SINGAPORE — Whichever way you slice it, S$780 a kilogramme is a large amount to pay for fish.

But that is the market price customers are willing to fork over for the empurau, arguably the world’s most expensive dinner-table-destined fish. If that’s just a little too steep for comfort, there is the value-for-money option, which is part of a special set menu at Majestic Bay Seafood Restaurant.

There are two to choose from: A six-course meal that serves four (priced at S$298) or a seven-course meal (at S$688) for eight; both feature a serving of steamed empurau (500g and 1.2kg, respectively) in light soya sauce. This lets the prized ingredient shine, but it’s not the only way diners can indulge in the fish.

On the a la carte menu is a rather bold alternative. It pairs steamed empurau with a powerful blend of minced garlic and roughly chopped chillies at (priced at S$48, two days advance order required). Although some might find the generous serving of the garlic-chilli dressing a little overpowering, the bed of poached eggplant does help temper the strong accompaniment.

Another spin on a conventional Cantonese fish soup is a double-boiled clear option which features a lightly-browned fillet of empurau (also priced at S$48, two days advance order required) served in a young coconut. The fish’s naturally delicate-yet-firm texture holds up well and adds to the refined richness of the soup, which benefits from the mild sweetness of the coconut. Adding to this wonderland of textures are wild mushrooms and snow fungus. DON MENDOZA

Promotion is ongoing, call 6604 6604 to enquire or make a reservation.