Nude Seafood @ Marina One - It Is Not All About Seafood Here, The Non-Seafood Dishes Are Delicious Too

I decided to drop by Nude Seafood at Marina One for a weekend lunch to get myself out of the house for a change from all the food delivery. We decided to go for the Feast For 2 priced at $98, which comes with 2 Starters, 2 Mains, 1 Side, 1 Dessert and 2 Drinks. While the menu is extensive, the choices are pretty limited for the feast for 2 unless you top up for most of the dishes.

Kale & 'Ma Haw' 4.2/5

For the starters, we go for the Kale & 'Ma Haw'. I am not a big fan of kale, but this version is exceptionally addictive. The Thai pork dressing brightens up the earthy flavour while adding pomelo and mint gives it a refreshing touch, finished with nuttiness and texture from the peanut.

Clam in White Wine 4.2/5

The other starter we choose is Clam in White Wine. We have to add an extra $6 for it. The sweet and juicy clam accentuate by the confit garlic, and wine broth is worth the extra dollar. It even comes with sourdough to soak up the delicious broth.

Nude's Rosti 4/5

For the side, we had the Nude's Rosti. I like the charred edges for their crispiness.

Young Chicken 4.2/5

It is not all about seafood here. I tried the Young Chicken, which comprises coriander emulsion, nameko, daikon, chicken fat aioli, Sansho and sourdough crisp. What stood out for me was the dark-coloured sauce which complemented the grilled tender chicken excellent. If I am not wrong, the dark coloured sauce is some squid ink concoction.

Miso Halibut & Udon 4.2/5

The other main we had is the Miso Halibut & Udon. I love the chewy texture of the sanuki udon in the refreshing mushroom dashi broth. Not forgetting the grilled halibut, which has a delectable buttery flavour further enhanced by the sweetness of the miso.

Daifuku Mochi 3/5

Wrapping up our dinner is Daifuku Mochi. It comes in a sweetened filling, but the texture is gelatine like instead of the chewy type, which I didn't enjoy.

While the Feast for 2 Pax at $98 seems quite value for money, the choices are pretty limited unless customers decide to add on extra for more options on the menu. Before my visit, I thought Nude Seafood forte was on seafood, but the non-seafood dishes I had were as delicious.


Nude Seafood
Marina One
East Tower
5 Straits View #01-23
Singapore 018935
Tel: +65 87261576
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Website
Nearest MRT: Downtown (DT Line), Marina Bay (CC Line, NS Line)

Opening Hours:
Mon: 1130am - 2pm Tue-Sun: 1130am - 2pm, 6pm - 8 pm

Direction:
1) Alight at Downtown MRT station. Take Exit E. Walk to junction of Straits View and Boulevard Central. Turn right onto Stratis View. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Marina Bay MRt station. take Exit B. Walk to junction of Marina way and Boulevard Central. Turn left onto Marina way. Walk to destination. Journey time about 3 mintues. [Map]

Palm Beach Seafood Restaurant @ One Fullerton - Savour Signature Dishes With 65 Years Of Heritage

From a pushcart at old Upper East Coast Road to a notable seafood restaurant at One Fullerton, Palm Beach Seafood Restaurant is now into its 65th year. Indeed, it is quite a milestone. Perhaps the best way to commemorate that is by bringing back the beloved dishes that have won the hearts of many over the years. With the launch of The 1956 Menu, customers can now look forward to popular dishes dated way back from 1956 made with the same traditional recipes fine-tuned over the years.

Singapore Rojak 4.5/5

To start, we had Singapore Rojak ($12) and Fried Kang Kong with Cuttlefish ($18). The rojak was really delicious with just the right amount of its propriety sauce coating the various ingredients - ginger flower, shaved pineapple, cucumber, turnip and mango, along with beansprouts, tau pok (tofu puffs), and youtiao (dough fritters). The quintessential crushed peanuts were well roasted, adding a good dose of nuttiness to the sweet fruits. I do like the addition of century egg too, which was somewhat creamy and funky in a good way.

Fried Kang Kong with Cuttlefish 4/5

Fried Kang Kong with Cuttlefish ($18/$28) - A combination that has always appeared odd to me suddenly make sense in this chilled version. This appetiser was pretty delightful mixed with sweet sauce, chilli, and spicy dried shrimps and complete with a handful of deep-fried shallots and nuts. Slightly less sauce would have been even more ideal.

Seafood King Prawn Soup 4/5

Next up was the Seafood King Prawn Soup ($14). Using the same broth as the restaurant's award-winning Coco Lobo that features live lobster with vermicelli in a milky and tangy superior chicken stock, this is a pocket-friendly variant of using a succulent tiger prawn. The star is still the well-loved broth made with evaporated milk, dried orange peel, Jin Hua ham (Chinese cured meat), chilli oil and lime juice. It is pretty close to the taste of Tom Yum but less piquant.

Deep Fried ‘Golden Phoenix’ with Spicy Sauce 4/5

A varied version to the classic dish of Sweet & Sour Fish - Deep Fried 'Golden Phoenix' with Spicy Sauce ($48/800g) - deep-fried freshwater 'Golden Phoenix' fish topped with a house-made sauce made which was fiery and tangy with red chilli padi, tamarind paste, sour plum and freshly juiced lime. The fish was meaty, allowing it to carry the sauce well. The papadum at the side didn't quite serve any purposes though.

Stir-fried Mussels in Soy Bean Sauce and Sambal Chilli 3/5

As for Stir-fried Mussels in Soy Bean Sauce and Sambal Chilli ($16/$32), I thought the sauce was a tad too heavy for the mussels.

Oyster Sauce Chicken 4.5/5

One of the must-order dishes from the 1956 Menu is this Oyster Sauce Chicken ($24). Using a whole organic Anxin chicken, the chicken is brushed in dark soy sauce and deep-fried till golden brown, then stuffed with stir-fried chives, garlic and lard before steaming it for 50 minutes in aluminium foil with oyster sauce, sesame oil and Hua Diao wine. The texture of the chicken was wonderfully fork-tender.

Crabs Crab Ala Singapura 4.8/5

Of all the crab dishes I have tried, this Crabs Crab Ala Singapura (Market Price) is one of the most outstanding. The award-winning dish is charcoal-grilled at 400 degrees Celsius with melted mozzarella, aged parmesan cheese, creamy French butter, salt and pepper. Unlike some, which I find too rich and creamy or cheesy, the use of both melted mozzarella and aged parmesan cheese strikes a balance in flavour and creaminess. I like that it was savoury more than sweet and that the creaminess was lifted and sharpened by peppery nuances.

Yuan-Yang Seabass Crackling Rice Soup 4/5

You can also drop by for a sumptuous lunch with the restaurant's latest Lunch-exclusive Pao Fan menu available for lunch between 12pm and 230pm. We tried the Yuan-Yang Seabass Crackling Rice Soup ($16.80) featuring fish cooked two ways – a serving of crispy fried Seabass, alongside silky slices of the fish in a seafood broth containing cooked rice, as well as crispy rice puffs and youtiao. For such a portion and the quality of the fish, this is one of the best lunch deals that you can ever get.

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.


Palm Beach Seafood Restaurant
One Fullerton
#01-09, 1 Fullerton Road
Singapore 049213
Tel: +65 63368118
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours
Daily: 12pm - 230pm, 530pm - 1030pm

Direction:
1) Alight at Raffles Place MRT. Take Exit A or B. Walk to Clifford Centre and then Change Alley. Take escalator to level 2. Cross the road using the OUE Link. Turn left towards Fullerton Bay Hotel. Walk to towards the bay and destination. Journey time about 8 minutes.[Map]