In the early 1990s, Ng Swee Cheng and his family started a small seafood joint near Telok Gong with fresh toddy as accompaniment. The fresh-fermented sap from the coconut flower is collected from trees that surround the restaurant and the neighbouring areas. It became a winning formula. Business boomed and it changed into a resort-styled eatery with at least 100 tables in the early 2000s.
Details of Restaurant
Business hours: 11am to 11.30am daily
Payment: Cash and Credit Cards (Visa, Mastercard and Amex)