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Scaled by Ah Hua Kelong

1685 Wishlisted
~$60/pax
Focusing on locally farmed and harvested seafood direct from our farm and redefining the farm to table concept, Scaled by Ah Hua Kelong is 1 of 3 restaurants under the Ah Hua Kelong umbrella focusing on creating dishes you might not find familiar anywhere else.

Top Dishes

What you should order based on community favourites

Reviews

From the Burpple community

This place specialises in seafood and therefore fish is one of their must trys!
The barranmundi is fresh, firm and flaky, which ia great.

Portions are quite small so be prepared to order a starter (&maybe even a drink, the bar there is awesome as well!)

The first thing that came up to our mind was "the broth tasted like what I usually cook at home". No, that's not meant to be self-praising or criticising the chefs. I understand that the whole concept of this dish is to make you feel at home. But of course, the main highlight is the uber fresh pearl grouper (the staff informed us that they gave us an upgrade as they ran out of the usual fish, so you can ask them when ordering). The fish was nothing short of awesome. The flesh was firm and thick, with a distinct layer of fats beneath the skin. The lala was also sweet and fresh. The whole dish might not impress us as much as the pasta we had during our previous visit, but it's a fail-proof comfort dish.

5 Likes

The smooth sea bass pate carried smokey notes, but I personally felt the flavour could get a tad one-dimensional after your second piece of bread. The grilled sourdough, which was procured from Mother Dough Bakery, was great and buttery which is probably why the pate was only lightly seasoned. The cherry cardamom jam was a nice addition if you want to have some contrasting flavours for your tastebuds. Overall, I prefer a stronger flavour from the pate itself, perhaps because I'm so used to eating chicken liver pate that is rich in flavour.

6 Likes

The most impressive dish I have had here so far is these roasted prawns. Served with seaweed butter and shio kombu. The grilling fruther brings out the sweetness of the succulent prawn flesh, with additional smokey notes as we bit into it. My favourite part is of course the head where the umami "stock" is hidden. What a fantastic appetiser to start our dinner with! Highly recommend this for any fresh seafood lover.

5 Likes

Roasted kailan, tamarind jus, kaffir chili, pumpkin seeds. Got to really give the restaurant credit for the perfect execution of the pan seared Seabass! Comes with mash and pumpkin seeds brittle which I found was an interesting way to add texture and complex flavors - sweetness with a bitter aftertaste.

Unassuming Cantonese style clear broth that is flavorful and rich, served with sweet potato noodles and clams. Good for those with a lighter palate! Very 清

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