Char-grilled Stingray with Sambal Chili and Chinchalok served on the side. Thought the fish came with reasonable tenderness, and the chili was actually pretty much on point — spicy, tangy and umami that is always the draw factor of having the stingray (it's all about the Sambal here) though the local in me was yearning a little bit more heat for the Sambal. It's also worth noting that the stingray here is a tad smokier from the chargrilling somehow.