Yang Ming Seafood (扬名海鲜) @ Bishan Street 11 - Their Lobster Chee Cheong Fan Is A Best Try

Having seen a lot of postings from my foodie friends, I have to make my way to Yang Ming Seafood (扬名海鲜) at Bishan Street 11. The zichar place is located in a coffeeshop among the HDB estate. You will notice we ordered mostly seafood dishes because this is their forte. 

Deep Fried Sakura Prawns 4.5/5

An excellent starter to kick start the night is the Deep Fried Sakura Prawns ($10). It is crispy and crunchy, with the sweetness of the sakura prawns coming through with its bite.

Steamed Baby Sotong 4.2/5

Usually, I have deep-fried baby sotong, but after trying Steamed Baby Sotong ($19), this probably will be the preferred method of cooking for me in the future. It allows me to appreciate the baby squid's tender texture, complemented by the ginger and soya sauce.

Chicken Scallop Soup 3.8/5

Next, we have the Chicken Scallop Soup ($68). It comes with the whole chicken that is cooked until fork tender. Unfortunately, I could not detect the scallop's flavour in the soup.

Steamed Flounder Fish 4/5

A dish that I requested is the Steamed Flounder ($99). I thought it is rare to see such fish served at a zichar place. For those not familiar with flounder, the flesh is firm with soft bone like stingray.

Lobster Chee Cheong Fan 4.2/5

The highlight for the night has to be the Lobster Chee Cheong Fan ($88). It is a dish my friend shared with the owner what he had in Hong Kong, and after much R&D, the chef created this dish which becomes a hit with a lot of foodies. The highlight is the silky chee cheong fan accentuated by the fried shallot, fried garlic and premium soya sauce. However, my friend who has tried the dish before felt that it lacked the crustacean's flavour this time.

Garlic La La 4.5/5

Plump and sweet is the Garlic La La ($45) topped with aromatic garlic. When you have a fresh ingredient, there isn't any need for fancy cooking allowing the ingredient to shine.

Salt-baked Crab 4.5/5

The Salt-bake Crab ($100) is another dish we enjoyed a lot. You can see the thick layer of crab roe from the photo that just send me to umami heaven.


Yang Ming Seafood (扬名海鲜)
Blk 150 Bishan Street 11
Singapore 570150
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Nearest MRT: Bishan (CC Line, NS Line)

Opening Hours: Daily: 1130am - 2pm, 430pm - 10pm

Direction:
1) Alight at Bishan MRT station. Take Exit D. Walk to Bishan Bus Interchange (Stop ID 53009). Take bus number 54, 56 or 410. Alight 2 stops later. Walk straight to the traffic junction of Bishan Street 13 and Bishan Street 11. Cross the road and turn left onto Bishan Street 11. Walk to destination. Journey time about 10 minutes. [Map]

JUMBO Seafood @ Riverside Point - Usher In An Abundant Chinese New Year With Sumptuous Seafood Feasts

JUMBO Seafood ushers in the most auspicious time of year with special set menus centred around its Award-Winning Chilli Crab. Its Reunion Sets are available on the eve of Chinese New Year (11 February) for those looking to enjoy one day-exclusive menu, with prices start from $298 for 4 pax.

We had their A8 Celebration Set Menu which is available from 25 January to 28 February (except 11 February), at $588 for 8 pax. (Prices start from $258 for 4 pax).

Prosperity Salmon 'Yu Sheng' 4/5

In all Lunar New Year reunion dinners, a must-have to start the evening is the Prosperity Salmon 'Yu Sheng' ($58/$88) to toss for abundance, prosperity and good fortune for the year ahead consisting of a vibrant medley of shredded vegetables and assorted toppings. It is also served with generous servings of fresh salmon slices, and other condiments before the Lo Hei commences.

Fried Baby Squids 3.5/5, Seafood Donut 3.8/5, Crispy Fried 'Otah' Beancurd 4.2/5

We started the meal with a trio of JUMBO Seafood Appetisers consisting of Fried Baby Squids, Seafood Donut Tossed in Salad Cream, and Crispy Fried 'Otah' Beancurd. My favourite is the Crispy Fried 'Otah' Beancurd, bringing an interesting twist to the traditional otah. This delicate treat is crispy on the outside and encases a flavourful and soft beancurd-like otah within.

Seafood Soup Braised with Crab Meat 3.8/5

Similar to the Shark's Fin Soup, but replaced with crab meat instead, the Seafood Soup Braised with Crab Meat is packed with a sweet crustacean freshness.

Boiled Live Prawns 4.2/5

To ensure utmost freshness, freshly caught live prawns are tossed into a boil with the head and shell still attached, and cooked till pink before serving. The Boiled Live Prawns have a sweet flavour and firm flesh, which tasted good enough on its own even without any chilli or sauces.

Live 'Long Hu' Garoupa Steamed with Preserved Radish 4/5

An auspicious tradition Lunar New Year dish, the Live 'Long Hu' Garoupa Steamed with Preserved Radish comes in a whole sizable portion. The fish is cooked to a perfectly soft and fork-tender texture, while the sauce packs a rich, savoury flavour to the dish.

Broccoli Braised with Shiitake Mushroom and Whole Conpoy 3.5/5

Another dish as part of the set menu is the Broccoli Braised with Shiitake Mushroom and Whole Conpoy. The juicy shiitake mushrooms, scallops and crunchy broccoli come in a full-bodied, savoury gravy that complements the rest of the ingredients.

Award-winning Chilli Crab with Deep Fried Mini Buns 4.5/5

The highlight is their Award-winning Chilli Crab that features live crabs drenched in a mouth-watering chilli crab sauce concocted with a myriad of over 10 different Southeast Asian spices. The flavourful blend of spiciness is tinged with a sweet sourness that complements the crab's freshness. The accompaniment of Golden Deep Fried Mini Buns is the best way to mop up all that finger-licking gravy.

Supreme Seafood Fried Rice 3.8/5

Light and fragrant, the Supreme Seafood Fried Rice showed a fair amount of egg, shredded cabbage and juicy prawns embedded in it, giving the dish a nice texture and flavour.

Chilled Mango Sago Pomelo 4/5

Bring the meal to a sweet finale with the Chilled Mango Sago Pomelo. The mango flavour has a refreshing fruity sweetness, paired with generous amounts of sago and pomelo, which adds a nice bite.

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.


JUMBO Seafood
Riverside Point
30 Merchant Road
#01-01/02
Singapore 058282
Tel: +65 65323435
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Website
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit C or G. Turn left and walk along the river. Walk to destination. Journey time about 5 minutes. [Map]

Violet Oon @ Jewel Changi Airport - Biggest Outlet To Showcase Our Local Flavours To The World

Violet Oon has opened its biggest ever restaurant at Jewel Changi Airport, an ideal location to showcase our local flavours, allowing jet-setting travellers as well as local to savour our much-beloved cuisine. On top of that, a lot of the dishes are exclusive at the Jewel outlet only.

Nyonya Poh Piah Party 4/5

Available only at Jewel Changi Airport is the Nyonya Poh Piah Party ($58). The condiments and sauces are served in platters, allowing customers to put them together and fold it themselves. It can serve up to six pieces. The highlight has to be the rich bamboo shoot and jicama stew braised in a housemade prawn bisque and Fujian bean paste. There is also a vegetarian version at $56.

Mango Kerabu with Ikan Bilis 4/5

The Mango Kerabu with Ikan Bilis ($10) resembles and tastes like the Thai mango salad with its tang and spiciness. The strips of sour green mangoes, sliced tomatoes, onions, and pink ginger flowers are tossed in a sweet and sour plum and chilli infused sauce. I like the touch of adding ikan bilis into it for that extra crunch.

Crispy Kurobuta Pork Fingerlings with Garlic and Curry Leaves 4.2/5

A great finger bite with a few glasses of drink is the Crispy Kurobuta Pork Fingerlings with Garlic and Curry Leaves ($18). The juicy kurobuta pork marinated in spiced batter is very addictive. Once again, it resembles another dish that we are familiar with, the Taiwanese fried chicken.

Marmite Baby Sotong Salad 3.5/5

Salad with baby sotong is something different from the usual. The Marmite Baby Sotong Salad ($25) comes with deep fried crispy baby squid that has been tossed in marmite sauce, served on a bed of mixed greens, cucumber and cherry tomatoes with housemade vinaigrette.

Otah Toast 4.2/5

The Otah Toast ($16) reminds me of my childhood. It was my favourite breakfast combination. A whole chunky piece of spiced coconut cream fish otah is served on toast and a bed of sliced zucchini. It comes with a side of house salad. It is slightly spicy for those that can't handle chilli well.

Roti Violet Tuna Wala-Wala 3.8/5

For the prata lovers, there is the Roti Violet Tuna Wala-Wala ($15) and Little India Vegetable Curry with Roti Prata (Vegetarian) ($17). The Roti Violet Tuna Wala-Wala is a modern take of the traditional dish with crispy tuna flakes that have been seasoned with spices, mustard seeds and curry leaves on top of a fluffy roti prata.

Little India Vegetable Curry with Roti Prata (Vegetarian) 4.2/5

For traditional is the Little India Vegetable Curry with Roti Prata. This is the vegetarian version. There is also a fish curry version for the non-vegetarian. The curry comes with vegetables such as eggplant, okra, tomatoes, and cabbage infused with tamarind juice and creamy coconut milk. The curry is really shiok and pairs excellently with the fluffy prata.

BBQ Eggplant with Sambal (Vegetarian) 4/5

The BBQ Eggplant with Sambal ($13) is a dish for the brave who dares to take the chilli challenge.  The eggplant is grilled and then topped with two types of chillies. The green coloured chilli is sambal hijau, and the red coloured chilli is goreng chilli sambal. It seems quite an odd dish, but it does allow the appreciation of the laborious effort in making the sambals.

Ayam Panggang Katong 4.5/5

Another grill dish that most of us enjoyed is the Ayam Panggang Katong ($16 Half/$25 Whole), served with piquant achar and VO chilli sauce. The chicken is grilled to perfection. It is tender with a subtle charred sweetness on its skin, which has been brushed with gula syrup.

Sugee Cake with Calamansi Drizzle and Ice Cream 4/5

For dessert, we had the Sugee Cake with Calamansi Drizzle and Ice Cream ($15). This is a traditional Eurasian cake made from semolina and ground almonds. At Violet Oon, it is topped with lime drizzle and served with a scoop of vanilla ice cream for a lifted enjoyment.

Pandan Gula Melaka Cake 4.2/5

My favourite cake at Violet Oon has to be the Pandan Gula Melaka Cake ($13). The sponge cake is light and airy, which has been infused with fresh pandan juice. In between each layer is buttercream frosting and desiccated coconut tossed in gula melaka syrup.

I have enjoyed the food at Violet Oon. It definitely showcases the flavours of our local cuisine. However, the pricing is a bit on the steep side. Let's be honest, would you pay $17 for 2 pieces of prata and vegetable curry? I know I can't compare the cost of running a restaurant to a hawker stall, and probably the quality of ingredients used. However, this is a fact that consumers will tend to do so.

Note: This is an invited tasting.


Violet Oon
Jewel Changi Airport
78 Airport Boulevard
#01-205/206
Singapore 819666
Tel: 65 98349935
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Website
Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 9am - 11pm

Direction:
Alight at Changi Airport MRT station. Take Exit A or B. Walk to the link bridge to Jewel. Walk to destination. Journey time about 5 minutes. [Map]