Today intro you one of my fav family restaurant. This restaurant had been around for 50+ yrs liao, even older than Singapore leh. So mai siao siao, the secret recipes all passed from generations to generations. And tia gong only those who proved worthy then can have a hold of it.
This place super convenient can? Opposite is one big open space carpark and in front got a few bus stops, some obikes and a place for grab driver to drop you.They got indoor and outdoor seating. Indoor is for those gu niang or scared balls sweat like me. And outside is more for those who like the cooling night breeze and full view of the beautiful moon or those who bring gf on first date, wan romantic 一下.
Ordered their Signature Lai Huat Sambal Fish, Crab Meat w Fish Maw Pottage, Nonya Assam Fish Head and Sweet and Sour Flame Pork Ribs.
Lai Huat Sambal Fish - this is what the restaurant is famous for. Come here die die must order this if not u rather dun come go tabao macdonalds. The whole pomfret is deep fried and then buried with their own-made belachan chilli. Machiam the fish buried in shell scrape. The amount of belachan they topped only the fish head and tail left to be seen. The belachan sambal chili also not oily. It is more of crispy and dry kind that when put inside your mouth, the flavours all explode like Hiroshima till your palate kana F up-down-left-right. They added alot of minced hae bee and garlic to up the umami and flavour scale till haywire. Actually at first i tot sibei gan spicy but still moderate. Just nice for tingling feeling but not too much to numb the tongue and missed the flavour (just like a good massage). The fish is also fresh and still retains the juice inside. Actually sibei addictive the sambal belachan, until now i still suffering from withdrawal syndrome.
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