Yi Jia Seafood Sdn. Bhd. — Restaurant in Iskandar Puteri

Place: air conditioned cum open air restaurant with ample seats that specialises in Chinese dish based cuisine (from live seafood) such as fried/steamed fish, stir fried frog (yes, 🐸), crabs, lobster, geoduck and many more. Parking can be a problem here as the parking spaces around can be filled up pretty quickly. Perhaps I came at a bad time or had to high expectations. But I standby my review and still would not think I'll be going back for any seconds.

Service: fairly prompt, from the guy helping with parking to the waitress taking our orders, very efficient and helpful with suggestions. No complaints.

Food: Salted eggs crab: I'd say the crab wasnt the freshest and the meat was tough, likely an "old" crab I'd recon. Taste wise was ok la...considering many other competitors around, this is a let down. Verdict: 2/5.

Signature (flat) chicken: hmm...the most hyped dish and highly recommended by many, but the moment it reached my palate, all I felt was the hardness of the meat, the chewiness of its texture, and the lack of finesse in making this dish. It seems like an angry chef smashed a frying pan onto a perfectly cooked chicken and overcooked it. A waste of good ingredients. Verdict: 1/5.

Fried rice: was very salty. Otherwise, rice was cooked well. Verdict: 1.8/5.

Shark fin soup: one of the best dish for me here, but this is by no means a compliment. The best of the worst. Broth was fairly lacking in the flavour department and had to add many spoons of vinegar to make it eadible. Verdict: 2.1/5.

Squid with soy sauce: by the time I got to this dish, I had little appetite to really eat it. Nothing stood out for me in this dish. Certainly could not salvage my dinner and this review....

Chanced upon this. Tried making appointment via WhatsApp but didn't get a response. Had to call instead as it was a Saturday night when we visited. Reservations recommended.

I was offered the upstairs dining area with Aircon but I declined as I have an elderly who has mobility issues so we settled for downstairs dining with natural air n a giant fan/ventilator.

The sweet n sour pork on ice was really good. So my family concluded that the regular SWP should be just as good cos it was served on crushed ice which cost more. The tofu was ok but sauce is a tad salty.

The braised fatty pork was nothing to rave about. Personally I feel it's not as good as what we expected.

Crabs must be ordered in pairs and cooked in one flavour/sauce/style. We ordered 2 crabs and requested to steam one n cooked in salted egg for the other. Service staff verified if we were willing to pay extra 14RM for the crabs before confirming our order. The Steam crab was good n the salted eggs crab were only so so.

The flattened lantern chicken was drizzled with a slightly spicy sauce. So do request the sauce to be separated if you have little children or diners who can't take the heat.

We had yam paste orh ni at the end. Was a little disappointed for not seeing steamed/smashed pumpkins in it. The ginkgo nuts were playing hide and seek, and we couldn't find them. So overall not very impressed as the yam was a little oily n too rich for our liking.

There are carpark off the streets surrounding the restaurant. If u are staying at the condo Skyview, it's just at its doorstep.

There's a morning market at the outskirts of the restaurant on Sunday morning. Do visit before 10am if you want to see...

Restaurants are more than places where people eat; they are institutions of trust. When diners walk into a restaurant, they hand over more than their money—they entrust their health, safety, and experience to strangers who promise to deliver what is advertised. A menu is a contract, spoken assurances by staff are agreements, and the entire structure of hospitality rests on one fragile foundation: honesty. Yet, honesty is not always honored. This essay explores the story of a restaurant that lied, a business that relied on deception to attract, manipulate, and ultimately betray its customers.

The restaurant I will describe is not merely guilty of small exaggerations or the occasional mistake—it was built on dishonesty. The lies ranged from false advertising to misleading menus, from inflated promises about food sourcing to outright deceit in customer service. This narrative, though fictionalized, is pieced together from patterns observed in real-life cases, where establishments placed profit above integrity. Through a detailed retelling, analysis, and reflection, this essay examines what happens when a restaurant betrays its patrons, the consequences of dishonesty in hospitality, and the lessons we can extract...