The spread will include starters such as oyster shooters, prawn sesame toast, spicy squid salad and deed-fried crab claws. Plus, black mussels, tiger prawns, oysters and flower crab on ice. Mains are hot dishes such as deep-fried prawns with garlic and XO sauce, crispy soft shell crabs, stir-fried sotong with sambal, and fried rice with silverbait.
From Mondays to Thursdays, chef Jackson Goh will also run a steam station offering items like red garoupa and sea bass with either Hong Kong or Thai-style seasonings. Other steamed offerings include white clams, prawns, bamboo clams and green mussels with a choice of black bean sauce, XO sauce, black pepper or Thai chili sauce.