Although this was my first time at Tekong Seafood Restaurant, I found out from chatting to one of the owners that they have actually been around for over 40 years.
A family-run business, they were originally on Pulau Tekong for over 10 years before being moved to their present location in Changi. Previously, they took up the entire sprawling unit of Block 6 and had various VIPs visit as well as serve as a location for a TV series produced by SBC (Singapore Broadcasting Corporation, the forefather of Mediacorp). All of this history is framed up on the restaurant wall for customers to peruse. But as the years pass, they have scaled down to just the corner unit closest to the sea. The space they gave up is now occupied by “Little Island Brewing Co.”
After hearing how they buy their a lot of their daily catch straight from fishermen’s boats, I am pretty sure it is hard to find fresher seafood in Singapore than the ones here. This point was confirmed by the grouper we ordered ($66++), which we chose to have steamed Teochew-style with “kiam chye” (salted vegetable), ginger strips, tofu and tomatoes. I love that they also threw in thin slices of fatty pork (this is a vital ingredient in my opinion because it adds an unrivaled rich sweetness to the dish). We all thought the chef’s cooking was truly masterful as it showcased the freshness of the fish at its finest. In fact, everything about the dish was impeccably executed.
Return visits to Tekong Seafood Restaurant is a sure thing as my parents and I thoroughly enjoyed our dinner here.