I had never heard of Jiao Cai Seafood, but apparently it's a Michelin-listed place up in Yishun, which I hardly get a chance to go to. So when I saw their halal spinoff at Rasapura Masters today (complete with a bazillion Michelin logos proudly displayed, not unlike the nearby Nana Curry and Da Shi Jia stalls), I figured that I would give it a try.
I don't eat stingray very much, so I am not in much of a position to make a proper comparison, but I was happy with how bright, spicy, and greasy that sambal was without being excessive. Of course, the sambal was the main thrust rather than then stingray itself, but that's the intention of the dish, which made for easy rice shoveling.
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