Seletar Hill Restaurant is located in Seletar Hills Estate, but the Chinese name "yu-xiang-ting lau mei wei' literally translates to "fish fragrant pavilion of old good taste', is inspired by one of the 7 most significant styles of Szechuan cooking, namely 'yu-xiang' (鱼香).

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In the 80s, my wife, Jamie Pang and I, Chef Ng Kok Hua went to work in an upmarket Chinese restaurant in New York, USA, to help support Jamie's family of 10, after her Hainanese Chef father, the sole bread-winner, passed away suddenly.

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We returned with well guarded recipes from the old times by our mentor, Szechuan Cuisine Master, Chef Chou, who served in Government Banquets in China and Taiwan before migrating to America. The mentor's wisdom on food and life had turned our journey into a blessing in disguise. He infused the elaborate old world oriental banquet cooking with the local influence to suit the modern western taste buds.

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Seletar Hill Restaurant opened its doors in 1990. All items are personally prepared in-house, from fresh and natural ingredients daily, like skinning and deboning chickens, fermenting sauces and skinning mangoes and durians to make desserts and preparation of our signature dish - Camphor Tea Smoked Duck.