Chef Guven Uyanik's rendition of Fish & Chips ($32) made up of sous vide cod and the 'chips' - pommes maxim. So thinly sliced, beautifully arranged into a ring, crisped and light. The fish was slightly lacking in flavours but went well with the mushy peas and mint. (Not a fan of peas but this was pretty good - they have it in the form of chilled peas soup served with Parmesan ice cream, which sounds interesting too.) Thanks Burpple for the invite and UsQuBa for having us!