Here is my confusion - I was remembering the Tito Rad dinner rather than the Renee’s lunch, which I seem to be blanking on at the moment, tho I do remember the laing I bought afterwards which was very much the same as at Tyang Gelay. Its interesting (I hadnt realized) that this dish is traditinally made with DRIED taro leaves. I enjoyed the pompano too but wished the moist dressing had been on the side to preserve any crunch from the frying, and that there had been more edible food (spinach and mirliton) in the mussel dish in addition to the ginger.
the laing and (goat) kaltereta at Tito Rad were both really excellent.
