A perennial highlight is their version of the Singapore chilli crab—the thick, sweet sauce is best mopped up with an extra order of the golden deep- fried buns. Another interesting creation is the kangkong with cuttlefish in homemade seafood sauce, which is prepared by frying the leaves to a crisp and served with a tasty Thai-inspired seafood chilli sauce. The wine selection by the glass is meagre, so instead opt for beer, which is best paired with the fiery crab dish.