The Naked Finn

Seafood done right!! Everything we ordered was just Every dish was a careful balance of Asian fusion flavours and was delicious . If ure a seafood lover like me that digs fish skin , this is a great place for dinner .

A show-stopper, this dish meets our expectations in every single way. Flesh is soft and slightly sweet, and when consumed with the skin, one can taste the charred flavour. Then the chopped kailan in XO sauce and the amadai’s own scale spread on top give bursts if umaminess as well as slight bitterness, but that makes everything feel so balanced. My dining companion was very pleased with this dish as well, commenting how light and easy to eat it is. She didn’t think we could finish wiping this entire dish clean after all the great dishes! But I secretly chose this restaurant because of this amadai in the first place 😂 So satisfied!

Grilled with grapeseed oil (and nth else!) the squids are tender, crispy and fresh. Its natural sweetness shines through and this is such an addictive snack with beer/wine/sake/you-name-it. It might look like nth much but it’s still so seductively addictive that I just cant stop nibbling.

We have a weak spot for grilled brussel sprouts, and hence this order. The fried jack mackerel is tender though imo a bit dry. The brussel sprouts are nicely charred, soft enough for chewing although I have personal preference for even softer brussel sprouts. Still enjoyable nonetheless.

Off-the-menu dish that caught my attention on Marcus Leow’s instagram. Kanpachi was aged for 7 days and is later dressed in fermented gooseberry and verjus dressing, bone soy with rempah, and pandan oil. Fish is fatty and umami with a subtle tinge of sweetness, and the process of aging also helps in softening the texture. The “flower” crown is made up of super sweet & juicy tomatoes. So refreshing especially to whet the appetite.

We had our socks well and truly knocked off by Chef Marcus’ new main which stars a whole Amadai wrapped in banana leaf and grilled over bincho-tan. Not only is it stuffed with vegetables mixed in an X.O. Sauce concocted from the fish trimmings but also topped with the fried scales of the Amadai itself and kailan leaves. Honestly, this is one of the most delicious examples of minimal waste I can recall. We had the idea to spread that crispiness all over so there was some crunch in every smoky bite of the tender, flavourful fish. Yums!