Introduction: Why JB for Seafood?
For Singaporeans tired of paying premium prices for seafood, Johor Bahru presents an irresistible alternative just across the Causeway. Where a seafood meal in Singapore can easily exceed $100 for two people, JB offers the same quality—and often better variety—at a fraction of the cost. With the current exchange rate of RM1 = ~S$0.30, your dollar stretches significantly further.
This guide explores ten exceptional seafood restaurants in JB, from traditional zi char establishments to modern halal cafes and upscale lobster specialists. Whether you’re craving butter crabs, salted egg prawns, or fresh lobster, there’s something for every palate and budget.
The Traditional Favorites
1. Ah Meng Restaurant – The People’s Choice
Location: 38, Jalan Sultanah Aminah, Taman Iskandar
Opening Hours: Mon, Wed & Thurs 11:30am-3pm, 5pm-11pm | Fri-Sun 11:30am-11pm | Closed Tuesdays
Halal Status: Not halal-certified
With over 1,000 Google reviews, Ah Meng Restaurant has earned its reputation as one of JB’s most beloved seafood spots. This is where locals and Singaporeans converge for reliably excellent seafood at reasonable prices.
Menu Highlights & Pricing
CRABS (Seasonal Pricing)
- Chilli Crab
- Salted Egg Crab
- Gan Xiang Crab
- Black Pepper Crab
PRAWNS
- Salted Egg Prawns – from RM38 (~S$11.40)
- Sambal Petai Prawns – from RM38 (~S$11.40)
OTHER SEAFOOD
- Crayfish (various preparations, seasonal pricing)
- Lala/Clams (various preparations)
Dish Analysis
Salted Egg Prawns ★★★★★
Texture: The prawns arrive plump and snappy, indicating freshness. Each prawn is coated in a generous layer of salted egg sauce that manages to cling without becoming gummy or heavy.
Flavor Profile: The sauce achieves that elusive balance—salty-sweet with pronounced umami from the salted egg yolks, accented by curry leaves that add aromatic complexity. Unlike inferior versions where the coating overwhelms, here the prawn’s natural sweetness shines through each bite.
Technical Execution: The prawns are clearly not overcooked, a common pitfall. They retain a slight resistance when bitten, with meat that pulls cleanly from the shell. The salted egg mixture is emulsified properly, creating a velvety coating rather than grainy or separated sauce.
Verdict: This is textbook salted egg prawn execution—exactly what the dish should be.
Sambal Petai Prawns ★★★★☆
Flavor Profile: Bold and unapologetic. The sambal provides heat that builds gradually rather than assaulting immediately. Petai beans (stink beans) contribute their distinctive bitter-earthy flavor that polarizes diners—you’ll either love or hate this combination.
Pairing Dynamics: The prawns’ sweetness contrasts beautifully with the sambal’s spice and petai’s bitterness, creating a complex flavor triangle. Each element is distinguishable yet harmonious.
Who This Is For: Adventurous eaters who appreciate bold, funky flavors. Not recommended for petai newcomers or those preferring milder preparations.
Chilli Crab (Seasonal) ★★★★☆
Sauce Character: Tomato-forward with noticeable sweetness, balancing chilli heat with tangy brightness. The consistency is moderately thick—substantial enough to coat the crab but not so heavy it feels like you’re eating ketchup.
Crab Quality: Seasonal variations affect pricing and quality, but reviews consistently praise the freshness. Meat comes away cleanly from the shell, always a good sign.
The Experience: Messy, interactive, social. This is the dish you order when you’re ready to get your hands dirty and fully commit to the experience.
2. Todak Seafood Restaurant – Value Champion
Location: 1, Jln Dedaru 11, Kampung Teluk Jawa, Masai
Opening Hours: Daily 11:30am-11:30pm
Halal Status: Not halal-certified
Todak’s 5,000+ Google reviews speak volumes about its popularity. The restaurant distinguishes itself through exceptional value and an impressive live seafood selection that rivals a wet market.
Complete Menu & Pricing Guide
CRABS (Price per 100g)
- Meat Crab – RM5 (~S$1.50)
- Indonesia Crab – RM8 (~S$2.40)
- Flower Crab – RM10 (~S$3.00)
Average crab weight: 400-600g
Example cost: 500g Meat Crab = RM25 = ~S$7.50
PRAWNS (Price per 100g)
- Tiger Prawn – RM10 (~S$3.00)
- Local Sea Prawn – RM10 (~S$3.00)
- Mantis Prawn – RM16 (~S$4.80)
FISH (Price per 100g)
- Red Snapper – RM9 (~S$2.70)
- Various other fish species available at market rates
COOKING STYLES AVAILABLE:
- Chilli (tomato-based, sweet-spicy)
- Salted Egg (rich, creamy)
- Black Pepper (pungent, sharp)
- Butter (mild, aromatic)
- Steamed (simple, pure)
- Sweet & Sour (tangy, bright)
Dish Analysis
Meat Crab – Chilli Style ★★★★★
Value Proposition: At RM5/100g, this represents the best crab value in JB. A typical 500g crab costs just RM25 (~S$7.50), compared to S$30-40 in Singapore for comparable quality.
Meat Quality: Meat crabs are prized for their sweet, firm flesh. At Todak, the freshness is evident—no ammonia smell, meat is moist and pulls away from the shell in satisfying chunks rather than stringy bits.
Chilli Sauce Analysis: The sauce skews slightly sweeter than some competitors, with tomato and egg forming the base. Chilli heat is moderate—enough to warm but not overwhelm. The sauce could be more complex (missing some depth and wok hei), but at this price point, it’s hard to complain.
Verdict: Outstanding value. Flavor is solid if not extraordinary. Perfect for those prioritizing quantity and freshness over elaborate preparation.
Mantis Prawn – Salted Egg ★★★★☆
About Mantis Prawns: These crustaceans offer different eating dynamics than regular prawns. The meat is firmer, slightly chewier, with concentrated sweetness. There’s also more work involved in extraction, making them an interactive eat.
Preparation Notes: The salted egg coating here is generous—perhaps too generous for purists. The rich sauce somewhat masks the mantis prawn’s unique flavor, but those who love salted egg won’t mind.
Price Consideration: At RM16/100g, these are the priciest prawns on the menu. Worth trying once, but regular prawns offer better value for most diners.
Red Snapper – Steamed ★★★★☆
Why Steamed: This preparation lets you judge fish quality directly. There’s nowhere to hide with steaming—the fish must be impeccably fresh.
Execution: The snapper arrives with ginger, scallions, soy sauce, and hot oil in classic Cantonese style. Flesh is tender, flaking easily, with mild sweetness that defines fresh snapper. Skin crisps slightly where the hot oil hits.
Technical Note: Timing is crucial with steaming. Oversteam by even a minute and the flesh turns dry and cottony. Todak’s kitchen demonstrates consistency here—multiple reviews praise the steamed fish specifically.
3. Hai Kee Seafood Restaurant – The Slipper Lobster Specialist
Location: No21, Jalan Badik 1, Taman Sri Tebrau
Opening Hours: Fri-Wed 3pm-11pm | Closed Thursdays
Halal Status: Not halal-certified
Hai Kee has carved out a niche by focusing on slipper lobsters, a delicacy that deserves more attention than it typically receives.
Menu & Pricing
SLIPPER LOBSTERS (Seasonal Pricing)
- Butter Slipper Lobster
- Chilli Slipper Lobster
- Cereal Slipper Lobster
- Black Pepper Slipper Lobster
CRABS (Seasonal Pricing)
- Kam Heong Chilli Crab (signature)
- Other standard preparations available
OTHER SEAFOOD
- Clams – Fixed pricing (non-seasonal)
- Sotong/Squid – Fixed pricing (non-seasonal)
- Various fish species
Understanding Slipper Lobsters
Physical Characteristics:
Slipper lobsters (Thenus orientalis) lack the prominent claws of regular lobsters. Their bodies are flatter, wider, with most edible meat concentrated in the tail. They resemble oversized shrimp more than traditional lobsters.
Flavor Profile:
The meat is notably sweeter than regular lobster, with a more delicate texture—less dense and chewy. The flavor sits between regular lobster and langoustine: refined, subtly oceanic, with natural sweetness that doesn’t need much enhancement.
Value Consideration:
Generally 20-30% cheaper than regular lobsters, making them an excellent middle ground for those wanting something special without premium lobster prices.
Dish Analysis
Cereal Slipper Lobster ★★★★★
Preparation Method: The lobster is deep-fried briefly before being tossed with the cereal mixture. This crucial step seals in moisture while creating surface area for the cereal coating to adhere.
Cereal Coating Analysis: Made from oats, butter, curry leaves, and chillies, the coating provides textural contrast—crispy, slightly sweet, aromatic. The curry leaves are essential, contributing a distinctive fragrance that defines this Singaporean/Malaysian dish.
Why It Works Here: Slipper lobster’s delicate sweetness isn’t overpowered by the coating. The meat remains tender and moist inside, while the exterior delivers satisfying crunch. This is harder to achieve with denser regular lobster meat.
Technical Excellence: The coating is evenly distributed and hasn’t gone soggy (a common failure when dishes sit too long). Served immediately, as it should be.
Verdict: Excellent execution of a dish that showcases why slipper lobsters deserve their own category. The preparation enhances rather than masks the seafood.
Kam Heong Chilli Crab ★★★★☆
Understanding Kam Heong: This style originated in Negeri Sembilan, Malaysia, blending Chinese cooking techniques with Malay and Indian spices. The name means “golden fragrance” in Cantonese.
Spice Profile: Dried shrimp paste (belacan), curry leaves, dried chillies, garlic, and shallots create a deeply savory, aromatic sauce. It’s funkier and more complex than standard chilli crab, with pronounced umami depth.
Heat Level: Moderate to high, depending on the chef’s hand. The dried chillies provide different heat than fresh—more gradual build with subtle smoky notes.
Sauce Consistency: Drier than typical chilli crab. The sauce clings to the crab rather than pooling at the bottom, meaning each piece carries maximum flavor.
Cultural Note: This preparation represents the beautiful complexity of Malaysian cuisine—Chinese technique meeting Malay ingredients, creating something distinct from either tradition alone.
The Upscale Experiences
4. Yi Jia Seafood Sdn. Bhd. – Refined Dining
Locations:
- Taman Bukit Indah outlet: 21 & 23, Jalan Indah 25/1, Daily 12pm-11:30pm
- Taman Setia Indah outlet: Same address, Mon-Fri 3pm-12:30am, Sat-Sun 12pm-2:30pm, 4:30pm-12:30am
Halal Status: Not halal-certified
Yi Jia represents the higher end of JB’s seafood spectrum, though “high end” here still means excellent value compared to Singapore equivalents.
Complete Menu Analysis
SIGNATURE CRAB DISHES (Seasonal Pricing)
- Fried Crab with Golden Egg Yolks (signature)
- Salted Egg Crab
- Black Pepper Crab
- Chilli Crab
- Other preparations available
FISH SPECIES (8 Types)
- Seabass
- Saddle Grouper
- Red Snapper
- Pomfret
- Golden Snapper
- Brown Marble Grouper
- Garoupa
- Other seasonal varieties
COOKING METHODS (6 Styles)
- Hong Kong-Style Steamed – RM80-120 depending on fish
- Spicy Sauce Claypot
- Steamed with Spicy and Sour Sauce
- Fried with Sweet and Sour Sauce
- Teochew Style (steamed with preserved vegetables and tomatoes)
- Deep Fried with Superior Soy Sauce
This creates 48 possible fish combinations
Deep Dish Analysis
Fried Crab with Golden Egg Yolks ★★★★★
What Makes It “Golden”: This isn’t the common salted egg preparation. Instead, it uses fresh egg yolks that are emulsified with butter, creating a sauce that’s richer and more luxurious than standard salted egg versions.
Sauce Composition: The yolks are beaten with curry leaves, butter, evaporated milk, and sometimes a touch of condensed milk for sweetness. The result is velvety, coating the crab pieces in a golden sheen.
Flavor Profile: Rich and creamy with prominent egg flavor, but crucially, it doesn’t become cloying. There’s underlying sweetness that complements rather than overwhelms the crab’s natural taste. Curry leaves provide aromatic punctuation throughout.
Texture Analysis: The sauce consistency is thick—deliberately so. It clings to every surface of the crab, pooling in the shell’s crevices. Some might find it heavy, but fans of rich preparations will appreciate the indulgence.
Crab Quality: At this price point, Yi Jia uses premium seasonal crabs. Meat is abundant, sweet, and comes away from the shell in substantial chunks. No filler or disappointingly light crabs here.
Comparison to Standard Salted Egg: More refined and less salty. The fresh egg yolk approach creates silkier texture and more delicate flavor than the fermented salted eggs used elsewhere. It’s an evolution of the dish rather than a straight interpretation.
Best Paired With: Deep-fried mantou buns to soak up the sauce, and perhaps a lighter vegetable dish to balance the richness.
Hong Kong-Style Steamed Saddle Grouper ★★★★★
Why Saddle Grouper: This fish (Plectropomus laevis) is prized in Cantonese cuisine for its firm, sweet flesh and ability to hold up to steaming without falling apart. It’s more expensive than seabass but offers superior texture and flavor.
Traditional Preparation: The fish is steamed with ginger slices and scallions, then topped with a sauce made from light soy, sugar, and hot oil. The hot oil is crucial—it’s heated until smoking, then poured over the scallions to release their aromatics.
Technical Mastery: Steaming fish perfectly requires precise timing. Too little and the flesh near the bone remains translucent; too much and it becomes dry and fibrous. Yi Jia demonstrates consistent control here—the fish arrives with flesh that’s just opaque throughout, still moist, flaking along natural muscle lines.
Flavor Notes: Clean and pure, showcasing the fish itself. The soy-based sauce provides savory depth without masking the grouper’s sweet, delicate flavor. Ginger cuts any potential fishiness (though with truly fresh fish, there’s none to cut).
Temperature: Served piping hot, as it must be. Steamed fish loses appeal rapidly as it cools, so timing between kitchen and table is critical.
Why This Dish Matters: It demonstrates Yi Jia’s commitment to fundamentals. Anyone can make heavily sauced dishes taste good—mastering simple steamed fish requires both quality ingredients and technical skill.
Spicy Sauce Claypot Fish ★★★★☆
The Claypot Advantage: Cooking and serving in a clay pot retains heat exceptionally well, keeping the dish hot throughout the meal. The pot also imparts subtle earthy notes to the sauce.
Sauce Composition: Chilli bean paste (doubanjiang) forms the base, supplemented with fermented black beans, garlic, ginger, and sometimes preserved radish. The result is deeply savory with complex fermented notes.
Heat Level: Significant but not overwhelming. The spice builds gradually, creating a numbing warmth rather than sharp pain. Sichuan peppercorns often make an appearance, adding their distinctive tingly sensation.
Fish Texture: Cooked in the sauce rather than steamed separately, the fish absorbs flavor throughout. The texture becomes slightly firmer than steaming, with flesh that’s more robust and able to stand up to the bold sauce.
Serving Style: Arrives bubbling hot at the table, often still actively cooking. This theatrical presentation adds to the experience.
Best Fish Choice: Seabass or red snapper—firm enough to not fall apart during braising, mild enough to pair with the strong sauce.
5. Everywhere Lobster Club – The Specialist
Location: The Harbour @ Austin Green, Lot 46115, Jalan Mutiara Emas Utama, Taman Mount Austin
Opening Hours: Daily 12pm-11pm
Halal Status: Not halal-certified
This restaurant proves that JB can do upscale seafood with flair. As the name suggests, lobster takes center stage in various creative preparations.
Complete Menu
LOBSTER MAINS
- Cheesy Baked Lobster – RM208++ (~S$62.40 before tax)
- Lobster Mac & Cheese – RM108++ (~S$32.40 before tax)
- Lobster Roll – Market price
- Grilled Lobster – Market price
- Lobster Thermidor – Market price
PLATTERS
- Hot Seafood Platter – RM380++ (~S$114 before tax)
- Chilli-baked oysters
- Sautéed mussels
- Grilled prawns
- Australian lobster
- Sides and accompaniments
SIDES & ACCOMPANIMENTS
- Truffle Fries
- Regular Fries
- Garlic Bread
- Seasonal Salads
- Grilled Vegetables
Deep Dish Analysis
Cheesy Baked Lobster ★★★★★
Lobster Preparation: The lobster is split lengthwise, meat loosened from the shell but left in place. This makes eating easier while maintaining presentation.
Cheese Selection: Appears to be a blend—likely mozzarella for melt and stretch, with parmesan for sharpness and depth. Some cheddar might be involved for color and tang.
The Three Sauces:
- House-Made Lemon Garlic Butter: Bright acidity from lemon cuts through the richness of cheese and lobster. Garlic provides aromatic backbone. This is the star—well-balanced and essential to the dish’s success.
- Cajun Butter: Paprika-forward with hints of cayenne, garlic powder, and herbs. Adds warmth and complexity, though it can overpower if used too liberally.
- Salad: Light and refreshing, likely dressed with vinaigrette. Its purpose is palate cleansing between rich bites.
Baking Technique: The lobster is baked just until the cheese melts and bubbles, with slight browning on top. Crucially, the lobster meat doesn’t overcook—it remains tender and juicy rather than rubbery.
Texture Play: Tender lobster + melted cheese + crispy top = satisfying textural variety in each bite.
Portion Size: Generous—easily shared between two people, especially with sides and salad included.
The Fries: Served on the side, they’re meant for dipping in the excess butter sauces. This is messy, decadent, and absolutely worth doing.
Value Assessment: At RM208++ (~S$70 after tax), this is significantly cheaper than equivalent dishes in Singapore, which often exceed S$120-150. The quality and portion size justify the premium over casual seafood spots.
Lobster Mac & Cheese ★★★★☆
Concept Execution: This is American comfort food elevated with premium seafood—a combination that could easily go wrong but mostly works here.
Mac & Cheese Base: Creamy cheese sauce (likely béchamel-based) coats pasta that appears to be elbow macaroni or shells. The consistency is thick and clingy without being gloppy.
Lobster Integration: Generous chunks of lobster meat are mixed throughout rather than just placed on top. This ensures every serving gets adequate lobster rather than disappointing pasta-heavy portions.
Cheese Blend: Rich and sharp, suggesting aged cheddar as a primary component. The sauce is properly emulsified—no graininess or oil separation.
Temperature: Served hot, often with a browned cheese crust on top if baked in individual servings. The contrast between creamy interior and slightly crispy top is texturally appealing.
Portion Consideration: This is heavy. It’s rich, filling, and best shared. Going solo might lead to cheese fatigue by the end.
Wine Pairing Suggestion: A crisp white wine or even champagne would cut through the richness nicely.
Who This Is For: Comfort food lovers who want to indulge. Not for those seeking light or traditional seafood preparations.
Hot Seafood Platter ★★★★★
Concept: This is designed as a sharing centerpiece—a celebration platter that creates visual impact when it arrives at the table.
Component Breakdown:
- Chilli-Baked Oysters: Oysters topped with chilli sauce and cheese, then baked until bubbling. The oysters remain plump and briny, with the chilli adding kick and cheese providing richness.
- Sautéed Mussels: Likely cooked with white wine, garlic, and herbs. Mussels should be tender, not rubbery—a good indicator of freshness and proper cooking time.
- Grilled Prawns: Charred on the outside, juicy within. The grilling adds smoky notes that complement the sweet prawn meat.
- Australian Lobster: The star of the platter. Prepared simply (usually grilled or steamed) to showcase quality.
Visual Presentation: Arranged dramatically on a large platter, often with garnishes, lemon wedges, and sauces. This is Instagram-ready food that doesn’t sacrifice substance for style.
Feeding Capacity: Officially serves 3-4, but could stretch to 5-6 with additional sides and appetizers.
Sauce Accompaniments: Multiple dipping sauces typically included—garlic butter, cocktail sauce, aioli variations.
Temperature Challenge: With multiple components, maintaining proper temperature across everything is difficult. Some items may cool faster than others—prioritize eating the oysters and lobster while hot.
Strategic Ordering: This works best as the meal centerpiece with minimal other dishes. Adding too many sides or mains results in waste and flavor fatigue.
Value Analysis: At RM380++ (~S$128 after tax), you’re paying for variety, presentation, and the premium Australian lobster. For special occasions or group celebrations, the value proposition is solid.
The Unique Offerings
6. Anjung Senibong Malay Seafood – The Market Experience
Location: No 4, Kg. Senibong, Jln Persiaran Senibong, Kampung Senibong, Masai
Opening Hours: Mon-Wed 2:50pm-12:30am, Thurs 3pm-12:30am, Fri-Sun 2:45pm-12:30am
Halal Status: Not halal-certified
Anjung Senibong offers something genuinely different: a hybrid between wet market and restaurant that puts you in control of your meal.
Menu & Market Pricing
LOBSTER
- Fresh Lobster – RM230/kg (~S$69/kg or ~S$34.50 for 500g)
RECOMMENDED DISHES
- Salted Egg Sotong Ring – RM27 (~S$8.10)
- Tomyam Prawns – RM24 (~S$7.20)
- Sambal Gong Gong (sea snails) – RM36 (~S$10.80)
LIVE SEAFOOD AVAILABLE:
- Various fish species
- Different crab types
- Multiple prawn varieties
- Shellfish selections
- Squid and cuttlefish
MALAY-STYLE PREPARATIONS:
- Masak Lemak (cooked in coconut cream)
- Asam Pedas (sour and spicy)
- Goreng Berempah (fried with spice paste)
- Sambal variations
- Tomyam style
The Market Experience
Selection Process:
Upon arrival, walk through the seafood displays. Everything is alive and swimming—you can see exactly what you’re getting. Point to what you want, negotiate if you’re inclined (though prices are generally fair), then specify your preferred cooking method.
Freshness Indicators:
- Fish eyes should be clear and slightly bulging
- Gills should be bright red
- Crabs should be active and heavy for their size
- Prawns should be lively, not sluggish
- No ammonia smell anywhere
Dish Analysis
Lobster (Various Preparations) ★★★★★
Value Proposition: At RM230/kg, you’re paying approximately S$69 per kilogram. In Singapore, comparable live lobsters start at S$100/kg and often exceed S$150/kg. This represents significant savings—30-50% less than Singapore prices.
Lobster Quality: Fresh, live lobsters selected from the display. Weight typically ranges from 400-600g per lobster. They’re active in the tank, indicating vitality and freshness.
Preparation Recommendation: For first-timers, go with grilled or steamed to appreciate the lobster’s natural sweetness. For those seeking bolder flavors, the Malay-style preparations offer interesting alternatives to Chinese-style cooking.
Grilled Lobster (Simple Salt and Butter):
The lobster is split, brushed with butter and salt, then grilled over charcoal. The meat becomes slightly smoky, caramelizing where it meets the heat. The natural sweetness intensifies through grilling, while butter adds richness without overwhelming.
Masak Lemak Lobster:
Cooked in coconut cream with turmeric, lemongrass, and chillies. This is distinctly Malay—creamy, aromatic, with herbal notes from the lemongrass. The coconut milk’s richness complements the lobster’s sweetness differently than butter does. This preparation is less common and offers a cultural departure from typical Chinese-style lobster dishes.
Salted Egg Sotong Ring ★★★★☆
Why Rings: Cutting sotong (squid) into rings creates ideal surface area for the salted egg coating. Each ring captures sauce in its center and on both surfaces.
Sotong Quality: Fresh sotong has a slight bounce and sweetness. When cooked properly, it should be tender with slight resistance—not rubbery, not mushy.
Preparation: The sotong is quickly fried to seal in moisture and create texture, then tossed with the salted egg mixture. Curry leaves and chillies are added for aroma and color.
Sauce Character: Creamy and rich, similar to prawn preparations but adapted for squid. The salted egg flavor is pronounced but not overwhelming.
Common Pitfall: Squid overcooks easily, becoming chewy and unpleasant. Good execution here means the kitchen monitors timing carefully.
Verdict: Solid execution of a popular dish. The sotong quality shines through the rich coating.
Tomyam Prawns ★★★★☆
Understanding Tomyam: This Thai-influenced soup has become ubiquitous in Malaysian cuisine. It balances sour (lime, tamarind), spicy (chillies), salty (fish sauce), and sweet (sugar), with aromatic herbs providing complexity.
Malay Interpretation: Malaysian tomyam tends to be richer than Thai versions, often incorporating coconut milk or evaporated milk. This creates a creamier, less sharp soup.
Prawn Preparation: The prawns are cooked directly in the tomyam broth, absorbing the flavors. They arrive split but still in shell—easier to eat while maintaining presentation.
Aromatics Present: Lemongrass, galangal (similar to ginger but more citrusy and pine-like), kaffir lime leaves, and bird’s eye chillies. These create the distinctive tomyam fragrance.
Broth Analysis: The soup base is the star here. It’s bright and sour from tamarind and lime, with warmth from chillies building gradually. The creamy element softens the acidity, creating a rounded rather than sharp flavor profile.
Prawn Quality: Fresh, not frozen—you can tell by the firm texture and natural sweetness. The broth enhances rather than masks the prawn flavor.
Eating Style: Messy. You’ll be peeling prawns and slurping soup. Embrace it. This is casual, interactive dining.
Best Paired With: Steamed rice to soak up the flavorful broth.
Sambal Gong Gong ★★★★☆
What Are Gong Gong: These sea snails (also called dog conch) are a Malaysian delicacy. They have spiraled shells and firm, chewy meat that requires proper cooking to become tender.
Acquired Taste Alert: The texture is unique—firmer than oysters, chewier than most shellfish. The flavor is briny and intense, distinctly oceanic.
Sambal Preparation: The gong gong are cooked in sambal belacan—a spicy paste made from chillies, shrimp paste, shallots, and garlic. This is bold, funky, aromatic, and spicy.
How to Eat: Use a toothpick or small fork to extract the meat from the shell. There’s a learning curve—expect to fumble with the first few.
Flavor Profile: The sambal’s heat and funkiness complement the brininess of the gong gong. Each bite is intense—this isn’t subtle food.
Cultural Note: This is authentic local eating. You won’t find gong gong on most tourist menus, making this a genuine cultural experience.
Who This Is For: Adventurous eaters comfortable with strong flavors and unusual textures. Not recommended for seafood beginners or those preferring mild preparations.
7. Leva Leur Café – The Halal Alternative
Location: 110, Jln Sierra Perdana 4/1, Taman Sierra Perdana, Masai
Opening Hours: Fri 3pm-11pm, Sat-Wed 11am-11pm | Closed Thursdays
Halal Status: Halal-certified ✓
Finding quality halal seafood can be challenging, making Leva Leur Café a valuable addition to JB’s dining scene.
Complete Menu
LOBSTER (Price per 100g)
- Boston Lobster – RM25 (~S$7.50)
- Australian Lobster – RM25 (~S$7.50)
- Live Lobster – RM25 (~S$7.50)
Average lobster weight: 400-600g
Example cost: 500g lobster = RM125 = ~S$37.50
SEAFOOD LAMBAK COMBOS
**Lambak 2A – RM67 (~S$20.10