The steamed Chilean seabass topped with Chinese "mui choy" (sweet preserved vegetables) was clean on the palate yet tasty. The fish however, was a tad overcooked but the bouncy texture of the seabass saved it from being too chewy.
My favourite of the evening was the abalone with noodles served in a really superior stock and topped with chopped kale. The noodles were very al dente and the stock was so good I wanted to pour every drop into my mouth. The use of tiny abalones did not detract from the taste and made for convenient consumption, no need to saw up with a fork and knife.
Dessert was Majestic's signature ice cream with sago and avocado puree, drizzled with Gula Melaka (Asian molasses). This is reminiscent of the famed Indonesian dessert Es Avocado andmade for a sweet ending. However, more avocado and gula melaka would have done it for me more. Or even, just the avocado and gula alone would have been best.