Mr. Lim Choon Ngee & Mdm Cher Yam Tian started their seafood restaurant along the Kallang River with just a couple of kerosene lamps, wooden tables and stools. The seafood was cook using an open charcoal fire at that time. As the number of seafood lovers grew, the restaurant was then relocated itself to Bedok Beach (before the reclamation of land, now the ECP) along Upper East Coast Road.
They served not only the finest quality food, but also the most generous helpings of food. Seafood dishes were kept to a mimimum to simplify their operations. Their specialities were, of course their creation, the Chilli Crab accompanied by local Crusty French loaf for dipping into the sauce, Black Sauce Prawns, Sambal Mussels, Fried Baby Squids, Teochew Style Steamed Fish and not forgetting Cockles dip with Home Made Mum's Chilli Sauce, prepared by Mdm Cher.
Their Seafood restaurant soon earned a reputation purely by word of mouth. Up till today, the food consistently earns the highest praise.
In 1985, Mr. and Mrs. Lim together with the family decided to migrate to Christchurch, New Zealand, selling off part of their restaurant shares and leaving the remaining shares to his son, Mr. Roland Lim whom NOW, together with wife, Lilian and younger brother Richard operates their LATEST three in one Restaurant - Seafood, Cantonese and Tim Sum Dishes - at Block 89, Marine Parade Central, #06-750 with a seating capacities of 1100 person.