At Dalat, a big portion of calamari was altogether winning, served delicately seasoned with salt, pepper, garlic and something I could not identify, and fried just enough to take on a lightly gritty, pleasantly dry texture. Everytime, Dalat does well by seafood. Fried snapper with tamarind sauce is superb, the skin crackly, the meat moist and the sauce both sweet and spicy. Braised fish in slightly sweet caramel sauce is likewise full of flavor, though it arrived not in the traditional clay pot but in a nondescript metal one.
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