One would seldom find a whole fish served in a Western-oriented restaurant, but I liked the novelty that The Communal Place had introduced, which was to bring sharing plates to the dining table.

The Spanish Barramundi (S$24.00) was visually stunning with all the brightly-coloured accessories that came with it. The acidic Pico de Gallo Salsa was refreshing and appetising, and could easily mask off any fishy smell (not that I could pick up any in the first place). However, one must snap out of the admiration of the dish quickly before the crispy fish skin would turn soggy from the vibrant sidekicks.

If you have an Ang Moh friend who had not seen people eat fish done this way, this might be a good place to introduce to them too, so that you could show them that even the fish head could be devoured.

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