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2016-10-12
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In anticipation of divine local cuisine, Fish School is finally here at Third Street tucked away in Sai Ying Pun as an intimate fish specialty restaurant. While serving an array of local fish and seafood of small plates, the 50-seater area consists of a chef’s counter surrounding an open kitchen, comfortable, well-spaced, where we can have close eye-to-eye rendezvous with the chefs.We start with the most appetising crunchy lobster popcorn coated in thick layer of batter. Follow by a prawn cevich
While serving an array of local fish and seafood of small plates, the 50-seater area consists of a chef’s counter surrounding an open kitchen, comfortable, well-spaced, where we can have close eye-to-eye rendezvous with the chefs.
We start with the most appetising crunchy lobster popcorn coated in thick layer of batter. Follow by a prawn ceviche with raw octopus as well as a refreshing heirloom tomatoes with creamy house-made ricotta cheese.
Lobster Popcorn
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Octopus, Bamboo Prawn Ceviche
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Heirloom Tomatoes, Housemade Ricotta
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The grilled sea cucumber is interestingly presented in white with the black skin being peeled off, whilst the crab meat tagliatelle pasta is cooked in an excellent Chinese wine (aka Shaoxing) butter sauce, very indulgently. In addition, there is a Sautéed Local Greens, Salted Fish consists of Chinese kale and okra.
My favourite dish of the night is the steamed market fish with julienned ginger and red pepper, on a bed of Japanese steamed rice which is absolutely rich in fish-oil flavor; I bet a little soy sauce might do a perfect finish too.
Steamed Market Fish Rice
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Green Screen
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Mango, Burnt Coconut Ice Cream, Coffee
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Wood Sorrel Sorbet, Java Apple
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Cocktail & Wine
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Two To Mango, Salted Caramel Espresso Martini
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