Steamed Cod, Caviar Salt, squid ink tapioca crisp to mimic crispy fish skin, a beautiful champagne vinegar cream sauce, chili oil and garlic flower and sautéed vegetable of asparagus, carrot and potato. A decent attempt to have white fish at minimum once a week. Special mention that the caviar salt that I had the privilege of trying as sample. This, in my opinion, is a progressive step toward sustainable cooking, never wasting ingredients and using techniques that prolong ingredients. Caviar is