Wong Jing Kai (Kai) of Ah Hua Kelong is back with another delicious farm-to-table concept, which joins his fusion seafood restaurant Scaled. Introducing Smolder, which brings the authentic charm of a coastal backyard barbecue right to the heart of Singapore at Outram Road. Come for the vibes, stay for the food – a showcase of pristine, locally farmed seafood caught and delivered on the same day, prepared with minimal seasoning to let their natural flavours shine.
Inspiring the opening of this new upclass seafood grill restaurant is Kai’s experience working on Ah Hua Kelong. A farmer since 2014, he used to catch and grill fish alongside fishermen and fellow farmers at the floating fish farm, a memorable experience that spurred him to share these moments through Smolder. Savouring these fresh harvests, simply salted then grilled, he realised that great seafood doesn’t need frills, heavy seasoning, or anything fancy to stand out.
From Kelong to Table
At the crack of dawn, the fishes at Ah Hua Kelong are harvested so that they can be delivered before dusk on the same day. The floating farm – one of three last remaining kelongs (traditional fish farms) in Singapore today – is situated in a cul-de-sac of Singapore at both Changi and Sembawang. There, a variety of fish are reared to their prime, including the signature barramundi or seabass, pearl grouper, and golden pomfret. There are also other wild-caught seafood that include green-lipped mussels and crabs.
Back then, Kai was working as a digital marketeer when he noticed how little was known about our local fish farms. Some people didn’t even know about their existence! He made a career shift, investing in the kelong and learning the ropes from farmer Ah Hua, determined to revolutionise the business and bring more awareness to this local source of food. In 2018, Kai and team ventured into the F&B space, opening Singapore’s first fish farmer-owned restaurant, Scaled by Ah Hua Kelong. A showcase of locally farmed seafood, it serves farm-to-table freshness with a modern expression of Singapore seafood cuisine.
And now, diners can also relish this top-tier quality with farm-freshness intact at Smolder, where Ah Hua Kelong’s seafood – harvested at dawn and delivered by sunrise – makes its way to their plates. Decked in warm wood tones and textures reminiscent of a fishing village and its nets, the highlight at Smolder is its open kitchen with glass panels, from which diners can watch their seafood prepared fresh, right before their eyes.
Smoldering Flavours
There is no better way to enjoy a fresh catch than to have it simply seasoned and grilled – just how Kai ate his alongside the fishermen at Ah Hua Kelong. Order a whole fish at Smolder, and let the barbecue work its magic on the fluffy yet firm, and naturally sweet flesh of these pristine harvests. Select from Seabass ($58), Snapper ($65), and Pearl Grouper ($72) direct from Ah Hua Kelong, as well as whole Lobster from Boston and Alaskan Crab Legs. Each is simply seasoned with salt and pepper to let the natural flavours shine.
Other memorable mains include Blackened Seabass ($25), where the seabass is crusted with cajun spices and deliciously charred on the grill, accompanied by corn salad. Grilled Snapper Escovitch ($30) is Smolder’s take on this Jamaican dish, the tart-spicy-sweet sauce pairing well with the crispy skin of the snapper, and topping of sauteed vegetables. Rice is served on the side.
For something hearty, opt for the Portuguese Seafood Stew ($25), where wild-caught green-lipped mussels, clams, and prawns, are simmered with pork belly in a tangy tomato-based stew. Mop this up with grilled garlic bread. Fill up on Grouper Piccata Pasta ($26), where grouper is first grilled then pan-fried with a sheer batter in a lemony butter sauce and served atop the flat ribbons of pappardelle.
Sides also impress, comprising the Mussels ($15) in herb and wine sauce. Briny and meaty, this classic pairing is perfect with grilled garlic bread. Other fresh seafood sides include crowd-pleaser Calamari ($15), and Stuffed Squid ($15), the cephalopod stuffed with prawn, bacon, caspicum, onion, tomato, fresh herbs, and rice, in a lemon caper squid ink sauce. Other sides from around the world include Elote ($9), Mexican grilled corn, Italian-esque Zucchini & Parmesan Fritters ($10), and Japanese-inspired Asparagus and Bacon skewers ($15).
And for dessert, round off your meal with the addictive Olive Oil Cake ($10) served with airy Honey Whipped Cream Cheese, or NY Style Cheesecake ($15) with Smoked Honey Glaze, a special Smolder touch. There’s also the unique Five Spice Apple Wonton ($15), the fried wrappers filled with apple – a sweet rendition of the usual meat-filled wontons, a textural take on apple pie.
