: Lobster :

Park Royal at Kitchener’s #SpiceBrasserie is having The Union of Crabs and Lobsters Buffet Dinner, through Thursdays to Saturdays only.

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Featuring my favourite from the lot, Steamed 'live' Boston Lobster in Chinese Wine.

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What’s more, rejoice when you only need to pay $118 for 2 adults (U.P. $78 per adult) – applicable for UOB, DBS/POSB, Maybank and HSBC cardholders.

Gobsmackingly delicious. Haven't had good lobster rolls yet, so I was surprised at how well made this was. Huge - I mean HUGE - chunks of fresh, sweet, juicy lobster meat from a 500g lobster, lightly tossed in mayo and chives, served in a toasted, buttery brioche. Can't tell you how awesome it felt ripping those lobster meat apart.

In some of our mind were thinking - very easy wad. Just throw everything into a pot of boiling water and wait for the biggest thing to turn red.
But there are different kind of ingredients with different cooking rate. By mastering the different cooking time, thus resulted with this delicious pot of seafood.
Served with Thail Chili Sauce, Garlic Butter and Red Chili (which I forgot the name). Crab in da Bag
902 East Coast Parkway, Big Splash Block D #01-25 Singapore 449874 Tel: +65 6440 0083
(Call to reserve and advanced bookings for The Caboodle Boil)
Opening Hours: 4pm – 12am (Tues-Fri), 12pm – 12am (Weekends), Closed Mondays

Looked so fresh and full of promise, but I was sorely disappointed by the butter-poached lobster, so undercooked that chunks of it were translucent in the middle. The mushy, sashimi-like texture with butterhead lettuce and bread was just off-putting.

Finally got a bite from one of the lobster roll places that's trending in Singapore. Generous fillings, and plenty of flavours to choose from.

Talking about lobster rolls with @mshuying reminded me of the one I had with Cajun fries the night before flying off to Bali two weeks ago. The heavily buttered buns are a tad oily on the fingers, but they're toasted so well that I really didn't mind at all. And oh, that filling of creamy lobster chunks would have completely floored me if not for the fact that there could have been a little more to even out the ratio of lobster to bread.

The winner on the lobster-centric menu is this sarnie comprising (at least) 160g of pure lobster meat, tossed in mayonnaise and seasoned with salt and pepper, overflowing from buttered then pan-fried buns. The mild sweetness of the bread complements perfectly that of the crustacean's flesh, and altogether makes an unexpectedly substantial meal. The fries aren't anything to shout about on their own, but the smashing aioli on the side changes all that. This is the dish I'll be returning for.