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.
