TVB Plus visited Chin Huat Live Seafood at Sunset Way, Singapore, as part of its Singapore food journey, with Master Chef K.K. Chan and TVB host Maggie Lam discovering the story behind one of Chin Huat’s most enduring icons: the live Australian Southern Rock Lobster.
During the visit, they explored our live seafood tanks, met the Chin Huat team and tasted three dishes that have become firm favourites at our tables: Live Australian Southern Rock Lobster with Ee Fu Noodles, Signature Golden Sauce Prawns and Black Pepper Crab.
The feature also revisited a phrase many Singaporeans from the 1980s and 1990s still remember:
“龙虾大过小女孩!” — “A Lobster Larger Than a Little Girl!”
TVB Plus at Chin Huat Live Seafood, Sunset Way
The TVB Plus team arrived at our Sunset Way restaurant to experience Chin Huat in much the same way generations of diners have: beginning at the live seafood tanks, where guests can see and select their seafood before it is prepared.
For us, the visit was also an opportunity to share a part of Singapore’s live seafood history with viewers beyond our shores.
Chin Huat has called Sunset Way home since 1982. Over more than four decades, families, friends and seafood lovers have gathered here for everything from everyday meals to birthdays, celebrations and multi-generational family dinners.
At the centre of the TVB feature was a seafood that has been closely associated with Chin Huat almost from the beginning: the lobster.
The Story Behind “A Lobster Larger Than a Little Girl”
Chin Huat Live Seafood was founded in 1982 by the late Mr Low Chin Huat, who introduced diners in Singapore to the experience of selecting seafood kept alive in tanks before cooking.
Among the most memorable sights were the exceptionally large live lobsters.
They inspired an advertising line that became familiar to many Singaporeans:
“龙虾大过小女孩!”
“A Lobster Larger Than a Little Girl!”
The phrase was memorable because the lobsters really were extraordinary in scale. Over time, the image became part of Chin Huat’s identity and part of the memories many longtime diners associate with the restaurant.
For the TVB Plus visit, a lobster was once again photographed beside a young girl — recreating a familiar piece of Chin Huat history for a new generation of viewers in Singapore, Hong Kong and beyond.
Today, Live Australian Southern Rock Lobster continues that tradition. Known for its firm texture, natural sweetness and substantial meat, it remains one of the most distinctive live seafood choices at Chin Huat.
Three Chin Huat Signature Dishes Featured on TVB Plus
Master Chef K.K. Chan and Maggie Lam tasted three different expressions of the Chin Huat kitchen — from a live lobster served with Ee Fu noodles to prawns in our house Golden Sauce and one of Singapore’s best-loved crab preparations.
Live Australian Southern Rock Lobster with Ee Fu Noodles
The Live Australian Southern Rock Lobster with Ee Fu Noodles pairs the firm, naturally sweet meat of Southern Rock Lobster with springy Ee Fu noodles cooked in a savoury sauce.
As the noodles absorb the sauce and juices from the lobster, they take on much of its richness while retaining their characteristic texture.
Generous and made for sharing, it is a natural centrepiece for family meals, celebrations and larger gatherings.
Signature Golden Sauce Prawns
Our Signature Golden Sauce Prawns are coated in a smooth, pumpkin-based sauce prepared with seafood stock for additional depth and body.
The result is rich and fragrant without masking the natural sweetness of the prawns. It is distinctly Chin Huat: comforting, generous and designed to be shared around the table.
Black Pepper Crab
Black Pepper Crab brings fresh, meaty crab together with an intensely aromatic pepper sauce.
The spices are cooked to release their fragrance before seafood stock and the crab’s own juices are incorporated into the sauce. The result is savoury and deeply aromatic, with a rounded peppery warmth rather than heat for its own sake.
The crab remains the focus.
About the TVB Plus Singapore Feature
The visit was filmed for Gourmet Express, a TVB Plus food programme in which its hosts, chefs and culinary guests visit restaurants, discover local food stories and share their reactions to the dishes they encounter.
For its Singapore journey, Master Chef K.K. Chan and Maggie Lam visited a selection of seafood destinations before arriving at Chin Huat Live Seafood to discover our lobster story and taste three of our signature dishes.
The completed programme captures what arrived at the table. Our behind-the-scenes footage offers a different perspective on the people, preparation and moments surrounding the filming.
Behind the Scenes at Chin Huat Live Seafood
Visit Chin Huat Live Seafood in Singapore
More than 40 years after Chin Huat first opened in 1982, Sunset Way remains our home.
Our live seafood tanks, familiar signatures and evolving menu continue to bring generations of families and friends together — some visiting us for the first time, and others returning with children and grandchildren of their own.
We thank Master Chef K.K. Chan, Maggie Lam and the TVB Plus team for visiting Chin Huat Live Seafood and sharing our story with viewers in Hong Kong and beyond.
Reserve your table at Chin Huat Live Seafood, Sunset Way, Singapore, and discover our live seafood and signature dishes for yourself.
Because of Love.