Toh Lee, is serving a range of dishes to satisfy freshwater fish aficionados. Steamed, braised, sautéed, deep-fried…choices include sautéed eel, bamboo shoots and pepper served with Chinese pancake; braised canton carp with gravy, black pepper sauce and vegetables; and steamed freshwater eel with yellow wine and Chinese herbs. Plus braised basa fish with black mushroom, roasted pork and beancurd stick and steamed bullet fish with shredded pork and black mushrooms.

Other specialties include pan-fried fish head with soya sauce; deep-fried bullet fish; deep-fried river fish; deep-fried mandarin fish with pine nuts and sweet sauce; sea perch broth with bamboo shoot, barbecued pork, chicken liver and mandarin peel and simmered frog legs and thick noodles with chilli sauce.