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Commonly sourced from the pristine waters of the Bering Sea, the Alaskan King Crab earns its namesake with its sumptuous size and iconic, long legs—the meat of this crab boasts a distinctive sweetness unlike any other; its texture exceedingly fresher, more delicate and softer in bite.

Australian lobster has become a famous specialty of South Australia, with pure and delicious meat. Australia is known as the ‘paradise of foodies.’ Australian Lobster is rich in nutrients, deeply loved by people, and favored for its strong plasticity. The chef favors it.

Local lobsters in Singapore, whether they are Boston lobsters, Australian lobsters, Indonesian lobsters, etc., all have very sweet and fresh tastes. This is because lobsters feed on plankton, algae, etc. in the ocean, accumulating abundant natural sugars and umami substances. This sweet and fresh taste is particularly prominent when the lobster is cooked in simple ways such as steaming.

Boston lobsters are extremely delicious, with a rich seafood flavor. Their sweet taste is particularly prominent when simply cooked, such as by steaming. This is because lobsters feed on plankton, algae, etc., in the ocean, accumulating abundant natural sugars and umami substances. Thus, they can present a delicious taste without the need for excessive seasonings.

Bamboo clams are ecologically and economically important bivalves. Bamboo clams are a precious seafood delicacy. Due to their thin shell, delicious taste, tender flesh, and rich nutrition, they have become one of the most popular species among bamboo clams. Exquisite and highly welcomed by consumers, serving as an important seafood economy in China one of the Shellfish.

Oysters are rich in vitamins and minerals, especially trace elements such as selenium and zinc. Abundant in quantity, oysters are also rich in high-quality protein and have a complete amino acid composition. More than cow’s milk and human milk.

The crabs in Sri Lanka, especially the green crabs, are freshly caught on the same day. Lake freshwater crabs are never frozen, and their meat is fresh and sweet.

1st Layer: Grilled BBQ Jumbo Prawn, Salmon Salad, Sambal Lala. 2nd Layer: Salted Egg Calamari, Chili Crab, Slipper Lobster, Garlic Butter Prawn, Grilled Barramundi Fillet, Black Mussels.

A. Award Chilli Crab B. Signature Black Pepper Crab Black Pepper Crab is characterized by its spicy and rich black pepper seasoning. The crab meat absorbs the thick, flavorful sauce, resulting in a slightly charred and pungent exterior with tender, juicy flesh inside. Each bite offers a complex interplay of spicy, savory, and sweet flavors. C. Fried with Golden Salted Egg Crab D. Steamed Crab with Chinese Wine and Egg White For the crab connoisseur; this dish spotlights the crustacean’s own natural sweetness, with a splash of soya milk adding a delicate, creamy texture to the base, balanced against the airy lightness of egg white and the fragrance of “HuaDiao” (Chinese wine). E. Salt & Pepper Style

A. Award Chilli Crab B. Signature Black Pepper Crab Black Pepper Crab is characterized by its spicy and rich black pepper seasoning. The crab meat absorbs the thick, flavorful sauce, resulting in a slightly charred and pungent exterior with tender, juicy flesh inside. Each bite offers a complex interplay of spicy, savory, and sweet flavors. C. Stir Fried with Golden Salted Egg Crab After being stir-fried, the salted egg yolk forms a fine "golden sand" texture, coating the crab meat and delivering a rich, savory flavor with a slightly granular mouthfeel. The savory richness of the salted egg yolk perfectly complements the sweet freshness of the crab meat, creating a dish with rich and complex layers of flavor. D. Steamed Crab with Chinese Wine and Egg White E. Salt & Pepper Style

What your appetite with a pot of liquid sunshine: this rich, velvety golden soup showcases a medley of premium seafood ingredients, the sweetness of fresh scallops and prawns against a backdrop of creamy, ambrosial pumpkin.