A few days ago, when my trusted foodie friend @szeliang888 praised the Fish & Chips he had for lunch at Cheek Bistro, I immediately made a mental note to give it a try. He’s right. It is really very good.
I found it fascinating to hear from
Head Chef Jay (@losinghairdiaries) that they use Snapper and brine the fish in order to get a firmer texture and more flavour. He also mentioned that Suntory draught beer is the key ingredient to get the batter light yet crunchy.
To be frank, this has been one of the rare few Fish & Chips I‘ve ever eaten that did not require me to spam it with extra sauces or condiments. The accompanying housemade tartare sauce (it contains in-house fermented green chilli!) and side of green peas (this is as far removed from the classic style of English mushy peas as creatively possible) proved to be sufficiently formidable in tastiness.