The Closest Seafood Market

The Closest Seafood Market – 19-year-old Kino Lee (pictured right) is in his final year of culinary studies at Shatek. He is also the son of beloved Alex Lee (pictured left), 55, of Lee Yit Huat Trading, a seafood stall in Teka Market that has been operating for nearly 30 years. Before the pandemic hit, the bubbly, honest Kino admits he rarely visited the store except to occasionally help out as a cashier. Now, he’s here every day, consolidating orders, packing, and updating the stall’s brand new website that he helped develop. “I was so happy when I got my first online order,” says Kino of the website’s early days. Considering that he was the only one who organized all the packing and delivery. Since the start of Phase 2, the online business has decreased slightly as the market is flooded with customers again, but Kino says That he wants to continue to have a digital presence. “Actually, I was planning to do this even before Covid-19, as I wanted to help my dad update his business. His clients come from all over the island, not just around Teka, so with the website, they don’t have to. Come all the way down and fight the mob.”

Lee Yit Huat Trading is one of the more popular stalls amidst the narrow maze of Teka Market. Stal draws its supply from local and regional waters as far afield as Norway and the North Atlantic. And you really can’t miss it: it’s decorated with lots of slightly flamboyant Chinese decorations, and it’s one of the biggest, busiest seafood stands in the area. Its clients also include celebrity chefs such as hip mod Asian restaurant Morsels at Dempsey Hill, Ayam Penyet President, Boon Tong Kee, and Justin Quek. According to Alex, Gordon Ramsay was meant to pick up some produce when he went to the Singtail Hawker Challenge in Singapore in 2013 where he had to recreate hawker classics like chilli crab, but sadly at the last minute He had to cancel his tour in . Celebrities aside, most of the stall’s business comes from Teka’s bustling foot traffic, which includes home cooks from all walks of life. While the biz has picked up “a little bit” since Phase 2, Kino tells us it’s still nothing like it was pre-pandemic.

The Closest Seafood Market

Naturally, during the circuit breaker, business took a hit (down about thirty percent) when foot traffic was practically eliminated in the opening weeks. Responding to the crisis, young Kino moved to take the business digital. His father was a bit skeptical about starting online services, but Kino was insistent. “As soon as I convinced my dad to do it, it happened very quickly. I set up a Facebook and Instagram profile, took my DSLR camera to take pictures, and very soon I set up the website with the help of my friend,” Kino says. Now, from the comfort of your home, you can browse all of the shop’s offerings on a simple, easy-to-navigate e-commerce website.

Aberdeen Fish Market Hong Kong Hi Res Stock Photography And Images

At the same time Kino is busy helping his father – his culinary internship with gastrobar Le Bon Funk was canceled due to Covid-19. “I was very upset about the cancellation of the internship because I never got the chance to work inside a restaurant,” shares Kino. When he graduates in October, he continues to help with the seafood stall’s online services and make sure it is stable before he enlists for NS next year. In the meantime, he’s at the stall every day if you want to say hello. While Dad taught him the basics of butchering fish, Kino says his butchering skills are “not very professional,” which is probably why he handles most of the back-end operations. “I’m the guy doing most of the stuff you see online. From order taking to packaging,” he says. But joining the seafood biz full-time is no longer on his cards: “My dream is to be a chef since I was young, because I’ve been cooking [as a hobby] for the past nine years”.

Kino and his dad confidently and proudly lead us around the bustling stalls, showing off their wares. There are fish that you are unlikely to find in supermarkets. Think weird, kind of ugly bombay duck (a fish that looks like an eel with a piranha-like jaw), giant king prawns the size of a child’s arm, and whole, alien-looking cuttlefish.

You’ll also find special seasonal catches like triggerfish ($11/kg) caught near Malaysia, which Kino updates on the website as they become available. Most purchases are for common household kitchen staples such as batang (local mackerel), seabass, and threadfin, crab and shellfish.

What you don’t find online is the wonderful buzz at the shop: picky aunties, expat foodies, and a staff of 15 people chopping and bagging. It’s messy, chaotic, and absolutely adorable. In addition, there is nothing to be able to see and touch what you are buying. Then again, social distancing is nearly impossible in such cramped quarters, and Alex’s constant hand-washing during our visit is a reminder of the ongoing epidemic. A big draw of wet markets is that staff are always on hand to provide custom discounts and recommendations. Thankfully, on the website, you can specify how you want your fish cut, which is a nice touch.

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So how does an online delivery service fare? Kino sends us a mysterious seafood box to cook. It all comes in a big, ice-filled Styrofoam box, and each item is hand vacuum-packed for freshness (this is only done for online delivery, which is a plus). In addition to locking in freshness, vacuum packing makes it much easier to toss products straight into the freezer without worrying about freezer burn. The produce we source is incredibly fresh, and a dream to cook with.

They were incredibly fresh, firm-fleshed, and sweet, and so beautiful that we did nothing more than quickly fry them in some coconut oil and sprinkle with flaky salt.

These are live clams that have been vacuum packed for delivery, and are still very fresh and sweet when they arrive. We made spicy herbal soup with them.

This cod, from Norway, was buttery and wonderfully oily, with no fishy smell. We flash-fried them to a wonderful crisp.

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Cut into meaty chunks, it’s ideal for curries (think assam peda), and we turn it into a quick tom yum soup with some bouncy sotong ($10 for a large) from the shop.

With a nominal delivery fee of $10 and free islandwide delivery for orders over $65, we think it’s a great way to get your super fresh seafood without the sweaty, chaotic wet market experience. is The prices are wallet-friendly, and the quality of the seafood we’ve tried surpasses most supermarket fare. Also, the regularly updated website is a breeze to navigate, and the Paylah/Paynow payment options are very convenient. We’re glad young Kino started a website for his father’s 30-year-old biz and reached out to us via Instagram — we’ll definitely be ordering our fish from Lee Yit Hoot again.

Lee Yit Huat Trading #01-53/58 is at Tekka Market, 662 Buffalo Rd, S210662. Open daily from 7 am to 7 pm. Order online at $10 Next Day Delivery Islandwide, Free Delivery with orders $65 and up. Delivery Tuesday-Sunday only.

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We know switching browsers is difficult, but we want your experience with 8 Days to be as fast, secure, and the best it can possibly be. It’s 8:00 am on a Saturday morning. The local wet market is full of people. At first, the strong smell of recently dead fish overwhelms my nose, but it adjusts easily. The market’s seafood offering boasts the greatest abundance in volume and variety I’ve ever seen. There are small to large fish; Crabs, clams, shrimp and other shellfish; dried seafood; Even baby sharks and live eels are sold.

Wet markets are found all over the island of Singapore. The floors are wet from melting snow and are regularly swept down to clean the blood and guts from the butchered fish. Odors and wet floors can be somewhat offensive. One can only imagine what the cleanliness and smell was like five years ago, when the Singapore government started requiring all vendors to ice their produce.

In addition to the cultural experience, I love visiting wet markets to see the seafood consumed by people in different regions of the world—especially in relation to our increasingly threatened global seafood supply. There is no better place to get a snapshot of Singapore’s fresh seafood consumption

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