This upscale extension of the Coconut Club was excellent (269A Beach Road). Run by a former Naked Finn alumnus, it serves modern interpretations of local food, and everything that we had tonight was delicious due to both the quality of the ingredients as well as the technique. My favorite was a local soon hock fish that was done with wonderfully crispy scales and a cashew nut curry underneath. That's a stuffed savoy cabbage above, in case you're wondering, and their smoked ox tongue was tender and buttery smooth. Big thumbs up to this place; along with the Naked Finn, it has to be one of the more unique places in town that embraces local products and flavor profiles, all while executing with finesse. And yes, the service is good too.
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