Jiao Cai was started by Zhi Jie’s parents 35 years ago at Woodlands Food Centre. It was a hit with the crowd as it was considered a novelty then. His parents brought the recipes and cooking skills from Malaysia to Singapore and have improvised on both over the years. They may be one of the few who started serving Sambal BBQ Stingray on hotplates in Singapore. and have been doing so for the past three decades.
Only fresh seafood is used (not frozen ones). The sambal chilli and chinchalok are also homemade and based on 40-year-old recipes. Their BBQ Sambal Stingray has an intense sambal flavor and complements the juicy fish.
Give it a try now!