Magikarp

The sweet paella was slickly oiled with a delectably sticky crunch, being a perfect foil for the chaste innocence of the well-cooked snapper, whilst elsewhere the chewy, juicy chorizo had intense pig dictatorship intentions. 4/5

You would suspect that the salty and uber soft salmon has been sneaking out for secret midnight rendezvous (yes, that’s the plural form – Vocabulary Editor) with its smoked classmate while elsewhere, the gloopy seaweed offered glacial refreshment for the throat and the apple cubes tasted like solidified apple juice. 4.1/5

http://secretlifeoffatbacks.com/2015/11/salmon-42deg-kite-craig-road/

The seafood elements are but a foil for the tangy bouillabaisse, which wears judicious spritzes of Soi No. 55 or similar and titillates with her herbal sensuality…but before you know it, she will quietly slink off into the night, leaving little traces behind except her distinctively rustic scent. 3.7/5

Whilst the risotto gave the cheesiest pickup lines, the cod tasted all Japanese style meets zichar. For its price ($15.90 at point of publication) this was buttery good fun. 3.5/5

http://secretlifeoffatbacks.com/2015/10/miso-cod-birdie-num-num-gastrobar/

The tanned and buttery cod, after taking heed of advice from social media outlets on the dangers of sun exposure and incredible merits of cold-pressed juices and the like, dons a chic veil made from its own skin whilst slathering itself with a smooth and potently veggie paste. 3.8/5

This was a hosted meal, courtesy of The Disgruntled Chef.

http://secretlifeoffatbacks.com/2015/09/roasted-miso-cod-the-disgruntled-chef/

One of the largest servings of cod I’ve had on a plate yet. Despite missing the characteristic butteriness I was expecting, the cod possessed the soft, supple flesh of one that takes queenly milk baths and has regular body massages using the most luxurious French moisturisers. Crunchy tempura and garlic were on hand in case the soft fish neglected your jaw too much. 4.1/5

This was a hosted meal, courtesy of Pool Grill.

http://secretlifeoffatbacks.com/2015/08/pan-fried-cod-fish-pool-grill/

Like a really gorgeous clean salad for glamorous socialites with big sunglasses and sunkissed light chestnut locks. The watermelon provided a much-needed spurt of refreshing juice to the reserved, meaty fish cuts. 3.6/5

This was a hosted meal, courtesy of Pool Grill.

http://secretlifeoffatbacks.com/2015/08/rare-yellow-fin-tuna-tataki-pool-grill/

Essentially a well-cooked salmon in a comforting light broth designed to simulate a grandmother’s protective warm hug, and ideal for the broken-hearted, path-lost and sick. 3.9/5

http://secretlifeoffatbacks.com/2015/08/pan-seared-salmon-canopy-garden-bar/

The seabass was wonderfully cooked and flaked most gracefully, but the peanut sauce-esque sambal was as fiery as an extinguished cigarette thrown into a CBD dustbin nine days ago, and the clams – presumably used to prop the seabass and give the dish some height – were as relevant as a double science-studying math geek to school team athletes. 3.4/5

http://secretlifeoffatbacks.com/2015/08/fiery-pan-seared-seabass-with-clams-the-fickle-mussel/

The fleshy, wet miso cod executed its duties with poised reliability whilst the shrimpy, flossy balls smelled like they had spent the afternoon rolling around at 328 Katong. 3.7/5

http://secretlifeoffatbacks.com/2015/07/miso-cod-and-ulam-onigiri-creatures/

The meaty fish had a rather chicken satay-esque texture, whilst the gritty and remarkably shrimpy sambal was sweet yet aggressively spicy at the same time. 3.9/5

http://secretlifeoffatbacks.com/2015/06/coconut-charcoal-grilled-red-snapper-candlenut/