The menu spans Southern China’s provinces, from Guangdong-inspired raw yellowtail kingfish to charred cabbage from Shaanxi.

The menu includes dishes like yellowtail kingfish sashimi, a salad of seasonal baby vegetables, slow poached hen’s egg, buffalo mozzarella and candied walnuts, and more substantial entrees like a strip loin from Rangers Valley in Australia for 52 Singapore dollars.

In a Mangan signature dish, Australian yellowtail kingfish sashimi, goat feta and ginger strike a surprisingly harmonious chord.

He points out that he's already proved doubters wrong by being the first to propagate yellowtail kingfish; he has about 5,000 metric tons of growing fish in offshore pens at Arno Bay.