Hot and sour fish with pickled mustard greens. The pickled mustard brings bold, punchy flavours cooked with pumpkin paste, ginger, yellow pepper, star anise, shallots, dried peppercorn and bay leaf. The fermented pickled mustard gives out some appetising acidity and zesty taste.

I like this mix of sour and savoury flavours with hints of spiciness. The recommended sides to go with this soup were beansprouts and tapioca noodles. Each portion of soup also comes with the standard seabass, two sides of choice and a bowl of rice. They ran out of seabass even as early as 6PM in the evening hence top-up for groupers 》$12.80