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🦀 Restaurant apologises for cooking seafood foraged from Changi Beach   Havelock Palace has apologised after serving seafood foraged from Changi Beach, saying it has since tightened its procedures and will conduct refresher training for its management team.   READ: https://asia1.news/4wRKWb9   Follow @AsiaOnecom for all the latest updates.   Full Details   What happened In mid-July 2026, a viral video (originally on Douyin, shared July13 in Facebook group Complaint Singapore) showed ~16 people practising “gan hai” — night low-tide foraging at Changi Beach, collecting large amounts of crabs, shellfish, vulnerable fan clams and other marine life, filling at least seven buckets. They brought the catch to Havelock Palace (near Chinatown/Clarke Quay) to be cooked and eaten, with footage showing the seafood laid out in the restaurant kitchen then served as dishes.   Public & official reaction   - Pasir Ris-Changi GRC MP Valerie Lee called the conduct “deplorable”, citing lack of respect for fragile ecosystems and marine life, and urged NParks to increase patrols to protect intertidal habitats. - The restaurant faced strong public backlash, flooded with negative one-star Google reviews. - Science communicators and conservation voices highlighted overharvesting risks, including taking vulnerable fan clams listed on Singapore’s Red List. - NParks and Singapore Food Agency issued warnings: SFA noted no blanket ban on cooking customer-supplied wild seafood but stressed food must be safe/fit for consumption; wild shellfish carry biotoxin risks.   Restaurant’s shifting stance & formal apology   - Initially, Havelock Palace denied wrongdoing, claiming customers said seafood was bought and only placed in seawater for filming, and reportedly threatened legal action — later dropping it when video evidence disproved the claim. - Aug8,2026: Posted official Facebook statement after internal review, admitting it prepared/cooked the foraged marine life:   “We acknowledge that accepting and handling ingredients outside our approved sourcing channels did not meet the standards we expect of ourselves as a food establishment. We take responsibility for this and sincerely apologise… We also recognise that some of our earlier responses online did not clearly explain the situation and may have caused further confusion. We apologise for this.”   Corrective measures announced   - Tighten food sourcing & receiving controls - Strengthen supplier documentation & traceability - Ban food from unauthorised/unverified sources from kitchens - Run refresher training for management + kitchen teams on food safety & proper handling   Context The incident spotlighted concerns over unsustainable mass coastal foraging trends, ecological harm to sensitive intertidal zones, and food safety risks from unregulated wild-harvested seafood.    

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