Can Lah Brings Authentic Singaporean-Malaysian Flavours to Tsim Sha Tsui

Discover a World of Southeast Asian Cuisine with Summer Seafood Menu, Afternoon Tea, and Happy Hour Specials

Can Lah, a contemporary Singaporean-Malaysian establishment situated in IFC Central, has recently expanded to Harbour City in Tsim Sha Tsui, offering patrons an unforgettable gastronomic experience with authentic Southeast Asian delicacies. As summer approaches, Executive Chef Francis Chong draws inspiration from the rich culinary traditions of Singapore and Malaysia to create a series of new seafood dishes that captures the essence of Southeast Asian cuisine. With a nod to its unique roots, Can Lah also launches a new European and Nanyang-Style Afternoon Tea Set, exclusively available at its Tsim Sha Tsui location, and introduces Happy Hour at both locations to guests wishing to enjoy mealtime in style.

SINGAPOREAN CHILLI CRAB_2 Large

Summer Seafood Dishes

The latest seafood creations feature a variety of fresh, seasonal ingredients that are perfect for sharing. A must-try dish is the CRAB BEE HOON ($598) served with Heyuan rice noodles. This delectable dish boasts over 20 pounds of fresh crab and a rich chicken broth that takes seven to eight hours to perfect. Another favorite is ASSAM CURRY GAROUPA FILLET WITH ROTI ($178), inspired by the renowned fish head curry found in Singaporean Hawker Centres. The garoupa is perfectly cooked in homemade Assam curry sauce, giving it that sweet and sour flavor that is both light and refreshing.

CRAB BEE HOON

For those who prefer milder flavors, opt for the KAPITAN SRIMP CURRY CLAYPOT ($268). Bursting with Nanyang spices and coconut milk, this dish offers a unique taste that stands out from other curries. For a bolder Nanyang flavor, Chef Chong’s signature SINGAPOREAN CHILLI CRAB ($538) is highly recommended. Made with mud crab sourced from the Philippines, this dish is seasoned with authentic Nanyang spices such as galangal, ginger, chili, and shallot, as well as a special tomato sauce from Singapore.

KAPITAN SRIMP CURRY CLAYPOT

The STIR-FRIED GAROUPA FISH HEAD WITH KAM HEONG SAUCE ($298) is a traditional home-cooked dish from Singapore and Malaysia. Chef Chong uses authentic Kam Heong sauce, which comprises lemon leaves, curry leaves, lemongrass, and dried shrimps. This fragrant and slightly spicy sauce perfectly complements the umami taste of seafood, adding an extra layer of richness to the dish.

Can Lah (Central)

Address: Shop 3075, 3/F, ifc mall, 8 Finance Street, Central

Opening Hours: Monday to Sunday 11:30am – 10:00pm

Phone: 2802 9788

Reservations: https://www.sevenrooms.com/reservations/canlahhk/ig

Can Lah (Tsim Sha Tsui)

Address: Shop 4101, 4/F, Gateway Arcade, Harbour City, 3-27 Canton Road, Tsim Sha Tsui

Opening Hours: Monday to Sunday 11:00am – 10:00pm

Phone: 3618 8138

Reservations: https://www.sevenrooms.com/reservations/canlahkowloon

IG: @thisonecanlah