The sauce is more of a seafood stew made of shellfish reduction, little neck clams, crab meat, baby squid. It reminded me of a wet Hokkien mee. It was acceptable but i think the stew works better as a seafood stew on its own instead of using it as a pasta base.
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Find out more at https://www.sgfoodonfoot.com/2018/11/telok-ayer-arts-club-mccallum-street.html
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Telok Ayer Arts Club
2 McCallum Street
Singapore 069043
Tel: +65 62210712
Nearest MRT: Tanjong Pager (EW Line)

Opening Hours:
Mon-Sat: 11am - 11pm

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