Steamed Fish.

The teochew style seasoning has a flavourful broth with subtle spicy undertones, containing slices of mushrooms, tomato and tofu cubes, soaking the slices of steamed fish. The hong kong chye poh option features a soya sauce seasoning drenched over slices of steamed pomfret, and topped with chye poh and fried garlic bits. The garlic option has nice savoury flavours with crunchy garlic bits served on the side of the fish tail. All three options of fish are rather smooth and meaty. An optional chopped chilli soya sauce and limey chilli sauce are provided on the side.

Overall, all three seasoning options taste not bad.