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Kelly Jie Seafood (Formerly TPY Mellben)

3.5 (484 reviews)
  • $$$$$
  • Toa Payoh
  • Chinese
  • Dishes
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  • About
  • Dishes

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    Dishes We Love

    Claypot Crab Thick Bee Hoon Soup, Cereal Prawns, Wasabi Mayo Prawn, Salted Egg Yolk Crab, Coffee Pork Ribs

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  • Deals

    Promotions

    AUG DOTM: Extra 200 C$ (Min. 4 Pax)

    Promo Code: AUGDOTM Copy
    Earn an additional 200 Chope-Dollars when you book and dine at featured Dish of the Month restaurants in August! Please use the promo code AUGDOTM when making your reservation.
    • Only valid for reservations made with a minimum group of 4 or more to dine within 1 - 31 Aug.
    • Limited redemptions available.
    • Limited to 1 redemption per diner per restaurant.
    • This cannot be used in conjunction with other promo codes.
    • Reservations have to be made and fulfilled via www.chope.co or the Chope app in order to be eligible for this offer.
    • The promo codes have to be applied during the reservation process in order to receive the additional 200 Chope-Dollars.
    • Reservation cancellations and no-shows will not be awarded the Chope-Dollars.
    • Strictly no extensions will be provided for the Chope-Dollar promo codes.
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  • Reviews

    3.5 (484 reviews)
    5.0
    (129)
    4.0
    (173)
    3.0
    (89)
    2.0
    (56)
    1.0
    (37)
    • 24 Jul 2022 Review by Tripadvisor traveller bensonc278
    • 5 Jun 2022 Review by Tripadvisor traveller cheongjoan80
    • 5 Jun 2022 Review by Tripadvisor traveller CJoy22
    • 19 May 2022 Review by Tripadvisor traveller r0naldchia
    • 11 May 2022 Review by Tripadvisor traveller andyyxyz
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  • About

    Location

    Toa Payoh

    Blk 211 Toa Payoh Lorong 8
    #01-11/15
    Singapore (310211)

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    Cuisine
    Chinese, Seafood, Zi Char
    Open Today

    Monday
    12:00 PM-02:30 PM,04:30 PM-10:30 PM

    Tuesday
    12:00 PM-02:30 PM,04:30 PM-10:30 PM

    Wednesday
    12:00 PM-02:30 PM,04:30 PM-10:30 PM

    Thursday
    12:00 PM-02:30 PM,04:30 PM-10:30 PM

    Friday
    12:00 PM-02:30 PM,04:30 PM-10:30 PM

    Saturday
    12:00 PM-02:30 PM,04:30 PM-10:30 PM

    Sunday
    12:00 PM-02:30 PM,04:30 PM-10:30 PM

    Description
    Googled Mellben Seafood Toa Payoh but your efforts were in vain? Fear not, Mellben’s Toa Payoh offshoot has merely undergone rebranding and is now known as Kelly Jie Seafood. Wondering who Kelly Jie is? She’s the superwoman behind the scenes, having been the bustling restaurant’s manager since its opening in 2006. She has even become somewhat of an icon as regulars greet her by the affectionate term “jie”, or “sister” in English. Queues at this humble restaurant known for its out-of-this-earth seafood delights are still as long as ever, so remember to book your place before heading down to secure your place at the coveted dining table.

    In fact, there’s word around town that you haven’t experienced Mellben if you haven’t slurped up their signature Claypot Crab Thick Bee Hoon Soup, where sweet crab meat and generous portions of comfy bee hoon is served in a thick, milky broth. Kelly Jie’s Chilli Crab, the famous local delight, also reaches heavenly status in our books with its thick and luscious sweet and spicy egg sauce. Don’t forget to order some fried mantou buns to help you soak up all that divine goodness! Other perennial crowd favourites include Cereal Prawns, Wasabi Mayo Prawn, and Coffee Pork Ribs, so it’s about time you gather your crew for a big night out! (Jul 2017)
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    The Buzz
    “It is in Singapore that some of the best food is found at inconspicuous/innocuous places, and Mellben Seafood is one of these. The gravy used in their version of chilli crab is a little spicier with sweet and sour tones, and their crabs are reliably meaty and fresh.” -City Nomads “Known for serving Chinese cuisine with a local twist, the restaurant’s signature dish – the claypot crab vermicelli soup – is legendary for the thick, milky broth and sweet crab essence. Or, if you want some good ol’ fashioned crab, order up the buttery Golden Sands Crab and a plate of fried mantou to soak up the gravy.” -Honeycombers
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