Next came Braised Dried & Fresh Fish Maw in a casserole. The contrasting textures of the ingredients, combined with the gentle flavor of the sauce made from the fish's own juices, was savory and delicious and announced to all that this eating house is not just about frog porridge.
The food kept coming, and with every dish it got better and better. Like the crisp Aubergine With Chinese Green Beans, jumped up with the complex taste of ikan bilis to give it a curious hint of fish without detracting from the freshness of the veg. The aubergines were like french fries with a bad-ass attitude; a thin crunch on the outside leading to warm creamy flesh in the center and the perfect balance of salt. I never need potato fries again if I
can have these instead. The beans, crisp yet tender were tossed with the perfect balance of garlic and strings of the tiny dried anchovies which added a wondrous mouth feel. It was one of those unexpected dishes that haunts you with its flavor.
The gustatory onslaught continued; slabs of thick, tender Chinese Beef Steak in a thick, robust sauce that clung to the perfectly medium rare meat, so juicy and moist.
Then came what to many was a new experience: Steamed Shark Head. Now before the anti-shark fin establishment clicks away in repugnance it should be stated that this is not actually shark, but rather shovel nose ray - a plentiful creature of the sea. The cartilage, lined with the opaque, gelatinous
flesh which quivered between our chopsticks, gleamed within the pool of soy-based sauce infused with spices, garlic, scallions, fiery chili and -- if detection serves -- a hint of Sichuan peppercorn. While the powerful sauce was on the heavy side for the delicate "meat," obscuring its true, melt-in-your-mouth flavor and texture, it was nevertheless so good that, when the flesh was quickly gone we scooped spoonsful of the sauce onto rice and consumed it all, bringing the meal to a savory crescendo.
G7 Sin Ma Live Seafood
161 Geylang Road (corner of Lorong 3)