Moving on to the mains, we had the 𝐂𝐚𝐧𝐭𝐨 𝐆𝐫𝐨𝐮𝐩𝐞𝐫 ($27) in cantonese style broth, with sweet potato noodles and lala. This was one of my personal favourites, as I LOVE eating fish cooked the Cantonese way and always order it during zhichar. As the grouper here was roasted instead of steamed, I loved how crispy the skin remained even after dunking it in the broth. The broth is also soya-sauce based, and could get slightly salty but the sweet potato noodles paired really well with it.