We first introduced the Sinfully Seafood Menu at Ownself Make Chef in 2018, and we have always been about supporting local producers. This is the result of the friendship and relationship between Kai from Ah Hua Kelong and myself.

8 years later, we update the menu to reflect the fresh, delicious offerings that Ah Hua Kelong has developed and grown.

Sunday, 11 October, 2026
1pm

138 per pax
email ownselfmakechef@gmail.com or WA 89499102 to book

MENU (8 courses)
Pizza
Fish floss
White cheese sauce
Cheese

Mee Siam ceviche
Ebi, Hokkaido scallop and grouper “cooked” in kalamansi lime, mixed with pineapple, cucumber and chilli in Mee Siam rempah
Tofu puff crisps, chives

Seafood tau pok pau
Otak mousse stuffed in tau pok, deep fried & served with garlic chilli lime dressing

Luxe hae mee tng
Rich crustacean broth made with pork bones, carrots, shallots, crab, prawns and clams. Served with lard. Prawns, crispy shallots and lardons. Ownself Make Oyster Pasta

Asian Lobster with rice porridge
Grilled asian lobster served with kampot pepper in brown butter and garlic sauce. Served with porridge made with lobster fish stock

SNAP!
Golden snapper fillet
Served with fish curry gravy

Curry Favour
Green kampot peppercorns curry clams with nasi lemak. Mild lemak curry cooked with local XL clams and kampot green peppercorns. Served with twice steamed nasi lemak and sambal belachan

Dessert
Fish skin crisps
Kalamansi lime curd tart
Fish sauce caramel
Salted egg yolk ice cream
Lychee lime sorbet