You can always expect a fish course when you dine here. There is no fixed type of fish though because it will depend on what Chef Sam finds at the market. But rest assured whatever arrives on the table is bound to be very fresh and meticulously prepared.
At my most recent dinner here, we were served a big Red Grouper. He steamed it with preserved soya beans and finished it off with coriander. It tasted incredible.
Honestly, Chef Sam has his technique and timing for this tricky method of cooking down to an art.