Eastern House of Seafood

We see consistent praise for dishes like the Fried Hokkien Lobster Noodles ($68), Tea Smoked Chicken, and Dry Roasted Sotong, with many reviewers highlighting the freshness of ingredients and the 'wok hei' flavour.

The menu appears to be dynamic, with new dishes introduced periodically.

Service is generally described as friendly and attentive, with some patrons noting personal touches from the owners.

However, we note a significant divergence in experiences, particularly concerning value and dining environment.

While some find the prices affordable for the quality, others report a sub-par experience, especially with set menus, citing issues with ingredient quality (e.g., 'cheapest kind of pomfret', 'fresh water prawns') and execution (overcooked fish, bitter vegetables).

The main dining area is a non-air-conditioned coffee shop setting, which can be very noisy and hot, making conversation difficult.

There are private, air-conditioned rooms available, which might offer a better experience for groups.

Verdict: Best for groups seeking a lively, casual zi char experience, especially if opting for signature dishes like the lobster noodles or tea smoked chicken.

Consider booking a private room if noise and heat are concerns, and be mindful that set menus may not always deliver consistent quality.