A group of 13 tourists from Singapore and China were left in disbelief after being charged RM902 for a single steamed silver catfish at a restaurant in Gohtong Jaya. The incident occurred on 16 March 2026, when the group, which included 10 Singaporean senior citizens, visited Loong Kee Restaurant. According to one of the diners, Jimmy, the party was stunned by the final bill, specifically the cost of the river patin, a species commonly known as the silver catfish.
The group was informed that the fish weighed 2.7kg and was priced at a premium rate of RM338 per kg. This brought the total bill for their meal to RM1,762, an amount the tourists found excessive for the type of fish served. Although the group protested the charges at the time, their efforts were unsuccessful as they had not verified the specific price and weight of the fish prior to it being prepared and served by the kitchen staff.
Jimmy noted that the restaurant staff had recommended the river patin over the river soon hock (marble goby), claiming it was of superior quality. The soon hock was offered at RM228 per kg, a price significantly lower than what they were ultimately charged for the patin. The tourists expressed that they had never expected an “economical” fish like the patin to be priced so much higher than a soon hock, which is traditionally regarded as a high-priced delicacy with fine-textured white flesh.
In response to the controversy, a spokesperson for Loong Kee Restaurant confirmed that an internal investigation was launched regarding the billing dispute. The restaurant maintained that its staff followed standard procedures by explaining the pricing and weight during the ordering process. They also noted that the customers were informed that the selected fish was large and would be portioned before cooking. However, the management admitted that the communication regarding portion sizes could have been handled more effectively.
The restaurant expressed regret over the distress caused to the diners and pledged to enhance staff training and service communication protocols to prevent future misunderstandings. It is common practice for many establishments in the area to list certain seafood under “seasonal prices” on their menus, requiring customers to proactively ask for the daily rate. The management reiterated its commitment to improving the overall dining experience and ensuring that all pricing details are clearly understood by patrons before orders are finalised.
