The outside of the restaurant with the outdoor seating is casual and laid-back while the inside looks like a typical Chinese restaurant. Furnishings, crockery, cutlery and linens are typical, above average Chinese restaurant quality, with the difference that a disposable bib is provided when you order crab dishes. It is a thoughtful gesture as diners do, indeed, require it while they are de-shelling chilli crab. Lighting is very bright inside the air-conditioned part of the restaurant and somewhat unevenly lit on the outside. 

The crispy fried baby squid at Jumbo is still the best despite many versions available now. It is great as an appetiser or with a huge icy mug of beer. The scallops wrapped in yam ring has the right balance of seasoning, taste and textures, but the fried yam is a bit on the oily side as the frying liquid was probably not at the right temperature. Digging into the award winning chilli crab, one truly appreciates the enduring popularity of this dish. Its spiciness is layered and complex, and hits our tastebuds like a flavour typhoon. The crab is ocean fresh, sweet and succulent and goes perfectly with the sauce. Mantou buns are useful to wipe up the scrumptious sauce from the plate. The signature black pepper crab that arrives next is no weak runner up either. It is punchy and fragrant and leaves you wanting more. Because there is less sauce, the crab meat tends to come off more firm and is less overwhelmed by ingredients. Both crab dishes afford diners a delicious comparison in contrasts, tastes as well as different types and levels of spiciness.

The wine list comprises over three dozen labels of red and whites from New and Old World sources, a selection of four champagnes and a choice of four house pours for those ordering by the glass. The staff are not generally equipped to advise on the wines, so do speak to the manager if you want any help with the food and wine pairings. There is also a beverage list of liqueurs, hard spirits cocktails and other non-alcoholic beverages. 

The service is polite but perfunctory. There is an assigned wait staff cum server cum busboy attending to several tables at a time. As such, the level of service tends to be very uneven, with those tables closer to service areas being better tended to while those in the fringes and corners often ignored. The staff know the basic menu but lacks enthusiasm recommending the dishes. Service attitude is brusque and efficient at best with little waiting time between courses. 

Jumbo’s strong point is that it offers value for money. Given the freshness of the seafood and the quality of the restaurant’s cooking, the final bill is within a reasonable range – unless you order exotic seafood.