It was my 2nd time having a family lunch at Lai Huat. This time round at China Sq previously at East Coast Rd. I was introduced to Lai Huat by my cousin Stewart who sweared by it and assured us the food quality, service and value for money factor is unparalleled by many restaurants despite the branding sounds humble. We kept our menu simple, with the Signature Sambal Fish, 青龙苗, seafood bitter gourd soup, 虾枣, and the dual style crispy chicken. Those who are familiar with KL style zhi char should know the 青龙苗. A kind of sprout like chives. Simple, taste good on it's own. My mom's favourite is the dual style crispy chicken. Crispy chicken is a wedding dinner regular dish. But here's the twist. The breast meat is oftenly unpopular because of it's dry texture. The chef came out with an indigenous idea to create a Thai style tangy salad with the breast meat. Serve this 2 items as a pair has it's unique selling point. The signature fish blew me off totally. Some critics say it is too dry. To me this is a unique selling point. Besides the signature Sambal which doesn't need much introduction, the whole fish is crispy inside out and I can chew the fins like a fish cracker. The fragrance of clean oil and fresh fish is a winning factor, besides the well blended Sambal which remains a secret recipe and it's not for sale. I was impressed. If you have any foreign friends who wants to have a taste of local 'Kampung' dishes, Lai Huat is definitely one of the places.