Scaled by Ah Hua Kelong

1931 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

These two mains shared between two. Would advise not to choose this pairing because it was too jelak and there was no respite from the heavy flavours of both mains. But each dish in itself was exquisite. For the pasta, the nori cream was unique, though it’s very cloying. The chilli crab risotto is too much to have in one sitting, and the sous vide egg (to be mixed in) didn’t help. But the chilli crab sauce and the crab was great.

Service was good, we were welcomed by a sprightly staff who explained to us the concept of Scaled and staff were generally attentive. Service was a tad slow, but that’s probably because the place was packed (on weekday lunchtime!)

Overall it was $91 for two starters and two mains. On the pricier side, but I think the food (esp starters) just makes the cut for being worth it.

I loved the combi of curry mussels with mantous - curry was like what the staff said “a mix of Indian and Chinese curry”, the mussels were sizeable and fresh, and the mantous were absolutely perfect! Really crispy on the outside and fluffy and fragrant inside. The curry can be a bit richer, or pack a bigger punch with its spices.

This dish was honestly terrible. The outside and inside were both bland. The squid was over cooked and rubbery. Very overpriced and not worth it.

Lastly, we had the 𝐒𝐞𝐚𝐛𝐚𝐬𝐬 𝐏𝐚𝐬𝐭𝐚 ($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!

Moving on to the mains, we had the 𝐂𝐚𝐧𝐭𝐨 𝐆𝐫𝐨𝐮𝐩𝐞𝐫 ($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.

The other side we ordered were the 𝐌𝐮𝐬𝐬𝐞𝐥𝐬 ($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.