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2011-10-13
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This restaurant has been around for a long time and it is the last of the seafood restaurant along Upper East Coast Road. It is in an old colonial bungalow which is the air-con part of the restaurant. Behind the bungalow patio is the non air-con portion. It has an old world charm and looks the same since I came here many years ago.It has a big parking place in front of the compound of the house and is packed at night.Ambience is not very nice but food is above average.The Spinach was fried with
It has a big parking place in front of the compound of the house and is packed at night.
Ambience is not very nice but food is above average.
The Spinach was fried with garlic which is nicely done and very tasty.
The baby squids were highly recommended by my sis. The baby squids are crispy and have a strong flavour which coats the little squids.
The Chilli Crab is the star of the dinner which is served last as the waitress said it takes some time to cook. Crab cost $42 a kg. The chilli crab gravy has a tangy taste like pineapple juice has been added to it. The tomato gravy goes very well with the fried mantou (buns) or rice. The crab is meaty so it is easy to eat. It is more than enough for 2 persons.張貼
