By far the most sought after by our local clients who are in the know. The Crabs are steamed first, not deep fried, then mixed with butter and salted egg yolk. Sugar and herbs are added to conjure up a highly aromatic yet not overwhelming dish that does not take away the truly fresh taste of live crabs.
Live Oysters
Best savoured raw. These 3.5 inch Canadian Oysters are kept alive in our specially chilled tank with natural seawater (Compliments of the sea nearby). Some like them barbequed or baked with cheese. But raw is the way to go as they are thick, succulent, creamy, and alive.
Black Pepper Crab
Another crab dish. But this has to be mentioned as regulars say it is different and better than in other places. It is peppery and sweet at the same time. With lots of garlic and curry herbs, this gem of a gravy is literally finger licking good.
Indonesian Curry Prawns
This complex and tasty curry dish has a special saffron Indonesian flavour. The large prawns in rich and slightly spicy curry makes for good eating with steamed rice or fried Bee Hoon (vermicelli)
Barbeque Squid
One of the favourite selections from our BBQ range. These are large squids charcoal grilled to perfection. Like most of our other BBQ items, this dish is lightly marinated. It is sprinkled with salt and pepper and lots of herbs like basil and oregano.
Bamboo Clams Hong Kong Blanched
These Clams in the shell are blanched instead of steamed to avoid over cooking. Then the hot oiled Hong Kong styled sauce is poured over the clear translucent clam meat to finish the job.
Angus Rib Eye Steak
Charcoal grilled to your doneness liking. This is almost a full meal of 200g meat with vegetables and potatoes. Seasoned with salt and black pepper and some herbs. No marinating is done so as to retain the natural beefy taste.
BBQ Lamb Chop (Lamb Rack)
Our cuts are the best parts of the lamb and the lamb is from none other than New Zealand. Needless to say our meats do not need any marinating, and we retain a sliver of sinful fat around the meat that enhances taste and texture.
BBQ Pork Ribs
Marinated with Eastern flavours but cooked in Western BBQ style, and what do you get? A delicate and juicy exotic taste on the inside with a more robust crusty outside, glazed with honey. This is a new favourite with our regulars ever since we started offering pork dishes into the menu not too long ago.
Ponggol Mee Goreng
Our very popular home grown Malay/Indian dish. This interestingly pungent dish of sweet, sour, spicy, and tomato fruity is recommended as a shared starter together with our Kajang Satay ( Famous large Malaysian 4.5 inch Satay). Here the mee gorang comes with a generous helping of seafood.
Fish Head Curry
Another favourite of the curry eaters. Our curry is light. It is best eaten with our steamed rice (fragrant pearl rice). It is more on the spicy sour side with tomato and lemon grass base. Some people like it so much that they drink it like a soup.
New Interesting Appetizers
Particularly, we like to introduce five appetizers out of the 10 new ones: Top Shell Cold Dish, Jelly Fish Salad, Tea Tree Mushroom, Bamboo shoots. These four are cold dishes that come with a lot of added "stuff" that make them really quite flavourful. They suspiciously have a hint of Chinese influence...well yes. Then there is our Soft Shell crabs that our chefs have perfected by making them very crispy on the outside and wonderfully meaty and tasty inside.
BBQ Platters
There are four to choose: two seafood platters of prawns, squid, fish, and cray fish; one mixed seafood and meats, and one pure meat BBQ. By far the most popular is the seafood platters; they are good for sharing as our portions are large and always delicious and fresh. The secret is that our BBQ seafood items are never marinated, just fresh and simply cooked with sprinkling of salt and pepper and stuff.
