Scaled by Ah Hua Kelong

1971 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

8 Hamilton Road
Singapore 209179

(open in Google Maps)

05:30pm - 12:00am

05:30pm - 11:30pm


05:30pm - 11:30pm

05:30pm - 11:30pm

05:30pm - 11:30pm

05:30pm - 12:00am

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Top Dishes

What you should order based on community favourites


From the Burpple community

Had the curry mussels, prawn dashi aglio olio, crab risotto. I loved the crab risotto. All of them were full of flavour and were fresh. Can’t wait to go back and try more!

Mild flavours, the fish was cooked decently but I felt no wow factor for me. It's just a normal dish(my dining partners called it wedding fish) with solid execution. They swopped sake for shaoxing wine and I guess that's the innovation, not that I particularly appreciated it(you could certainly taste it though)

The seabass was done excellently, with a super crispy skin and firm flesh. The nori cream pasta was basically just a nori reduction, there's no cream I believe. It's quite sweet and thick, the flavour is hard to describe as it's quite different from what you expect, in the sense that it does in fact taste like cream in some ways, but I found it okay while others found it weird.

Porridge is probably a better description because that's what the texture was such, but otherwise I quite liked the flavour. It's legit except the heat is toned down. Extremely small portion though, feeds a baby comfortably and yet it's charged at this price. Ridiculously overpriced, how can a main be this size

Again, rather overhyped. It's certainly decent, but slightly bland without the kelp. The herb butter didn't really stand out at all, nor were the prawns of exceptional quality (they were fresh though). In fact the prawns were slightly dry, do drizzle the lemon over it

1 Like

PSA the price per pax isn't 60, we paid 35per pax for 2 guys and 2 girls.

The pate was smoked seabass mixed w cream cheese, it was exceedingly insipid. Topped w preserved olives, which luckily carried the umami and the aroma of the dish. Served with pickled garlic chives and sourdough, which didn't have sourness(not that I mind) but was, while super crispy, kinda oily.

Overall appreciate the effort of bringing Asian ingredients into the picture alongside modern food(I doubt many ppl have tasted both garlic chives and preserved olives) but this severely lacked impact and harmony, and is sorely overpriced for a starter