Scaled by Ah Hua Kelong

1992 Wishlisted
What We Love
  • Small and intimate space, not your usual seafood restaurant
  • Super fresh and interesting seafood dishes great for dates
  • Roasted Black Grouper w Vichyssoise, Curry Mussels

Top Dishes

What you should order based on community favourites

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From the Burpple community

Finally tried Scaled, but left with mixed reactions. One thing great is that their service is superb; they are all warm and friendly, and they explain the dishes to you one by one. The Prawn Dashi Aglio Olio ($24) had a good seafood flavour and the prawns given were very plump and fresh. The fried prawn heads were very fun to eat ๐Ÿ˜‚ we ordered another risotto but.. That was forgettable. The sides we ordered (calamari and mussels, $14 and $16 respectively) were pretty amazing though, as the seafood used were very very fresh. Not sure if its unfortunate, but we found that the sides and desserts were better than the mains. Maybe we will come back for the sides ๐Ÿ™ƒ

Popped by Scaled a while back, and suffice to say it was one of the best meals we had in our entire lives. We always joke that weโ€™re almost pescatarians cuz we would choose seafood over meat anytime! And boy oh boy, we havenโ€™t had seafood so fresh and well executed in such a long time.

First, we had the ๐‘๐จ๐š๐ฌ๐ญ๐ž๐ ๐๐ซ๐š๐ฐ๐ง๐ฌ ($17) which were topped with seaweed butter and braised kelp. They were bursting with flavour, with the seaweed butter melting delightfully and making it an absolutely scrumptious dish. Probably the only gripe we had was that some of the prawns were a bit hard to eat, with the meat sticking to the shells.

The other side we ordered were the ๐Œ๐ฎ๐ฌ๐ฌ๐ž๐ฅ๐ฌ ($16), doused in homemade curry and topped with fried mantou. We felt like this was a perfect pairing, as the curry covered any brininess from the mussels. Psst, the mantous are also free flow if you want more.

Moving on to the mains, we had the ๐‚๐š๐ง๐ญ๐จ ๐†๐ซ๐จ๐ฎ๐ฉ๐ž๐ซ ($27) in cantonese style broth, with sweet potato noodles and lala. This was one of my personal favourites, as I LOVE eating fish cooked the Cantonese way and always order it during zhichar. As the grouper here was roasted instead of steamed, I loved how crispy the skin remained even after dunking it in the broth. The broth is also soya-sauce based, and could get slightly salty but the sweet potato noodles paired really well with it.

Lastly, we had the ๐’๐ž๐š๐›๐š๐ฌ๐ฌ ๐๐š๐ฌ๐ญ๐š ($23) which featured nori cream tagliatelle, topped with pickled radishes and tobikko. Wow, every bite of this dish was just bursting with flavour and the adding of pickled radishes helped to balance it out when the dish got too overwhelming. Definitely a must-order!

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The mussels were more plump than your average mussel, and the curry was quite rich and well-balanced - not too spicy or coconutty but sufficiently lemak. I enjoyed the mantous with the crisp exteriors!

Overall, this is a decent place but I felt like there were more misses than hits. Maybe because we are not really the seafood kind of people so we couldnโ€™t properly appreciate it. Probably wouldnโ€™t return, but if you do visit I would recommend the curry mussels and the canto grouper, and perhaps the seabass pasta. Service was not bad, they give a brief introduction of each dish when they serve it, but the timing that the food came could be better managed.