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Address

55 Haji Lane
Singapore 189248

Tuesday:
05:00pm - 12:00am

Wednesday:
05:00pm - 12:00am

Thursday:
05:00pm - 12:00am

Friday:
05:00pm - 12:00am

Saturday:
05:00pm - 12:00am

Sunday:
05:00pm - 12:00am

Monday:
Closed

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Price

~$60/pax

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What you should order at Scaled by Ah Hua Kelong

You should order these at Scaled by Ah Hua Kelong

Reviews at Scaled by Ah Hua Kelong

Reviews of good food at Scaled by Ah Hua Kelong

Started by fish farm and wholesaler Ah Hua Kelong, this restaurant in Haji Lane (it shares space with hip cocktail bar Bar Stories) is perfect if you're in the mood for a seafood feast. Consider starting with the Curry Mussels ($16 with deep-fried mantou, $18 with pasta). The mussels are plump and fresh, and the gravy certainly made an impression on Burpple Tastemaker Amanda Liu, who declared she would gladly drink it all down. Take Tastemaker Zhihui Lim's advice to go for the mantous, which are great for mopping up all that luscious curry. Another interesting dish is the Confit Seabass ($20), served on a base of hummus. The fish, like most of the seafood here, was super fresh and cooked in a way that offered a hint of plum-like sweetness. Mix things up with an order of Braised Beef Shin ($22), fork-tender yet retaining a good bite, served with torched potato mash, broccoli and crisp barley chips. If you fancy a tipple, the bartenders at Bar Stories would be happy to shake up a bespoke cocktail for you (average price $20-$25).
Avg Price: $60 per person
Photo by Burpple Tastemaker Zhihui Lim

Thankfully we abided by Van's wishes of ordering a non-seafood item (and the only one on the menu) here.

The Braised Beef Shin was surprisingly well-executed! Flavourful, fork-tender beef, served with mash that could be smoother but it was so delish with the braised sauce. Served also with crisp barley bits and broccoli that helps to feel like I'm eating (slightly) clean 😂 Very comforting bowl with the flavours and textures complementing well.

One of my favourite go-tos for seafood ($19 seabass!!!!), Ah Hua Kelong, has partnered with Bar Stories!

So yep - fresh seafood, bespoke cocktails and a great place to chill. The food menu was limited with only 5 big/ 5 small plates, but we still had a difficult time deciding what to order cos everything sounded great.

The mussels were fresh, very plump and sweet, and curry had a good spicy kick. Not the best curry around but I quite enjoyed it. There's the option of mantou ($16) or pasta ($18) and needless to say, we had to get the addictively crisp, fluffy Mantous. This pairing with curry is one of my greatest weakness - wish I didn't have to share them. And so we added on more mantou to get allllll the curry (which was too pricey $2/pcs?!?! but ugh so shiok.) 🤤

Sharing premises with a hip cocktail bar, Scaled by Ah Hua Kelong is situated inside Bar Stories at Haji Lane. And if like me, you have never heard of them, Ah Hua Kelong is a fish farm located off Changi with a hawker stall at Bedok Marketplace as well as a kiosk at Pasarbella. Hence, the first restaurant concept by the local fish wholesaler, Scaled has a menu consisting a handful of small and big plates - mainly modern seafood tapas.

Yet better known for their seafood, I was most impressed by the Braised Beef Shin ($22), the only dish that doesn’t use seafood as their main ingredient. Flavours were spot-on and perfect especially after our traumatic GRAB ride (a longgg story). Savoury and tender, the braised beef falls apart easily and was thankfully not too gamey. A tad similar to the classic and everyone’s favourite British layered casserole with the pleasing combination, the mash atop was smooth and came slightly torched - just loving that tinge of smokiness. Not forgetting the nice bit of crunch from the crispy barley chips and broccoli, lending extra textures to the bowl.

What’s more, to end things off on a sweeter note, pair the reinterpreted cze char fare with fancy cocktails as Bar stories customise and craft the drinks based on the flavour profiles of each individual. So enjoy an intimate dining experience while slurping on your own unique blend.

From Scaled by Ah Hua Kelong situated within Bar Stories at Haji Lane. This is also the only non seafood dish available on the menu, and we were actually pretty glad we ordered this one too.

We are pretty used to dishes like Braised Beef Cheeks but Beef Shin; that sounded pretty unique. I liked how the meat was fork tender but yet carried a bit of firmness — it's not your sous-vide kind of tender but the meat still falls apart pretty easily; all flavorful without being too gamey. The mash comes slightly flame torched over the top, but overall it's pretty smooth and decent, absorbing the savoury Braised liquid from the meat, while the broccoli gives a crunch and making the dish feel more wholesome overall . The barley chips were actually interesting, giving the dish a bit of crisp in terms of texture without interfering the flavours going on.

From Scaled by Ah Hua Kelong, which is situated in Bar Stories at Haji Lane. This dish employs the use of elements such as Lemon Dill Vinaigrette, Caramalised Onions and Hummus.

The freshness of the seabass was absolutely commendable here — its flaky but comes off nicely; no stray bits coming off strewn on the side, while the flesh was really smooth and succulent, almost without the need to bite. The accompanying hummus comes as a refreshing change from the usual mash, though the hummus felt a little toned down in the spices used for the flavour; probably down-played considering the fish is the main star of the dish and also to accommodate the tastebuds of locals somewhat. Not sure if the black bits are actually caramalised onions, but they were sweet and carried a bit of a bite as well as a plum-like sweetness, while the crumbs on the top gave the dish a bit of crunch for a textural contrast.

From Scaled by Ah Hua Kelong, which is situated in the grounds of Bar Stories at Haji Lane — Scaled by Ah Hua Kelong serves up small plates and large plates, while Bar Stories does what they do best; creating cocktails/mocktails after asking for your taste preferences.

Quite enjoyed this dish — it comes with a choice of either mantou or pasta and we opted for the former (come on, who doesn't like these sweet, deep-fried buns that is always so ever ready to absorb the gravy it sits in). The curry is actually pretty decent — yes, it lacks a bit of depth in terms of the spices used but the mussels and the spiciness made up for it; the mussels being fresh and plump without being too fishy while the curry carried quite a moderate level of spicy kick. The mantous were absolutely useful when it comes to mopping up the sauce clean; lightly crisp exterior and fluffy insides while carrying a tinge of sweetness and not being too greasy — we even ordered a second portion of it (which was chargeable of course).

You would have probably been to Bar Stories for their amazing cocktails, but did you know that Ah Hua Kelong is now permanently based there as well?

With seafood farmed locally within our shores, the exciting seafood tapas menu is something you'd want to pair your cocktails with!

One of the items we tried was Curry Mussels with Mantou ($16). Alternatively, you can opt for Pasta instead for $18!

Although I'm not a mussels lover, I had a go at one piece & I must say, fresh mussels definitely does taste a whole ton better. The plump & juicy meat absorbs the curry so well, that the fishy taste that I was afraid of was eliminated.

The curry recipe was inspired by Chef Ben's grandma, so it sure tastes of home! It was soooo good that the stipulated portions of mantou was not enough, resulting in having to order more to wipe out the curry. If I could, I'd happily drink the curry down just like that cause it was THAT good.

Confit Seabass was very interesting, using hummus instead of your usual western fare of potatoes as carbs. Seabass was so fresh and perfectly cooked, smooth, soft yet firm. This dish tastes generally on the bland side - the lemon-dill vinaigrette didn't help with boosting flavours, but the sweet-tangy black bits that reminded us of plum (felt like something from a Chinese dish) was quite a refreshing idea!

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