SINGAPORE, Sept 21 — Hai Kah Lang, the Malaysian seafood noodle restaurant beloved for its rich broths and fresh catches, is casting its net across the Causeway with a debut outlet at Funan Mall later this month. 

The Funan branch will be the restaurant’s first overseas location, marking a new chapter for a brand that has quickly become a darling of the Malaysian dining scene.

Founder Steven Tan confirmed to The Straits Times that the Singapore outpost is slated to open at the end of September. 

CapitaLand, which manages the mall, also announced the move on its website, though it did not specify an exact date.

Since opening its first shop in Kuala Lumpur’s Taman Cheras neighbourhood in 2022, Hai Kah Lang has expanded to eight outlets across Malaysia, including Johor Bahru and Kuala Lumpur International Airport Terminal 2. 

Its flagship KL branch has earned the coveted Michelin Bib Gourmand for three consecutive years, from 2023 to 2025 — an accolade reserved for restaurants that deliver exceptional value with “recognisable and easy-to-eat” dishes at reasonable prices.

Tan said the expansion to Singapore feels like a natural step. 

“Hai Kah Lang sets its roots in the same mould as Singapore because of its Teochew/Chaoshan heritage, much like (how) the immigrant community helped establish Teochew culinary traditions in Singapore,” he told The Straits Times, adding that Funan was chosen for its “diverse lifestyle shopping experience for targeted shoppers.”

The menu, which seafood lovers in Kuala Lumpur already know by heart, is a tribute to the ocean’s bounty.

Signature bowls of prawn noodles, fish head soup and crab meat porridge share the stage with more adventurous plates like stir-fried fish lips, fried soft shell crab and Teochew-style oyster omelette. 

In a review, Malay Mail described the restaurant’s fried prawn paste fish slices as “umami bombs” and wishing readers luck in “snaring the last piece.”

Hai Kah Lang’s arrival comes at a time when Singapore’s dining scene has been buffeted by rising costs and the closure of several iconic restaurants in 2025. 

But Tan remains optimistic. 

“We are confident our offerings will resonate with this great nation of food lovers,” he said.