I have never been a fan of dishes with bitter gourd. But that aside, the jacket fish came in chunks, easily manageable, stir-fried in a fermented black bean sauce accordance to the founder’s wife’s recipe. A characteristic dish in Chinese cooking with a hint of sweetness, in addition to the sauciness. A small amount of black bean sauce goes a long way, hence the lingering savoriness.

Thank you @burpple for the invitation and @whiterestaurant for having us!