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The 40-year-old eatery has made the difficult decision to close its Elizabeth St doors — read on to find out what’s next for the widely revered restaurant.
Waters off the north-east coast of the US are heating up faster than most of the world’s oceans due to crab invasion
The 40-year-old restaurant first opened in Eastlakes in 1982 before moving to Surry Hills, then its current spot in 2014.
While its owners have decided not to renew the lease, crustacean connoisseurs rejoice, for the venue is scheduled to reopen in Potts Point in a matter of weeks.
The restaurant has been serving up its signature Singapore-style crab for 40 years. Picture: Instagram
Famous angler and television presenter Jeremy Wade poses with Mr Zhan. Picture: Instagram
Restaurant founder Harry Lau had been serving up his signature Singaporean-style dishes for decades, which as the name suggests famously included seafood slathered in different kinds of thick and spicy sauces.
After his death in 2020 his son-in-law Andy Zhan took over the business where he remains at the helm today.
The restaurant recently posted the announcement online, closing its CBD doors for the final time on June 11.
Harry Lau first opened the restaurant’s doors in 1982. Picture: Instagram
Sharing the family’s “fond memories” of 188 Elizabeth St, by all appearances Mr Zhan seems completely captivated with the restaurant’s new inner east location.
“Potts Point (is) a suburb full of Sydney’s best restaurants,” the website read.
“We can’t wait to see you there!”
Mr Zhan, who married Mr Lau’s daughter Elaine, told The Daily Telegraph that he would miss the restaurant’s current location that he “personally built … from scratch”.
The restaurant’s founder died in 2020, passing the reins to his son-in-law Andy. Picture: Instagram
“Of course I’m going to miss the place, but things have to move on and keep going,” he said.
“We’ve been around for 43 years and our plan is to be around for 100 years.
“That is our target.”
The new restaurant will open up on Macleay St next door to Cho Cho San and is anticipated to cut down its previously 100-dish menu to focus more on its signature dishes.
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