I can eat this every week

I am gobsmacked that I am so bowled over by the food. The shop space is in a nook at the SCWO compound, very unassuming and the ambience resembled a casual neighbourhood joint, so I wasn't in the least bit expecting to rave about this place. This pan-fried sea bass (from Ah Huat Kelong) is crisp-skinned without being overcooked and the pearl barley is such a brilliant idea for our ridiculous equatorial heat. I love the gentle balance of tart and briny in the broth, and the grains have an al dente bite. The flavours here did so much more for me than the Cat Cora-headlined Ocean restaurant. So happy. Thanks for the recommendation, @smackeral83! *_*