Jing Long Seafood Restaurant

Jing Long Seafood started out as a humble zhi char store in 1999, but as time went by, word spread and they had to expand.

Their variety of food is plenty, but regulars will advise you to order the Braised Chestnut Chicken with Mushrooms. This dish must be pre-ordered, and like herbal chicken, it is fall-off-the-bones tender, with sweet chestnuts and juicy mushrooms in a thick, savoury gravy.

Also try their indulgent starter, Scallop, Banana and Bak Kwa Roll (minimum 3pcs, $5 per piece). Banana chunks are sandwiched between generous pieces of scallop and thick slices of bak kwa before being fried in a crisp batter. It’s also one of the few restaurants in the east to get claypot lobster porridge ($9.80 per 100g of lobster).