SINGAPORE, Oct 8 — New developments on Singapore’s most recognised stretch of beach have been making the news the past year or so, mostly where its iconic dining destinations are concerned. Late March last year saw Red House Seafood, the last of the tenants of East Coast Park Seafood Centre’s Block 1204, close down to make way for new plans. The decision, it was reported, was so that National Parks Board (NParks), which manages the centre, could create more open and green spaces in the park.
Come next February, Long Beach Seafood will depart when Raintree Cove’s lease ends. And in two weeks’ time, yet another East Coast landmark will say goodbye as Big Splash’s lease with NParks expires on October 21.
The 33-year-old Seafood International Market & Restaurant, Big Splash’s anchor tenant and Singapore’s first live seafood shopping and dining concept restaurant, has already closed on September 15 with no immediate plans to relocate. Suffice it to say, it would be hard to find another breezy nook to match.
Big Splash started out in 1976 as Singapore’s only seawater aquatic complex that boasted seven-storey-high water slides, swimming pools and a wide array of food and beverage options, shared The Seafood International Market & Restaurant’s director Justin Tan. He explained that both the lifestyle hub and the seafood restaurant are under the same management and that the former was relaunched as Playground @ Big Splash in 2008 sans the giant water slides to make way for 22 F&B and recreational concepts, including an indoor mini golf course. The seafood restaurant was relaunched the same year after a S$2.5 million (RM7.6 million) revamp.
The redevelopment of the site, though, will begin only early next year as some of the tenants have extended their lease with Nparks until January. “We are sad to see it go,” Tan told TODAY. “It’s very difficult to give up a place we’ve been at for so long.” He did, however, confirm that while the restaurant is currently closed indefinitely, the company plans “to re-tender for a space when the site is redeveloped”.
Until then, fans of its signature dishes can head to Singapore Seafood Republic at Resorts World Sentosa (set up by four partners, The Seafood International Market & Restaurant, The TungLok Group, Palm Beach Seafood and Jumbo Seafood), where selected items will continue to be available.
Pondok Gurame Indonesian Restaurant, on the other hand, will remain in operation at Big Splash until January 1. “We are definitely sad to leave as we have started to reconnect with our long-time customers,” said owner Chan Sui Yen. The restaurant was established in 1991 and had relocated several times, from close to where the old East Coast McDonald’s was to Roxy Square, Albert Court and then back to Marine Cove before re-opening at Big Splash two years ago, where diners could enjoy a prime seaside panorama. This was a refreshing change from the malls it previously called home. “The air is fresher and the scene is more relaxing,” she mused.
In the meantime, Chan is working hard to confirm its new home at Changi Village. “We are in the final stage of contract negotiations and hope to get it signed by end of October,” she shared, adding that there will be only minor renovations required as it will be taking over an existing restaurant unit. The new decor will also have “an Indonesian village theme”.
So does it matter that it will be moving closer to Gurame Indonesian Restaurant on Changi Coastal Walk? “We served a different clientele and our location is much more accessible,” she said, but affirmed that the move will definitely affect business. “It will definitely affect us initially, but we will be doing our marketing and announcements through social media and advertisements prior to our move.” Competition in the village will be tough in light of the neighbourhood’s growing dining offerings. But Chan is confident that the restaurant enjoys a niche advantage as it specialises in Sundanese and Javanese food. “Most of our speciality (dishes) will remain, but we will also be introducing a new food menu, which ranges from street snacks to Indonesian delicacies and drinks.”
Beyond the sea
While the beachfront location is ideal as far as diners are concerned, running a live seafood restaurant in such a remote location is far from idyllic, shared manager Christopher Chang of Red House Seafood, which closed its East Coast Seafood Centre restaurant last March as the block it was located at was scheduled to be demolished for redevelopment the month after. This was its original outlet that had moved from its first location at Upper East Coast Road in 1986. “To be very frank, I think the entire area has seen quite a dramatic drop in footfall over the last five to seven years,” Chang said, adding that this reason might have contributed to restaurants such as No Signboard Seafood and Crystal Jade Seafood BBQ moving out of the area after only a few years.
Seafood restaurants still surviving at this dining enclave include Jumbo Seafood and Long Beach, while Rong Hua Seafood opened early this year, featuring robot waiters to deal with manpower shortage. Three months ago, Ubin First Stop Restaurant left Changi Village for East Coast Seafood Centre, securing a spot only two doors from Long Beach Seafood.
“I think it’s a tough business to operate… you really need to be getting sizeable business every day to make sure quality is maintained,” Chang added. “I would say it is tougher than running a restaurant in a mall, especially a live seafood restaurant, as you will need to clear your inventory every two to three days.” He also pointed out that the location along East Coast Park is a convenient spot only if you are going to or coming from the airport. Its isolated location, he continued, also meant that transportation for staff can be a problem. But Chang said that despite “tricky operational obstacles”, he remains open to the opportunity to open another beachfront outlet. A reasonable rent and better traffic, he agreed, would be good reasons to start with, as it boils down to balancing operational costs and maintaining standards.
Others do not see the idea of a seafood restaurant by the sea as crucial. “It is not important whether a seafood restaurant is located at beachfronts, especially in Singapore — quality and brand are more important,” said Andrew Tjioe, TungLok Group’s executive chairman. Opening, closing and relocating restaurants, he asserted, are very common, adding that TungLok Seafood had called Marine Cove home for 13 years until NParks decided to acquire the land for redevelopment. “Many great seafood restaurants in Singapore are not close to the beach.”
Clearly, Singapore’s biggest seafood names do not need to be by the water these days to make a big splash. — TODAY
