Man claims buffet serves wrong type of prawns, triggering allergic rash
A man who thought he was eating tiger prawns at a self-service hotpot buffet ended up with an allergic rash and a $120 medical bill.
Mr Chen, a 48-year-old safety management specialist, told Shin Min Daily News that he was celebrating Father's Day with his family at Jianghu Buffet in Pasir Ris Mall on June 15 when he scanned the QR code and spotted "tiger prawns" on the menu. He ordered generously.
"I've been allergic to regular prawns since I was in my 20s," he said. "I get rashes. But a friend once told me tiger prawns are different and might not trigger the same reaction. I tested it out a few times and was fine - so now I eat only tiger prawns."
On June 15, Mr Chen ate between 20 and 30 prawns before realising something was wrong.
"My face and head started feeling hot. Then I developed a fever, and itching and rashes across my face and body," he said.
"That's when I asked the staff if they were sure they'd served tiger prawns and explained that a severe allergic reaction could be life-threatening."
The store manager insisted that they had, saying the restaurant's boss "wouldn't joke about his own signboard".
Mr Chen and his family went to Jianghu Buffet for lunch to celebrate Father's Day. PHOTO: SHIN MIN DAILY NEWS
Mr Chen rushed to the mall pharmacy for antihistamines, then returned to the restaurant. The manager urged him to see a doctor. After an injection and medication at a nearby clinic, his symptoms subsided two hours later.
He later shared his experience online, prompting a wave of sceptical responses, with some questioning how it was possible to be allergic to only certain types of prawn.
"I usually get swollen lips from regular prawns, but not this time. That's why I didn't worry," he said. "People with similar allergies will understand. Some reactions can be more severe than mine. I just wanted to warn others."
Dermatologist Eileen Tan from Mount Elizabeth Novena Hospital said it is possible to be allergic to only specific species of prawns. While the common allergen is a protein called tropomyosin, different species have slightly different protein structures.
"Some people are allergic to all crustaceans, others only to certain types. Symptoms can range from hives to life-threatening reactions," she said, advising anyone with a history of allergies to carry antihistamines and avoid unknown foods.
Dr Tan also said that if a reaction occurs, medical treatment should be sought immediately, especially if the allergy is severe.
Mr Chen said the restaurant manager initially offered to pay for the medical bill and encouraged him to visit a clinic. But when he returned with the $120 receipt, he was told to first provide proof that he was allergic to only regular prawns.
"I was disappointed. Later, the manager apologised and offered to cover half, but I declined. I'm not doing this for compensation. I just don't want others to go through the same thing."
He also noticed that the menu item, originally labelled "tiger prawns", had been changed to "fresh prawns".
When contacted, Jianghu Buffet said it took the incident seriously and had refunded the cost of the meal as a gesture of goodwill.
The spokesperson said staff had recorded that Mr Chen ordered 15 plates of prawns and started to feel unwell during the meal. "We asked if he could have simply overeaten, and recommended he seek treatment," the spokesperson said.
"But the customer chose to finish the meal with his 12 dining companions first."
The restaurant said it had filed a liability insurance claim and provided Mr Chen's information to the insurer. He was also told he could contact the insurer directly.
"We believe the refund showed sincerity and basic respect for the customer's discomfort," the spokesperson said.
However, they expressed regret that the customer continued to post "one-sided" accounts online.
The restaurant, which has operated in Singapore for seven years, said it takes food quality seriously, and ingredients are supplied by regulated vendors daily. It reminded diners with dietary concerns to inform staff in advance.
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