My guests and I were eager to get started, and the first experience about this restaurant that set it apart from other places is the fact that they have no dinner menus. The concept revolves around the fresh selection of fish on display in the ice along the one side of the dining room. Directly behind the fresh seafood spread are large tanks with the live lobsters featured as the chefs special for the evening, which was clearly written on the specials board.
Our helpful waitress pointed out some of the house specialties consisting of tiger prawns, king crab, local fish known as Halwa, and the live lobster of course! There were a couple of signature sauces such as garlic butter, black been, Singaporean style, Thai red curry, and chili paste served with each of the items so we asked for a selection of the items to be grilled and served with the sauces on the side and some to be prepared as per the chefs recommendation.