Steamboat. Barbecue. Buffet. Put these three terms on a plate in front of diners in Singapore and a feeding frenzy begins. Chin Huat Live Seafood is one such restaurant that combines all three of these favoured ways to dine, and it’s undoubtedly a pioneer of the concept, with this seafood restaurant in the complex of eateries and wholesale food suppliers down Clementi Street off Sunset Way kicking off the craze way back in the 1980s. The offspring of the late great restaurateur Low Chin Huat, who worked his way from a pushcart-butcher to a prominent business leader in the city’s hospitality scene, to dine at Chin Huat Live Seafood is to dine at the source.
Dear diners, please note that pre-ordering dishes must be done by phoning the restaurant directly, not via email. Also, for any special requests, please contact the restaurant directly after you have made your reservation.
Being able to press your face against the cool glass of a huge aquarium and pick your fish and seafood out wasn’t always a thing. It’s largely thanks to the canny entrepreneurship of Low Chin Huat that such a ritual is part of Singapore’s culinary culture. Recognising that, for one, Singaporeans love seafood and, two, that fresh is best and choice is better, Mr Huat launched Chin Huat Live Seafood to cater to this desire among his fellow gourmands for this participatory mode of gastronomy. Over the years, his flagship restaurant in Clementi, in the warren off Sunset Way, has built a loyal following, and if you haven’t become a Chin Huat loyalist, now’s your chance.
Legendary among Singapore’s seafood restaurant fanatics, Chin Huat Live Seafood’s menus are packed with specialties, invariably made with live fish, shellfish and seafood kept in the large tanks that front the restaurant down Clementi Street. The golden sauce crab uses Sri Lankan crabs, doused in a delicious sauce best mopped up with a side order of fried bun. Those who like their seafood spicier should try the chilli crab or the black pepper crab – both simple and simply superb. Hotpot heads will pop their lids for the braised giant grouper, steeped in broths of various flavours, while those down for some proper luxury will be keen on the Australian lobster served in Chin Huat’s signature superior broth. While there are plenty of barbecued seafood dishes on offer, there are a few meat dishes available too: the crispy Peking duck and crispy roasted suckling pig are classics that speak to Singapore’s Chinese heritage and Low Chin Huat’s humble beginnings as a streetside butcher. Our advice? Gather a crew and head to Chin Huat Live Seafood’s Clementi and Sunset Way premises to celebrate with seafood.
very good. awesome food and good service. food was serve fast
Great dining experience here once again - excellent service standards where staff went above and beyond their commitments. Food was great as well and served on time
Always going back for the crab and basically their food - everything is perfect
The salted egg crab is the best, yet the lemon chicken is really delicious too. Everything are so fresh and place is kinda full with families having their weekend lunch. Although it was not really easy to find the restaurant, but the visit really worthed. Better/should make reservation, and I am glad, they have it online now.
It is the first time for my friend to come to Chin Huat Live Seafood restaurant. Fresh bamboo cram & delicious Augus beef. Needless to say, the chili crab is above the standard & different from other restaurants.. The coconut dessert is unforgettable. All these brought an amazing dinner to my friend!
This was my 2nd experience dinning in Chin Huat Live Seafood. The staffs are friendly and smiled to you whenever you need their help. The boss was humorous and used his time to interact with the customers. I would recommend this place to my friends & relatives. :)
Chin Huat is a true standout among the hordes of seafood restaurants in Singapore. First and most importantly, the food is really good. It has the taste of tradition mixed with a dash of modern creativity. But aside from the food, it's the extras that make the difference. The service is sincere, warm and actually homely. The outdoor veranda is classy yet laid back, reminding me of Raffles Hotel's iconic courtyard. The chairs are the most comfortable i've encountered in a local seafood restaurant and the pristine white tablecloths complete the ambiance.
Tip top customer service, staff (Suppose to be the owner) interact with all customer and it does make us feel welcome. Crab is good and the flesh is firm, it kind of scare us off when we saw the menu stated that they could not 100% guaranty that the crab is fleshy even thot we are not the first time visiting chin huat but it still don't give us the confident to order their crab. So far every trip we ordered is good *Cross finger*. I will recommend chin huat over turf club seafood restaurant as chin huat serve more intense taste food .
Food is consistently good. The yam paste is probably the best I've had - smooth, with three different flavors from yam, pumpkin and coconut milk, and crunchy fresh gingko nuts. Broccoli was pleasantly Fresh and crunchy. Fresh seafood was complemented by a rich Sauvignon Blanc with an interesting fruity and buttery taste. Staff were friendly and helpful. The place was peacefully quiet with soft music, which helped me unwind after a stressful day. The only thing stopping me from giving a perfect score was the unbearable cold, but that might have just been the seat I had.
- Overall the food was tasty - Quality of the crabs can be improved as they are low on meat - Service of the waitress who took our order was good. Based on our needs, she made reasonable recommendation on the portion of dishes we should order. - Service level of others not very good: we were asked 3 times if they could serve our dessert, even though not all of us finished eating the main course. Then we were asked at least twice if we want to settle the bill. That was at about 6.50pm despite us being told earlier that we could have the table till 7.30pm. The rating should have been a 3 because of this.