Crab lovers, it’s time to shell-abrate! Imagine this: juicy, meaty crabs slathered in luscious, rich sauce, sizable claws glistening in the light! If that sounds like a glorious meal, consider this alternative: replace that fun-sized mud crab – however big you’re envisioning it, this is gonna be a lot bigger – with the literal king of crustaceans, the Alaskan Red King Crab.

Crab-tivated? We are too. To usher in 2020, No Signboard Seafood at Esplanade is looking to make waves with an exciting menu revamp and a brand new look.  Renowned for its extravagant array of crab dishes, this overhaul is set to elevate things to the next level of opulence.

Settling for no less than the best, No Signboard  Seafood is featuring the enormous Alaskan Red King Crab in its signature dishes. Thought we were chitin’ you with the aforementioned scenario? At No Signboard Seafood, that dream is now a reality.

Gigantic Alaskan king crabs aren’t the only things to look forward to. Tired of the same ol’ crusty Chinese dishes? Starting with its Esplanade branch, No Signboard Seafood’s new menu supplements its core Chinese fare with Japanese and Western influences.

You’ll get all the belly-warming comfort of traditional Chinese cuisine, but with a twist – the inclusion of borrowed elements, all drawn together with superlative skill, brings about a stimulating culinary adventure unlike any other.

Outstanding seafood, excellent dishes, and distinguished service – the only component left is an equally splendid setting to complete the experience. Thankfully, No Signboard Seafood’s Esplanade outlet with its sprawling champagne-hued interior and an equally gorgeous al fresco option fulfils that option.

Located by the tranquil waterfront and in proximity to landmarks like the Merlion and Marina Bay Sands, it is the perfect spot to find a reprieve at after a day’s activities in the vicinity.

SALTED EGG ALASKAN CRAB

You’ve had your share of the acclaimed chilli crab, you’ve tried No Signboard Seafood’s signature white pepper crab, but have you tried the brand’s latest gourmet concoction: salted egg crab?

The Alaskan Red King Crab is a decadent number on its own, made even more indulgent when awash in a sea of luscious, creamy, gold. Prepared à la minute, the crustacean is cooked into a vibrant red, its hefty armoured shell housing an equally ample amount of succulent flesh awaiting a ravenous diner’s attention.

Magnificent and imposing in its lustre, the flesh of the Alaskan Red King Crab is sweet against the piquant savoury bursts of the sauce. Even when doused in the liquid gold, the suppleness of the crab’s flesh holds its own against the substantial body of the sauce – its lighter sweetness easing the predominant salted egg flavours, allowing extended consumption without the onset of any cloying saturation.

For those unable to get enough of this rich and ambrosial sauce, ladle a generous amount – don’t forget to spoon in crumbs of crispy fried quinoa for added texture – onto your rice for an even more sumptuous taste sensation.

JAPANESE UNI WITH OBA LEAF TEMPURA

Alluringly creamy and gilded in gold, uni, or sea urchin, is the stuff of every gourmand’s dream. Sweet yet savoury, mild yet bold, the duality intrinsic to this delicacy allows it to hold the spotlight in all dishes it features in – eaten raw on its own or paired with condiments, this delicate ingredient lingers not just in taste, but persists in the memory of your palate long after as well.

While uni holds complex flavours on its own, the skilled chefs at No Signboard Seafood elevate its taste profile by pairing the protein with a herb commonly used to garnish sashimi: oba, or shiso, leaf. By coating the leaf in a gossamer tempura batter, it becomes more than a condiment, transforming into the base upon which the uni’s flavour is augmented.

The result is a contrast between the smoothness of the protein against the brittle crisp of the oba leaf tempura, while maintaining the distinct flavour of the uni against the subtle fragrance of the leaf.

SIGNATURE CRISPY CEREAL PRAWN

A staple in many Chinese restaurants, cereal prawns are a sinful favourite of many Singaporeans with its lively flavours and addictive crunch. Adore this dish but lament how you’re usually resigned to munching on cereal over actual prawns? At No Signboard Seafood, you can expect not the pedestrian breeds, but nothing less than the most generously sized prawns for your enjoyment.

Deep-fried into a crispy brown, the shells of the prawns flake under gentle persuasion, revealing a succulent, sweet centre prime for dunking into the heap of sandy gold crumbs.

Equally flavourful, the cereal base is tossed with slivers of curry leaves and diced chilli padi until the mixture is imbued with a bite of aromatic spice. Spoon it onto your rice – a copious amount is just right – or eat it on its own – a nibble or two between courses – utterly scrumptious, the cereal here deserves just as much of a spotlight as the prawns that rest atop it.

PAN-SEARED AMADAI FILLET

Drawing inspiration from Japan, No Signboard Seafood has elected to feature the amadai – translated as sweet sea bream – or tilefish, in its menu update. In line with its moniker, this fish is slightly sweet, making it a refreshing option fantastic for Singapore’s eternal summers.

A curious breed, the amadai literally stands out with its spiny hide. Made not from bones but are instead intact scales, these protrusions become edible with the introduction of heat. When the fillet is pan-fried, these scales are pulled taut from its skin, leaving behind a wispy layer of crisp scales that naturally complements the amadai’s soft flesh. As such, don’t avoid the skin when sampling this dish; a forkful of both the crush and flesh with a dash of gravy is the best way to appreciate the inherent complexity of this entrée.

BAKED JAPANESE BABY EGGPLANT WITH GRUYERE CHEESE & BACON BITS

Unassuming at first glance, the simplicity of this dish belies a full-bodied richness unexpected of an eggplant-centric dish. Traditionally undistinctive in taste, this dish substitutes the larger eggplants for this Japanese baby variant, capitalising on its innate sweetness to create a flavour base upon which the other ingredients can build upon.

To supplement the fruit, a thick, generous layer of gruyere cheese is added. Luxuriantly creamy, the cheese permeates the eggplant during the baking process, imparting a potent salty and nutty profile in its wake. It is then served with a heavy dusting of bacon bits to intersperse the soft, spongy consistency with an added savoury bite. Who says vegetable dishes have to be boring and bland?

GLAZED AUSTRALIA TOMATO STUFFED WITH CRISPY MUSHROOM SALAD

Vivid red against the muted colours of spring, these glossy baubles are an exuberant and colourful number wonderful as a standalone inspired vegetable supplement, or as a more unique palate cleanser.

More than an aesthetically pleasing garden salad, these bulbous spheres are the product of a meticulously designed exercise in converging distinct flavour and textural opposites. Upon initial tasting, you’ll be met with a juicy, soft husk filled with a dewy sweet-tartness courtesy of the glazed tomato. After which, the bite unveils a core of airy crispness filled with a savoury mushroom salad fried to an addictive crunchiness.

SIGNATURE FRESH MANGO COMPOTE WIITH COCONUT SAGO & POMELO

Conclude your culinary adventure with a refreshing fruity dish to alleviate the abundant flavours of your seafood mains. Unlike puddings, whereby the taste profile of the mango is watered down into the custard base, compotes provide a similarly saccharine treat in a more intense form through distilling the fruit down to its essence.

Start off by sampling the syrup on its own; made with only the freshest mangoes, it is a honeyed treat that’s simultaneously easy on the palate without compromising on flavour. Gradually add in the pools of coconut sago into the compote before finishing with a gentle sprinkle of pomelo shavings – the infusion of milky coconut sago smoothens the compote further, while the pomelo interrupts the uniformity of the liquid by providing occasional bursts of bitter-sweetness.

The next time you’re in a pinch when finding a place to dine at, No Signboard Seafood with its assortment of first-grade Alaskan King Crab dishes alongside an unparalleled selection of fusions dishes is certain to make an impression.

Whether you are looking for a more luxurious yet comfortable place to hold a gathering with friends at, or a place with a pleasant ambience with exceptional seafood to bring your family to, as long as the table is partial to seafood, No Signboard Seafood is certain to make your dining experience a delectable and memorable one.

No Signboard Seafood
8 Raffles Avenue
The Esplanade Mall, #01-14/16
Singapore 039802
Tel: +65 6336 9959
Mon to Fri: 11am – 2.30pm, 5.30pm – 10.30pm
Sat, Sun & PH: 11am – 10.30pm
Nearest Station: Esplanade

This post was brought to you by No Signboard Seafood.

If you’re on a see-food diet and are always on the hunt for more of that luscious, crustacean meat, then you will be pleased to know Ginger at PARKROYAL on Beach Road is bringing back their famed crab-themed buffet: Crabs Galore!

From now until 9 Jan 2020, expect a stellar line-up of succulent crab dishes. Taking centre stage would be their myriad of seafood specialties, such as the Claypot Crab with Pumpkin Broth and the Singaporean favourite, Singapore Chilli Crab.

Helmed by Executive Chef Vincent Aw, Ginger will also be rolling out innovative creations, such as the drool-worthy Soft-Shelled Crab with specially concocted wasabi mayo and Crab Meat Bee Hoon. Of course, they will be featuring an array of classic local delicacies as well!

These ocean gems are available on both weekends lunch, as well as daily dinner. If you are in for a rollercoaster ride of oceanic flavours, Ginger’s crabby buffet is claw-some for your next seafood hunt.

Quote ‘ladyironchef’ upon making your reservation to enjoy 25% OFF Ginger’s Crabs Galore Buffet from now until 9 Jan 2020 (excluding 9 December 2019 to 1 January 2020).

CRAB SALAD WITH GREEN APPLE AND CAVIAR

We were impressed with the Crab Salad with Green Apple and Caviar; we thought it was a unique twist to the usual salad dishes! Topped with green apple and caviar, the salad was soft and creamy, while the green apple bits were crunchy, giving a nice contrast to the pulpy dish.

The slight sourness of the apple also helped to balance out the dish, so there was no overwhelming seafood-y smell. Big chunks of crab meat would also melt in our mouths, while the caviar added a burst of salty flavour.

SEAFOOD ON ICE

Ginger’s classic Seafood On Ice is one station that everyone loves, with heaps of delectable black mussels, prawns, flower clams and mud crabs that you can eat to your heart’s content.

We appreciated how the mud crab’s shell was already broken, so we could easily pull the meat apart. It was tender and fleshy, and when drizzled with its homemade ginger and vinegar sauce, it had a very tangy, piquant taste. It was a refreshing change from the usual savoury crab dishes.

CLAYPOT CRAB WITH PUMPKIN BROTH

Featuring the star of the show: the Claypot Crab with Pumpkin Broth. Beautifully plated in a claypot with a pumpkin puree, the claypot crab was a standout among the previous crab buffets we have been to. The broth was light on the palate, with a fragrant and rich pumpkin taste.

We enjoyed dipping the crab with the pumpkin dressing; it added an extra sweetness to the meat. This is one dish that you can continuously eat without feeling jelak.

Do note that the crab is only served during weekends, while prawns are used during the weekdays.

STIR-FRIED CRAB IN SALTED EGG SAUCE

Salted egg fanatics, you have to check out the Stir-Fried Crab in Salted Egg Sauce. This dish is different from the other typical salted egg crabs you have eaten before.

The crab is first stir-fried, resulting in a crispy crust, then coated with thick salted egg sauce. The dressing is not overly greasy nor sweet, but instead, rich and creamy and bursting with salted egg yolk flavour.

SOFT-SHELLED CRAB WITH WASABI MAYO

The Soft-Shelled Crab with Wasabi Mayo is yet another impressive creation Ginger has come up with.

The pairing of wasabi with mayo never fails. The kick of spice from the tangy wasabi elevated the sweetness of the mayo—the fire came first, then a slightly sweet, gentle aftertaste.

SINGAPORE CHILLI CRAB WITH DEEP-FRIED MANTOU

Chilli crab is an undying favourite of us locals. This traditional staple is a must-have at every family occasion! Now, you can indulge in the Singapore Chilli Crab as much as you want without feeling the pinch on your pockets.

This dish’s luscious gravy is sweet yet spicy and filled with eggs to give it that thick creaminess. The sauce is a perfect marriage with deep-fried mantous; the bun’s pillowy middle will soak up all that savoury chilli dressing!

CRAB MEAT BEE HOON

The Crab Meat Bee Hoon is one that is worth highlighting too.

Steeped in a claypot full of creamy and robust broth, the bee hoon is generously garnished with big chunks of crab meat. The noodles were flavourful and soft after absorbing all the thick sauce.

SINGAPORE CHILLI CRAB BUN

True to the crabby theme, they have come up with their own unique rendition of dim sum: Singapore Chilli Bun. Think chilli-crab inspired bao! It might look ordinary, but break it apart, and you will find that this soft steamed bao is chock full of ingredients coated in spicy sauce.

GRILLED RIVER PRAWNS WITH SAMBAL BELACHAN

Savour the Grilled River Prawns with Sambal Belachan!

Topped with spicy sambal belachan, this dish is sure to numb your tastebuds. We loved how there was a hint of char on the juicy prawns and the skin was slightly crisp, standing out from the rest of the prawn dishes here.

MISO-GLAZED SALMON WITH SPRING ONION AND BONITO FLAKES

Introducing the Roast of The Day: Miso-glazed Salmon with Spring Onion and Bonito Flakes!

The salmon had different depths of flavours: the aromatic char from its grilled skin and the sweet and savoury miso marinade. The fish was tender with a good bite, while the bonito flakes added hints of smokiness.

NOSTALGIC LOCAL DELICACIES

Take a break from the plethora of seafood dishes and stroll down the aisles – you will find some local delicacies that will definitely remind you of your childhood.

Be your own chef as you visit the DIY Rojak Station and DIY Kueh Pie Tee Station! You can also take your pick between Beef or Chicken Satay and create your own special sauce to go with it. Other homely delights also include the Singapore Laksa and Chicken Rice.

SWEET TREATS WORTH GAINING CALORIES FOR 

A buffet is incomplete without desserts. How about sweetening your meal with Ginger’s petite treats? Here, you can expect a toothsome selection of pastries ranging from cakes, crumbles, assorted nyonya kuehs and ice cream!

We are a sucker for sweet things, so we could not resist trying their Berry Crumble, which was wonderful – the crust was crispy, while the cake fluffy and airy. The berry filling was also nicely balanced with sweet and sour fruity notes. The mousse cakes were yummy as well!

Quote ‘ladyironchef’ upon making your reservation to enjoy 25% OFF Ginger’s Crabs Galore Buffet from now until 9 Jan 2020 (excluding 9 December 2019 to 1 January 2020)

Weekend Lunch: S$58/adult, S$29/child
Sat & Sun: 12pm – 2:30pm

Weekday Dinner: S$58/adult, S$29/child
Mon to Thurs: 6pm – 10pm

Weekend Dinner: S$68/adult, S$34/child
Fri to Sun: 6pm – 10pm

Ginger at PARKROYAL on Beach Road
7500 Beach Rd
Singapore 199591
Tel: +65 6505 5710
Daily: 6am – 10pm
Nearest Station: Nicoll Highway/ Bugis
Instagram @PARKROYALBeachRoad
Facebook.com/PARKROYALBeachRoad
Make your booking here

This post was brought to you by Ginger at PARKROYAL on Beach Road.

If you’ve missed Spice Brasserie at PARKROYAL on Kitchener Road’s Gifts of The Sea buffet, rejoice for there is an extension of its stellar seafood buffet in light of the overwhelming response these past few months!

All through to the end of October 2018, tuck into a stunning array of delectable crustacean delights from crabs, baby lobsters, clams and more. There are new additions too, so if you’ve tried the buffet and love the line-up, here’s another reason for you to go back.

From now until the end of October 2018 through Thursdays to Sundays, you can 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).

NEW ITEMS FRESH OFF THE BOAT

In light of their many iconic staples, the chefs here pride themselves on their knack for creativity! Introducing modern takes on seafood items with their brand new, Baked Chlamys Nobilis with Wasabi Hollandaise Mayo and Spicy Baby Lobster Pasta with Cherry Tomatoes, you can bet that you’ll be reaching in for seconds and even thirds without hesitation.

The clams are seasoned generously with black pepper, salt and basil and baked for exactly 6 minutes before being topped with wasabi, hollandaise and a selection of fresh aromatics. 

And if you’re pining for something with a fiery kick, help yourselves to the latter option at the buffet restaurant’s Chef Station. Prepared freshly upon order, the baby lobsters boast a buttery sheen, a succulent taste and an amazing texture. 

CRABS GALORE

The Gifts of the Sea buffet features a stellar array of crab-centric dishes. Ticking all the boxes of local crab favourites such as the authentic Singapore Chili Crab, Black Pepper Crab and Salted Egg Yolk Crab.

If there’s any better reason for us to get right in with our fingers, this would be it. Expertly cooked, every crab dish promises nothing short of full-on flavour and only the freshest (and firmest) crabs.

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 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, a noodle dish that features ridiculously plump prawns, silky noodles and a rich herbal broth.

We’ve barely scratched the surface here, so make a reservation and head on down to discover what other tantalising delights Spice Brasserie has in store.

The Gifts of the Sea buffet dinner is available from now until 31 October 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).

Mileslife is our favourite app to accumulate miles through everyday spending. You can earn miles for every dollar spent at this restaurant. Download and try Mileslife out now! You can use our code ‘Ladyironchef‘ upon your first spending to get 1,000 miles.

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

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.

Mileslife is our favourite app to accumulate miles through everyday spending. You can earn miles for every dollar spent at this restaurant. Download and try Mileslife out now! You can use our code ‘Ladyironchef‘ upon your first spending to get 1,000 miles.

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.

The term ‘Peranakan’ is used to distinguish Chinese immigrants who settled down in Southeast Asia in the late nineteenth century. Males are referred to as Babas while females are called Nyonyas. Till today, the Peranakan culture is still very much alive as Singaporeans love the rich and distinctive flavours of Malay, Chinese and Indonesian cooking.

The traditional Peranakan cuisine is huge on spices, herbs and condiments so their dishes are naturally more full-flavoured and spicy as compared to the usual Chinese food. For a taste of authentic Peranakan food, you cannot go wrong at Spice Brasserie in PARKROYAL On Kitchener Road. You’d be happy to know that Executive Sous Chef Jimmy Bong is a true Baba with full Peranakan roots.

The all-new Baba and Nyonya Seafood Buffet spread will evoke nostalgia with exciting ‘live’ stations such as Cuba Lobster BBQ with Assam Manis, Crab Assam Pedas in Claypot, Chili Lime with Boiled Gong Gong and Cockle, as well as other crowd-pleasers including Salted Egg Crab and Wok-Fried Bee Hoon With Lala.

From 01 Mar to 31 May 2018, quote ‘Ladyironchef’ to enjoy Spice Brasserie’s Baba & Nyonya Seafood Dinner Buffet at S$99++ for 2 pax. This special offer is only applicable for dinner buffets on Thursdays to Sundays.

CUBA LOBSTER BBQ WITH ASSAM MANIS

Sourcing their lobsters all the way from Cuba, Spice Brasserie’s Lobster BBQ With Assam Manis sticks true to the complex flavours of Peranakan cuisine.

Boasting sweet and sour sauce with freshly diced mango cubes, this tangy, savoury-sweet indulgent treat truly heightens the sweetness of everyone’s beloved lobsters. We bet you never had lobsters with such flavours!

CRAB ASSAM PEDAS IN CLAYPOT

An all-time favourite dish among the Peranakan community is Assam Pedas. You may be able to find many Assam Pedas recipes out there but Chef Jimmy Bong’s Crab Assam Pedas in Claypot is one to look out for.

Striking the perfect balance of sourness, spiciness and sweetness, this is an immensely satisfying and addictive dish for those who have a penchant for fiery hot food in general.

CHILI LIME WITH BOILED GONG GONG & COCKLE

Lime and chili are two essential ingredients you will find in a typical Peranakan kitchen and that is exactly what you will find to complement the Boiled Gong Gong & Cockle dish at the buffet counter.

While you may think nothing of conches, what really gave it that extra oomph was actually the chili sauce given by the side. Fresh, sweet conches with a dip of the housemade dip is the sheer beauty of simplicity.

SALTED EGG CRAB

What is a seafood buffet without everyone’s favourite Salted Egg Crabs in the line-up? If you are a fan of salted egg yolk dishes just like us, you know which is the station to make a beeline for.

Just the fragrant aroma of the salted egg yolk sauce was enough to make us salivate and one bite was all it took for us to reaffirm our love for this timeless recipe. The addition of chili padi adds just a subtle hint of spiciness to enhance the overall taste.

SPRING ONION GINGER CRAB

If all that spice is getting too hot to handle, take a break with Spice Brasserie’s Spring Onion Ginger Crab. This is a common cooking method found in Chinese restaurants and the mild infusion of ginger and spring onion really brings out the sweetness of the plump and juicy crab meat.

STIR-FRIED SOTONG IN WHITE PEPPER SAUCE

When you are ready to move on to other seafood dishes, check out the Stir-Fried Sotong In White Pepper Sauce. The fresh and tender squid we had boasted a wonderfully chewy texture and it was further elevated by the piquant, creamy peppery sauce.

WOK-FRIED BEE HOON WITH LALA

While the Wok-Fried Bee Hoon with Lala may not look the most appetising when compared with other magnificent crab specials, trust us when we say that this dish was the most well received dish at our table. Everyone was full of praises for it and the entire plate was polished within seconds—not joking.

Oh so comforting, the moist bee hoon is stir-fried in a light yet savoury seafood broth and is accompanied with clams and bits of spring onion. We must say, too, that we love the distinct wok hei.

SWEET & SOUR TOP SHELL & PACIFIC CLAM

Something else that will excite your taste buds is the Sweet & Sour Top Shell & Pacific Clam. The sharp flavours from the tangy-sweet sauce went really well with the naturally sweet top shells and clams.

This is pretty much a straightforward dish with outstanding flavours and it goes best with a bowl of white rice!

DIY SEAFOOD KUEH PIE TEE

Customise your very own Kueh Pie Tee because no one knows your preferences like you do. Add on that extra shrimp or have it with no coriander leaves if that doesn’t interest you.

In any case, the Kueh Pie Tee is so good that the true Peranakans would approve too!

A SWEET RANGE OF PERANAKAN DESSERTS

Round your meal up with traditional Peranakan treats such as Nyonya kuehs, Ice Kachang, Sugi Cake and Pandan Swiss Rolls.

For something out of the ordinary, we would suggest the Bubur Cha Cha. Instead of the sweet dessert you are used to, Spice Brasserie’s rendition is savoury and comforting. Curious about how it tastes like? Then you have to make a trip down yourself to try it!

The Baba and Nyonya Seafood Buffet happens every Thursday to Sunday, from  1 March 2018 until 31 May 2018. Simply quote ‘ladyironchef’ upon making your reservations to enjoy the promotional price of S$99++ for two pax.

Spice Brasserie
PARKROYAL on Kitchener Road
181 Kitchener Road
Singapore 208533
Tel: +65 6428 3160
Daily: 6am – 10.30am, 12pm – 2.30pm, 6pm – 10.30pm
Nearest Station: Farrer Park

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

The annual Endless Crab Party Buffet at Spice Brasserie at PARKROYAL on Kitchener Road has been so successful ever since the concept was first introduced to the public. After several years, it is now Spice Brasserie’s signature buffet and one that resonates so strongly with the hotel.

Now, if you still haven’t had a go at the massive crab line-up, the promotion has now been extended until the end of September this year. To all of you who have missed out on our exclusive promotion previously, your chance is here! And this is an excuse for those who have been there to re-visit the restaurant again.

From now to 30 September 2017, quote ‘ladyironchef’ upon making your reservation to enjoy the dinner buffet at S$120++ for 2 pax.

SALTED EGG CRAB

Of course, we all begin our crab feast with the classic salted egg yolk flavour. Be prepared to lick off the generous rich salted egg yolk sauce off your fingers when you are indulging in this dish.

CRAB BEE HOON

We admit that when it comes to presentation, the Crab Bee Hoon is overshadowed by all the other gorgeous crab dishes that are plated so beautifully. Yet, it is one of our favourites and you would be sorry to miss this out.

We love how the vermicelli was moist and aromatic and topped off with flavourful and juicy crabs. One should never judge a book by its cover indeed.

STIR-FRIED CRAB WITH ASIAN SPICES

This classic Chinese favourite at Spice Brasserie will delight you with flavours from stir-frying crispy dried shrimps, garlic, ginger and chilli together with fresh crabs.

The robust and earthy flavour from their Stir Fried Crabs With Asian Spices reminds us why we always look forward to Chef Low’s traditional Chinese recipes. So simple yet tugs the heartstrings in the most comforting way.

TWO NEW FLAVOURS YOU CAN LOOK FORWARD TO

On top of that, there will be two new flavours to enjoy! Stir-fried Crab with Dry Ginger and Fermented Chinese Rice Wine and Crispy Soft Shell Crab with Pork Floss are the latest additions to the Endless Crab Party Buffet at Spice Brasserie.

From now until 30 September 2017, quote ‘ladyironchef’ upon making your reservation to enjoy the dinner buffet at an exclusive price of S$120++ for 2 pax.

Endless Crab Party Buffet Dinner (Thursdays to Sundays, eve of and on Public Holidays)
18 July 2017 to 30 September 2017
Adult: S$79 | Child: S$35

All prices quoted are subject to GST and service charge.

For reservations, call: +65 6428 3160 or email spicebrasserie.prskt@parkroyalhotels.com.

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

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

Plaza Brasserie at PARKROYAL on Beach Road wows us again in 2017 with their signature Ultimate Crab Feast. With an extensive spread of crab delights exquisitely curated by Executive Chef Ken Ang and his team, this year’s run sees new flavours (again) and will be bigger than before.

A total of seven different main crab dishes will be available in the buffet line-up. Chef Ken vows to ensure that every crab flavour that he puts on the table is of remarkable quality and stellar flavours that will please the crowd, so it is a game of quality over quantity.

Eating crabs a la carte is no fun. Limited by the portion before you, it is not unusual to find yourself wishing you had more to dig into. That’s why crab buffets are always an indulgence.

Make your way down to the Plaza Brasserie from 09 April 2017 until 28 June 2017 and feast on your favourite crabs at a reasonable price of S$68++ per adult and S$41++ per child, only available during dinner from Sundays to Wednesdays.

SALTED EGG CRAB

While it seems like Salted Egg Crab is not a difficult dish to perfect, you would be surprised that some chefs can actually screw it up—too runny or overly chunky sauces are just some common scenarios. Executive Chef Ken has perfected the richest and creamiest golden yellow sauce that coats each piece of crab perfectly.

But trust our friend Executive Chef Ken to perfect the richest and creamiest golden yellow sauce which coats every piece of crab perfectly. We can never ever get sick of his salted egg crab, really.

It is little wonder this flavour stays in every year’s Ultimate Crab Feast run. The crowd would be displeased if Chef Ken removes this!

SAMBAL PETAI CRAB

Sambai Petai Crab is not something you see often. You have your chilli and pepper crabs but never tossed in sambal and petai beans!

The irresistible combination of robust sambal and slightly bitter petai beans is one that may not be as popular, but is surely one that the chefs at Plaza Brasserie have mastered and are confident you would love. The rich flavours sure complement the slightly sweet Sri Lankan mud crab flesh really well, and this new flavour certainly has our approval.

GINGER HUA TIOW CRAB

Hua Tiow is a Chinese cooking wine that adds so much flavour to anything that it is cooked with.

We have fresh crabs steamed with ginger and Hua Tiow wine as part of the buffet line-up. The fragrance is unparalleled and every bite is a familiar comfort of good ol’ Chinese food. Well, many Chinese dishes are cooked with similar flavours so it definitely reminds us of home. If you like something lighter, this would be perfect for you.

SINGAPORE CHILLI CRAB

It is not a crab buffet without one of Singapore’s national dishes—Singapore Chilli Crab.

While chefs in Singapore have different ways of cooking the iconic Chilli Crab, Chef Ken’s rendition is definitely on par with some of our favourites. And yes, deep-fried mantou buns are available because no one eats chilli crabs without them.

CEREAL CRAB

Chef Ang heard you. He has included Cereal Crab in the lineup for The Ultimate Crab Feast Buffet 2017.

Sweet, crunchy cereal goes so well with crabs. Light, crispy and not overly buttery, the cereal added great textures to the already delightful crab dish. Chef Ken cooks and tosses his cereal with chilli padi and curry leaves, producing a mild sweetness and distinct fragrance that will have you licking your fingers.

BLACK PEPPER CRAB

Some prefer white pepper, others prefer black pepper. We still cannot decide which we prefer, but when Chef Ken cooks, black pepper crab it shall be. His rendition is always power-packed with intense pepper flavours.

Nothing like a classic rendition of black pepper crab, right?

CURRY CRAB MEAT KUEH PIE TEE

The Curry Crab Meat Kueh Pie Tee is one appetiser that you must try when you visit Plaza Brasserie. This unique dish features a traditional Kueh Pie Tee shell topped off with juicy and curried (real) crab meat that makes each bite so satisfying.

Do not miss out on other appetisers such as Crab Meat Balls with Potato, Crab Meat Chawamushi, Curry Flavoured Crab Meat Salad and Thai Glass Noodle Salad.

There is also a vast selection of innovative hot dishes, seafood and non-seafood at the buffet. Some other mainstay buffet dishes that you must try include Stir Fried Prawns, Stir Fried Green Mussels with Lemongrass and Chilli Padi and Kaffir Lime Style Chicken.

Over at the dessert counter, you must not miss out on Plaza Brasserie’s homemade crepes available at the Crepe Station. These crepes are lavishly filled with blueberry jam and drenched in maple syrup.

Date: From 09 April 2017 to 28 June 2017
Dinner (Sundays to Wednesdays): Adult $68 / Child $41

For all dining enquiries and reservations, please call +65 6505 5710 or email dining.prsin@parkroyalhotels.com.

Plaza Brasserie
PARKROYAL on Beach Road
7500 Beach Road, Level One, Singapore 199591
Tel: +65 6505 5710
Wed to Sun: 12pm – 2.30pm, 6pm – 10pm
Nearest Station: Nicoll Highway

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

Trends come and go, our preferences in life change all the time, but for some unbeknownst reason, salted egg yolk-anything is always a favourite. We don’t know if it is solely a Singapore thing, but we are just so thankful to whoever decided to put the eggs through the brining process. Everything is better with salted egg yolk; that is just about right.

And we want to profess our love for salted egg yolk anything. Here, we have a list of Singapore’s Must-Try Salted Egg Yolk Dishes. Join us in this epicurean journey as we glorify the highly-coveted preserved egg and embrace all its goodness!

TSURAI SPICY SALTED EGG FISH SKIN

Tsurai Spicy Salted Egg Fish Skin is the newest fish skin snack in the market and quite possibly one of the best fish skin snacks in Singapore. Any time is a good time for fish skin. This is one of the best things to snack on.

The Salted Egg fish skin snack is one flavour that will please everyone, and it will never go wrong. So good, you can eat it on its own. Or use it as dunks for your steamboat! The Salted Egg flavour is slightly spicy, so the kids may want to go easy on this.

Source: Antoinette’s Facebook

ANTOINETTE PATISSERIE SALTED EGG YOLK CROISSANT

The original salted egg yolk croissant was first created by Urban Bakery Works in Hong Kong. The trend has been catching up in our region, with Antoinette joining Flavours Fling Cafe the liu sha croissant battle in Singapore.

Antoinette’s Salted Yolk Lava Croissant (S$6.50) is now available at their Penhas store from 11am. On 10 Feb, it will start to sell the croissants at the Mandarin Gallery and Sofitel So Singapore outlets at 1pm daily.

30 Penhas Road
Singapore 208188
Mon to Thu: 11am – 10pm
Fri: 11am – 11pm
Sat: 10am – 11pm
Sun: 10am – 10pm
Nearest Station: Lavender

ARBITE CAFE SALTED EGG YOLK FRIES

Fries all day, every day. All the better if they are coated with salted egg yolk sauce! Arbite dishes up a really mean serving for less than S$10, so this works really well as a sharing dish. Even better if you have it all to yourself. Huh, what sore throat?

66 Serangoon Garden Way
Singapore 555962
Tel: +65 6287 0430
Tue to Fri: 11.30am – 3pm, 6pm – 10.30pm
Sat & Sun: 11am – 10.30pm
Nearest Station: Serangoon

BEER MARKET SALTED EGG YOLK PIZZA

Strategically located at the bustling Clarke Quay, Beer Market is not your ordinary pub. Or bar. Beer Market is a place that is committed to offering a myriad of beers and a comprehensive food menu. The Salted Egg Yolk Pizza (S$21.90) has our votes. Be sure to get the sinfully good Salted Egg Yolk Wings.

#01-17 & #02-02, Clarke Quay
3B River Valley Road
Singapore 179021
Tel: +65 9661 8283
Sun to Thu (Except Mon): 6pm – 1am
Fri & Sat: 6pm – 3am
Eve of PH: 6pm – 3am
Nearest Station: Clarke Quay

DRURY LANE CREAMY SALTED EGG YOLK EGGS BENEDICT

Eggs Benedict is mainstream no more because the people at Drury Lane have got some tricks up their sleeves. Why, of course! Do a salted egg yolk sauce instead of the ubiquitous Hollandaise! And instead of the usual ham, you get fried bacon! We suggest you hide your weighing scale before you head down to Drury Lane.

Drury Lane
94 Tanjong Pagar Road
Singapore 088515
Tel: +65 6222 6698
Mon, Wed & Thu: 9am to 8.30pm
Fri: 9am – 10pm
Sat & Sun: 10am – 6pm
Nearest Station: Tanjong Pagar

FAT CAT ICE CREAM BAR CHARCOAL WAFFLES WITH SALTED EGG YOLK SAUCE

This waffle needs no introduction by now, right? Also listed in our Guide to Most Unique Waffles in Singapore, FATCAT does it right with their Charcoal Waffles with Salted Egg Yolk Sauce (S$11.50 with a scoop of premium ice cream). A real treat to combat the heat, while seeking solace in heavenly salted egg yolk sauce.

Bedok North Avenue 2
#01-25 Block 416
Singapore 460416
Tel: +65 8201 1201
Mon, Wed to Thu, Sun: 1pm – 10pm
Fri & Sat: 1pm -11pm
(Closed on Tue)
Nearest Station: Bedok

IMPERIAL TREASURE FINE DINING SALTED EGG YOLK SQUID

Sure, salted egg yolk squid is getting pretty ubiquitous and it is not that unreachable. But few places do their salted egg yolk dishes as well as Imperial Treasure Fine Dining. The Salted Egg Yolk Squid (S$22) is our pick, but if you are not a fan of squid, go for the Salted Egg Yolk Prawns (S$28)

Now, you have to trust us on this because we’ve been there many times and they never disappoint. Totally worth the splurge!

#L2-04, Marina Bay Sands
10 Bayfront Avenue
Singapore 018972
Tel: +65 6688 7788
Daily: 11.30am – 10.30pm
Nearest Station: Bayfront

MITZO DEEP-FRIED PRAWNS WITH SALTED EGG YOLK

If you don’t already know, Mitzo is the sexiest Chinese restaurant in town, and one that had us falling head over heels in love with with a recent visit. In its menu of delicate Cantonese dishes sits the unassuming Deep-fried Prawns with Salted Egg Yolk. A classic rendition of the local favourite; date nights just got tastier. Literally.

270 Orchard Road
Grand Park Orchard
Singapore 238857
Tel: +65 6603 8855
Daily: 12pm – 2.30pm, 6.30pm to 12midnight
Nearest Station: Somerset

OPERATION DAGGER SALTED EGG YOLK COCKTAIL

Even with an address, locating the bar is a task in itself. This under-the-radar speakeasy has no signs, so keep your eyes peeled for their logo scrawled on the wall. And when you finally find them, treat yourself to a Salted Egg Yolk Cocktail (S$25)!

7 Ann Siang Hill
Singapore 069791
Tel: +65 9296 4704
Tue to Sat: 6pm to 12am
Nearest Station: Telok Ayer

NO SIGNBOARD SALTED EGG YOLK CRAB

No Signboard is a stalwart in Singapore. Famed for their seafood, No Signboard is the place to bring your overseas guests to for a truly local-style indulgent, and please do not do that without ordering the Salted Egg Yolk Crab, ok?

414 Geylang Road
Singapore 389392
Tel: +65 6842 3415
Daily: 12pm – 1am
Nearest Station: Aljunied

SIN LEE FOODS SWEET POTATO FRIES WITH SALTED EGG YOLK SAUCE

This retro-themed cafe has been getting quite a bit of attention for their concise but impressive menu. Don’t expect your typical cafe fare; you won’t get it there. But their creations are worth the trip down, especially their famous Sweet Potato Fries with Salted Egg Yolk Sauce.

4 Jalan Bukit Ho Swee
Singapore 162004
Tel: +65 6377 3170
Tue to Fri: 11am – 9pm
Sat: 9.30am – 9pm
Sun: 9.30am – 6pm
Nearest Station: Tiong Bahru

SINPOPO SALTED EGG YOLK COOKIES

Sinpopo’s Prosperity Hamper (S$88) will include 1 Gula Melaka Cake (5×5?), 2 bottles of Sinpopo Sugee Biscuit and 2 bottles of the Salted Egg Yolk Cookies - with 8 Mandarin oranges to complete, no less.

The Salted Egg Yolk Cookies are Sinpopo’s newest creation and they combine the best in a butter cookie with the much loved fragrance of salted egg yolk and curry leaves.

458 Joo Chiat Rd
Singapore 427671
Tel: +65 6345 5034
Tue to Thu, Sun: 12pm – 10pm
Fri & Sat: 12pm – 12am
Nearest Station: Dakota

TASTE GOOD SALTED EGG YOLK CHICKEN

Taste Good at Sim Lim Square does a salted egg yolk chicken that is served with a fried egg atop rice. Every bite had us falling in love, and the richness and creaminess of the salted egg yolk that combines with the crispiness of the chicken is totally to die for.

Sim Lim Square #02-04
Singapore 188504
Tel: +65 6336 6298
Nearest Station: Bugis

TART BLANC SALTED EGG YOLK TART

This cute little patisserie that specialises in tarts deserves a huge shout-out. Sitting inside Millenia Walk, Tart Blanc is a real gem. The tarts are baked fresh daily, and there are different surprises every day. Of course, if you see the Salted Egg Yolk Tart (S7.50), you know that is the one to go for.

Millenia Walk #01-102
9 Raffles Boulevard
Singapore 039596
Tel: +65 6238 6893
Mon to Fri: 10.30am – 9pm
Sat & Sun: 11am – 9.30pm
Nearest Station: City Hall/Promenade

THE REFINERY SALTED EGG YOLK ONION RINGS

The Refinery’s Salted Egg Yolk Onion Rings had us at hello. Thick cuts of onions coated with beer batter, deep fried, then lavishly coated with salted egg yolk sauce… no, you better taste it for yourself and enlighten us – what adjective is better than ‘best’?

115 King George’s Avenue #01-02
Singapore 208561
Tel: +65 6293 1204
Tue to Thu: 12pm – 3pm, 6pm – 12midnight
Fri: 12pm – 3pm, 6pm – 1am
Sat: 11am – 4pm, 6pm – 1am
Sun: 11am – 4pm
Nearest Station: Lavender

TIAN WAI TIAN SALTED EGG YOLK PORK RIBS

This unassuming eatery is ever crowded. Well-loved for their fish head steamboat, a meal here is local-like and fuss-free, but most comforting. And we need you to know this – they serve the best Salted Egg Yolk Pork Ribs (S$10) in Singapore. Absolutely nothing beats this!

1383 Serangoon Road
Singapore 328254
Tel: +65 9172 2833
Mon to Fri: 11am – 2pm, 6pm – 11pm
Nearest Station: Boon Keng/Potong Pasir

TOM PALATE SALTED EGG YOLK ICE CREAM

At Tom’s Palette, all ice cream are made in-house with less cream, sugar and less air beaten in for a richer taste. Having the Salted Egg Yolk Ice Cream (S$3.20) is like eating spoonfuls of smooth salted egg yolk custard, with textures similar to that of Italian gelato.

Tom’s Palette
Shaw Towers
100 Beach Road
Singapore 189702
Tel: +65 6296 5239
Mon to Thurs: 12pm – 9:30pm
Fri to Sat: 12pm – 10pm
Sun: 1pm – 7pm (Closed on the last Sunday of the month)
Nearest MRT: Bugis

TUNGLOK SIGNATURE SALTED EGG YOLK FISH SKIN

We always love a good dim sum meal at TungLok Signatures, but apart from the regular suspects, we need to have a serving of this Crispy Fish Skin with Salted Egg Yolk (S$10) on our table. Better than potato chips, this has us munching non-stop!

1 Harbourfront Walk, VivoCity #01-57
Singapore 098585
Tel: +65 6376 9555
Mon to Sat: 11.30am – 3pm, 6pm – 10.30pm
Sun & Public Holidays: 11am – 3.30pm, 6pm – 10.30pm
Nearest Station: Harbourfront

TWENTY GRAMMES CHARCOAL WAFFLES WITH HOMEMADE SALTED EGG YOLK SAUCE

Besides Fatcat Ice Cream Bar, another place that you should try is Twenty Grammes. The Charcoal Waffle (S$8.50) at Twenty Grammes was definitely on point. The crisp outer layer, coupled with the addition of an ultra-rich and slightly thicker salted egg yolk sauce, is such a divine combination. The sauce is served in a huge and generous pot and we could not have been delighted and satisfied. It is an additional S$3.50 for one scoop of ice cream on top and S$6.50 for two.

753 North Bridge Road
#01-01
Singapore 198721
Tel: +65 6717 1733
Mon to Thu, Sun: 12pm – 10pm
Fri & Sat: 12pm – 1am
Nearest Station: Bugis

7KICKSTART LIU SHA FRENCH TOAST

7Kickstart Cafe at the Singapore Art Museum has been gaining popularity for its Liu Sha French Toast (S$13). The generous portion of salted egg yolk sauce was divine; creamy and savoury, with that slight hint of sweetness.

71 Bras Basah Road
Singapore 189555
Tel: +65 8389 7877
Mon & Tue: 8am – 8pm
Wed to Fri: 8am – 10pm
Sat: 10am – 8pm
Sun: 10am – 6pm
Nearest Station: Bras Basah

“Where can you find the cheapest crabs in Singapore?”

Irvin’s Seafood Cze Char at River Valley road is probably the place to go. Most of the crabs on the menu – like black pepper crab, chilli crab, butter crab – are available for just $19.9. There’s a catch of course. The crabs are much smaller, around 500g each.

Personally, I thought that it was a good tactic to attract customers. But taste-wise, the crabs that we had were nothing special. Irvin’s Seafood is only worth a try if you a) are on a budget b) want to try a variety of crabs.

The sauce of the Chilli Crab ($19.9 for 500g/$29.9 for 800g/$39.9 for 1kg) was a little too starchy and there was a rather strong vinegar taste to it.

The Salted Egg Yolk Crab ($23.9 for 500g/$33.9 for 800g/$42 for 1kg) was supposed to be Irvin’s seafood signature crab. But again, we didn’t really enjoy it as we felt that the sauce was too buttery and lacked the fragrance of the salted egg yolk.

The Shrimp Paste Chicken ($12.8 for small) was just fine – I mean, deep-fried food always taste good. It’s slightly pricier than normal cze char places, though.

Hot plate black pepper deer meat ($18.8)

Perhaps Irvin’s was having a slightly bad day. Perhaps the crabs were cooked exactly as they were supposed to, and it was because we didn’t know how to appreciate them.

Would I go back to Irvin’s Seafood restaurant again? I don’t think so. While the prices of the crabs are fairly attractive, we didn’t really like them. If I were in the River Valley area, I’d probably head to Spize, Five Star Chicken Rice or Boon Tong Kee for supper.

Singapore Food Blog Review
Irvin’s Seafood Restaurant
397 River Valley Road
Tel: +65 6836 5020
Daily: 11am – 1am

A few weeks ago, I received an email from a reader, telling me about Master Crab Seafood Restaurant, a cze char place in Ghim Moh near De Burg burgers. The title of her email was: “best crabs in Singapore“. I think that pretty much sums it up.

Anyway, I could not stop thinking about the yummy crabs, so a few days later, I brought my family to Master Crab for dinner. Apparently, Master Crab Seafood Restaurant also has branches in Choa Chu Kang (Sunshine Place), Compassvale, and Punggol.

I was a little alarmed when my family wanted to have the Black Pepper Crabs as we had Chilli crabs recently. Luckily, I managed to convince them that it is a must to try the famous Singapore Chilli Crab since it was our first time at this crab restaurant.

Sad to say, Master Crab’s Chilli Crab ($48/kg nett) was lackluster – I could not quite put a finger to it, but the chilli gravy was kind of weird.

If you go to Master Crab Seafood Restaurant, order their Salted Egg Yolk Crab instead. Covered with a golden-yellow sauce, the Salted Egg Yolk Crab was magnificent. The sauce, in particular, was rich and very tasty. I am certainly not the first person, nor the last, to sing its praises.

It’s been said before, and I shall say it again: crab prices are getting ridiculous in zi char restaurants. I understand why seafood restaurants like Seafood Paradise and NoSignBoard need to charge $40ish/kg as they are paying higher rentals. But it does not make sense to me why Zi Char places are charging the same amount.

Master Crab’s har cheong kai ($8) was not too bad. It had a thicker coat of flour which gave it a nice crispy skin.

We wanted to order something different from what we usually have, so we went for the Deep-fried Youtiao Fritter ($8), which was run-of-the-mill.

The Scallop Asparagus ($15) was nothing like the menu’s photo, it only had a few tiny scallops. For that kind of price, I would rather order two different vegetable dishes.

Master Crab Seafood Restaurant, like the name suggests, is a good cze char place to go for their crabs. The other dishes are pretty standard, nothing outstanding. The other signature crabs on the menu are: crab bee hoon and stewed crab with vermicelli.

Singapore Food Blog Review
Master Crab Seafood Restaurant
Blk 19 Ghim Moh Road #01-229
Tel: +65 6314 1868

Master Crab Compassvale
Blk 277 Compassvale Link #01-13
Tel: +65 6555 6515

Master Crab Choa Chu Kang
Blk 475 Choa Chu Kang Ave 3 #01-31
Tel: +65 6764 9487

Master Crab Punggol Field
Blk 108 Punggol Field #01-01
Tel: +65 6425 8079

Master Crab Punggol Drive
Blk 639 Punggol Drive #01-07
Tel: +65 6425 9435

Keng Eng Kee Seafood restaurant at Alexandra Village used to be my family’s favourite Cze Char place. It has been a while since our last visit here so we decided to drop by for dinner last week.

Besides the good food, some of the regulars probably go to Keng Eng Kee Seafood because the Zi Char Stall has an air-conditioned dining area just opposite the coffee shop.

It was a tough call between the Chilli Crab and Salted Egg Yolk Crab, but eventually we went for the latter as it was apparently a signature dish of Keng Eng Kee restaurant.

The sauce of the Salted Egg Yolk Crab ($39/kg) was very thick, and had a subtle spicy taste. I probably had better salted egg yolk crabs elsewhere before, but this was pretty decent.

We wanted to have Hot Plate Beancurd but it was not available on Keng Eng Kee’s menu. But it was not so bad since the Claypot Beancurd was a good replacement.

The Sambal Kangkong was well done. It was spicy but not to the extent of being tongue-numbing. The small portion comes at $6.

I was quite disappointed that Sweet and Sour Pork is also not available under the Pork section. But there are interesting options like Golden Pork Ribs, Coffee Pork Ribs and Claypot Pork Liver to choose from. We were intriguied by the Claypot Pork Liver as not many cze char restaurants serve it.

Just look at all the oil used to cook the liver! The Claypot Pork Liver ($8) is definitely not for the faint-hearted. But it sure was tasty.

Prawn Paste Chicken is a very popular zi char dish and there are different variations for it. I’ve had very good Har Cheong Kai before, so I was actually looking forward to the ones at Keng Eng Kee. Unfortunately, the Har Cheong Kai ($8) here was quite disappointing: the chicken was very small, and I felt that the shrimp paste marination was rather weak. I’d probably go for the Crispy Roasted Chicken or the Marmite Chicken next time.

I was quite impressed with the waiting time at Keng Eng Kee Seafood. The Cze Char restaurant was almost packed when we were there for dinner, yet they managed to serve most of the dishes within 10 minutes.

The food at Keng Eng Kee Seafood was pretty good and it was a bonus that everything came quickly. Prices are what you’d expect from a typical zhi char place, but the portions served were slightly smaller.

Singapore Food Blog Review
Keng Eng Kee Seafood
Blk 124 Bukit Merah Lane 1
#01-136 Alexandra Village Singapore
Tel: +65 6272 1038

Operating Hours:
Daily: 11.30am – 2pm, 5pm – 11pm

Reading Food Blogs and watching food shows are among my favorite pastimes. Food blogs with delicious photos and intriguing words have the ability to suck me in for hours, while food shows are somewhat more direct – they make me hungry instantly. I’m sure many of you are currently hooked to Sizzling Woks, the popular food show on the best zhi char eating places in Singapore.

I’m not surprised because I get many requests to blog more about cheap and good Zhi Char in Singapore all the time. Today, I will like to share about one of the Zhi Char restaurants in Singapore that my family always go to: B.K Fortune Seafood Steamboat restaurant. They are located just a few steps away from Bar Bar Black Sheep along Bukit Timah road (towards King Albert Park direction after Sixth Avenue).

Unlike some Zi Char Stalls in neighbourhood coffee shops that charged $40/kg for crabs (prices that are comparable to Seafood restaurants), the ones at B.K Fortune Seafood restaurant are only $30/kg and we paid $56 for two huge Salted Egg Yolk Crabs.

Crabs do not really appeal to lazy people like me. It’s a dish that requires a lot of effort, but offers very little return (in terms of meat) – so you can understand why I don’t really like crabs. But when we eat out at Seafood restaurants in Singapore, I will always go for either the famous Singapore Chilli crab, or the Salted Egg Yolk Crab. And if there’s one thing you should know, Fortune Seafood Restaurant’s Salted Egg yolk Crabs are gorgeous! I’m not going into details about how they taste like, but believe me – they are fingers-licking good!

This isn’t a very pretty photo, but Fortune Seafood’s signature Assam Curry Fish Head ($15) is a must-order dish. The flavours hit you in different waves, first the spicy-and-sourish assam gravy, second the smooth and fresh taste of the fish head – I love it! The assam gravy was so good that I filled my bowl of rice with it.

Amongst the other dishes that we had at Fortune Seafood Steamboat Restaurant, the Sweet & Sour Pork ($10) was exceptionally ordinary – there was too much fatty meat and it didn’t have the right bite.

When eating at Zi Char restaurants, we would usually order the crowd-favorite Hot Plate tofu. But this time round, we decided to throw caution out of the window and went for their Mango Sauce Fried Tofu ($8). It was a disaster. The sauce accompanying the tofu was done the Thai-mango-salad way, but the whole dish was just deep fried tofu (bland and slightly dry) with the dressing. Give me hot plate tofu any day please.

If you have difficulty finding the place, they are located directly opposite the old turf city. Otherwise, look out for the former premises of Brewerkz. Now, it’s your turn to share with me a good zhi char stall in Singapore.

// The name of the restaurant is Forture Seafood Restaurant with a ‘R’, but it seems that there is a common spelling mistake online where everyone calls it Fortune Seafood.

Singapore Food Restaurant Review
B.K Fortune Seafood Restaurant
887 Bukit Timah Road Singapore
Tel: +65 6469 5957
Opening hours: 11am – 2.30pm
Dinner: 5pm – 11.30pm Daily

* The Palm Beach Seafood Giveaway is now closed. The winners are Daniel (29), Chloe (18), HahazZ (57), Vivian (37). Thank you for participating, better luck next time! *

“My all time favorite is chili crab with deep-fried mantou, what’s yours?” I asked on twitter.

Everyone replied enthusiastically, the popular choices are pepper crab, chili crab, crab bee hoon, salted egg yoke crab and butter crab. Even though I just had chili crab and double baked cheese crab at Palm Beach Seafood recently, I find myself craving for  the thick, sweet-and-spicy gravy of the chili crab, with deep fried mantou of course.

While we are at the topic of crab, I realize people like to debate on which restaurant has the best crab in Singapore. Like what I always say: whichever place you like – has the best crab!

HOW TO ENTER THE PALM BEACH SEAFOOD CRAB GIVEAWAY

I totally understand how it feels to be on your end, looking at all the photos and yet cannot get to taste the food; so I’m happy to announce that Palm Beach Seafood has kindly agreed to giveaway $50 vouchers (no minimum spending required) to 4 lucky readers. If you want a chance to win, here is what to do:

1. Leave a comment on this post

Tell us what’s your favorite crab and why. I’m asking for your favorite style of cooking for the crab, it does not have to be from a particular restaurant. Just tell me what style do you like, and if you happen to like an exotic way of cooking crabs which can be anything for example, Double Baked Cheese Crab, let us know! (***updated***)

And ONE entry per person, you are encouraged to get your friends to join the contest but please play fair and do not post multiple comments under different names.

2. Use a valid & contactable email

Please use a valid & contactable email when you post the comment. I will email the winners shortly after the contest ended, remember to check your email on Monday.

3. And the Four lucky Winners . . .

The four lucky winners will be decided by a highly sophisticated method, and I reserve the right to re-pick if there’s any discrepancy or foul-play involved. I know there are folks from the States, Malaysia, Australia, and other countries reading my blog, but unfortunately this contest is only open to those currently residing in Singapore. But all of you are welcome to share your thoughts too!

The closing date for this giveaway is Sunday 28th of Feb 2359 hrs, and so you have exactly forty eight hours before it ends.

I hope you enjoy the little gift I have for everyone!

The most amazing thing about having a food blog, is knowing the other food bloggers. Besides the food blogs in Singapore, I got to meet up with the KL food bloggers during my trip up north last year, and when I went for a holiday in Australia during December, the good Sydney food bloggers hosted and brought me around for the best food in Sydney.

When Howard & Linda (eatshow&tell) told me that they were stopping-over in Singapore for a few hours before flying to Hong Kong, I knew that I had to bring them to have our famous Chili Crab.

It’s a tough decision trying to choose a place, since there’s so many restaurants claiming to serve the best chili crab in Singapore. I finally decided on No SignBoard restaurant because it has always been one of my family’s favorite place for crabs. As there were 6 of us, the staff advised that we probably need two crabs, so our second choice was the Salted Egg Yolk crab ($40 per kg). It was an irony since No SignBoard is famous for their white pepper crabs in Singapore, but I’m not a fan of pepper. Besides, I know I want the salted egg yolk, and I wanted it immediately. You know, like now!

Drop-dead gorgeous.

Look at that, the golden cluster of the salted egg yolk! I licked off the salted egg yolk coat on the crab pincers, and it simply disintegrated. The sauce reminded me of the salted egg yolk in custard buns, both equally as good but this one was slightly saltier, and very fragrant.

Hand over your passports, nobody leaves Singapore without trying Chili crab.

Photogenic it is not, but in the mouth, one struggles for words, and everything is forgiven. There’s different renditions of Chili crabs, with each claiming to be better than the other; so how do you actually define what’s a good Chili Crab? I like it slightly sweet, and spicy. I like to dip my beloved deep-fried mantou into the thick and awesome gravy, pour a whole bowl of it onto the white rice and finish everything.

Six deep-fried Mantou please, no wait, make it twelve. Okay, give us another six more. Oh those incredibly delicious, tiny devils.

Coming from a poor chili eater, I find the Sambal Kangkong extremely spicy. Herein lies the question: do we like sambal kangkong because it is hot, or do we like it hot so we like sambal kangkong?

Anyway, I like my sambal kangkong to be hot even though I can’t take chili very well. And the one here, is damn hot.

I’m not sure about you, but it seems to me that people always order Cereal prawns not so much because of the prawns, but rather they like the crispy cereals. I’m not going to talk about the niffy gritty part on how to peel a prawn, forget every single thing that I’ve said – just swallow the whole prawn.

Without a doubt, Chili Crab is the face and ambassador of the Singapore food scene, and No Signboard has the best chili crab in Singapore – because I like them. And no, we are not going to start the controversial debate on ‘where is the best chili crab in Singapore’. Whichever crab you like, is the best crab.

If you have hang around for long enough, you’d know that I’m not a big fan of steamboat, so it’s always an once-a-year thing for Chinese New Year reunion dinner. Most reputable fine-dining Chinese restaurants are probably fully booked by now; so instead of having steamboat, how about Seafood for Chinese New Year? Sounds like a plan to me.

Restaurant Review
No Signboard Seafood
414 Geylang Road
Tel: +65 6842 3415
Daily 12pm – 1am