What’s on the table: Expect distinctive local flavours such as the Salted Egg Crayfish, aromatic Fish Head Curry made with a homemade curry paste of Indian spices, Wok-fried La-la (clam) in Bean Paste, Butter Prawns with Curry Leaves, Har Cheong Gai (Prawn Paste Chicken) and Kam Heong Sotong (Squid in Fragrant Curry Sauce). Diners can also indulge in the restaurant’s signature crab dishes such as the Black Pepper Crab and Singapore-style Chilli Crab.
An extensive range of local appetisers such as Gado Gado (Indonesian-style salad), Marinated Jelly Fish with Oyster Sauce and Sesame, Satay with condiments, Deep-fried Ngoh Hiang (five-spice minced pork roll), Shrimp Wanton and Kong Bak Pau (braised pork belly in steam bun).

Other seafood include Chilean scallops, flower crabs, Canadian green whelks, Canadian oysters and tiger prawns together with fresh salmon sashimi can also be picked to start the meal.
The buffet spread also consists of a salad bar, a carving station and a D.I.Y. noodle station featuring Prawn Laksa, Tom Yam Seafood Noodle and Singapore-style Curry Prawn Noodle. The carving station features Executive Chef Wilson’s signature Baked Red Snapper in Sambal Chilli and Roasted Angus Striploin with Pepper & Herbs Crust on a rotational basis.
For desserts, there is a spread of Durian Pengat, Nonya Kueh, Kueh Lapis, Chilled Pumpkin with Sago & Gula Melaka and Orh Nee (Yam Paste with Ginko Nuts).

How much: S$58++ (Wednesday and Thursday) and S$68++ (Friday to Sunday) per adult. Child age 6 to 12 years old dines at half price.

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