Scaled by Ah Hua Kelong is a new expression of Singapore seafood cuisine, founded in 2018 — Its restaurant now tucked along the quaint streets of Jalan Besar.

As the brainchild of co-founder Wong Jing Kai, and the first fish-farmer-owned restaurant in Singapore to serve locally-farmed seafood, Scaled has its novel taken from its handpicked pedigrees of produce and original local-inspired recipes, crafted by co-founder chef Ron. Using its fresh-driven philosophy, Scaled is where good food is redefined through a local lens.

At Scaled by Ah Hua Kelong, “farm to table” goes far beyond cost-effective and sustainable farming. It reaches to the depths of changing the local’s perception of domestically farmed seafood through technology and extensive preparation of its seafood products. Through its restaurant, Scaled offers farmers at Ah Hua Kelong direct access to your plates — tip top quality and farm-freshness intact whether smoked, torched or dipped in curry.