Seafood Kitchen

Still working to shake off zhi char stall looks, Seafood Kitchen’s food is already steps ahead. Non-spicy, Chinese herb-infused wu jia pi crab (approx $45 for four people) and Indonesian curry prawns cooked with slices of coconut ($24) are more reminiscent of hotel restaurant fare than hawker-style pickings.

Until end of June 2010, 20 per cent discount for all bills.