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BEYOND
Featured In 3 Guides
This plate was certainly FISHing for compliments! 😍😍😍 Sorry but my photos really don’t do justice to this Signature Salt Baked Whole Sea Bass ($32.80). 🐟🐟🐟 You probably have no idea how MASSIVE this fish was - about 13 inches? Their whole fishes all weigh in between 800g to 1kg, so you are guaranteed a plump & meaty fish every time! 👏🏻 . Chef Joel shared that their sea bass is sourced from a local seawater farm in the waters of Pulau Ubin that doesn’t use any antibiotics or chemical additives, so you can safely eat with a peace of mind! 💯💯💯 Fresh batches of fish are delivered within hours of harvest to ensure optimum freshness, so when they say FRESH CATCH OF THE DAY, they are not kidding you! 👌🏻 . With quality & freshness of the fish taken care of, it is more than half the battle won. ✔ This version is baked in salt to highlight the freshness & natural sweetness of the fish, just like what you see at Bangkok night markets! 🇹🇭 Besides helping in even cooking from head to tail due to even heat distribution, the salt layer also helps to seal the flavours & juices of the flesh 😋😋😋, yielding an incredibly moist & succulent flesh beneath that crusty skin (which you should not attempt to eat just like me! 😂) . Despite not having additional seasoning, the natural sweetness of the thick & tender flesh is enough to pull it off 💕, which is enhanced after inheriting the fragrance of lemongrass sticks & basil leaves stuffed within. The freshness of the fish is apparent as there is no fishy smell or taste at all. 👍🏻👍🏻👍🏻 Especially when paired with Chef’s special Thai-style chilli sauce, this dish was really FISHing good! 🤤 . All you need are simple ingredients & seasoning when you have such quality ingredients. 👌🏻 They also offer other cooking methods such as Teochew Sautéed Fillet ($21.80) cooked with fermented soya bean sauce & ginger. ⭐ Alternatively you can choose to have your sea bass steamed in superior soy sauce, spicy lime, crispy with red curry sauce, or Thai-style assam. 🌶 Priced at $32.80 for a whole BIG fish or $18.80 for sliced fish, this is pretty worth it & good for sharing! ❤
serene
1w
Red Ruby Coconut Panna Cotta ($5.40) The Red Ruby Coconut Panna Cotta really suited my tastebuds and was not overly sweet like those that you usually find at Thai eateries.
Shaun
5d
Brandy White Fish Soup ($11.80) Fresh, sweet and flavourful, this bowl of soup is so heartening that you wouldn’t want to share it!
Shaun
1h
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🎶You can stand under my umbrelLA, elLA, elLA, eh eh eh~🎶 . I get super excited when I see so much seafood on my plate of La-la White Beehoon ($8/$12/$16) so this rendition from Le Xiao Chu really got me drooling! 🤤🤤🤤 Needless to say, the generous amount of fresh seafood imparted that natural sweetness to the broth, bringing with it umami in every slurp. 😋 . The white beehoon absorbed the essence of that gravy well, hence tasted extremely rich with a nice bite (thankfully not too soggy!) 👍🏻 Albeit a tad too salty, I liked the eggy fragrance of the broth & all the seafood on this plate. ❤ The vegetables also provided a good crunch amidst the overall slurping soft textures. 😊 . Quite a decent plate of la-la white beehoon I would say! Pretty addictive also - it got me going for a second serving! 💕
serene
22w
Zichar Place That Ticks All The Right Boxes! ZICHAR HIDDEN FIND ALERT 🚨 | Affordable zichar fare + splendid service + deliciousness + aircon (oh yay) = @lexiaochu.sg ! Enjoyed my dining experience here and def lickscreenfortaste worthy 👅 👅 👅
Lickscreenfortaste
24w
Happy Hump Day, friends! ❤ Hoping the work week TROTs along faster!! 😅 . Tried 2 of Le Xiao Chu’s signatures: . 🔹️Signature Pig’s TROTters ($28): Looked promising as the huge pig trotters was perfectly browned from the roast. 😍😍😍 However, I found that it was overly cooked. While I very much enjoyed the crisp exterior, the meat was overly tough & dry - definitely not the moist & tender texture that I was looking forward to. 😔 Things were better for parts where there was more fats as the fats graciously lent some grease to the surrounding meat, making it more succulent. For the chunks of lean meats, I felt like I was eating pork jerky. 🤣 . THE SAUCE THOUGH was a winner for me. 💕 A harmonious blend of lemongrass, garlic, sugar, vinegar/lime, chilli etc., it was like a Thai sweet chilli sauce concoction. 👏🏻 Extremely refreshing & complementary to the meat! 👍🏻 . 🔹️Fragrant Spicy Fish Head (金香鱼头, $26): Instead of the usual curry fish head, this rendition was a dry one, stir-fried with turmeric, curry leaves, curry powder, garlic, chilli padi etc. While I enjoyed the robust flavours of the seasoning very much 😋😋😋, the fish chunks seemed overcooked (probably deep-fried too long b4 stir-frying). Wished the meat was more tender & moist. . So these signatures didn’t leave me impressed. Perhaps one should go for their highly-recommended claypot seafood porridge, or just stick to their normal tze char dishes which are decent too! 😊
serene
26w
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Featured In 1 Guide
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Lai Huat Sambal Fish 來發 5 Dec’18, Wed☁️ 📍 Lai Huat Sambal Fish 來發 Executive Set Menu ($388++) - Signature Platter 招牌四拼 - Lai Huat Sambal Fish 叁岜魚 - Fish Maw with Crabmeat Stock 蟹肉魚鰾羹 - Cereal Prawns 麥片蝦 - Braised Abalone with Sea Cucumber 鮑魚燜海參 - Heaven & Earth Pork Ribs 秘笈排骨 - Nai Bai with Crispy Enoki Mushrooms 金針奶白 - Yam with Ginko Nuts 白果芋泥 Add-on - Chilli Crab 辣椒螃蟹 (billed separately) Dept lunch but felt disappointed... Out of the above, the signature platter, sambal fish, cereal prawns, and nai bai were nice... As for the rest, below average, probably some tze char places out there can do a better job... The platter was pretty good, especially the fried baby squid, couldn’t stop eating that! The sambal fish was something different from what I’ve tried out there. It was dried sambal (and not that oily) on fried fishes, for those who can’t take spicy food, can try to remove the sambal but this was actually quite yum~ Their cereal prawns were good, the prawns were fresh enough and filled with cereal smell, nice... The nai bai was crunchy and sweet, and quite impressed by the fried enoki mushroom combi, this dish can order... Here comes those not-so-recommended dishes... The fish maw with crabmeat was not say very impressive, but decent... The sea cucumber and abalone were a little too hard and got that fishy smell somehow, I think they need more time to prep their sea cucumber and braise the abalone... Suggest to skip the heaven & earth pork rib, tasted like over-cooked (chao-tah?) coffee pork rib which left a bitter aftertaste in my mouth. Moreover, the pork ribs were kinda fatty to my likings... Can also skip the yam with ginko nuts, couldn’t taste / see the ginko, it’s like just yam purée with coconut milk, taste wise...like a waste of my calories...=X Lastly, the chilli crab, smells good, looks good but...a little too sweet and the buns were rather cold, lower than my expectation, suggest to skip too... Overall, some hits and some misses, suggest to go for ala carte instead of the set menu since some of the dishes were below average in my opinion...
Ikigai
25w
Sambal fish This deep fried sambal fish dish is one of Lai Huat’s signature dishes. The sambal is spicy and provides a great yummy kick to the fish. A must order whenever you visit
Sheryl
51w
Not Like Before I used to go to the Lai Huat near my grandma's house when it was a coffeeshop years ago. Now, in an air-conditioned restaurant, the food was just pricey and rather mediocre (esp the sambal pomfret). The fried rice was good though.
Hazel
4y
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Featured In 1 Guide
Terrible Place. Questionable If Is “freshly Cooked” Horrible experience. Listen to me. 1) we preordered 2 large crabs as we had guests. Turns out, our guests was unavailable. So we wanted to cancel a crab. They said they have prepared the crab and we’re UNABLE TO CANCEL. No worries, we will take the 2 crabs. (This is an important information for later.) -> they did not give us the opportunity to choose the crabs, which is very uncommon in restaurants in Singapore. 2) we ordered our crab and other dishes. The dish arrived with the rice. Then it took 30 MIN AND CONSTANT CHASING to get the crabs that was apparently prepared before our arrival. 3) the service was horrible. They were keen on serving others (bigger table with more orders) than us, a smaller table. 4) the crab finally arrived after 30+min. And guess what! It was not hot, just warm! And When the crab arrived, it was clearly left out in the cold and reheated again. (Proof in picture) The solidification of the oil became a layer on top of the gravy of the crab, implying that the crab was out in the cold for a bit. The gravy was warm and not hot, suggesting it was reheated, perhaps with a microwave or something. In conclusion: terrible service, poorly cooked food. Maybe even a possibility of food that is not freshly cooked. DO NOT RECOMMEND. Go somewhere else!
Xavier
5d
[Diamond Kitchen] - Crispy Fried Potato Slices with Salted Egg Yolk ($12). Tossed in the restaurant's signature homemade salted egg sauce, each deep-fried potato slice was evenly coated with flavours that set your tongue tingling. A dish for both young and the old, this will definitely whet your appetite for what's about to come. . Find out more at https://www.sgfoodonfoot.com/2019/05/diamond-kitchen-science-park-i.html . Diamond Kitchen (钻石小厨) Science Park 1 Oasis 87 Science Park Drive #01-01 Singapore 118260 Tel: +65 64640410 Nearest MRT: Kent Ridge (CC Line) Opening Hours: Daily: 11am - 230pm, 530pm - 1030pm
SG
10w
[Diamond Kitchen] - These Homemade Yam Balls with Otah ($16) is an interesting take on familiar flavours. It's like your traditional yam ring but broken up and fried in individual portion and at the core of each yam ball is a slab of house-made otah, made with a combination of mackerel, spice blend and the restaurant's proprietary 'Gan Xiang' blend. If you are a fan of yam ring, this is even more moreish with all sides crisp golden brown. I would have liked it, even more, should the otah be less mellow, as the heat from the spices tends to overwhelm the delicate yam flavour. . Find out more at https://www.sgfoodonfoot.com/2019/05/diamond-kitchen-science-park-i.html . Diamond Kitchen (钻石小厨) Science Park 1 Oasis 87 Science Park Drive #01-01 Singapore 118260 Tel: +65 64640410 Nearest MRT: Kent Ridge (CC Line) Opening Hours: Daily: 11am - 230pm, 530pm - 1030pm
SG
13w
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You got me so CRABtivated! 🦀🦀🦀 I always welcome these crustaceans at zichar! ❤ Featuring fresh & tender crab meat covered with a generous amount of robust-tasting eggy chilli sauce, this was definitely worth getting my hands dirty! 😍😍😍 The natural sweetness of the firm & chunky crab meat was sooooo good! However, the sauce seemed to lean towards the sweeter side - we would have liked it to be slightly spicier! . Who's chilli crab's best friend? FRIED MANTOUS! Cant do without them really! 😋😋😋 The golden-brown fried mantous were crispy on the outside but so pillowy soft inside. These buns are not to be belittled - definitely did a good job in helping us wipe clean the tasty sauce effortlessly! 👍 YUMSSSSS! ❤ . Did you know that @chopesg is giving away 2x$100 to JUMBO Seafood or The Halia to lucky winners who post a pic of chilli crabs in Singapore in Aug? 🤩🤩🤩 Time to get snapping away 📸 & Iet's hope we both be the winners! 😉
serene
6d
The crab meat was no doubt very fresh which made it a pleasure to scrap them off the shells. It’s a good dish with the essence from the crab that contributed to the sweetness in the broth but we would still prefer to have chili crab over this any day and also - the satisfaction of dipping our fried man tou into the gravy. ~ Discounts with @chope sg • Claypot Crab Vermicelli Soup
Sg
7w
Had this during the Mother’s Day weekend! So worthy to spend so much on crabs 🦀 😋 Braised crab with Thick Bee Hoon Homemade beancurd with Creamy Butter Sauce Braised mushroom with Japanese Beancurd Skin Coconut Water 🌴
Nicholas
13w
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