Other than the green curry barramundi, we also had
roasted cod for the second course. An oriental dish prepared using french technique of ginger and soy veloute, which reminds me of the usual Hong Kong Style steamed fish where ginger and soy sauce are crux of the dish. Amplifying flavor of the silky roasted cod slab further, were some slices of fish maw and shiitake mushrooms. The preserved cabbage salad somewhat had a similarity to what you’d find in yusheng.