Video
Telephone
6474 4547
Introduction
Formerly known as Sin Lee Chinese Cuisine, we are now known as Sek Tong Gai.
From our humble roots at Tiong Bahru where we were for 18 years since 1989 and moving to Neil Road for the next 5 years we have reestablished ourselves at our current location in Tanglin Halt.
With an emphasis on Chinese Cantonese Cuisine specializing in live seafood, our food has retained its uniqueness and quality thanks to the creativity of our chef and his belief in the appreciation of food, freshness of quality ingredients and cuisine.
Over the years we have built a strong customer base, based on word of mouth. Together with our selection of live seafood such as Alaskan king crab, bamboo clams, Boston and rock lobster, prawns and more, we hope to continue bringing back our cuisine that many people have come to love.
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Opening Hours
Today
18:00 - 22:00
Mon
Closed
Tue - Sun
18:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Providing a casual, relaxed ambience for families and friends alike to enjoy a good meal in a non-fussy environment, this clean-cut Chinese restaurant serves everything from soup to seafood, basically a wide range of zichar dishes, and the "menu" comes in the form of an electronic tablet.The first dish that was served was the Chinese Spinach with mini dried scallops and cellophane noodles (more commonly known as "tang hoon"), at SGD$21.00. This seemingly simple dish was immersed in the most tasty broth, the fresh spinach was finely soft, and the cellophane noodles were silky smooth, so this dish passed on all counts - taste, texture and outlook.Next, we had the Claypot chicken with salted fish (SGD$18.00) - the chicken was not ultra-tender, but the taste was superb in savoury's element. Imagine tiny bits of salted fish and the overture of spring onion orchestrating flavors on top of the saltish gravy the chicken was infused with.Following this, we had the Soon Hock Fish (SGD$97.00) - cooked in traditional Cantonese style alongside cubes of beancurd, white mushrooms and brinjal. The fish was fresh and saccharine in its sea-worthy manner, and the brinjal was meltingly soft. This was a dish with everything - meat and vegetables tossed into one.For more detailed information and photos, please feel free to visit :http://thearcticstar.blogspot.sg/2014/06/dinner-at-sek-tong-gai-chinese.html
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