Last weekend I had an amazing time catching up w @denisec_officialfanclub , belatedly celebrating our club’s 4th year anniversary virtually 🌸⁣ ⁣ I’m grateful for all of you, and thank you for walking with me on this wonderful journey for the past few years!💗 Also, shoutout to @cybilwong & @tentwofour for organising!☺️

I celebrated dear @angelineongsuming’s birthday belatedly at the @nakedfinn yesterday. We had a lovely time catching up and feasting on delectable treasures from the sea prepared and presented in the restaurant’s simple-in-appearance but mindfully-developed style. What draws me to #TheNakedFinn is their curation of seafood, and the emphasis on its provenance. For eg. the Blue Cod featured in their Teochew-style #FishSoup ($35++) is a specie from New Zealand that cannot survive in polluted waters. So there is no doubting the quality of the line-caught ones used here. Angeline and I loved the rich soup, an opaque liquid that takes 5 hours to brew, in which 35gms of the fish came in, along with deep-fried yam, tofu, Chinese cabbage and baby tomatoes. We also scooped the rice served on the side into the soup to enjoy like a comforting porridge. Also hailing from New Zealand were the colloquially-named “Tua Tua” Clams (or “Big Big La La” in Hokkien). $25++ for five #clams isn’t cheap but they’re worth every cent because they really are hefty and more importantly, meaty and deliciously succulent. Lavished in shallot oil, they were smooth, sweet and chewy in the best way. On the robust end of the flavour spectrum was the Japanese baby squid grilled in grapeseed oil ($12++). Oh my goodness, this dish was superb! The best bits in my opinion, were the squid’s juices crisped on the plancha. Chef Marcus (@markerpenn) who’s involved in R&D at the restaurant, kindly brought us spoons piled with cubes of #Buri that had been aged for 11 days and tossed in a light dressing that includes calamansi. Bossman @kenloon told us it‘s inspired by the raw fish that use to be available at local hawker stalls selling congee. We were wow-ed by the deliciousness and perfect balance of fattiness and acidity. Another dish I picked was Baked #Otah made with the gonads and mantle of farmed local scallop ($20++). Its spicy rempah was intense, so a little went a long way. Providing contrast was the Chillled Kangkong ($10++) with the blanched vegetable dressed in calamansi juice, dried shrimp and shallot grapeseed oil. Continued below in Comments...

I’ll be dreaming of this THICC, melt-in-your-mouth fatty tuna nigiri that was a mere $3.50 per piece(!!!) for a while 😭🤤 - Def recommend #KameSushi in Osaka for a great affordable option. While the uni was sadly only good not great, this massive restaurant by Japan standards was perfect for our large group that ordered over 50 pieces of the stellar otoro & unagi alone 😂😛 Belatedly recapping our first day in Osaka on my story! 🇯🇵 #IndulgentEatsOsaka