Fire up some tradition in the form of seriously fresh fish in a charcoal steamboat. Generous chunks of angoli ($28), red grouper, or pomfret and vegetables (Chinese cabbage, seaweed, and tang oh) are brought to a roiling boil in a light stock that isn’t laden with MSG. The charcoal imparts a subtle smokiness to the entire dish, making for a flavourful affair.
Make it a complete meal with the addition of zi char favourites such as prawn paste chicken (from $10), cuttlefish kang kong (from $12), and hotplate oyster omelette (from $12).
