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Back again for the curry fish head! Never get tired of it, and also to try other dishes. Got the salted egg pork ribs and a different veggie dish this time, $60 altogether for 5pax! So glad the pricing has remained somewhat consistent over the past two years 🥹

We tried LJS's new fish type. It's pricier but is it better? To me it's just different. It's thinner, quite fishy, has a finer flake, and comes with skin.

Bottom left: curry fish head @ $28
Top left: sambal petai @ @ $12
Top right: yam ring @ $20
Bottom right: minced meat tofu @ $14

Back here again because of the curry fish head. It's really good and the gravy can be taken on its own without being too heavy or spicy. The other dishes are great too.

Busy on the evening of public holiday, luckily we made reservation for 6pm and it was already quite crowded when we reached. Had to wait abt 30-40mins for the food but worth it!

The prawn paste chicken here can eat.

The belachan to go with it, is watery, will be better if they have a thicker belachan to serve together with the Har Cheong Gai.

Budget churros lol.

The rule is simple. Come LJS, just eat seafood, don't eat chicken. Lots of better chicken elsewhere.

the fried rice includes fish cake, cuttlefish, squid and prawns. i love cuttlefish and squid 🦑

I’m always amazed by how they transform an entire chicken’s worth of meat into this thin sheet! 😂 Basically, each section of meat is spread via slicing strategically and then tenderized (i.e.: absolutely pulverized by smacking👏🏻) to yield a really thin and tender fillet. Not too sure about the process after that, but the crispy chicken skin atop each tender slice is really impressive; just like the topping of roast pork, it actually crackles upon chewing!! Generously coat each piece with the thick plum sauce, and it’s a party in your mouth with a blend of sweet and sour - brought together with a pleasant citrusy kick! 😋

As a true blue Singaporean who has had yam rings at every family dinner for the past 21 years, I’d never expect myself to be blown away by what I consider standard Asian fare. But there’s something special about the yam ring served here...apart from the overflowing abundance of veggies, squid, prawns, etc., the yam paste was what stood out most. Smooth and coated in a thin fried layer, the yam paste had a marked cinnamon undertone which did surprisingly did well in elevating the savoury yam flavor. The decorative crispy noodles were really on point as well - fried to perfection, each strand literally melted the second they were popped into my mouth!! Childhood me would’ve loved this 😂 My only gripe would be their soft and rather bland cashews...definitely would’ve fared better with prior roasting!!

Situated at the foot of a newly opened block of flats along Serangoon river, Kimly seafood serves a delightful array of mouthwatering tze char dishes fit for a family feast! We found a couple of their dishes to have character of their own, which really set them apart from their competitors. One of which: the Triple Seafood Mee Sua - loaded with fried quail’s eggs, squid, prawns, sliced fish, mushrooms, nai bai cai...these bits and bobs had their taste all woven together in a thick starchy sea of oyster sauce and threads of longevity noodles!

This was delish especially with fish maw prepared in a different way. I loved the chewy and soft texture of fish maw that was well accompanied with black bean sauce 》$17/Small