RONG · MAIN SELECTIONS
Grouper in Pickled Mustard Soup
฿350
Pickled mustard greens do the heavy lifting here — sour, faintly funky, and just saline enough to flatter a firm white fish.
Grouper, cut thick so it holds in the broth.
Pickled mustard broth, sour and gently saline.
Sichuan pepper, for a slow citrus tingle.
The broth is built on the pickling liquid itself, so the sourness tastes layered rather than sharp, and the grouper goes in late enough to stay silky instead of flaking apart. Sichuan pepper finishes it with that numbing, almost citrus edge that keeps the whole bowl from going flat.
Ingredients: Grouper, pickled mustard broth, Sichuan pepper
Allergens: fish. Tell the team about any allergy: the kitchen confirms every dish.