Scaled by Ah Hua Kelong

The place was immediately filled the moment its doors opened at 5:30pm and remained bustling. The team were young and engaging. We almost had a dedicated guy overlooking our table to make sure we had everything we needed, including a knowledgeable brief through the menu and recommendations. We even had a hearty chat with the young 32-year old founder Kai. 

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 KFC - Kelong Fried Collar 16

The "Collars" or cheeks of 3 different fishes are marinated in 6 secret spices and deep fried. Creating a crispy and flavourful outside, but the pockets of meat were firm and tender - fresh needless to say. 

Curry Mussels 16

The mussels were so plump and fresh, on a totally different league from those you'd eat elsewhere - usually skinny and tough. The curry is tasty but a bit hard to dip your mantous into. 

Canto Grouper 27 

This was one of the favourites across the table. I was impressed with the Sweet Potato Noodles but it just went so well with the soya sauce broth - similar to a Hong Kong steamed fish. The Grouper we were told, was roasted to retain a firmer bite. 

Seabass Pasta 23

Unfortunately I wasn't quite a fan of this dish. The Nori cream tasted like something that went off (made worse with the Tobiko). The cream was also to viscous and made the already al dente Tagliatelle very thick and "gelat".

Shimeji Fries 12

I can have this with a few pints of beer anytime! A nice batter with guilt-free shimeji mushrooms. The Hazelnut Browned Butter and Shoyu Mayo goes very well with it. 

Fried Crispy Squid 14

These guys seem to have mastered the secrets of batter. It was great with these Squids as well.  The Thai Pesto and Chinchalok didn't leave much of an impression, maybe it needs to be "stronger".

8 Hamilton Road 

Opening hours: 12–2:30pm, 5:30–10pm (Thu - Sun); 5:30–10pm (Tue-Wed) Closed Mon.