Description

Dedicated to handling various chilled or live seafood (such as sea bass, salmon, prawns, and mussels). The chef excels at removing fishy odours and preserving freshness, preparing dishes like lemon paper baked fish, garlic vermicelli steamed prawns, or white wine cream mussels. The service includes cleaning live seafood, gutting and scaling, and deodorising and sealing kitchen waste. Because seafood prices fluctuate, we recommend you pay a service deposit, while the ingredient fee can be settled by authorising the chef to photograph market price tags for verification, or you may purchase ingredients online in advance and have the chef cook them only.