The size of the fillet and the texture seems like barramundi to me. Anyway this was well executed, the sauce was thick and rich.

Overall when it comes to our classic singaporean dishes "elevated", I feel like there's really no point unless it's quite obviously better. It shouldn't taste like literally same everything else but better ingredients, nor is it acceptable that it's any less shiok(which restaurants catering to I guess atas folk who aren't used to full on flavour are prone to doing)

I wouldn't recommend this place except for that specific group^