Eastern House of Seafood
Relocation can be a stressful process, especially for F&B establishments. Besides the food, service, pricing and marketing, location is critical for a restaurant’s long-term success.
Eastern House of Seafood (EHS) has changed its location a couple of times in a span of 3 years. From Chai Chee to Geylang in 2018 and then to its current location in Bishan last year. I came here with a friend in July last year when it first opened. Dining was still very much restricted to groups of two then, hence we could not order much. When the restriction was relaxed to groups of 10 recently (Yeah no limit now), the Liverpool supporter group that I am in decided to meet up for a good meal here at EHS.
We really enjoyed the 2 vegetable dishes - salted egg bitter gourd/pumpkin and black fungus Kailan. They used fresh salted egg yolk instead of powder for the grainy texture and more robust taste in the light tempura-style batter to deep fry the vegetable to crisp perfection. The black fungus itself is tasteless but when infused with Chinese wine plus the crunchy texture, it is a very enjoyable dish with the leafy Kailan.
The signature tea smoked chicken gave that smoky aroma, tender texture and succulent juices all in one dish while the sweet and tangy dry roasted sotong could be found on almost every dining table.
BBQ and meat lovers would be excited with the grilled lamb lollipops and secreto iberico served with herb butter.
With a clean environment, ample parking and more importantly, some really nice Tze Char dishes plus a few unique and not-so-Tze-char items on the menu, EHS is seeing old regulars back and at the same time attracting new customer demographics in this new location.
Eastern House of Seafood
37 Jalan Peminpin, Mapex, #B1-02, 577177
Lunch
11:00am- 3:00pm
Dinner
5:00pm- 10:00pm
Closed on Mondays
