12 Dining Seven Star Grouper

Fried Prawn Paste Cake

This was followed by the Fried Prawn Paste Cake. This was a great start. The crust had a light, airy crispness that gave way to a 'bouncy' prawn filling—that specific resistance you want in a good prawn cake, retaining the natural sweetness of the seafood.

Seven Star Grouper (3 Ways)

The highlight of the night was undoubtedly the Seven Star Grouper. They brought the live fish out for inspection—a beast weighing over 1kg. Because of its size, the kitchen recommended preparing it in three distinct ways, which is the best way to honour a fish of this calibre.

For those unfamiliar, the Seven Star Grouper (also known as the Leopard Coral Grouper or Ang Gau) is considered royalty in the grouper family. Unlike the muddy taste you might get from river fish or the coarser flesh of the giant grouper, the Seven Star is prized for its fine, silky flakes and its sweet, clean taste. The skin is thick and gelatinous, making it a textural delight.

Course 1: The Soup
First came a creamy broth containing the fish meat and dried scallops. The soup was milky—not from cream, but from the breakdown of the fish protein and collagen. It was rich, warming, and packed with umami.

Course 2: Steamed Fillet
Next was the steamed version, served with black fungus and pickled black olives. This is the ultimate test of the fish's freshness. The flesh was snowy white and firm, flaking off effortlessly. The steaming was precise, maintaining that delicate moisture that makes this fish so expensive.

Course 3: Braised Fish Head
Finally, the braised fish head. This was the absolute highlight. The head and collar are full of collagen and hidden pockets of meat. Braised in a savoury claypot sauce with scallions and onions, the gelatinous skin soaked up all the flavours.

We also had a Pork Knuckle, but to be honest, it was easily overshadowed by the fish. It was decent, but when a Seven Star Grouper is on the table, everything else fights for second place.

Dessert to wrap up the meal.