We had a few dishes and the one that left us with the deepest impression was the Soy Sauce with Grouper Fish Fillet. Unlike any steamed fish dishes, this particular dish was cooked using low-temperature oil to slowly cook the fish so the texture was silky smooth. The Grouper was fresh and together with the premium Soy Sauce, this dish was addictive
Pulau Tikus Kitchen is one of the restaurants that served fresh seafood with mostly Singaporean's style of cooking. Partially their main chef is from Singapore. The signatures here are White Pepper Crab, Burnt Vermecillie Rice, Simple yet delicious Fried Cabbage with Shraded Squid and not to forget the popular Char Hor Fun that sell fast every day.