Seafood Paradise @ Clarke Quay - A Gastronomic Journey Along the River

Seafood Paradise has extended its culinary reign with a brand-new outlet nestled at the heart of Clarke Quay. The establishment promises more than just a feast; it offers a panoramic view of the iconic Singapore River, creating a picturesque dining experience that complements its delectable Singapore-style seafood offerings.

Scottish Bamboo Clam with Minced Garlic 4.8/5

Embarking on this seafood odyssey, I began with the Scottish Bamboo Clam with Minced Garlic. This dish was a harmonious interplay of flavours – the inherent sweetness of the bamboo clam beautifully danced with the robust pungency of minced garlic. The tender clam meat and the accompanying vermicelli soaked up the dish's essence, making every slurp a symphony of delectable flavours.

Steamed Dragon Grouper with Preserved Turnip 4/5

The Steamed Dragon Grouper with Preserved Turnip was a testament to culinary finesse. The grouper's flesh was tender, with a delicate texture that was a testament to perfect steaming. The fish's natural sweetness mingled effortlessly with the nuanced taste of the preserved turnip, offering a dish that delighted both the palate and the senses.

Singapore Style Chilli Crab 4.2/5

The iconic national dish, Singapore Style Chilli Crab cooked in a moreish sauce that has the right balance of sweet, spicy and tangy note. Using Sri Lankan mud crabs, the meat is sweet and meaty. Best to order some fried mantou to wipe up those delicious chilli crab sauce.

Australian Lobster with Minced Garlic 4/5

The parade of seafood delights continued with the Australian Lobster with Minced Garlic. Although sweet and tender, the lobster meat presented a distinctively firm and chewy texture, setting it apart from the Boston Lobster. The addition of minced garlic offered an aromatic punch, expertly complementing the lobster's natural sweetness.

Beyond the culinary prowess, Seafood Paradise offers a cosy ambience, making it ideal for business lunches or entertaining overseas guests. Their value-for-money Executive Lunches during weekdays cater to groups ranging from 3 to 6 pax, with prices ranging from $58 to $168. Whether for the stunning view, the impeccable seafood offerings, or the inviting atmosphere, Seafood Paradise at Clarke Quay promises a memorable journey through Singapore's maritime flavours.

Note: This is an invited tasting.


Seafood Paradise
Clarke Quay
(facing Singapore River)
3A River Valley Road
Block A
#01-03
Sinapore 179020
Tel: +65 6378 9410
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Website
Nearest MRT: Clarke Quay (NE Line), Fort Canning (DT Line)

Opening Hours:
Sun-Thu: 1130am - 230pm, 530pm - 1030pm
Fri-Sun, Eve of PH & PH: 1130am - 230pm, 530pm - 1130pm

Direction:
1) 1) Alight at Fort Canning MRT Station. Take Exit A. Turn right and down River Valley Road. Turn right onto Tan Tye Place. Walk to the end of the road. Turn left onto Clark Quay. Walk to destination. Journey time bout 5 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the riverfront. Turn left and walk down the river. Cross the bridge. Walk to destination. Journey time about 5 minutes. [Map]

Crystal Jade Pavilion @ Vivocity - The Group's Third Fine-Dining Brand Opens At Vivocity

Occupying the former premises of Crystal Jade Dining IN, the restaurant has reopened as Crystal Jade Pavilion, the restaurant group's third fine-dining brand. It is located on level one at Vivocity, facing the picturesque backdrop of the waterway and Sentosa island. 

Chilled Fresh Lily Bulb and Cordyceps Flower with King Oyster Mushroom 4.2/5

Chilled Tomatoes, Chilled Homemade Tofu with Scallop, Deep-fried Mushrooms and Corn 4.2/5

We started with a couple of appetisers such as the Chilled Fresh Lily Bulb and Cordyceps Flower with King Oyster Mushroom ($13.80), Chilled Tomatoes with Roselle Plum ($10), Chilled Homemade Tofu with Scallop, Bonito Flakes and Perilla Leaf ($18.80) and Deep-fried Mushrooms and Corn with Salted Egg Yolk ($12.80). I can't put my finger on my favourite, because all of them are deliciously good.

Poached Scotland Bamboo Surf Clam in Prawn Broth 4.8/5

The Poached Scotland Bamboo Surf Clam in Prawn Broth ($26.80 per pax) is a unique soup offering if you are not looking for something different. The robust prawn broth is poured tableside into the bowl with fresh bamboo clam pieces, which are instantly cooked. Diners can choose to add condiments like julienne ginger, black fungus, coriander and deep-fried dough fritters to enjoy the soup.

Pan-fried Sliced Duck and Foie Gras with Crepe 4/5

The Pan-fried Sliced Duck and Foie Gras with Crepe ($18.80 per pax) is eaten like your Peking Duck. However, the version here has more textures, coming from the meaty slice of crispy-skin roast duck, pan-fried foie gras and crispy fried beancurd skin. To eat, wrap them up in a homemade crepe with julienne tomatoes, leeks, cucumber and refreshing butterhead lettuce.

Pan-fried Threadfin with Supreme Soya Sauce 4/5

Live seafood is available at Crystal Jade Pavilion too. A recommendation is their Pan-fried Threadfin with Supreme Soya Sauce ($58.80 for 600-700g). The firm and moist fish is deep-fried and then simmered in a superior soya sauce. However, diners must be careful as it has a lot of bones.

Fresh Chinese Yam with Sea Cucumber in Fragrant Spicy Sauce 3.8/5

Great with a bowl of rice is the Fresh Chinese Yam with Sea Cucumber in Fragrant Spicy Sauce in Claypot ($42.80). It is a treasure pot of crunchy Chinese yam and spongy Australia sea cucumber in a tongue-tingling gravy.

Poached Choy Sum, Black Fungus & Cordyceps Flower in Chinese Ginger Wine

On a lighter note, we had the Poached Choy Sum, Black Fungus & Cordyceps Flower in Chinese Ginger Wine ($24.80). The jade green veggies are steeped in a ginger wine broth.

Braised Duo Vermicelli with Pearl Abalone & Pork Belly in Abalone Sauce 4.5/5

The winsome Braised Duo Vermicelli with Pearl Abalone & Pork Belly in Abalone Sauce ($33.80) is a must-try. It combines fried beehoon and tang hoon coated in a braising liquid enriched with pork belly and abalone sauce.

Cheng Tng Sweet Soup 4.2/5

Brimming with quality ingredients such as peach gum, white fungus, ginkgo, dried longans, and lotus seeds is the Cheng Tng Sweet Soup with Six Treasures and Golden Luo Han Guo in Whole Fresh Coconut ($13.80 per pax). A light and refreshing dessert for a sweet finish.

Note: This is an invited tasting.


Crystal Jade Pavilion
Vivocity
1 Harbourfront Walk
#01-112
Singapore 098585
Tel: +65 62785626/ 91772005
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Website
Nearest MRT: Harbour Front (CC Line, NE Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 6pm - 930pm
Sat-Sun, PH: 1030am - 330pm, 6pm - 930pm

Direction:
1) Alight at Harbour Front MRT station. Take Exit E. Walk to destination. Journey time about 3 minutes. [Map]

Blossom Restaurant @ Marina Bay Sands - Highly Recommend, Crispy Duck Smoked With 15-Year Pu-Er Tea And Chrysanthemum

Blossom Restaurant the new contemporary Chinese restaurant at Marina Bay Sands, taking over the now defunct Jin Shan Lou. The restaurant showcases culinary traditions of ancient and modern China, lead by Culinary Master Chef Fok Kai Yee and Executive Chef Jason Lau.

Braised Fish Maw Sea Cucumber served in Hot Stone Bowl 4.2/5

My dinner started with an off the menu dish, Braised Fish Maw Sea Cucumber served in Hot Stone Bowl. The bowl of collagen richness comes with premium fish maw and sea cucumber that has a delectable bouncy texture. You probably wake up next day having a glow on your face.

Sauteed Tiger Prawn with Asparagus 3.8/5

The Sauteed Tiger Prawn with Asparagus ($34 per pax) is topped with Japanese Sakura Ebi. The sweetness of the prawn is elevated with the seasoning of seaweed salt and pepper, finished with sakura ebi for an explosion of flavours. I thought a sauce may further liven the whole experience. Not forgetting the deep fried prawn head with its creamy roe inside. It is probably the most delicious part of the tiger prawn.

Poached Bamboo Clam with Cabbage and Fungus in Fish Broth 4.2/5

Poached Bamboo Clam with Cabbage and Fungus in Fish Broth ($20 per pax) is both hearty and comforting. Bamboo clam is usually served steamed with garlic, hence this is a good change in a delicious way. It is poached and served in a creamy fish broth that has been boiled for more than 2 hours, together with cloud ear fungus and Tianjin cabbage. The effort pays off, as everything comes together harmoniously.

Royal Secret Recipe Smoked Duck 4.5/5

The must try at Blossom Restaurant is their Royal Secret Recipe Smoke Duck ($40 half / $80 Whole). The crispy and tender duck is smoked with 15-Year Pu-Er Tea from Yunnan and Chrysanthemum from Zhejiang, infusing the fragrance into each morsel of the chicken. This is a dish of sight, scent and taste, that works beautifully together.

Chilled Mango Puree with Pomelo and Sago 4/5

Last but not least. I ended the dinner with Chilled Mango Puree with Pomelo and Sago ($10). I could taste the freshness of the mango puree, it is definitely made freshly from real mango with surprise pops from the pomelo's pulp. A sweet and refreshing dessert to wrap up the meal.

Note: This is an invited tasting.


Blossom Restaurant
Marina Bay Sands
Hotel Lobby Tower 2
2 Bayfront Avenue
Singapore 018972
Tel: +65 66887799
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Nearest MRT: Bayfront (CC Line, DT Line)

Opening Hours:
Mon-Fri: 1130am - 11pm
Sat-Sun & PH: 11am - 11pm

Direction: 
1) Alight at Bayfront MRT station. Take Exit B. Walk to Hotel Lobby, Walk to tower 3. Walk to destination. Journey time about 3 minutes. [Map]

Steam Box @ Serangoon Garden - Steam Pot, A New Steamboat Concept Using Steam Cooking

A new steam pot place, Steam Box has recently opened at Serangoon Garden. I first experience the new way of enjoying steamboat at Rong Fu Ji at The Grandstand. Hence the concept is not exactly new to me. The so called high speed steaming technology or more commonly known as steam pot is first brought to fame in Hong Kong by Alan Tam. Similar to steamboat experience, all the ingredients are brought to the table raw. Instead of boiling, the raw ingredients is steamed in the pot around two to six minutes subject to the ingredients. This allows the natural juices and nutrients of the ingredients to be sealed in.

First of all, diners need to chose between the Century Egg and Pork Ribs Congee ($15) or Clam and Dried Scallop Congee ($18). We choose the later in which rice grains, clams, dried scallop, ginger slices and chicken stock is added into the pot before the lid is placed over it. As the raw ingredients are being cooked, the essences will dripped down from the holes in the lid into the congee that is being cooked below. A noticeable different compared to Rong Fu Ji is that Steamed Box charges 3 times more for the congee and added chicken stock for flavouring.

Once the lid is placed over the steam pot, you can start placing your ingredients on to the lid to cook the food. The steaming time of the different ingredients are determined by the colour of the plates. I find this operationally smarter than Rong Fu Ji. This will relief the staff from explaining to each customers how long to cook each ingredients as it is self-explanatory.

We tried a variety of ingredients on the menu such as the Baramundi ($15), Bamboo Clam ($18), Clams ($13), Cray Fish, Scallops ($18), Sweet Potato ($6), Pumpkin ($5), Assorted Mushroom ($8.50), Dou Miao ($5) and Wawa ($6).

After trying both Steam Box and Rong Fu Ji, I still find that steam pot is best for seafood to appreciate the natural sweetness of them. For those that have a palate for heavy and rich flavours, you will find that the vegetables and mushrooms when steamed is rather bland in taste. This is more for those healthy eater without all the seasonings. Root vegetables fare better because of the natural sweetness.

Singaporean likes varieties. So like Rong Fu Ji, Steam Box also offers meat on their menu such as Premium Prime Short Rib ($11.50/$23), Marinated Ginger Chicken Thigh with Wolfberry ($4.50/$9) and Marinated Minced Pork with Premium Salted Fish ($4.50/$9). I would highly recommend to go for the marinated minced pork with premium salted fish.

Another different between Steam Box and Rong Fu Ji is the value for money meat selection at Steam Box. While Rong Fu Ji uses more premium quality cuts and without marination, once again emphasizes on the appreciation of the natural flavour, Steam Box targets the mass local palate that likes rich and heavy flavours.

This is the part where I think Steam Box has an edge over Rong Fu Ji. Steam Box introduces Steamed Dim Sum in the menu. Once again on the two points. Variety and rich in flavoured food. In fact there is a three factor, the fun element.. Diners get to cook their own dim sum. You don't get to experience it elsewhere.

Last but no least, after you have finished cooking and eating all the raw ingredients. Turn off the heat and lifted the lid to unveil a pot of congee underneath. You can top it with some spring onions and fried shallots to wrap up the meal with a bowl of comforting steamed congee.

After having tried both steam pot concept, the feeling I have is that Steam Box is more for the masses with their choices of variety. It also tweaked the concept to include marinated and seasoned ingredients to suit the local palate. Rong Fu Ji is still more authentic in the sense that they still insist on the appreciation of the natural flavour, healthy eating with the use of premium ingredients. While the business concept and target customer base is slightly different, I think Steam Box has an edge over Rong Fu Ju at the moment.


Steam Box
Serangoon Garden
68 Serangoon Garden Way
Singapore 555964
Tel: +65 6281 6939
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Nearest MRT: Serangoon (NE Line)

Opening Hours:
Daily: 11am - 11pm

Direction: 
1) Alight at Lorong Chuan MRT station. Take Exit B. Walk to bus stop at New Tech Park (Stop ID 66021). Take Bus 73. Alight 4 stops later. Walk to Serangoon Garden Market & Food Centre. Journey time about 15 mins. [Map]

2) Alight at Serangoon MRT station. Take Exit B or E. Walk to bus stop at Serangoon Central (Stop ID 66351). Take Bus 315. Alight 5 stops later. Walk to Serangoon Garden Market & Food Centre. Journey time about 15 mins. [Map]

Rong Fu Ji Seafood Steam Pot (荣福季) @ The Grandstand

Singaporean loves eating seafood and steamboat. What if we bring the two of them together? Maybe Rong Fu Ji Seafood Steam Pot (荣福季) at The Grandstand is the perfect answer to it. Having tried a similar concept in Hong Kong using the steam from the pot to cook the fresh seafood, a group of friend gathered together and opened the very first Seafood Steam Pot concept in Singapore.

I was told the restaurant that does the same steam pot concept in Hong Kong has a wait list up to 6 weeks. I am glad that when I went there to celebrate my father-in-law's birthday, there was not a crowd as the restaurant is still in their soft launch phrase.

Flower Crab

We tried the 4-6 persons set menu 

($188) which comes with an abundance of seafood. There are Flower Crab, Scallop, Oyster, Bamboo Clam, Crayfish, Promfret and Tiger Prawn. That is really a lot of seafood on the table.

Scallop, Oyster, Bamboo Clam

Tiger Prawn

Promfret

Crayfish

Vegetable

Don't worry the set does not just consist of seafood only. The set menu comes with a Vegetable Platter that has Nai Bai Cabbage, Cabbage, Enokitake Mushroom and Sweet Corns.

There is also a choice of meat in the set menu. It comes with the choice of Beef Striploin or Special Black Pork Belly Slice.

There is no marination, preservative or artificial seasoning involved. Basically steamed the fresh seafood accordingly to the advised timing, usually around 3 to 5 minutes subject to the various ingredients. If you noticed the holes in the steam pot, this is to collect the essence of the ingredients as it drips down to the bottom of the pot.

My favourite among all the seafood, the crustaceans family all gathered for a good steaming sauna.

Not forgetting to have some vegetables for a balanced diet after all the seafood.

Besides the seafood and vegetable, the beef and pork selection provides a complete feast to the whole steam pot experience.

After all the seafood, vegetable and meat is cooked, the lid is removed to reveal a pot of porridge below the steam pot. Rice grains and dried scallop were placed inside the steam pot at the very beginning before eating. There is a bit of science here. Due to the evaporation and condensation theory, water is collected at the bottom of the steam pot. At the same time, the essence of the seafood, vegetable and meat also drip down. While we were cooking our seafood, vegetable and meat, the porridge below is also cooking at the same time.

To enjoy the porridge, an egg and spring onion are added before served. The bowl of porridge is hearty and comforting to finish off the meal. It is quite similar to the idea of having a cup of tea after a rich and heavy meal.

During my visit, I observe that the staff is still a bit clumsy but I am sure it will improve along the way since it was the soft launch stage where I visited. Although their dipping sauce is specially concocted for the steam pot,  I felt that the restaurant needs to provide a variety of dipping sauces for the demanding Singaporean palate.

Overall for the price that I am paying and the amount of seafood I get, I think it is quite worth it. In addition, no preservative or artificial seasoning is used. Just enjoying the seafood and other ingredients in its natural flavour, and finishing off in a bowl of hearty and comforting porridge.


[CLOSED]
Rong Fu Ji Seafood Steam Pot (荣福季)
The Grandstand
200 Turf Club Road
#01-14
Singapore 287994
Tel: +65 64633855
Facebook
Nearest MRT: Sixth Avenue (DT Line)

Opening Hours:
Daily: 5pm - 1030pm

Direction:
1) Alight at Sixth Avenue MRT station. Take Exit A. Use the overhead bridge to exit B. Walk to Turf Club Road. Continue on Turf Club Road. Walk to destination. Journey time about 20 minutes. [Map]

2) Alight at Sixth Avenue MRT station. Take Exit A. Use the overhead bridge to exit B. Walk down Dunearn Road towards Turf Club Road, to bus stop opposite Sixth Avenue Centre (Stop ID 42019). Wait for The Grandstand Shuttle Bus. 15 minutes. [Map]

3) Alight at Sixth Avenue MRT  station. Take Exit A. Walk down Bukit Timah Road. Walk to bus stop at Sixth Avenue Centre (Stop ID 42011). Wait for The Grandstand Shuttle Bus. Journey time about 15 minutes. [Map]