Mon - Sun: 17:00 - 01:00
This casual restaurant does all the zi char dishes with flair. Try the sambal belachan fish and black pepper crab.
One of the many old school eateries in the Jalan Besar area. At the corner of the block, where Windowsill Pies is. We chanced upon this when looking for dinner before dessert.
One sign that draws The Squirrel’s attention is the many articles pasted on the walls of the shop. Including that of “Makan places lost and found”. This had to be good! So… This is where they were located before.
I wonder why the emphasis on the word “old”. And the thing is I realised they do actually have a branch at the junction of Jalan Tua Kong that I have been meaning to try for a while, except of course that has no mention of “old”. Yes, I know that’s new, so is that why…?
Balachan Fish was unique and worth the hype. Other regular Tzechar dishes are above average but small, but the service was not good and we waited 45min for the first dish :( Details and pics at http://www.eatprayflying.com/lai-huat-tzechar-jalan-besar/
For full review : http://dairycream.blogspot.sg/2013/01/lai-huat-seafood-must-try-sambal-fish.html
Lai Huat Seafood is a local zi char which started in Tyrwhitt Road in 1990 had moved from to Horne Road. It seems that there is another one at Rangoon Rd which claimed to have opened since 1963 . How they are related is not the main question but the food.
It is no wonder that the walls are plastered with so many celebrity photos and newspaper report. the eatery is just next to the road and looking at the Sambal fish at every table, I know I am in for a good feast.Sambal Belanchan Pomfret ($28)
Buried under a pile of Sambal belachan, the deep fried pomfret was super crispy or to put it clearer, Crunchy to the bones.Nothing beats the Sambal version here and is totally different from Sambal BBQ stingray. It was choked full of savoury dry fried hae bee (虾米) that is fried till fragrant, with the chilli oil soaked through the skin. When it was first served, I thought why so little Sambal? compared to the sole fish version ($20). But it was actually more than sufficient.It is so spicy and salty that it needs to go with rice , unlike Sambal stingray which can go without it.Stir fry Kailan ($6)
This remained crunchy under the starchy gravy but could do with less salt. In fact, this applies to all the dishes we've had that day.black pepper crayfish ($18)
This stings your tongue but is not too fiery. The meat became slightly tough because this was deep fried rather than stir fry. Skip this if you want to reduce the risk of "heat" stroke (assuming that one has ordered the Sambal belachan fish) but one certainly won't regret having this as well.golden beancurd ($8)........
For full review : www.dairycream.blogspot.sg