Time Out says
As one of the top five producers of barramundi in the world, Kühlbarra is looking to change the way we think about farmed fish. Its farm is located off the coast of Pulau Semakau, which boasts some of the cleanest deep sea waters close to our island. The result? Healthy fish that doesn't taste muddy, unlike those you might get from other kelongs. Even better, Kühlbarra's barramundi is harvested only when an order comes in, and it's filleted, packed and sent to a customer within 48 hours, ensuring that you'll always get your fish fresh.
But don't just take our word for it, try Kühlbarra's barramundi prepared in four different ways at restaurants under the Unlisted Collection. At Cheek by Jowl, you'll get pan-fried barramundi served with prawn bisque and charred lettuce ($34) and The Market Grill, grilled barramundi served on top of a tomato and chickpea compote ($36). Other participating restaurants include Pollen, which has a 3-course ($55) or 5-course ($85) set featuring cured barramundi, and Salted and Hung, which will be serving barramundi with clams in a prawn stock ($36).