The star of the show was the sour and spicy fish that came in like the main character it was. Engulfed in dry ice, the fresh fish was brought in separately from the pot of hot soup. Like a true taste sensation, we were able to cook the fish on our own time so it doesn't disintegrate into the soup. The spicy and sour soup was a perfect complement to the white fish as the peppercorns and preserved vegetables gave it a burst of flavors. I couldn’t stop drinking the soup despite sweating with every mouthful, but it is that kick that keeps you going back for more. The portions were generous, and the prices were very reasonable considering the high quality of the food and the immersive atmosphere.

Read more at: kopiwaffles.com/chef-china-bugis-hua-chu/

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