This is the third outlet of the homegrown seafood restaurant, helmed by the founder’s son, Alexander Pang. Serving an elevated spin on the zichar (home-style cooking) dishes that made them famous, the menu at this 150-seat restaurant includes mud crabs baked with generous heaps of fresh garlic cloves, barbecued mackerel cooked over coals in a Spanish Mibrasa oven and the longtime favourite Boss Bee Hoon noodles.
All of Singapore's flavours under one roof
Trendy setting to enjoy nasi lemak, otah and chendol
Beat the heat with refreshing artisan gelato
A taste of modern France embraced in Singapore's history
An intimate Michelin-recommended Bib Gourmand restaurant
Japanese rice bowls with gorgeous city views