Seafood

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Steamed -Traditional Style
(古法蒸)
per pax approx. 100g
Barramundi (金目鲈)$12.80/pax
Whole Fish: $68.00 (approx 1 kg)
Spot Garoupa (星斑) $14.80/pax
Whole Fish: $120
.00 (approx 1 kg)
Whole Soon Hock $12.00/100g
Sliver Cod (雪鱼) $18.80/pax

A tribute to the Samsui women, who came to Singapore from Guangdong to work as labourers in the construction industry from the 1930s to 80s’.

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Steamed with Sweet Fermented Rice & Chinese Wine
(花雕酒酿蒸)

Barramundi (金目鲈)$12.80/pax
Whole Fish: $68.00 (approx 1 kg)
Spot Garoupa (星斑) $14.80/pax
Whole Fish: $120.00 (approx 1 kg)
Whole Soon Hock $12.00/100g
Sliver Cod (雪鱼) $18.80/pax

A style preferred in Shanghai for seasonal catches from the Yangtze River, the combination of sweet fermented rice, salt-cured ham, bamboo shoots and mushrooms lend a sweet and umami taste. 

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Steamed Fish - Nonya Style
(娘惹醬蒸鱼)

Barramundi (金目鲈)$12.80/pax
Whole Fish: $68.00 (approx 1 kg)
Spot Garoupa (星斑) $14.80/pax
Whole Fish: $120.00 (approx 1 kg)
Whole Soon Hock $12.00/100g
Sliver Cod (雪鱼) $18.80/pax

Chillies, aromatics and spices are blended together to make a spicy and tangy seasoning
that is perfect for any types of fishes
The dish is also accompanied with lady fingers and eggplant.

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Steamed with Pickled Plums, Preserved Mustard Plant
(Teochew Style / 潮式蒸鱼)

Barramundi (金目鲈)$12.80/pax
Whole Fish: $68.00 (approx 1 kg)
Spot Garoupa (星斑) $14.80/pax
Whole Fish: $120.00 (approx 1 kg)
Whole Soon Hock $12.00/100g
Sliver Cod (雪鱼) $18.80/pax

The light flavours is typical of Teochew cuisine. Consisting of sour plums, salty mustard greens and a hint of lard from pork belly slices, fish steamed in this style is one of the most popular in Guangdong,

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Fillet of Chrysanthemum Blossom (糖醋菊花鱼)

$16.80

The length of a fish fillet is cut into strips, leaving half an inch along the skin intact. The
fish is then rolled up and deep fried until it opens up like a chrysanthemum in bloom.

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Singapore Chilli Crab

(招牌辣椒螃蟹)

$9.00 / 100g

Instead of using bottled chilli sauce like what the East Coast seafood restaurants did, he made a fiery sambal chilli paste and balanced it with a sweet and
vinegary ketchup.

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Sweet and Sour Soft Shell Crab (糖醋软壳蟹)

$16.80

Crabs caught just after molting are dredged in flour and deep-fried till golden. They are then stir-fried quickly in a sweet and sour sauce and served crispily.

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Hawaiian Spicy Shrimps (檀岛北岸香辣虾)

$18.80

A tribute to the famed Giovanni’s Spicy Shrimps on the North Shore of Oahu in Hawaii.

Wok-seared King Prawns with Chinese BBQ

Wok-Seared King Prawns with Chinese BBQ Sauce (干煎虾碌)

$18.80

Prawns are cut on the back, wok-seared and tossed in ketchup and Worcestershire
sauce along with garlic, spring onions and tomatoes, producing a rich and smoky dish.

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Yuzu Mayo Prawns with Sesame Seeds
(香柚芝麻生汁虾球)

$18.80

Prawns are de-shelled, deep-fried, and coated in Yuzu mayo to create this crunchy and creamy offering. 

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Fried Asparagus with Scallop (芦笋炒带子)

$16.80

A popular item on the Chinese menu.  Wok-fried crunchy asparagus with succulent scallops, a perfect combination. 

Fried with XO sauce - $19.80

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Wok-Seared Lemon Butter Scallop (蒜香柠汁带子)

$16.80

Seared scallops are topped with a parsley-garlic butter sauce and finished with a squeeze of lemon juice.