Just as how I very much enjoy a simple plate of scrambled eggs, it’s sometimes the most unassuming of dishes that turn out to be the most satisfying and impressive. When this nondescript claypot was brought out, I honestly didn’t expect much from it. “Our claypot fish is made in a very special way,” said Mr Ng of 40+ year-old Kia Hiang. “We place the fish on top of some ginger and garlic, so it bakes from the trapped heat without coming into contact with the surface of the claypot or any liquids.” He explained that this will prevent those wrinkles/creases from forming on the fish, resulting in silky smooth and tender slices of fish. I took a bite, spiked with a healthy dose of skepticism mind you, and was absolutely and utterly floored by how delicious it was. The slices of perfectly baked fish are as good as Mr Ng described them — possibly even better. So so soft, juicy, silky and smooth, while still firm and holding its structure; completely unadorned so you can really taste the fresh fish and its natural sorta sweetness. Fuss-free, no frills, but nothing short of stunning.