Another recommended dish is their Penang Assam Laksa ($8). To make the flavourful laksa broth, it is painstakingly simmered for a minimum of 4 hours. Giving the thick bee hoon a good stir you’ll find fish meat alongside fresh vegetables such as cucumber, onions, chillies, pineapple, lettuce, mint and pink ginger flower. Made with tamarind and other spices including turmeric and lemongrass, the spi...

Chilli Crab is a local classic, yet there is always something a little different about the sauce at every restaurant. The Chilli Crab (market price) at Penang Seafood Restaurant is packed with flavours: decadent, eggy, sweet, and tangy, perfect when paired with some deep-fried mantou! The crab itself is fresh and meaty, and you would definitely be licking your fingers at the end of the meal.

How can we forget Penang Char Kway Teow (from S$8) when talking about Penang cuisine? The serving size is very generous and great for sharing, and a plate held a good amount of thin kway teow, egg, squid, lap cheong, bean sprouts, cockles and bits of pork lard, all stir-fried into a glorious, yummy mess. There is a good balance of flavours and a fragrant wok hei, along with a light, appetising spi...

Other dishes worth checking out include the Fried Sotong With Salted Egg (from S$18). An appetising golden-yellow, its aroma will leave your mouth watering. The fried sotong has a good crunch and is a winning combination paired with the savoury salted egg sauce, chopped chilli and curry leaves. It might just be one of the best, if not the best, salted egg dish in Singapore. With its authentic P...

One of the signature dishes at Penang Seafood Restaurant that is sure to wow everyone is the Volcano Chicken (S$58), where the chicken is “set on fire” right before your eyes! Before that happens, the chicken is first baked till golden brown in a charcoal oven, imparting it with a smoky profile. Afterwards, hot oil is doused over the chicken repeatedly, ensuring a crispy skin yet still maintaining...

Apart from classics such as Chilli Crab and Black Pepper Crab, the White Pepper Crab (market price) is not to be missed as well. Whipped up using top-grade white pepper from Sarawak, the sauce packs a punch, delivering piquant, peppery, and strong garlic flavours that complement instead of overpowering the sweetness of the crab meat.