The secret of good Fish and Chips lies in the choice of fish and the batter. SandBank uses sea bass for that. Although the fish turned out a little more flaky than the common types of fish in other restaurants, I thought that the fish still tasted quite delicious.

The rest of the food on this plate of SandBank Fish and Chips (S$22.00) are more towards the average mark. One point to mention is their Asian-inspired tartar sauce, which I thought went a little too gingerly (if I got the ingredient right): not what I will appreciate fully if not for needing a sauce dip for the fish and fries.