Hong Kiat Seafood Restaurant @ Comfort Garden - Al Fresco Dining Like In the Early 80s

I thought I have been transported to Singapore in the early 80s or somewhere in Johor Bahru when Lawerence of Kopi More brought us to Hong Kiat Seafood Restaurant at Comfort Garden in Choa Chu Kang. Occupying the corner space along the row of shophouse, it is al fresco dining here, under the starlight outside the shopfront.

Steamed Shark's Head 4/5

Our dinner started with the Steamed Shark's Head that is cooked in a beautiful soy sauce with aroma of the deep fried garlic and sesame oil. This dish is not about meaty fish flesh but appreciating the shark cartilage and collagen of the shark's upper jaw area.

Sambal Kang Kong 4.5/5

The Sambal Kang Kong is a very common dish on the menu but I have to say this is really well executed. The greens remained crunchy and the spotlight goes to the sambal that simply perfumed it. It has a very kampong flavour to it.

Deep Fried Garlic Pork 4.2/5

What surprises me is actually is the Deep Fried Garlic Pork. I thought it will be dry but it turned out the deep fried pork is crispy on the exterior and tender inside. This is flavoured by the aromatic garlic, elevating the whole dimension of the dish.

Gan Xiang Fish Head 4.5/5

My favourite dish goes to the Gan Xiang Fish Head. It is said that all Malaysian chef has their whole secret recipe for Gan Xiang sauce. It is like the master sauce that goes so well with anything. The special sauce is spicy, savoury and packed with a robustness that is just shiok.

Crab Bee Hoon 3/5

I would probably skip the Crab Bee Hoon. The crab is not as fresh as I would have preferred. The bee hoon also failed to soak up the essence and the broth lacked depth.

I have to set the expectation for foodies who want to check out the restaurant. Hong Kiat is more of a zi char place than a restaurant. For those that is particular about hygiene, you probably may not feel comfortable dining in such environment which brings back memory of the early 80s dining scene. It is quite rare or almost not possible to find such dining experience in Singapore anymore.


Hong Kiat Seafood Restaurant
Comfort Garden
216 Choa Chu Kang Ave 1
Singapore 689477
Tel: +65 67630304
Website
Nearest MRT: Choa Chu Kang (NS Line)

Opening Hours:
Daily: 4pm - 12midnight

Direction:
1) Alight at Choa Chu Kang MRT station. Take Exit A, B or C. Walk to Choa Chu Kang Bus Interchange (Stop ID 44009). Take bus number 172. Alight 5 stops later. Cross the road. Walk to destination. Journey time about 18 minutes.

2) Alight at Choa Chu Kang MRT station. Take Exit A, B or C. Walk to Choa Chu Kang Bus Interchange (Stop ID 44009). Take bus number 983. Alight 6 stops later. Walk to destination. Journey time about 20 minutes.

Ginger @ PARKROYAL On Beach Road - The Wonders Of Pincers

From now till 31 October 2018, Ginger at PARKROYAL on Beach Road will be running their The Wonders of Pincers, featuring a spread of crustacean dishes. Alongside their signature Black Pepper, Chilli Crabs and Pumpkin Lobster, you will be delighted to know that our all time favourite Salted Egg Yolk Crab has joined the family too!

Salted Egg Yolk

The Salted Egg Yolk certainly didn't disappoint with its finger-licking good coating, livened with spices and curry leaves. The salted egg yolk forms a layer of thin batter around the crab, hence there is a lot more texture and flavor to it, rather than being just a runny gravy that drips off the meat.

Chilli Crab

Park under the same hot food station is the Chilli Crab. The gravy was quite on point, unlike some buffets which tend to make it sweeter for the international palate. There is even a bowl of crushed peanuts at the side for those who like the nutty fragrance to be in it.

Crab Bee Hoon

But my personal favourite is this Crab Bee Hoon. Somewhat overshadowed by the rest, this Crab Bee Hoon surprised me with its 'cze char' taste. By that I meant the wok hei flavor the bee hoon inhibits, which seemingly comes from the gravy. Like a plate of well done white bee hoon, the gravy carries a myriad of flavours that I believe a part of it comes from the succulent crabs embedded within.

Rock Salt Crab

From the Barbecue Live Station, you will find the newly created Rock Salt Crab. Ideally, get the pincer parts as I find others a tad dry.

Pumpkin Lobster

One advice. Do order this Pumpkin Lobster right as the start if you are here early. Other than the fact that it is lobster, the credit also goes to the beautiful golden pumpkin puree. Infused with locally sourced herbs, the puree first hit my taste buds with sweetness and seconds later the flavors of the herbs spread slowly in my mouth.

Oyster Omelette

Dishes are on rotational basis. That evening, I got to try their Oyster Omelette. Do take it first before it runs out which was what happened to me!

Braised Pork Ribs and Beancurd

Other local dishes include their porridge station and I highly recommend their Braised Pork Ribs and Beancurd. Having just came back from Taipei, the smell coming from the pots and the taste of that tender ribs, beancurb and egg, triggered all the fond memories.

Roasted Meats

Not just seafood, a selection of roasted meats is available as well to complete your feast.

Desserts include pastries and Nonya Kueh. Do try their special coconut cake, which consist of sliced coconut sandwiched in between.

I feel The Wonders of Pincers has done justice to the crabs. Although it is a buffet, the dishes taste freshly out from the woks.

Pricing for The Wonders of Pincers
Mon to Sun: Dinner 6pm to 10pm
SGD68 per adult
SGD34 per child

Sat and Sun: Lunch 12pm to 230pm
SGD68 per adult
SGD34 per child

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Ginger
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199590
Tel: +65 65055710
Facebook
Website 
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 6am - 12midnight

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards Parkroyal Hotel. Journey time about 8 minutes. [Map]

Don Signature Crab @ Toa Payoh North - From Pie Club to Crab Party

For those working near China Square Central, you should be familiar with Don Signature Crab which was serving their unique crab beehoon soup from 2000 to 2013 before relocating to its current location at Toa Payoh North in March 2015. I will share will you more about Don, the founder at the end of the article but let us dig in to the food first.

Crab Beehoon Soup 4/5

There were four of us in total, so we decided to order a couple of crab dishes on the menu to try. We started with the Crab Beehoon Soup ($25 small). Served in a claypot to retain the heat, the soup base has a herbal taste from the dang gui. The crab is considered mid size, cooked together with some vegetables, ginger and yam. However we felt that the version still lose out the one from Mellben.

Black Pepper Crab Beehoon 3.8/5

For those that enjoys a peppery kick, the Black Pepper Crab Beehoon ($25 small) would be the choice. Plated in a pile of greens and generous serving of beehoon, it is good for 2 pax to share. I do enjoy the piquant kick but on the critic side, I could not really taste the flavour of the crustacean in the beehoon.

La La Prawn White Beehoon 4.2/5

Among the 3 crab dishes we ordered, my favourite is the La La Prawn White Beehoon ($15). While it may look similar to the black pepper dish, the sauce is actually different. The sauce is sweeter, creamier and more garlicky. I felt that it complemented the seafood excellently.

The man behind it is non other than Don himself, the founder of Don Pie. When I asked him about his pie business, he declined to comment further but I can sense some form of regret and sadness in his tone. What I understand is he as already sold his pie business and now focusing on his crab stall. Anyway if you do plan to check out the stall, the menu offers other items such as Chilli Crab, Cheese Crab, Crab Laksa


Don Signature Crab [CLOSED]
Blk 206 Toa Payoh North
#01-1197
Singapore 310206
Tel: +65 96916776
Facebook
Nearest MRT: Braddell (NS Line)

Opening Hours:
Daily: 12pm - 830pm

Direction: 
1) Alight at Braddell MRT station. Take Exit A. Walk to the road between block 109 and 107. Turn left and cut through the HDB estate. Walk to destination. Journey time about 6 minutes. [Map]

Mellben Signature @ Tanjong Pagar Plaza

Due to the government reclaiming back the Bestway Building at Prince Edward Road, Mellben Signature has to move from its previous location to the current location at Tanjong Pagar Plaza. I like the new location as it is more accessible and nearer to the MRT station.

Australian Baby Abalone in Superior Sauce 3.5/5

Dinner at Mellben Signature started with the Australian Baby Abalone in Superior Sauce ($12/pc). The abalone was firm and bouncy dressed in a flavoursome sauce. However I find the sauce a bit on the starchy side.

Seafood Crispy Beancurd 4/5

Crispy on the exterior and pillow soft in the interior is the Seafood Crispy Beancurd ($12/$15/$18). A delectable dish that will be enjoyed by both adult and young.

Salted Egg Pork Ribs 3.8/5

The Salted Egg Pork Ribs ($15/$20/$30) are hugemongous. The meat fell off the bone with ease. Coated with the savoury salted egg sauce, this is finger licking good. If the salted egg flavour can be more distinct, that will be perfect.

Icy-Chilled Sweet & Sour Pork 4/5

This is my second time having Icy-Chilled Sweet & Sour Pork ($15/$20/$30). I had it previously at Kai Garden. I still have it gimmicky. Putting that aside, it is executed quite well. The sauce was not too sweet and the pork was firm with a good bite to it. Even though the plate will drain the melted ice water, I would still advise to eat it quickly before it gets soggy when the melted ice water comes in contact with the pork.

Stir Fried Garlic Chives with Shimeji 4.2/5

Stir Fried Garlic Chives with Shimeji ($20/$30/$40) is currently one of my favourite vegetable dishes to order at Chinese restaurant. I like the crunchy texture. It also does not have that strong earthy taste that most people dislike.

Deep Fried Marble Goby in Homemade Thai Sauce 3/5

Deep Fried Marble Goby in Homemade Thai Sauce (market price), it maybe old school but a timeless favourite among many diners.

Braised Beehoon Crab 3.8/5

Mellben becomes popular when it started its first outlet in Ang Mo Kio serving delicious crab dishes. Hence a visit to Mellben, how can we not try their signature crab dishes. The crab is selling at $65 per kg here. 

The Braised Beehoon Crab is cooked in a black pepper sauce. The smooth and silky beehoon coated with the black pepper sauce is slurping good. As this is a crab dish, I was hoping to taste the essence of the crustacean but it was overshadowed by the strong peppery taste.

Creamy Butter Crab 3/5

Aside from the sweetness and firm texture of the crab which got my thumbs up, I find the sauce for the Creamy Butter Crab lacklustre. Instead of the buttery flavour, it seems that too much milk was added to get that creamy texture.

Chilli Crab 3/5

The Chilli Crab does have a spicy kick to it with an abundance of egg white in the sauce. Best to wipe it clean with some fried mantou. However the sauce was too starchy for my liking.

Claypot Crab Beehoon Soup 4.5/5

The highlight for me at Mellben is the Claypot Crab Beehoon Soup. The milky soup probably has evaporated milk added to it for a lift in flavour and creaminess. I could also taste the essence of the crustacean infused into the soup as well as being absorbed by the thick beehoon. This is worth going back for second helping or maybe third. You can also request to add more soup and beehoon for a small cost.

Overall I have an enjoyable meal at Mellben Signature. I would highly recommend ordering the Claypot Crab Beehoon Soup. The restaurant is packed with people when I visited in a weekday evening. Hence I would advise making a reservation if you plan to make a trip down to try their dishes.


Mellben Signature
Blk 7 Tanjong Pagar Plaza
#01-105
Singapore 081007
Tel: +65 62205512
Facebook
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 11am - 1030pm
Sat-Sun, PH: 530pm - 1030pm

Direction: 
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. Walk to Tanjong Pagar Road. Cross the road at the traffic light junction. Walk to destination. Journey time about 5 minutes [Map]

Xin Cuisine Chinese New Year 2016 @ Holiday Inn Atrium

Xin Cuisine at Holiday Inn Atrium welcomes the year of the monkey with a number of prosperity and reunion set menus, specialty curated by the team of master chefs to celebrate the joyous Lunar New Year. Tossing to an abundance and prosperity year, we have the Yusheng with Salmon, Bamboo Clam and Champagne Dressing.

Festive Dim Sum 4/5

If you do not know, Xin Cuisine serves dim sum on their menu too. In conjunction with the Lunar New Year, we tried the Festive Dim Sum for a glimpse of their delectable offering. On the platter we have the Steamed Xiao Long Bao with Crab Meat, Pan Fried Yam and Pumpkin Cake, Steamed Seafood Dumpling with Cordyceps and Deep Fried Mussel Stuffed with Shrimp Paste. The quintessential dim sum will delight every diners.

Xin's Traditional Pen Cai 4/5

A tradition during Lunar New Year feast is the luxurious Xin's Traditional Pen Cai that is filled to the brim with abalone, prawn, oyster, pork belly, roasted duck etc. For those that wants to impress their guests or family members, this is also available for takeaway during the festive period.

Braised Vermicelli with Crab, Ginger and Onion 3.5/5

A new creation for the Lunar New Year menu at Xin Cuisine is the Braised Vermicelli with Crab, Ginger and Onion. While it was an enjoyable dish with plump and juicy crab meat, the vermicelli lacked the essence of the crustacean.

Wok Fried Glutinous Rice with Preserved Meat 3.5/5

Rice is an essential part of a meal in Asia and it is even more fitting to celebrate the festive season with the Wok Fried Glutinous Rice with Preserved Meat. The glittering rice grains are infused with the wok hei aroma, with the flavour further accentuated by the preserved meat.

Xin's Traditional Nian Gao, Double Boiled Snow Pear 4/5

Wrapping up our dinner is the Xin's Traditional Nian Gao and Double Boiled Snow Pear with Osmanthus and Snow Fungus. My favourite is the double boiled snow pear with osmanthus and snow fungus. It is a light and refreshing dessert after the sumptuous meal.

For more information of Xin Cuisine's festive menus and takeaways, kindly refer to the website for more details.


Xin Cuisine
Holiday Inn Atrium
317 Outram Road
Singapore 169075
Tel: +65 67317173
Facebook
Website
Nearest MRT: Tiong Bahru (EW Line)

Opening Hours:
Daily 12pm - 230pm, 630pm - 1030pm

Direction:
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru MRT station (Stop ID 10169). Take bus number 123. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 12 minutes.  [Map]

Lai Huat Signatures @ China Street

When I was told that there is a new Lai Huat Signatures restaurant near the central business district (CBD) at China Street, I could not hold my joy to know that their signature Sambal Promfret since 1951 will be easily available to diners now with the restaurant conveniently located near Telok Ayer MRT station.

The signature sambal belachan was created by the late Mr Lim Song Lai in his humble coffeeshop along Ophir Road back in the 1950s. Now there are five different restaurants around the island at Jalan Besar, Guillemard, Upper East Coast, Rangoon Road and China Street. Each of them bears slightly a different name but retained the Lai Huat brand name. All of them seem to inherit the recipe of the late Mr Lai. While the five restaurants are owned by different members in the family trees, they are all run individually which seems to suggest that there are different views and directions for the business. Anyway, let us focus on the food.

Crab Beehoon 3/5

At Lai Huat Signatures, besides the signature Sambal Promfret the restaurant also woks up a eclectic selection of cooked dishes on the menu. One of them is the Crab Beehoon ($58/kg) which we tried. There will hits and misses in their execution. The beehoon was cooked to a good slurping bite complemented by the freshness and sweetness of the crustacean. However the beehoon failed to absorb the essence of the crab, lacking the oomph  factor.

Fish Maw Soup 3.5/5

The Fish Maw Soup ($18/$35/$48) with dried Scallop and crabmeat came across has hearty and comforting, flavourful but yet not too starchy.

Roasted Chicken Two Ways 3.5/5

The Roasted Chicken Two Ways ($30) actually comes in the form of roasted chicken and strips of chicken meat tossed in a Thai chilli sauce. The exterior of the roasted chicken is crispy while the interior is still tender and juicy. Pair with strips of cucumber and carrot in a sweet Thai chilli sauce, the other version is more light and refreshing as if having a salad dish.

Sambal Promfret 4.2/5

Lastly the signature item on the menu, The Sambal Promfret  (Market Price) which comes with a generous topping of the sambal. I am told that there is a slight difference in how Lai Huat Signatures prepared the sambal compared to the other restaurants. Traditionally the sambal is wok fried until fragrant but risk of getting burnt. Over here, it is oven roasted for consistency. If you like spicy food, the sambal promfret is not to be missed. The sambal is so good that you can just have it with a bowl of rice.


Lai Huat Signatures
23 China Street
Singapore 049565
Tel: +65 66363828
Facebook
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 11am - 11pm

Direction: 
Alight at Telok Ayer MRT station. Take Exit B. Walk down Cross Street towards Far East Square. Turn right onto China Street. Walk to destination. Journey time about 5 minutes. [Map]

Tao Seafood Asia @ Asia Square Tower 2

Located on the 2nd floor of Asia Square Towers, TAO Seafood Asia is a newly created restaurant brand offering Thai-Teochew seafood cuisine. Chef Lee Tong Kuon, the former executive chef and co-owner of the Thai Village Holdings Ltd, was officially appointed as the head chef in November 2014. His son, Adrian, was the creator of this new brand. Over here, customers get to try not only Chef Lee's signatures but also new creations unique TAO Seafood Asia. TAO sets to bring to their customers quality and refine Thai Teochew dishes made only with produce that are from sustainable sources. I believe this put many Eco-friendly diners' minds at ease. Unlike the usual Chinese restaurants which setting can be rather open, I like the intimacy and cosiness that TAO provides.

Chilled Jellyfish Salad 4.2/5

We started off the dinner with their a couple of their appetisers. The Chilled Jellyfish Salad (S$10++) and Crispy Fish Skin with Salted Egg Sauce (S$10 ++) were equally moreish. The thick slices of jellyfish head were extremely crunchy. Served cold with a special mix of vinegar, sesame and chili, it awakened my tired senses.

Crispy Fish Skin with Salted Egg Sauce 3.8/5

The crispy fish skin comes from Eel, deep fried and evenly coated with salted egg sauce. The crunch of the fish skin echoed around the table at every bite. I feel the satisfaction was quite beyond the simplicity of the ingredients.

TAO Signature Soup with Premium Fish Maw and Crabmeat 4.5/5

To warm up, we had TAO Signature Soup with Premium Fish Maw and Crabmeat (S$68++ per person). I was amazed by the thickness and viscosity of the chicken brew. I could feel it nourishing my core upon every spoonful. Known for its collagen, the premium New Zealand Cod Fish Maw (花胶) holds a different texture to the usual fish maw. I would say it is like salmon belly but with a much firmer texture. After a few spoonful, we were told to add a little of the green chilli. It really does add another layer of taste to it!

Pot Roasted Cod 3.8/5

Pot Roasted Cod (S$38++) is slow-roasted in metal pot with TAO Seafood Asia’s unique essence sauce with a generous dose of garlic and coriander roots at the bottom. Cooking and serving straight to diners in metal pots is their Thai-Teochew style of cooking. This is to preserve the aroma and taste of the seafood. The fish was firm and fresh, and I love how the herbaceous coriander roots cuts the creaminess. However, as the sauce can bit quite salty, I wish there was much less of it.

Stir Fried Fish Maw with Prawns 3/5

Stir Fried Fish Maw with Prawns (S$44++) is a new addition to the menu. I would say this is my first time trying stir fried fish maw. Customers are advised to consume this dish immediately after being served as the fish maw soften real quickly. As the collagen rich fish maw contains a natural coat of fish-oil, the Chef uses very little oil during the stir frying process. The end dish wasn't too greasy. I didn't find the taste exceptional but I feel it can be a quite attractive dish for those who love the texture of fish maw.

White Pepper Crab 4.2/5

Another new addition that I tried is the White Pepper Crab (S$6++ per 100g). When the White Pepper Crab was served, we were quite astonished by the sheer size of its claw. It was huge! The sauce was rich with pure ground pepper, with a touch of other spices. The hard shell was nicely cracked, hence removing the meat was no hassle at all. Despite the peppery sauce, I could still taste the subtle sweetness of the meat. If you like peppery suff, this will definitely sit well with your palette.

Pot Roasted Crab with Glass Noodles 3.8/5

Pot Roasted Crab with Glass Noodles (S$45++) is known to be a Thai Teochew favourite. Similar to the cod fish, it was prepared and served directly in a metal pot to retain its aroma and "wok-hei". The glass noodles was springy and well flavoured with the sauce and soup base fully absorbed into every strand. Again, a tiny teaspoon of the Thai green chilli works like magic. It helps to cut the saltiness of the noodles which was slightly too much for me, lifting the overall taste.

Before the start of the dinner, we were each given a saucer of their Thai chilli sauce. As plain as it looks, I was told a little of it will enliven the dish exponentially. Well, I was rather skeptical at first, but how wrong I was after having it with the dishes I tried.

It could be the self-effacing demeanour of Chef Lee. I felt that dining at TAO Seafood Asia is like eating 私房菜，akin to home cooked dish but with extravagance. It is rare when the scene is so commercialised these days. Tonight, I would say “饕聚” (tāo jù) (its Chinese name) is really the place that epitomise "where gourmets gather".


Tao Seafood Asia
Asia Square Tower 2
12 Marina View
#02-10
Singapore 018961
Tel: +65 68449969
Facebook: https://www.facebook.com/TAOSeafoodAsia
Website: http://www.taoseafoodasia.com/
Nearest MRT: Downtown (DT Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction: 
1) Alight at Downtown MRT station. Take Exit. Walk towards Marina View. Walk down Marina View to Asia Square Tower 2. At Asia Square Tower 2, take the escalator to Food Garden food court of the 2nd floor. Walk to destination. Journey time about 8 minutes. [Map]