Second Time Back
Sambal Lala 2/5
Curry Mussels 4/5
OJING-EO GANGJEONG 2/5
Prawn Dashi Aglio Olio 3/5
Canto Grouper 3/5
I finally ticked Scaled by Ah Hua Kelong off my list this year after much postponement. A house signature, I would confidently say their curry mussels is a no brainer unless you don’t eat mussels. Immersed in a bowl of homemade curry exhibiting aromatic spices flavour from a blend between Chinese and Indian styled curries, the mussels were extremely fresh and probably larger than commonly found. Served with mantous that you would gladly use to mop up every single drop of the curry. Additional portions of mantou can be ordered separately.
If u like seafood the whole menu is seafood 😊 , everything is very tasty & well thought through for a balance taste
I cannot begin to describe how amazing the grouper dish was. The clams were sweet and the broth was like your typical steamed fish with soy sauce, only elevated and totally drinkable. Prawn dashi was ok, very tasty, but it was nowhere near as good as the Canton Grouper dish.
The curry is a fantastic mix between Chinese and Indian curry. You'd prob end up ordering one more set of mantou for $2 and it is absolutely worth it 😀 the mussels were so juicy and sweet, they don't serve mussels like that here, anymore. Fantastic!
a full-bodied dish - expect a robust mixture of flavours, umami, sweet & savoury paired with once again their extremely plump and fresh prawns. we mistakenly got the non-spicy version but if i do reorder i’m definitely gonna try the spicy version!
extremely fresh tasting seabass with zero fishy-ness, glazed with slightly sweet & tangy chinkiang vinegar, with a savoury sauce at the bottom that i couldn’t figure out. reading the menu, the only unidentified item could only be the roasted capsicum which was surprising as it didn’t taste quite like capsicums. all’s good but i didn’t enjoy the salted fish potatoes as it tasted too pungent for my liking (perhaps fragrant to some), while the naibai might not have been stored at best conditions. it was a little musty - perhaps, washed much earlier and kept. i’d come back for other seabass dishes but maybe just not this.
wasn’t my dish but i had a spoonful and it was so creamy yet not jelak! using the barley rice made the dish so much lighter and easier on the palate. by the way, both my friends who ordered this cleared the plate.
a thicker cousin of the enoki, i realised how brilliant it was when it reached the table. a mushroom-y snack but without that overly fried texture you’ll get from deep fried enoki. i’d say this dish was a great idea, tasted decent but had more potential. unfortunately when it reached me it was a little soggy - will prefer slightly more crisp to it!
a fusion i’d never imagine - western style garlic toasts (extremely crisp and fragrant) with chinese style sambal lala (a tone down from spiciness if compared to tzechar versions), infused with japanese sake (that hint of bitterness to cut through any jelak-ness). the lala as with all their seafood, tasted so fresh. no sand in the food definitely!
relish in fresh, plump mussels enveloped in homemade curry sauce - interestingly a fusion of different types of curry as described by the server. it packed a sufficient spice kick and was a great complement with the golden fried mantous. simply a delight! (sorry for the slight blurry pic, was too eager to dig in 😂)
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leaving the review for the prawn here too cos i didn’t managed to snap a pic but it’s too good not to be shared!
brushed in seaweed butter, torched to perfection, then topped with strips of kelp. these added a different dimension of flavours to that sweet, plump & fresh crustacean - smoky, savoury & fragrant. there’s probably nothing more i can ask for a plate of fresh prawns.
Ages since I last visited Scaled by Ah Hua Kelong (I remember the last time it was still at Haji Lane) and I am so happy to report that the new dishes that I tried were even better! A solid side, the Roasted Prawn ($17) was super shiok. Dressed with their nori cilantro butter and braised kelp, the prawns were perfectly sweet. The flavour of the butter was rich but not cloying and worked so well together with the umami-savouriness from the tender strips of braised kelp. The plump crustacean was also lightly perfumed with a smokey charredness. So so good! The dish didn’t need that wedge of lemon at all, in my opinion.
Offering a different flavour profile altogether, the Seafood Glacé Risotto ($26) with spicy-sweet garlic, tea tree mushroom, and Thai asparagus was simply lip-smacking. Having the chili served on the side, the dish was not too heavy or jelat (there are pickles on the side to counter that) and was packed with lots of seafood flavour. Prepared with the finest Seabass demi-glace, the taste of the risotto was creamy almost like bisque and you also get the sweet undertones from the fresh ingredients - flashed squid as well as seared prawns. A great substitute for the traditional arborio rice, the use of barley was ingenious too as it provides a similar texture and taste with an added subtle toasted flavour. A fun and localised take on the typical seafood risotto. Portion-wise, however, I would recommend no more than two pax sharing.
Inspired by the classic Thai dipping sauce, the Namjim Grouper ($27) was another hit and undeniably a comforting belly-warmer. Though the word ‘namjim’ threw me off a bit at the start as I have a low spice tolerance and it sure sounded intimidating; I am glad I gave it a go after the staff’s recommendation. Indeed not spicy at all, the savoury broth was surprisingly clean-tasting. The mild sourness was really palatable and complementary to the distinct as well as the aromatic flavour of coriander. The chunky seared grouper was also flaky fresh and nicely balanced by the textural contrast offered by the silky homemade mee hoon kueh. The tender ribbons of dough made the bowl heartier with their soft-firm bite.
Another hot favourite here is their Curry Mussels ($16+)! 💗 Drenched in creamy homemade curry sauce 🍛 which I thoroughly enjoyed dipping my fried mantous in, this is such a treat! ✔️
Featuring barley risotto with a nice bite, fully absorbing the essence of the seabass demi-glace 🐟, it was a burst of flavours in every mouthful! 🤤 Paired with spicy sweet garlic, flashed squid 🦑, seared prawn 🦐, tea tree mushroom 🍄 & Thai asparagus, this is a must-try!
Another must-try here is their Three Egg Chawanmushi ($10+)! 🖤 Don't be fooled by its appearance; it was really smooth & tasty! 😋 Made with lala broth, egg, century egg, ikura & squid ink, it is a burst of umami in every bite! 🌟
