Glorious seafood, no cutlery

Yap (right) with his nephew, operations and training manager Andy Goh. — Photos: LOW LAY PHON/The Star

EATING shellfish with your hands is somewhat a satisfying process.

Perhaps it is the feeling of cracking a crab claw to reveal the juicy flesh, peeling the shell off a whole prawn in one pull, or tasting the sauce dripping off my fingers while the crustacean’s flavour lingers on the palate.