Chinese Poisson Cru ...
... because we had eaten a pretty mediocre version in Huahine at the Yacht Club, we were not quite sure what to expect here, though it was safe to assume that Fare Vai Nui would turn out a far superior version. It was nicely tart, though a bit sweeter than the Javanese version - ginger, onion, green pepper, and carrots, made for some nice flavourful and crunchy elements. Our preference was still for the Javanese poisson cru, though this one was still pretty delicious.