The Barramundi was cooked well so it was very tender, but that's not the highlight here. The sauce was absolutely intoxicating and I loved that it's made into a puree texture instead of the usual soup. I'm a huge fan of places that innovate and IMPROVE on traditional recipes, not just changing it for innovations sake.

The sauce was so complex and hid a heat that's unnatural for a mid-tier restaurant. It's also not overly sour as assam pedas tend to be.

Really, really good stuff and an absolute must try here if you're not a traditionalist