Tian Tian Fisherman's Pier Seafood Restaurant @ Boat Quay - Brings The Sweetest Catch Of The Sea To The Table

I have walked past Tian Tian Fisherman's Pier Seafood Restaurant at Boat Quay numerous time. Still, I have never thought of dining at the restaurant that spots rows of fish tanks with live seafood such as lobster, fish, prawns, oysters and more. I have the perception that it is a tourist trap until my recent visit, changing my narrow-minded view. The restaurant even won a Michelin Plate, which is a recognition for its good quality food.

On top of Tian Tian Fisherman's Pier Seafood Restaurant's live seafood, not known to many, is their rare fresh catch like Wild Patin Fish. It is my first time to sight both the wild-caught white and black patin fish. It is huge! To my knowledge, the wild black patin fish is even rarer than the white patin fish.

Braised Wild Patin Fish with Golden Soup in Claypot 4.8/5

For diners to appreciate the fatty and collagen-packed wild-caught patin fish, the restaurant creates the Braised Wild Patin Fish with Golden Soup in Claypot ($68++). It is an original creation whereby the white patin fish from the Rajang River in East Malaysia is cooked in an umami golden soup made from a concoction of dried scallops, chicken and over ten different spices. Accompanying the beautiful dish are enoki mushrooms, shredded onions, beancurd and fresh shrimp balls.

Flying Noodles with Chilli Crab 3.5/5

Nowadays, food not only needs to taste good, but it needs to look good or instagrammable too. The Flying Noodles with Chilli Crab ($88++) is such a dish that will make diners take out the phone to snap a couple of photos before eating. The fresh crab blanketed in a thick chilli crab sauce is paired with crispy Hong Kong noodles. However, I find the chilli crab sauce is lacking the spiciness.

Fried Spicy Crab in Authentic Bi Fen Tang Style 4.2/5

You can get a taste of Hong Kong from the Fried Spicy Crab in authentic Bi Fen Tang Style ($88++). The juicy and succulent Sri Lankan crab fried to golden is sprinkled generously with a fragrant mixture of minced garlic, minced ginger, chilli padi, green onions, dried salted radish, dried red chilli powder and more.

Pan-fried Guo Ba with Glutinous Rice 4.2/5

The Pan-fried Guo Ba with Glutinous Rice ($38++) will satisfy diners with its crunchy and crispy texture, fragrant with Chinese sausage, diced mushroom and chicken.

Steamlicious Steampot Set Menu 4/5

A highlight at the restaurant is their Steamlicious Steampot Sets. It comes in 3 sets ranging from $29.80++ to $68++. Currently, it is having a 50% off for their sets. Diners can also round up the steampot with the Boston Lobster Poached Rice. The lobster, cooked rice and crispy rice sit at the bottom of the steampot, absorbing the flavourful juices from the seafood as they get cooked.

Diners get to savour the natural freshness of US oysters, wild prawn, clams, fan scallops, handmade prawn balls, and HK fish balls cook with the 2800-watt high temperate steampot retaining the nutrition, original texture and flavours of the seafood. A selection of sauces or diners can also mix and match their own rendition to perk up the enjoyment. 

Not forgetting the lobster poached rich sitting at the bottom of the steampot absorbs all the flavourful juices from the cooked seafood. Each mouthful of the poached rice has a decadent contrast of crispy and fluffy rice completed with springy bites of lobster.

Note: This is an invited tasting.


Tian Tian Fisherman's Pier Seafood Restaurant
42-44 or 73-75 Boat Quay
Singapore 049861
Tel: +65 65341771
Facebook
Nearest MRT: Raffles Place (EW Line, NS Line), Clarke Quay (NE Line)

Opening Hours:
Daily: 1130am - 12midnight

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road walk to Upper Circular Road. Walk down Upper Circular Road to North Bridge Road. Cross the road and walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit G. Walk to the riverfront. Turn left and walk down Boat Quay. Journey time about 8 minutes. [Map]

Dallas Restaurant & Bar @ Boat Quay - Western Favourites With A Local Twist To Celebrate Chinese New Year

Moving away from the typical Chinese New Year delicacies at Chinese restaurants, dive into the western culinary delights with a touch of Asian flavours at Dallas Restaurant & Bar. The enticing festive set menu comes with a selection of starters, mains and desserts in a 2 course ($28++) or 3 course meal ($36++).

Nestled along Boat Quay, the restaurant offers beautiful views of the Singapore cityscape, especially the balcony seats on the third floor where diners can sip on cocktails while enjoying the view.

Lychee Martini 4/5

Their Cocktail Of The Month, Lychee Martini ($12++) is made using the award-winning and super premium Laplandia Vodka from Finland. It has a pleasant fruity sweet taste, with a slight tart finish.

Black Pepper Calamari 4/5

We remembered our fondness for their signature salt & pepper calamari and were no less impressed with their Black Pepper Calamari, served with black pepper and curry leaf dipping sauce on the side. Perfectly soft and chewy, with a slight layer crisp on the outside, the accompanying black pepper sauce adds a subtle savoury sweet flavour to the calamari, without being too peppery.

Wagyu Cheeseburger Spring Rolls 3.8/5

The Wagyu Cheeseburger Spring Roll is our typical spring roll but given an ingenious western twist with flavourful wagyu cheeseburger fillings within the crispy rolls. While I would still enjoy a proper cheeseburger, this inventive combination is an interesting dish worth trying, served with a side of tomato and mustard dipping sauce for a tangy flavour.

Satay Chicken Skewers 4/5

A classic local fare. their Satay Chicken Skewers comes in larger portions, and the meat is much more tender and juicier than the usual satay.

Tom Yum Prawn Linguine 4.2/5

A surprisingly good combination where East meets West, I was blown away by how good the Tom Yum Prawn Linguine was. The linguine was cooked to a delectable consistency and doused in a spicy-sweet Tom Yum sauce. The result is a spicy, fiery and sweet dish that got us wiping the whole plate clean.

Steamed Barramundi with Ginger 3.8/5

The Steamed Barramundi with Ginger features a soft and fork-tender Barramundi over light and fluffy rice, and mixed Asian greens.

Prime Rib Steak 4.2/5

The restaurant's highlight is the Prime Rib Steak (250g), which is served with fries and salad. The thick slab of prime rib is slow-cooked to order and chargrilled, resulting in incredibly juicy and tender meat. You can choose to pair it with their Red Wine Jus, Black Pepper, Smokey BBQ and Wild Mushroom sauce.

Orange and Almond Cake 4/5

End your dining experience on a sweet note with the Orange and Almond Cake. Perfectly spongy and moist, the cake has a light zesty fragrance, great with double cream atop to balance the flavours.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food and dreams about travelling around the world one day. Note: This is an invited tasting.


Dallas Restaurant and Bar
31 Boat Quay
Singapore 049820
Tel: +65 6532 2131
Facebook
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 12pm - 1030pm

Direction:
1) Alight at Raffles Place MRT station. Take Exit G. Walk towards the river. Turn left and walk down the river bank. Walk to destination. Journey time about 5 minutes. [Map]

Peach Garden Chinese Restaurant @ OCBC Centre - Oishi Flavours Of Japan

For a limited period from 02 March 2020 to 30 April 2020, Peach Garden Chinese Restaurant presents "OISHI Flavours of Japan", a delectable menu with Japanese-inspired creations to celebrate the Cherry Blossom season. The menu showcases the chefs' culinary skill incorporating Cantonese fare with premium ingredients sourced directly from Japan, rolling out the brand new dim sum, a la carte and set menu offerings.

Dim Sum 4.2/5

The restaurant has jazzed up the dim sum creations with fine Japanese ingredients such as Steamed Siew Mai with Sea Urchin ($8.80), Steamed Xiao Long Bao with A5 Wagyu Beef ($8.80) and Steamed Dumpling with Japanese Geoduck Clam ($7.80). The classic siew mai is crowned with premium-grade uni, while the xiao long bao is levelled up with the use of top-grade A5 wagyu beef silvers within. My favourite is the steamed dumpling with Japanese geoduck clam. It is a luxe version of the har gow, topped with a slice of crunchy clam paired with ginger.

Chilled Sea Urchin Tofu 4.2/5

Served in an ice bowl is the Chilled Sea Urchin Tofu ($22) inspired by the Japanese pitan tofu dish. While the tofu was smooth and silky, I couldn't really taste the uni. However, the star for me is the piquant sake-spiked century egg sauce, that brings the dish together. The century egg "white" topping provided that extra textural enjoyment, garnished with tatami iwashi.

Pan-fried Shirobuta Pork with Chef's Special Sauce 4.2/5

Meat lovers will enjoy the Pan-fried Shirobuta Pork with Chef's Special Sauce ($28). It is simply seasoned with salt and pepper for diners to appreciate the natural flavour of the beautiful meat. It is paired with seasonal vegetables, edible golden popped rice and a choice of chef's special sauce. There are 3 flavours to choose from black pepper, mala or mushroom. An A5 wagyu beef option is also available on the new menu.

Flaming Seafood Fried Rice in Whole Japanese Pumpkin 3.5/5

If you order the Flaming Seafood Fried Rice in Whole Japanese Pumpkin ($28), the staff will set it alight at the table. Actually, I find it gimmicky as the dish is not infused with the liquor aroma. Inside the Japanese pumpkin is fragrant fried rice with prawns, scallops and morsels of sweet pumpkin, blanket with a layer of melted cheese.

Poached Surimi-men with Japanese Oyster 4.5/5

Besides the a la carte dishes. There is a 6-course set menu priced at $68 per person for the Oishi Flavours of Japan promotion. A highlight of the set menu is the Poached Surimi-men with Japanese Oyster. The pink noodle is made from fish paste hence the springy bite, complemented by the comforting superior broth. It comes with 2 juicy and plump Japanese oysters too.

Sweet Temptation 3.8/5

For a sweet ending, there is the Sweet Temptation which comprises of half creamy pumpkin and half pandan-infused sweet potato paste. On the side is a flower-shaped pastry filled with Mandarin peel accented red bean paste.

The Oishi Flavours of Japan promotion will be available at all seven Peach Garden Chinese Restaurants across the island except for the dim sum items which are only available at Thomson Plaza and Hotel Miramar outlet.

Note: This is an invited tasting.


Peach Garden Chinese Restaurant
OCBC Centre
65 Chulia Street
#33-01
Singapore 049513
Tel: +65 65357833
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 11am - 3pm, 6 - 1030pm

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Chulia Street. Turn left onto Chulia Street and walk down the road. Walk to destination. Journey time about 5 minutes. [Map]

The Sampan @ Boat Quay - A Refreshed Menu Focused on Local Produce And Asian Flavours

We are back at The Sampan located along the Singapore River in Boat Quay for its revamped menu. The new menu will focus on local and regional produces, transforming them into sensational dishes, incorporating Asian flavours. Lead by Head Chef Ahmad, even the kitchen team is local.

Espresso Martini 4/5

Emping Crackers

I started with an Espresso Martini ($18) and snack on the complimentary Emping Crackers. I realised many restaurants have begun to introduce emping crackers on their menu, not sure whether it is a trend but I find it a bold move, as not many people like the bitterness taste of it.

Half Shell Japanese Scallops 3/5

For appetisers, we started with the Half Shell Japanese Scallops ($15 for 3pc). The scallop is topped with laksa leave pesto. I like the idea, but the sauce didn't quite bring out the taste of the scallop for me.

Silken Egg Tofu with Peanut Sauce 3/5

The Silken Egg Tofu with Peanut Sauce ($12) is probably inspired by the local Tahu Goreng. It is topped with vegetable fritters for that extra crunch. However, I didn't find it quite as inspiring as a dish. It felt more like a shrink version of Tahu Goreng which is presented delicately but at a steeper price.

Pot Sticker Dumpling 3.5/5

The Pot Sticker Dumpling ($12) fares better than the other two appetisers. The dumpling skin is not too thick, with a decent proportion of minced meat stuffing. It even has delectable crispiness on one side, giving it an additional contrast in texture.

Spicy and Tangy Singapore Salad 3/5

Moving on to the salad menu, they are not actually the most healthy salad I have eaten. The Spicy and Tangy Singapore Salad ($14) is an interpretation of our local multi-cultural dish - Rojak, with a prawn paste sauce to hold the different components together.

Crispy Thai Beef Salad 3.5/5

The Crispy Thai Beef Salad ($15) compared to the Singapore salad has more textures, and I enjoyed the addition of the basil leaves to give it a boost in taste profile.

Kampung Bali Fried Rice 4/5

Sad to say, the dish that I enjoyed most is the Kampung Bali Fried Rice ($15) which is packed with rustic flavours infused with the smoky aroma.

Beef Cheek Rendang 3.5/5

I was left feeling speechless and stunned when the Beef Cheek Rendang ($26) was served. The plating with the grilled vegetables and steamed rice cake was so elementary. I also didn't get the idea behind the steamed rice cake. The saving grace has to be the flavourful and fork tender beef cheek.

Fresh Local Seabass 3.8/5

Among the mains, the Fresh Local Seabass ($21) is my favourite. The portion is generous, moist and comes with crispy skin glazed with Asian soya sauce. It is paired with smooth potato puree and pickled cucumbers.

Charred Chicken with Mango Sambal 2.8/5

Whole Baby Chicken with Tomato Sambal Aubergine 2.8/5

We tried both the chicken dishes, Charred Chicken with Mango Sambal ($19) and Whole Baby Chicken with Tomato Sambal Aubergine ($22). Putting aside that the chicken is tender and juicy, I didn't enjoy them. The chickens were bland, and the sauces didn't help to bring it together.

Local Coconut Pudding 3.8/5

For dessert, we have the Local Coconut Pudding ($13) that is topped with crunchy coffee tuille and served with a scoop of charred bread ice cream. A well-balanced dessert that is not overly sweet and has a smooth, creamy consistency.

Pandan Pancakes 4/5

The Pandan Pancakes ($13) is served with vanilla ice cream and palm sugar syrup. The texture of the pancakes tasted more like our local "Min Jiang Kueh" with the fragrant peanut filling.

Thai Sticky Rice 3.5/5

The Thai Sticky Rice ($13) with mango slices and mango sorbet is enjoyable, but I think there is room for improvements. I felt it was missing some elements such as coconut milk to bring everything together. Perhaps, also garnished with some mung beans for the extra texture.

In my humble opinion, I felt that The Sampan has a great concept, but it still hasn't found the exact identity in its food yet. It seems that they are caught in this barrier to elevate the traditional dishes and/or flavours, into a modern take that is something new and creative. If I were to compare the dishes I tried, I would say the dessert are much closer to the goal than the savoury dishes.

Note: This is an invited tasting.


The Sampan
63 Boat Quay
Singapore 049851
Facebook
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Fri: 1130am - 12midnight
Sat: 430pm - 12midnight
(Closed on Sun)

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road walk to Upper Circular Road. Walk down Upper Circular Road to North Bridge Road. Cross the road and walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit G. Walk to the riverfront. Turn left and walk down Boat Quay. Journey time about 8 minutes. [Map]

The Dragon Chamber @ Circular Road (Boat Quay) - The Hidden Restaurant Inside A Kopitiam

The Dragon Chamber has been rebirth at its new location in an assuming kopitiam at Circular Road, hidden behind a glass fridge door. Stepping behind the glass door, diners will be plunged into a world that is reminiscent of Chinatown gambling dens and secret society hangouts. One can also find exotic dishes on the menu such as the crocodile feet and penis.

Firecracker Chicken and Maple Fritters 3.8/5

I was told that the Firecracker Chicken and Maple Fritters ($16/$28) is a luxed up version of the chicken and waffle dish which I don't actually get it. It is a La Zi Ji (Sichuan Chilli Chicken) dish with some crispy you tiao drizzled with maple syrup. I can't associate it with the so called chicken and waffle inspiration. Putting the ranting aside, the dish itself is very enjoyable with the spicy kick from the Sichuan peppercorn. The diced chicken which has been deep fried to golden brown was also tender and addictive.

Cheeseburger Eggroll 3.5/5

An unique and bold creation is the Cheeseburger Eggroll ($14). Instead of toasted bun, the ingredients in a cheeseburger such as beef, cheese, lettuce and tomato is stuffed into a eggroll skin. It felt more like have a bonito wrap with crispy skin, instead of a burger.

Dick Soup 4/5

The name of the dish may sounds vulgar but it is absolutely delicious. The nourishing Dick Soup ($30) features crocodile penis in a chicken and pork based broth that has been double boiled for six hours. If you can overcome the idea of eating the exotic ingredient, it actually tasted like pork rib with a layer of collagen. The soup itself tasted nothing acquire, it is flavourful and packed with essences drawn from boiling the ingredients and herbs for hours.

Dragon Mountain 3.8/5

A new dish on the menu is the Dragon Mountain ($88/$138). The whole lobster is fried and tossed in crispy garlic, crushed fermented soybeans, sliced chillis and Sichuan peppercorns. Some commented that it is a waste to mask the freshness of the lobster flesh in the rich flavour. Well, I tend to agree but I also feel it needs to offer something different to entice diners, just like there are different sauces for our favourite local crab dish.

The Flaming Pineapple Beef 3.5/5

The Flaming Pineapple Beef ($28) will make a spectacular entry, served in flame. The beef was really tender and juicy. However I found the sauce too sweet for my liking, masking the appreciation of the beef.

Wagyu Truffle Beef Hor Fun 4.2/5

A must try at The Dragon Chamber is their Wagyu Truffle Beef Hor Fun ($68). This is apparently a new and improved version showcasing wok-fried flat noodles in a moreish truffle gravy. It also comes with slices of A4 Kagoshima wagyu, crispy deep-fried hor fun strips and poached egg. This is a multi-sensual enjoyment packed with flavours and textures. A must order here.

Fried Durian 3/5

For dessert, we had the Fried Durian topped with ikura. Encased in the crispy skin is the durian puree. However the durian puree lacked the piquancy in the king of fruit. It also can be sweeter.

Besides the food at The Dragon Chamber, the bar is worthy to check out too. You can find Asian-inspired cocktails such as Crazy for Coconuts, Old Fashion Twist, Mojito Twist, Tea Time and Soda, and Vodka Citrus Soda. It also offers a range of craft beers and ciders including Dragon Chamber exclusive in-house labelled beers - Dragon Pale Ale and Summer Sesh Ale.

Note: This is an invited tasting.


The Dragon Chamber
2 Circular Road
Singapore 049358
Tel: +65 68058181
Facebook
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Daily: 12pm - 230pm, 5pm - 12midnight

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road. Walk to Upper Circular Road. Walk down the road to North Bridge Road. Cross the road and walk to Circular Road. Walk to destination. Journey time about 5 minutes. [Map]