Spice Brasserie at PARKROYAL on Kitchener Road astounds us once again with their value-for-money seafood buffet spreads; this time, look forward to a shellfish buffet dinner that is aptly named Gifts of the Sea.

The Gifts of the Sea buffet features a stellar array of crustacean dishes. From local favourites such as Chili Crab and Salted Egg Yolk Crab to modern takes of seafood items such as the Lobster Bao, this is one seafood buffet to get excited about if you are feeling a little low on budget but still want a fantastic seafood meal.

From now until 31 August 2018 through Thursdays to Sundays, quote ‘ladyironchef’ to enjoy Spice Brasserie’s Gift of The Sea Buffet Dinner at S$108++ for 2 pax (U.P. S$65/ adult, S$32.50/ child). Be greeted by the likes of a mind-boggling myriad of seafood dishes!

CHILLED SNOW CRAB CLAW

Heading straight for the snow crab claw on ice would be a fantastic way to kick-start your feast at Spice Brasserie.

Snow Crabs come with a hefty price tag but here, you can enjoy endless servings of fresh snow crab claws. We don’t know about you, but we definitely wouldn’t give this a miss even though it isn’t a hot main on its own!

ALL-TIME FAVOURITE CRABS

Get ready to get your hands dirty with a crab party!

The Salted Egg Crab is a definite crowd pleaser and one that we always go for second helpings when at Spice Brasserie. It is that consistently good. Other local favourites such as Chilli Crab are also part of the Gifts of the Sea buffet lineup.

SALTED EGG CRAB

The Salted Egg Yolk Crab was nicely doused in a rich and luscious salted egg yolk sauce that had every reason for us to lick our fingers even after we were done wiping up the succulent crab meat.

Salted egg yolk dishes are commonly found but good ones are hard to come by—we are indeed pleased to say that Spice Brasserie’s salted egg yolk crab is one that will not disappoint.

BLACK PEPPER CRAB

All hail the Singapore favourite—Black Pepper Crab. The black pepper sauce that the crab is drenched in boasts a harmonious blend of flavours—what you can expect is a subtle sweetness followed by a fiery kick of spice.

Delicious as it is, the black pepper crab does pack a potent punch of piquancy so you may wish to stick to the other equally tasty options if you aren’t one who handle spiciness well!

AUTHENTIC SINGAPORE CHILI CRAB

Chili Crab may be a dish that all Singaporeans are familiar with but the one at Spice Brasserie is one you still have to try.

The luscious chilli crab sauce is full-flavoured and we particularly love how Executive Chef Chuah didn’t go easy on the spice, ensuring the most authentic taste and nothing less.

Besides plenty of crab dishes, Spice Brasserie boasts a multitude of other seafood-centric dishes that you can look forward to.

BAKED HOKKAIDO OYSTER

The baked Hokkaido oyster is sure to please all fans of oysters—imagine slurping down creamy oysters that are flame-grilled with Hollandaise sauce.

Many may think that this is a heavy item that you’d get sick of after just one or two pieces, but the light Hollandaise sauce complemented the oysters perfectly such that the harmony of flavours left us in awe and had us reaching for a second serving.

HOMEMADE LOBSTER BAO

The chefs at Spice Brasserie has once again surprised us with their creativity by going all out to make their dishes as interesting as possible. Giving lobsters a unique and modern twist is the Homemade Lobster Bao.

Expect a generous portion of diced lobster meat mixed with swiss mushrooms and chives, enveloped within a crispy, golden-brown popiah skin. The end result? A myriad of textures present in a single dish so amazing you would regret not stuffing yourself silly with this.

STEAMED BAMBOO CLAM WITH MINCED GARLIC CHILI LIME

For a main that will go easy on your palates, opt for the steamed bamboo clam with minced garlic chilli lime.

Delicate, silky smooth and extremely succulent, the minced garlic chilli lime that sits on top of each bamboo clam gives an extra dimension of flavours in addition to the natural sweetness that the steamed bamboo clam carries.

WOK BRAISED LIVE DRUNKEN KING PRAWNS

Diners can look forward to the live stations at Spice Brasserie where freshwater prawns are caught right before being cooked, assuring that you get only the freshest catch and nothing less.

The Wok Braised Live Drunken King Prawns will impress even the most discerning of taste buds—the intense richness of the Hua Diao wine that is used for the stock boasts an unparalleled fragrance with a subtle alcohol aftertaste.

WOK BRAISED LIVE SAN HAR KING PRAWNS NOODLE

Should you be looking for something more comforting yet indulgent, hop over to the live station where a chef will whip up a fragrant serving of Wok Braised Har King Prawns Noodle in front of you.

Featuring fresh, plump prawns amidst silky smooth noodles in a bowl of rich herbal soup that is subtly sweet, this dish was a unanimous favourite. It felt like we returned home to a bowl of comforting noodles after a long day of work.

NYONYA BAKED WHOLE MACKEREL FILLET

Cooked and served whole, the Nyonya Mackerel Fillet is fresh and nothing short of flavourful. The mackerel fillet remains delicately moist despite being baked whole and we love how it is lavishly doused in Assam chilli.

The Gifts of the Sea buffet dinner is available from now until 30 September 2018 through Thursdays to Sundays. Quote ‘ladyironchef’ to enjoy Spice Brasserie’s Gift of The Sea Buffet at S$108++ for 2 pax (U.P. S$65/ adult, S$32.50/ child) – valid until 31 August 2018.

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Spice Brasserie
PARKROYAL on Kitchener Road
181 Kitchener Rd
Singapore 208533
Tel: +65 6428 3160
Daily: 12pm – 2.30pm, 6pm to 10pm
Nearest Station: Farrer Park

This post is brought to you by PARKROYAL on Kitchener Road.

Sitting on the City Hall Rooftop of our beloved National Gallery is Yàn, a stunning restaurant that offers elevated and luxurious authentic Cantonese cuisine served in modern day presentations. The elegant restaurant boasts a modern setting and intimate seating. Yàn also has private rooms which are ideal for hosting private sessions and to celebrate occasions.

Having loved what Yàn had to offer before, we set our bar high on our most recent visit. We were lucky enough to try several different seasonal seafood, each cooked in its own special way. Something to appreciate about the fresh seafood at Yàn is that you get to choose your preferred cooking method(s).

Have it steamed with Chinese wine a la the traditional way or go for something a little more unique like deep-fried with white wine sauce; your pick, your way. And now, we need to share with you more about our memorable lunch when we luxuriated with premium seafood in this gem of a restaurant.

Enjoy 15% off Live Seafood selections when you quote ‘Ladyironchef’ upon reservation, applicable till 31 May 2017.

STEAMED ALASKAN KING CRAB WITH CHINESE WINE AND EGG WHITE

We thanked our lucky stars when we saw the massive Alaskan King Crab (S$20++/100g, min. 2kg) in front of our eyes. Weighing about 4kg, our crab was massive. It is ideal for large groups because of its colossal size.

Alaskan King Crab is in season and we got the freshest catch, still alive minutes before it was cooked and served to us.

Yàn’s Master Chef Chan highly recommends to cook it with a combination of egg and Chinese wine. The crab is surrounded by the steamed egg that has been flavoured with the Chinese wine. With this style of cooking, the flesh turned out to be extremely sweet, juicy and oh-so-soft! Nothing can beat seafood that is simply steamed because you get to taste the undisturbed genuine flavours.

The fragrance of the Chinese wine was also very prominent and complementary to the sweet flesh of the crab.

STEAMED BAMBOO CLAMS WITH CHEF’S SPECIAL SOY SAUCE

These Bamboo Clams (S$14/piece) from Scotland were so meaty and substantial that we slurped them up in seconds. We had ours steamed with Chef’s special soy sauce and a dollop of delicious homemade chilli sauce on top.

The subtle soy sauce and a hint of fiery heat from the chilli were great complements to the actual fleshy clam. Each bite was just so pleasurable.

STEAMED TURBOT FISH WITH OLIVE LEAF

All the way from Busan in Korea, the Turbot Fish (S$18++/100g) is a luxurious fish. It is priced at a higher range than your regular grouper or pomfret and has a firmer flesh, almost like a combination of monkfish and stingray.

This flat fish might not seem like much, but have it steamed in this classic fashion and you have gold. There is something about Turbot Fish that is a little acquired but not difficult to love. Because of its firmer texture, eating it feels more gratifying in return!

DEEP-FRIED LOCAL LOBSTER WITH CHARDONNAY WHITE WINE SAUCE

Lobsters have long been regarded as an expensive treat. The Local Lobsters (S$18/100g) here at Yàn are amazing when deep fried with a side of Yàn’s house-made Chardonnay White Wine Sauce.

This cooking method is more of an upmarket Western style as opposed to the cooking style of the previous few dishes.

It is easy to overcook lobsters like this where it becomes rubbery, but fret not, the chefs have aced the deep frying and when you have the lobster served immediately, the flesh inside is still nice, warm and juicy.

DEEP-FRIED LIVE PRAWNS WITH FRAGRANT GARLIC, BLACK BEAN & CHILLI

As a great communal dish, go for some Deep-Fried Live Prawns (S$8/100g). We had ours deep fried then stir fried with some fragrant garlic and black bean for a burst of flavours.

Because these prawns have been deep-fried, you can even chow down the flesh with the shell! Nice and crunchy with every bite, we were just blown away by the simple yet intense flavours of this dish.

The next time you crave a really stellar seafood meal, head down to Yàn at National Gallery Singapore for the freshest seafood from the market and have it cooked to your desire. Your next family dinner will be great.

READERS OF LADYIRONCHEF GET 15% OFF LIVE SEAFOOD SELECTIONS

Enjoy 15% off Live Seafood selections when you quote ‘LadyIronChef’ upon reservation, applicable till 31 May 2017.

Terms & Conditions
Advance reservation is required and subject to availabilityValid for Live Seafood on a la carte menu.

Not applicable in conjunction with other promotions, offers, vouchers and privileges

Not valid on eve and day of public holiday, and special occasions.

Instagram perk: Receive a complimentary house dessert when you upload a photo of your Yàn feast and tag @yancantonesecuisine on Instagram.

Yàn
#05-02 National Gallery Singapore
1 St. Andrew’s Road
Singapore 178957
Tel: +65 6384 5585
Opening hours: 11.30am – 2.30pm and 6pm – 10.30pm daily
Nearest station: City Hall

This post is brought to you by Yàn.

TungLok Seafood — a concept by the reputable TungLok Group — has made quite a name for itself amongst Singaporeans with its exceptionally fresh Singapore-style seafood delicacies.

Known for their commendable service and quality seafood, expect nothing short of a stellar dining experience at this award-winning establishment; choose to dine at either the restaurant at Orchard Central or the outlet at Arena Country Club in Jurong.

Everyone who has been to TungLok Seafood only has good things to say about the place, and rightfully so. Their extensive menu only means that you will be spoilt for choice. Look forward to hot favourites such as Laksa Crab Bee Hoon, Salted Egg Yolk Prawns, Mee Goreng and Crisp-fried Baby Squid.

Readers of ladyironchef can flash this article to get 15% off (no minimum spending) a la carte food orders at TungLok Seafood.

Here are 12 Singapore-style Seafood Dishes from TungLok Seafood that we thoroughly enjoyed.

#1 CRISP-FRIED BABY SQUIDS (S$12++/SMALL)

The Crispy-fried Baby Squids (S$12++/small) definitely whets your appetite for more, and it was an appetiser that left all of us in awe.

These baby squids have been deep-fried till crisp, but sink your teeth into them and you would realise that every piece has retained its chewiness within. Covered in sweet sauce and a handful of sesame seeds, these crispy baby squids are pretty damn addictive.

#2 TUNGLOK CHILLI CRAB (S$65++/KG)

Chilli crab is not just a hit among the locals, it has also become one of Singapore’s most iconic dishes. TungLok Seafood’s Chilli Crab (S$65++/kg) is one of the restaurant’s bestsellers and why are we not surprised.

The crabs are cooked to perfection and its plump flesh does not stick to the shell; the outer shell breaks easily hence allowing one to dig into the fresh crabmeat almost effortlessly. The secret ingredient that lies in the chilli-based tomato sauce is one that gives the viscous gravy an extra oomph, and you would never have guessed that it is freshly squeezed orange juice.

Try it and witness the difference. You will be convinced why TungLok Seafood has one of the best chilli crabs in Singapore.

#3 SPICY CURRY LAKSA CRAB WITH THICK RICE VERMICELLI (S$65++/KG)

This new dish is reason enough for you to visit TungLok Seafood.

We all love our XO Crab Bee Hoon, but what if we told you there is a Laksa version? Tunglok Seafood’s Spicy Curry Laksa Crab with Thick Rice Vermicelli (S$65++/kg) serves just the same purpose of bringing comfort to the soul.

This massive pot features premium Sri Lankan crab immersed in an aromatic spicy curry broth. The dish is complemented with a generous portion of chewy thick rice vermicelli. A pot is typically good for 2-3 diners.

#4 DEEP-FRIED PRAWNS WITH CRISPY OATS (S$24++/300GM)

The aroma of TungLok Seafood’s Deep-fried Prawns with Crispy Oats permeated the restaurant when it was presented to us. Huge prawns are deep-fried with oats to crispy, crunchy excellence; this dish perfectly marries sweet with savoury.

It comes in a single serving size starting from S$24++ per 300 grams, but that is enough to feed two. Once again, you will be treated to plenty of prawns stacked on top of a bed of fragrant golden oats.

#5 DEEP-FRIED PRAWNS WITH SALTED EGG YOLK (S$24++/300GM)

What is a seafood meal without some salted egg yolk prawns, right? We have all grown too accustomed to ordering salted egg yolk-something, and when in a seafood restaurant — TungLok Seafood in particular — the Deep-fried Prawns with Salted Egg Yolk (S$24++/300gm) is the ultimate crowd pleaser.

The prawns are deep-fried, leaving it with crispy shells that give way to juicy and succulent prawn meat. See those strips on top of the prawns? Those are salted egg yolk strips that were so irresistibly yummy, like we were munching on chips.

#6 SAUTÉED CLAMS WITH SAMBAL SAUCE (S$18++/SMALL)

Singapore seafood dishes go hand-in-hand with sambal sauce. These Sautéed Clams with Sambal Sauce (S$18++/small) are no different.

A hefty portion of clams is stacked high on the plate, all drenched in sambal sauce that has an irresistible spicy tanginess. The molluscan is fried over high heat quickly to achieve a tenderness and served atop a bed of green lettuce; briny, fresh and spicy.

#7 STEAMED RAZOR CLAM WITH GARLIC AND VERMICELLI (S$10++/PC)

Steamed Razor Clam with Garlic and Vermicelli is a well-loved Hong Kong-style dish that is commonly seen in Chinese restaurants, and TungLok Seafood has hit all the right spots with their rendition.

Priced at S$10++ per piece, the steaming process brought out the sweetness of the succulent meat, and the chopped garlic enhanced the fragrance further. This is such a classic dish and it has become one of our must-orders when at TungLok Seafood.

#8 BAKED NORWEGIAN SALMON WRAPPED IN BANANA LEAF (S$12.80++/PC)

No, that’s not a grilled fish otah. We were initially deceived by the misleading banana leaf wrapper, but soon realised that within the fragrant parcel is actually a high-quality baked salmon (S$12.80++/pc).

The fresh Norwegian salmon is baked with a hint of fragrance borrowed from the banana leaf. This east-meets-west seafood dish far exceeds expectations, and its uniqueness is one that will leave your jaw dropping upon the first bite.

#9 STEAMED SEABASS WITH ASSAM SAUCE, TOMATOES AND EGGPLANT (S$45++/KG)

The rich Assam sauce in this one beckons like no other. If you like tangy flavours, this one is definitely a must. Together with the sweetness of fresh fish, the Steamed Seabass with Assam Sauce, Tomatoes and Eggplant (S$45++/kg) is a clear winner.

#10 THAI-STYLE BRAISED BEANCURD (S$12++/SMALL)

These Thai-style Braised Beancurd features firm tofu cuboids topped with julienned cucumber and chicken/pork floss. The soft white blocks – encased by its fried golden skin – are accompanied by sweet Thai chilli sauce.

#11 BRAISED RICE NOODLE WITH PRAWNS AND CLAMS (S$24++/SMALL)

The Braised Rice Noodle with Prawns and Clams (S$24++/small) is another carbs dish that is great for sharing. It comprises fresh clams, juicy prawns, mushrooms and mixed vegetables, and is especially comforting on a cold rainy day!

#12 MEE GORENG (S$18++/SMALL)

TungLok Seafood’s interpretation of the Chinese-style Mee Goreng (S$18++/small) is hands down one of the best we’ve ever tried in Singapore and we cannot stop raving about it!

These noodles – stir-fried with shrimps and calamari rings – boast a distinctive complex taste profile of sweetness, spiciness and tanginess. Let’s just say we will return to TungLok Seafood just for this dish. No joke about that.

Readers of ladyironchef can flash this article to enjoy 15% off a la carte food orders at TungLok Seafood (no minimum spending). This promotion is valid from now until 30 November 2016 and not valid on eves of and on Public Holidays and special occasions.

TungLok Seafood
Orchard Central
181 Orchard Road , #11-05
Singapore 238896
Tel: +65 6834 4888
Mon to Sat: 11.30am – 3pm, 6.30pm – 10.30pm
Sun and PH: 10am – 3pm, 6pm – 10.30pm
Nearest MRT Station: Somerset

The Arena Country Club
511 Upper Jurong Road
Singapore 638366
Tel: +65 6262 6996
Mon to Sat: 11.30am – 3pm, 5.30pm – 10.30pm
Sun and PH: 10am – 3pm, 5.30pm – 10.30pm
Nearest MRT Station: Joo Koon

This post is brought to you by TungLok Seafood.