1st time went there with my wife (2 person) we ordered 2 baked crabs, 1 crab with eggs, the other is meat crab. The baked crabs cost us RM 29.

2nd time went there with my wife & parents (4 person) we ordered 3 baked crabs, all 3 meat crabs. The baked crabs cost us RM 63. That 3 crabs weight 1.4Kg in the receipt the captain told us they charging RM 45 per kilo. I maybe wrong but is this the most expensive crab in Penang island restaurant? Especially the restaurant with low overhead cost, no aircondition and near the fishing village, and the baked crab is very simple not mixing with anything or cooked by world renowned crab chef. I asked the cashier, those 3 crabs is from local or imported why it cost so expensive? She couldn’t answer me and told me is according to market price? Please tell me how much is a meat crab cost in Penang market, or mainland?

I tried the steamed duck too with soy sauce, that captain said is good. The sauce they used is very salty. It has dish has lots of fatty duck skin, and bones. The portion for 4 persons is very small.

The food serving time arrangement is also very bad they serve us one dish then take another 10-20 minutes interval to serve the next dish. Maybe there are too many people, but I’ve seen they serve other dish to other table, which is very disorganize, the dish cold when the next dish is serve.

If you guys plan to eat crab try check with the price per kilo on that day before you ordered, else they might slaughter you like tourist. I don’t mind paying but do mind if been slaughter like idiots.

Their claypot look nice only, but the fish choice is not many, there have “white pomfret” “garoupas” and black pomfret, all these are very very expensive fish. I’m not sure why they don’t have any cheaper fish near a fishing village, perhaps tourist prefer more expensive fish?

Go there earlier at 5:30 pm. The boss there name is Mr. Tan, I hope he can respond to this, because the place is good the food is average but the people who managed the place really need some teaching how to manage the food serving interval and not to overcharge your customer.