Whole-roasted red snapper from the Gulf of Mexico, one of Mister Mao’s signature dishes, photographed for their grand opening later this month.

Chef Sophina Uong cuts into the snapper to remove the bones
Two sauces are served with the fish, along with freshly shaved botarga
Chef Uong garnishes the de-boned fish with a sauce
The finished presentation: whole-roasted snapper
The spine of the whole fish is laid added back to the plate for aesthetics