NUDE Seafood

Love the beautiful sear to the tender, almost soft, silky, flaky fillet of halibut fish. Almost like cod fish!.
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Served with soft earthy slices of shiitake mushrooms, tender young bamboo shoots, and chewy vegetal sweet leaves of spinach.
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The fish is marinated in miso paste and has a natural sweet savoury earthy oily flavour, with several large bones within.
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A warm mushroom infused tea is poured over tableside, lending an aromatic earthy note to the dish. Warm and comforting, nicely soulful.
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NUDE Seafood
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This is done in the classic Chinese Mandarin style of sweet and sour fish.
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The large squirrel grouper fish is flash-fried, resulting in a light crisp exterior, while the interior remains moist, tender, and flaky. Good sweet savoury flavour on its own.
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Dressed with airy oatmilk espuma foam and served with juicy slices of fruity sweet lychee, in a rich thick sweet and sour gravy.
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Flavours are bold yet balanced, allowing you to taste the natural goodness of the fish.
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NUDE Seafood
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Inspired by the traditional Chinese Teochew dish, featuring a large, tender, relatively boneless fillet of fresh pomfret fish, steamed in a lotus leaf, along with crunchy mei cai / preserved mustard greens.
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This lends a bold salty savoury vegetal earthy flavour to the natural sweet savoury notes of the pomfret fish.
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Tasty enough to make you crave more, yet not overwhelming, being nicely balanced on the palate.
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Dining with @chubbybotakkoala, @thearcticstar, @msginginly, @littletinysun, @tiara_star, @with.rachelle, @rain498.
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NUDE Seafood
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This features a large, smooth, wobbly soft egg custard, generously coated in a rich velvety gravy of egg white, deshelled Sri Lankan crab meat, and crunchy spring onions.
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It has a lovely robust sweet savoury salty briny flavour, tasting vaguely of the ocean, in a good way. Delicious, and great for sharing.
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NUDE Seafood
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Visually resembles otah / otak-otak.
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This is wrapped in a bamboo leaf, then steamed and smoked, locking in all the natural juices of the salmon fish.
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The result is a tender, flaky, juicy texture to the fish, with bold smoky savoury sweet salty flavour, so aromatic.
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The use of hickory wood really lends a depth of flavour that complements this. So addictive, I just had to have more!.
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NUDE Seafood
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Only available during lunch. Best described as a variation of a French prawn bisque crossed with a Spanish zarzuela de pescado.
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This rich, thick stew is made with prawn stock, stewed tomato, garlic, thyme, fish broth, water, sea salt, paprika, and parsley.
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It's warm and comforting, soulful and hearty, with bright vegetal sweet savoury crustacean flavour.
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Within is a medley of fresh seafood, all with tender moist bouncy textures and lovely sweet savoury flavours, including squid, white clams, a single tiger prawn, and a fillet of sustainably-caught hake fish, although I wish it also had blue mussels.
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Finally, crunchy haricot vert with vegetal sweet flavour, chunky potato with starchy earthy flavour, and a large slice of warm toasted spongy soft sourdough bread with bready sweet sour flavour, complete this beautiful summer dish.
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NUDE Seafood
More details in profile & blog