Singapore-style seafood is the order of the day here, with an extensive menu that, among other things, lists 10 different ways to cook fish. Try the soon hock (marble goby) with spicy tamarind sauce, tomatoes and eggplant—the fish is fried to a delightful crisp yet retains succulent flesh within.

One of the showstoppers here is the fresh prawns with superior sauce and pine nuts. The sauce is simmered for 12 hours and clings deliciously to the fried crustaceans. The chilli crab is also immensely popular, thanks to a special sauce made with fresh tomatoes and freshly squeezed orange juice. The unique laksa crab is mouthwatering, and sees premium Sri Lankan crabs bathed in a luscious and aromatic curry sauce.

Service is quick and efficient, and as the restaurant gets crowded during peak hours, reservations are advised.