Executive chef Henry Zhang Zhicheng, who previously ran Golden Flower in the same location, brings serious precision to every plate at Drunken Fish. Moutai is woven throughout the menu – not as a stunt, but as a considered ingredient. It arrives flambéed over crispy chicken, lending an aromatic, fiery depth, or mingling with pickled tomatoes and chilli on red-spotted grouper. What could feel like an expensive gimmick instead showcases Zhang’s skill. He uses the potent spirit to elevate flavours without overwhelming them, a balancing act that speaks to his skill as a chef and his broader culinary approach. The result is a seafood-focused restaurant where theatrics – including live auctions on weekend nights – enhance, rather than mask, the quality of the cooking.

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