A Steamed French Turbot

S has been mad crazy... studying. Hurhurhur. Anyway she submitted her final paper for the year and could chill out for a bit. We met for dinner at Yan Ting. We didn't really need the appetizer, but all right. A pan-fried eggplant topped with pork floss. It was nice, but I didn't think we were that hungry. Ha! We would already have the stir-fried seafood vermicelli (an off-menu pre-order), and intended to have a whole fish too.

S wanted fish that wasn't soon hock, and I didn't want grouper. However, the kitchen was out of every fish except French turbot. LOL Okay lor. A 1.2kg French turbot it was. It's a flat fish, it's not going to be that much meat to finish, even for two persons. Had it steamed Teochew-style. It was done beautifully. 

The seafood vermicelli (mi xian/米线) is always tasty. it's a great accompaniment to the fish. I loved eating all of them with minced garlic, bit of chilli padi and light soy sauce. Perfect. S also had the pastry chef do up two bars of dark chocolate with no dairy within — for us to take home. These bars are absolutely delicious. 

Brought a bottle of red. Didn't go overboard with two bottles. Hehhh. Tbh, the restaurant's wine list is terrible. An utterly bad selection of bottles and incoherent pricing. I have no idea how they would even trot that out and why they wouldn't revamp it. However, they allow corkage, so we always bring out own bottles to dinner. Or lunches.