tapenade gave the white fish a punch of saltiness. To balance out the pungent mush, the sweetness of pumpkin purée and sourness of white balsamic sauce vierge also reduced the strength of the white fish's natural muddy flavour. Baby vegetables were roasted until tender and lightly browned in spots.

Chef Kelvin Loke alternates the grey mullet with sea bass from the same fish farm occasionally.