This small cze char chain gets some attention for its local celebrity owner as well as the fact that they use charcoal to fuel those old-school hotpot vessels on the left. But the thing that I was more excited about was the food itself, including not just that very firm and fresh grouper, but also the savory broth, which was full of body thanks to fried fish head parts and dried seafood. The meatballs on the right were awesome too; I think it was a result of dried fish and cuts of mushroom. The breezy open air environment was fun, as long as one doesn't mind leaving the place smelling like smoke.
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