SPONSORED FEATURE: Big Fish: Many families’ favourite restaurant because owner personally supervises food

_{Warm-smiling manager Ruth Delarosa with Tuna Tartare}

SPONSORED FEATURE: If you walk down the warmly-lit dining space, past the mirror-lined walls and through the heavy black door, you’ll find Susanta Datta, owner and head chef of Big Fish, in the kitchen, supervising every dish before it can be enjoyed by the customer. That is the reason why Big Fish is known for its consistent quality of food. After 10 years on its site in the town square, Big Fish has become many families’ favourite restaurant. Certainly it’s ours. We are charmed, too, by Ruth Delarosa, the warm smiling manager who has been with Big Fish for six years.

_{Big Fish is in Sai Kung’s main square at 18 Wan King Path}

Datta says his most popular main courses are: Spaghetti Vongole – fresh clams with spaghetti, white wine, chilli, garlic and parsley; Fettuccini Veal Cheek Ragu – slow cooked grain fed veal cheek braised in red wine, tomato and herbs; and Paella Valencia – Spanish style seafood rice cooked with chicken, bell peppers, peas, saffron, tomato and herbs. There is also the show stopping Chicken Kebab, tender and juicy skewered chicken fresh off the grill as it leaves the kitchen sizzling to your table.

_{Spaghetti Vongole is their one of the most popular dishes}

His most popular appetisers are: Tuna Tartare with Avocado – sashimi ahi tuna loin with avocado, chef’s special sauce and horseradish cream; Beef Carpaccio – slices of Angus beef tenderloin with parmesan cheese, capers and virgin olive oil; and Steamed Blue Mussels – jet-fresh mussels steamed with white wine, chilli, marinara sauce with garlic bread. Of course, you cannot forget the Fresh Oysters, delivered at least three times a week.

_{The house special burger}

Datta advises topping off your delicious meal with Homemade Baked Apple Crumble or Chocolate Lava Cake..

_{Big Fish owner and chef Susanta Datta}

Personally we like the Baby Back Ribs – juicy baby back pork ribs char grilled with BBQ sauce served with  salad and fries; Chicken Parmigiana – breaded chicken breast baked with tomato sauce and parmesan cheese; Veal Liver – Australian veal liver pan fried and served with mashed potato, caramelised onion and apple; and the perennial favourite Fish and Chips – beer battered crispy fish served with fries and salad.  Also we must mention the yummy Blue Cheese Burger – beef burger with melted blue cheese, caramelised onion, lettuce, tomato and mayonnaise.

_{Turkish kebbab}

At its core, Big Fish is a family business. Run by Datta and his wife Aileen, you’ll often spot their kids–Natasha, Reyna and Kieran–working alongside the tightly-knit front of house team.

_{Veal Cheek Ragu with Fettuccini}

Datta is a long-time Sai Kung restaurateur. In 1995, he settled into the town, and five years later, he launched Italiano’s with brother Dev. Afterwards, Datta opened Grande, selling it after 11 years and moving to the current location with his new passion, Big Fish. Datta says he is happy there and will continue the business with the Big Fish Team.

Big Fish is located at 18 Wan King Path in the central  square of Sai Kung. Tel 2751 9177,