Looking for Seafood places?

Although we had already paired the other dishes with a bowl of steamed rice each, I wasn’t going to let us leave without trying Shao’s “Vegetable Hor Fun”.
It turned out to be better than any of us expected. The moment it landed on the table, salivary glands were triggered. My first chopstick-full confirmed the noodles’ tastiness. Masterfully fried with just soya sauce and bits of chopped up “kai lan”, it dazzled with an intense “wok hei”. In short, a seemingly simple but very, very tasty dish that’s worth a try.

Got these two poké bowls (1 for 1) for $14.90 (medium size). Added fish skin and the broccoli & edamame salad (this was so good omgggg). If u want affordable poké bowls, this is the place to go! Portion is huge and very worth it! Salmon was fresh too!

This popular larger-than-life Japanese Chef has teamed up with OUE Restaurants for his latest venture - @hashidaprivatedining. Temporarily located at Social Kitchen at OUE Downtown, Chef @topdoghatch and his team (@yujisato77 @atsushi_k_rocky) are rumoured to be moving to Amoy Street sometime later this year or early next.
Clearly relishing his freedom and opportunity to create, Chef Hatch is on an inspired rampage, even managing to change up his Menus fortnightly. No surprise given how he struck me as an irrepressible bundle of ideas when I visited last Friday with my friend.
Our sumptuous meal kicked off with two very tasty snacks: a ball of Sawara (Japanese mackerel) with burdock root and chrysanthemum, and a skewer of crunchy-fried Maitake mushroom and Japanese yam.
The Australian truffle-finished Chawanmushi which followed, had chestnuts which gave it a delightful sweetness, and water chestnuts for crunch.
Next, the Mackerel “Head To Tail” which enthralled to no end. While its flesh was pressed with rice into a roll, Chef told us that he used the mackerel head and bones for the broth.
The Sashimi course may have looked stunning with colourful fall foliage but I had eyes only for the sexy Chutoro and Shima Aji.
Then came an Abalone dish which included squid and steamed uni. The luscious sauce of cashew nut miso, seaweed and butter, combined tastily with the grated raw cashew nuts. We were instructed by Chef to give everything a vigorous mix before tucking in.
A bowl of melt-in-the-mouth beef arrived at this point. The two ponzus, a soy sauce version and a white soy jelly, provided a welcome cut-through for the meat.
Prior to the parade of Sushi, we sipped on an excellent Essence of Abalone.
The raw seafood followed, and all of it impressed the hell out of us. Chef formed them individually, very sensuously I might add, and presented in this order - Snapper, Kanpachi, Botan Ebi with Blue Roe (this was truly wow), Kinmedai Aburi, Hokigai or Surf Clam Aburi (it’s intensely umami-sweet), Nodoguro (am always thrilled to enjoy this oily fish), a mesmerising Zuke with hot Shari and finally, Japanese Barracuda Aburi.
On a separate note: I was thoroughly charmed by Chef Hatch’s sharing that each fish is linked to a memory of his childhood. For eg. as a young child living in Tsukiji, Tokyo, he and his father would hold speed-eating contests whenever he returned from school. The dried form of the Japanese Barracuda was the fish they would race to finish.
Circling back to the meal itself, we were then served a mini Uni and Ikura Don before @atsushi_k_rocky brought us Prawn Miso Soup with a prawn and chilli powder to warm our bellies.
I thought we’d reached the end of dinner but Chef had other ideas, presenting us with a Grilled Kani (crab) Hand-roll, and his signature multi-draped style of Fatty Tuna Sushi. Both were outrageously delicious.
By looking to the past, centuries in fact, the dessert platter came across, quite ironically, as original, not to mention, utterly scrumptious. There was a Japanese Sweet Potato Mochi that pleasantly shocked with the aromatic heat from tomato pepper, a purple blob of Uiro (traditional sweet from the Kanagawa Prefecture) and delicate wedges of steamed sponge cake with cheese sauce that had a touch of salt.

Do take note that this place requires reservation to be made well in advance to avoid disappointment.

Used the 1for1 for the fish and chips! The wait for the food was relatively long and fish was abit too dry for my liking... made a reservation beforehand as it is quite packed even on a weekday night, personally prefer the second level ambience more than the first level!

Burpple Beyond deal was limited to only crab and seafood (mix of crab + lobster) rolls. I tried the Maine-style seafood roll. I liked the bread which was toasted and buttered, but I felt they could be more generous with the amount of lobsters (only 2-3 pieces in the roll). For $25 it is very pricey but thankfully we had the deal so it wasn’t so bad.

💸: ~$20+

First time trying @sushirosingapore after a colleague recommended it last year 😂 i know, super late!

I ordered Otoro (Fatty tuna), Squid, Hamachi (Yellow Tail), Premium Salmon Gunkan, Fatty Albacore 🍣

Well, I decided to order the Otoro because some people said it’s really good for the price (1 pc at $4.80), but mine was kinda ‘rubbery’, not the melt in the mouth kind..not sure if it’s the cut I got..but I was really disappointed in the taste..😕

Of all those that I tried, I guess the yellowtail is the best..not fishy at all and it’s actually good. Next will be the fatty albacore which kinda melts in the mouth..unlike the otoro 😅

Overall, the food didn’t quite impress (some hits and misses) and maybe not worth the waiting time (~20 mins). I still prefer Genki over this even though Genki’s rice is getting more crumbly these days 😅

SGD12.00 excluding GST and Service Charge

@jumboseafoodsg at @ion_orchard now opens mid-day to offer Dim Sum Afternoon Tea Set with Moet and Chandon Champagne.
.
@jumboseafoodsg puts an Asian spin in the high tea tradition. On the tray, you can enjoy chilli crab buns  newly-created handmade dim sum like Lotus root puffs, Molten Salted egg lava mochi and Black Sesame cake accompanied by floral tea.
.
Dim Sum Afternoon Tea is priced from $48.00++ per set for 2 pax, available exclusively at Jumbo Seafood Ion Orchard from 2pm to 5.30 daily.
.
Moet & Chandon Champagne Promotion with your order of Dim Sum Afternoon Tea Set.
(750 ml Moet & Chandon Champagne)
▪️$78.00++ for jumbo members
▪️$88.00++ for non jumbo members
(375 ml Moet & Chandon Champagne)
▪️$48.00++ for jumbo members
▪️$55.00++ for non jumbo members
.
For Jumbo Rewards Members can enjoy 50% off 2nd purchase of Dum Sum afternoon tea set till 30 Oct 2020.
.
Location: @jumboseafoodsg 2 Orchard Turn, #04-09/10, ION Orchard, Singapore, 238801.
.
#jumboseafood #jumbosg #burpple #burpplesg

All of #LukesLobster outlets’ seafood is sustainably caught, flash frozen and shipped from their facility in Maine to ensure quality control. One bite from each delicious roll and you can taste the freshness.

If you’re somewhat indecisive like me, opt for the Luke’s Trio which offers half a roll for the lobster, crab, and shrimp. Though the platter may appear deceivingly small, it is surprisingly filling and extremely satisfying.

All the rolls are served in a hot toasted split-top bun lathered in lemon butter, with a swish of mayo, and topped with their secret signature herb seasoning. The lobster flesh is sweet, thick and definitely a treat. The fine strands of crabmeat tastes reminiscent of the ocean - sweet and fresh. The shrimp was good too but pales in comparison to its other crustacean counterparts.

My parents and I were bowled over by this Red Grouper Claypot Teochew Style. Apart from it being really generous in serving for a small-sized order, the simmering broth was extraordinarily appetising thanks to the addition of several “sng buay” (sour plums). It was also chockfull of thickly-sliced grouper (other types of fish are also available), “tau kee” (dried beancurd skin), “tau hu” (soft beancurd), Chinese cabbage and tomatoes.
Best thing to enjoy this with? A bowl of steaming hot rice. Mmmmmm...

29 Jun’19, Sat🌧
📍Orchid Roast Fish 寬窄小巷
- 一品香辣烤魚(金目鱸)🐟
- 蓮藕🥣
- 寬粉🥢

Ordered level 1 spiciness roast fish, even so, already pretty spicy can~ shiok!!!😋

The fish comes with some sides already (potato, black fungus, beancurd skin etc)...Added on lotus roots and the thick vermicelli thingy, yummy!

Damage: $33.45

Menu prices are generally ok, visit preferably during happy hour when the oysters are $2. You can mix the oyster flavours when you order the half or dozen oysters.

I ordered the mignonette, Bloody Mary, and ponzu oysters. The mignonette was overly onion-ed, my fingers still smelled of onions when I reached home, Bloody Mary didn’t really taste special... best to stick to ponzu (nice pairing with Ikura) or raw with lemons and a dash of Tabasco... although it might just be me but my oysters had a slightly bitter aftertaste, probably just me :v

Bara Chirashi Don was tasty with an alright value. The wife ordered an Unagi Don, it came with warm sushi rice; normal rice will be best for unagi don... warm sushi rice with grilled unagi makes it taste like shit honestly...

Taste: ★★★☆☆
Price: ★★★☆☆
Value for money: ★★★★☆ (during happy hour, oysters)
Service: ★★★★☆